Ingredients: 300g tomatoes, 150g lean meat

Seasoning: 100g fresh mushrooms, 150g baby cabbage, appropriate amount of oil, 1 teaspoon salt, 2 teaspoons sugar, 1 oyster sauce teaspoon, 35 grams of green onion and ginger water, 10 grams of pickled pepper, 10 grams of garlic, 1 teaspoon of cornstarch

Steps:

1. Wash baby cabbage and cut into large pieces, fresh shiitake mushrooms Cut the tomatoes into strips and divide the tomatoes into two parts, one part into slices and the other into diced pieces for later use

2. Slice the lean meat and add the green onion and ginger water little by little to make the meat absorb the moisture

< p>3. Add salt, sugar, and starch, mix well, and then add a little cooking oil to wrap the meat slices

4. Heat the pot, sauté the minced garlic, and add the tomato cubes and stir-fry to draw out the juice

5. Pour boiling water or stock, add a little pickled pepper to enhance the flavor, and add an appropriate amount of salt, sugar, oyster sauce and other seasonings

6. After the pot is boiled, add tomatoes, baby cabbage, and fresh vegetables. Put all the mushrooms into the pot, cook until mature, take them out, and put them into a bowl

7. Turn down the heat to the remaining soup base and slowly add the meat slices

8. Use the smallest fire to slowly cook the meat slices in the pot, then serve them out

9. Finished product

Extended information:

The stewed meat is cooked again The secret to making bad beef stew

1. The secret to making beef stew.

1. The day before stewing the meat, apply mustard on the meat surface and wash it off with cold water before stewing. This will not only cook the meat faster, but also make the meat fresh and tender.

2. Wrap a small amount of tea leaves in gauze and stew them with the beef in the stove. The meat will not only cook quickly, but also taste fragrant.

3. Add some wine or vinegar (2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of beef) to stew the beef to make the meat softer and more tender.

4. Put a few hawthorns or slices of radish in the meat to make the beef cook faster and get rid of the odor.

2. Tips for stewed pork.

1. Cut the meat into larger pieces. Pork contains fresh nitrogen-containing substances that are soluble in water. The more they are released when stewing pork, the stronger the flavor of the broth will be, and the aroma of the meat will be relatively weakened. Therefore, the meat for stew should be cut into larger pieces. In order to reduce the escape of fresh substances in the meat, the meat tastes more delicious than small pieces of meat.

2. Do not cook over high heat. This is because firstly, when the meat is exposed to sharp high heat, the muscle fibers become hardened, making it difficult for the meat to be cooked to pieces; secondly, the aromatic substances in the meat will evaporate with the water vapor during intense cooking, reducing the aroma.

3. When stewing, add less water to make the soup taste mellow. When stewing pork, do not use high heat. When the fire becomes intense, the meat will shrink together. If you add a few mountain plants or a few slices of radish when stewing the meat, the meat will become crispy and crispy very quickly. The salt should be added later, otherwise the meat will not rot easily.