A, tomato and potato stewed beef brisket how to make can make soup thick flavor beautiful taste?

All the materials are ready. Brisket should be fat and thin. Don't just buy the thin ones. Those taste more faggy when you cook it.

Cut into 3×4 cm pieces. It doesn't matter if it's bigger. The beef will have to be eaten by mouth. Soak in cold water for half an hour after cutting and change the water once. This step is to remove the blood from the beef.

Take a large casserole dish, put half a pot of cold water in it, pour in half the cooking wine from the recipe, cut half of it into the ginger leaves, and then add the chopped beef brisket.

Bring to a boil over high heat, skim off the bleeding foam a little with a spoon, then fish out the burdock with a colander. Boil for about two minutes, then turn off the heat. Don't pour out the scalded water. Keep it :) because we've soaked burdock before, and the blanched fishy flavor isn't bad but it smells good, so it's a shame to pour it out. But if you really mind, you can skip it.

The other spices can be washed and chopped and set aside while you wait for the blanching.

Pour oil in a cold pan and put in the rock sugar. Cook slowly over medium-low heat until it turns a caramel color. Toss the roasted brisket in the pan.

Stir-fry until it all turns this color and the top is lightly charred. Add the scallions, ginger, garlic, fennel and cinnamon leaves. Stir-fry for about a minute, pour in half of the remaining wine, and stir-fry until the water dries up.

Pour into the casserole dish you just made and bring to a boil over high heat. Then pour the red-hot soy sauce. Then pour in the soy sauce and simmer on low heat for 40 minutes.

Then we'll deal with the other ingredients. Tomatoes can be cut directly without peeling. It's all the lycopene in the skin. Just pick it off when you eat it~ Onions can be cut any way you want, carrots and potatoes can be cut with a hobnail.

Put oil in the pot, first carrots, fried for a while. The carotene in carrots is fat-soluble, so frying them will make them more flavorful. Then put onions and tomatoes in turn. Then put salt.

When the sautéed tomatoes are a bit mushy, ladle some soup out of the casserole dish in which the brisket was cooked and pour it in to cook together for 2 minutes. Use a spoon to ladle out the soup, leaving just a little bit. Pour in the sauteed tomatoes, onions, and carrots and simmer together.

After 1 hour of simmering, pour the potatoes into it. Then we boil the potatoes on high heat and simmer on low heat for about 20 minutes.

2. Tips:

1. Boil the beef in a pot of cold water first to remove blood and impurities. Because the temperature of the water and the temperature of the beef go from cool to hot together, the beef will not become tight and affect the flavor because of the sudden change in temperature. Next, rinse the beef again under hot running water and do the same.

2. Add rock sugar to neutralize the acidity of the tomatoes, which also preserves freshness.

3. This dish can also be cooked in a pressure cooker, which saves more time:First, boil the beef brisket broth, steam it out, then press it on medium heat for 20 minutes, then after it cools down naturally, open the lid of the pressure cooker, put in the chopped tomatoes, potatoes, and onions, steam it out, and press it on medium heat for 10 minutes more.

The above is about how to make tomato and potato stewed beef brisket can make the soup thick flavor beautiful taste of the whole content, I hope to help you!