material

Beef, tomatoes, potatoes, onions,

Accessories: butter, cooking wine, scallion, ginger slices, fragrant leaves, tomato sauce, salt and chicken essence.

working methods

1. Wash the beef and soak it in clear water for 15 minutes to remove blood;

2. Cut the beef into small pieces;

3. Put the beef pieces in cold water and add a little cooking wine to remove the fishy smell;

4. Boil for 1~2 minutes after boiling to remove the residual blood in beef fiber;

5. After the pot is hot, melt the butter with a small fire;

6. Heat the oil and add the onion.

7. Add the potato pieces of the hob and stir fry together;

8. Stir-fry the potato noodles and add the onion and ginger slices.

9. Add peeled tomatoes after frying (please click here for how to peel tomatoes quickly).

10, stir-frying tomatoes into thick tomato juice and adding tomato sauce;

1 1, stir well, add fragrant leaves, pour hot water and add beef pieces;

12. After boiling, transfer to a casserole and simmer for 2 hours. Add salt and chicken essence when taking out.

Practice 2, Philippine beef soup

material

"Thick steak (with bone) 1 kg", "onion 1", "onion 1", "ginger 1", "3~4 pieces of laurel leaves", "Chinese cabbage 1" and "onion"

working methods

1: Wash all the ingredients, cut the onion into sections and pat the ginger slightly for later use. After removing the excess fat from the boned steak, scrape it with a little salt and black pepper.

2: Fry thick beef with olive oil until the surface is colored.

3. Put the oil cut from the thick steak into the soup pot, heat it, and squeeze out the butter to moisten the pot.

4: Stir-fry onions and ginger.

5: Add green onions.

6: Add steak and bay leaves, and add rice wine to boil.

7: Fill with water, bring the fire to a boil, and turn to a small fire. After boiling without cover 1 hour, fill it with water again and add seasoning. After the fire boils again, cover the pot and let it cool, then simmer 1 hour and sprinkle with chopped green onion. !

8: Serve.

Practice 3, stew beef soup

material

One piece of beef brisket, one piece of beef tendon, appropriate amount of salt, appropriate amount of chopped green onion, 2 pieces of onion, 10 piece of ginger, 1 root onion, 3 strains of coriander, 2 strains of celery and 65438+.

working methods

1: Cut the beef brisket and beef tendon into appropriate sizes (don't cut them too small, which will break easily), blanch them in boiling water, and drain the carrots. White radish-tomato is cut into pieces, and the materials for cooking 1 only need to be washed without special treatment.

2. Take a pot, put 1 material and scalded beef, add water about 1.5 times the height of the ingredients, put it in an electric pot, stew two cups of water in the outer pot first, then stew for 15 minutes, and then add two cups of water in the outer pot to make the beef tendon stew soft.

3: Take out the soup stock 1 material, add the soup stock 2, the outer pot 1.5 cup of water jumps, then simmer for 30 minutes, pick up the pepper and star anise, add some salt and sprinkle with chopped green onion. !