Materials?
500 grams of beef brisket
3-4 tomatoes
Onion 1
Jiangyidian
Three cloves of garlic
Pepper 10
Octagonal 1
2 tablespoons soy sauce
Cooking wine 1 spoon
6 rock sugar tablets
2 dried red peppers
How to make tomato brisket?
Cut the beef brisket into pieces, soak it in cold water for about 30 minutes, and remove the blood.
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Slice onion, ginger and garlic.
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Put the tomatoes in a pot, pour in boiling water, scald the skin (it will be convenient to eat), and then cut into pieces or shreds by hand.
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Put the soaked brisket in cold water, boil it, skim off the floating foam, take it out and drain it.
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Put oil in the pan, add onion, ginger, garlic, pepper, aniseed and dried pepper and stir-fry until fragrant.
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Then pour in the brisket, add the cooking wine and stir-fry with soy sauce.
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After the color of the brisket changes, add boiling water (boiling water should not exceed the brisket) and simmer for about 50 minutes.
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Stir-fry tomatoes in another pot, stir-fry red oil, add half a bowl of water to boil, and pour into the brisket pot.
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Add rock sugar and salt to taste, and continue to stew for 30 minutes until the brisket is cooked. Save some soup, rice and noodles are super delicious. )
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Finally, pour the finished product into my beloved bowl, haha, I can't wait.
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Is the method of tomato brisket simple and super-meal?
I bought a frozen beef brisket, 500 grams. Soak in water for more than half an hour, and change the water several times in the middle to clean. Soak the beef until it turns white (pictured). No need to blanch or put wine.
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Put the brisket in the water, and then use kitchen paper to absorb the water.
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Five medium-sized tomatoes weigh about 850 grams, and there is no harm in having more. Blanch with boiling water and peel (it doesn't matter if you don't peel). Cut into pieces for later use.
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Three slices of ginger, three slices of fragrant leaves, a small piece of cinnamon, and a spare star anise.
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I usually use 13- 15g for rock candy. Look at the picture if you don't weigh it. This spoonful is almost enough.
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Stir-fry the sugar color: add oil to the pot, put the rock sugar into the fire after the oil temperature, stir-fry until the rock sugar melts by half, and continue to stir-fry on low heat. When the rock sugar turns brown, turn off the heat and stir-fry the beef quickly. At this time, it was replaced by a big fire. Be careful not to fry, it is really impossible to fry beef and rock sugar in the pot at the same time. )
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Stir-fry beef until it changes color, add ginger, star anise, cinnamon and fragrant leaves and stir-fry for 2-3 minutes.
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Then add a spoonful of Haitian soy sauce or June fresh bean paste, which tastes similar. I weighed this spoon, which is 27 grams, so everyone can put 25-30 grams.
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Continue to fry, stir-fry the fragrance.
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Add two-thirds of the freshly cooked tomatoes and continue to fry.
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After frying the soup, pick out all the seasonings and throw them away. You can turn off the fire.
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Pour the tomato sirloin into the electric pressure cooker, and then add hot water without beef. At present, tomatoes on the market are not very strong, so I like to put a small packet of ketchup (35g, not ketchup) at this time. If you really don't have it, don't add it. Adjust to the maximum pressure for 35-40 minutes.
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After 40 minutes, pour into the wok (the color is already very beautiful), put the right amount of salt according to your own taste, and add some sugar if you like sweet.
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Stew all the remaining tomatoes in the fire for 5- 10 minutes.
If potatoes are put in at this time, cover potatoes and simmer for 10 minute, then cover tomatoes and stew for 5- 10 minute.
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skill
The soup of tomato brisket is delicious, so you can stew it with more water when cooking.
And remember to steam more rice and eat too much dinner?