Beef Tomatoes

Cooking Steps

Cut the meat into cubes and blanch them in water. Wash it well.

Put the blanched beef into the adi pot, and at the same time put in salt, soy sauce, cinnamon, sesame leaves, ginger, scallion, thirteen spices, cooking wine, dried hawthorns, peppercorns, star anise.

Dice the carrots, persimmons cut into pieces, (cut four persimmons) put the diced carrots and persimmons pieces into the beef, add water, turn off the lid, choose the time, press for 30 minutes.

The pressurized time is up, turn off the power, let the gas automatically dissipate, open the lid.

Serve on a plate and sprinkle with cilantro. The flavor of the persimmon has been incorporated into the soup.

Prepare the ingredients. A piece of fresh beef brisket, 4 tomatoes, a piece of ginger and a green onion.

Scratch the top of the tomato with a crosshatch, then place it face down in boiling water and peel it.

Cut the brisket into cubes. Cut half of the tomatoes into crushed dice and half into large chunks. Slice ginger and chop green onion

Put cold water in a pot, then add brisket, ginger and cooking wine. Bring to a boil and skim off the foam. Fish out the brisket and set aside.

Put a little oil in the pot, when the oil is hot, put in the chopped green onions and sauté, then put in the diced tomatoes and continue to sauté for two minutes, then add the tomato sauce and continue to stir-fry evenly.

Put the beef into the pot and stir-fry. Then add a little sugar and stir fry evenly, then add the right amount of salt. Then add the hot water.

Bring to a boil over high heat, then pour the beef into the pressure cooker along with the soup. Select the beef button.

Open the meat when it is stewed. Pour in the chunky tomatoes. Then serve them all together in the potager. Light an alcohol burner and turn it on.

1, the soup must be added enough at once. So that the soup can be more flavorful. 2, after adding large pieces of tomatoes, be sure to boil again. How to choose a good beef:

1, look at the muscle, fresh meat has a glossy, uniform red color, the second meat, meat color is slightly darker; look at the fat, fresh meat fat white or yellowish, the fat of the second-rate meat lacks luster, the fat of the spoiled meat is green.

2. Fresh meat has a normal odor, and the inferior meat has an ammonia or sour smell.

3, be sure to use your hand to press the meat, fresh meat has elasticity, finger pressure depression immediately after the recovery, inferior meat elasticity is poor, finger pressure depression recovery is very slow or even can not be restored, deterioration of the meat inelasticity; two to touch the viscosity of the fresh meat surface is slightly dry or slightly moist, not sticky hands, the appearance of the second fresh meat is dry or sticky hands, the new cut surface is wet and sticky hands, the deterioration of the meat is seriously sticky, the appearance of the very dry, but some of the water injection of serious meat is also not sticky at all. The meat is also not sticky at all, but can be seen in the appearance of water wet, not solid.

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