Marinade: corn starch (1 tablespoon), soy sauce (1/2 tablespoon), oil (1 tablespoon)
Seasoning: oil (3 tablespoons), sugar (1/3 tablespoon), salt (1/2 tablespoon)
1. Wash beef, slice thinly against the grain and mix with 1 tablespoon of corn starch, 1/2 tablespoon of soy sauce, 1 tablespoon of oil and 1/2 tablespoon of ginger paste. Add 1 tablespoon corn starch, 1/2 tablespoon soy sauce, 1 tablespoon oil and 1/2 tablespoon ginger paste and marinate for 15 minutes.
2. Wash the tomatoes, remove the stems, and cut into wedges; peel the potatoes, cut into strips, and soak in water.
3. Heat 3 tablespoons of oil in a wok and sauté the tomatoes over high heat until they become slightly soft.
4: Fill a saucepan with 3 bowls of water, add the potatoes and tomatoes and stir-fry, cover with a lid and bring to a boil over high heat, then simmer over medium-low heat for 20 minutes or until the tomatoes are completely softened.
5. Stir in corned beef, season with 1/3 tablespoon sugar and 1/2 tablespoon salt, and cook until beef is browned.
1, tomato chunks in the pot first sautéed, sautéed until the tomatoes are softened can be added to the water stew, one can shorten the cooking time, two can make the tomatoes easier to melt in the soup.
2, to the tomato soup seasoning, to add a little sugar to neutralize the acidity, do not like the soup taste too sour, you can add more sugar seasoning.
3, you can use beef brisket or beef show instead of beef, but the stewing time to be a little longer, stewed until the brisket or beef show become soft, only under the tomatoes and potatoes stewed soft can be.
4. You should wait until the tomato and potato soup is ready before adding the marinated beef, and cook until the beef is browned, otherwise the beef will be overcooked.
Beef potato tomatoes cut into pieces spare, will cut the beef with boiling water tight a little, out of the water washed.
Pour boiling water in the pot put beef, open the pot into the tomatoes, green onions, seasonings, soy sauce, a little , medium heat stew for an hour (pay attention to do not dry pot).
When the beef is seven or eight mature, add salt and potatoes, and potatoes rot out of the pot.
Main ingredients: 500 grams of beef, 500 grams of tomatoes, potatoes (yellow skin) 500 grams, onions (white skin) 100 grams, seasoning: 5 grams of salt, 5 grams of ginger, 25 grams of vegetable oil
Practice:
1. beef cleaned and cut into 3 cm pieces, with cold water into the pot to burn through the boil to remove the froth, and then fish out of the water and then wash the blood to be used;
2. Potatoes peeled and cut into 3-cm-sized pieces;
3. Onions into 3-cm slices;
4. Tomatoes scalded by boiling water, peeled, torn by hand into small pieces;
5. Pan into the oil heated to six or seven hot, put ginger slices burst incense fried for a while;
6. Into the beef and potatoes stir-frying dozens of times, plus tomatoes and broth;
7. Boil and then switch to medium heat stew until the beef is soft, potatoes cracked, add onion slices and fine salt;
8. And then change to high heat steam boil 1 to 2 minutes can be.