Red chowder flavor is the flavor of a Western dish made with the red chowder cooking technique, which uses tomatoes and salsa's.

Red chowder is a cooking technique for Western dishes where tomatoes, either in juice or salsa. Both are flavoring ingredients. Red braising is a cooking technique that will use both tomatoes and salsa. Red braised beef is called Western food, tomato beef is called Chinese food. From the mouth to feel the production method has a great difference, and stewed beef also use tomato sauce, the taste is more rich.

Red braised beef

Ingredients prepared

Beef, potatoes, carrots, moderate; tomato sauce 100 grams, monosodium glutamate, salt appropriate.

Steps

①. Stewed beef into the casserole, add the right amount of beef broth (to their own taste as a standard, would like to eat greasy can be added more, would like to eat light is added less). Carrots cut into hobnail pieces, also put into the casserole, add water (to submerge the vegetables as appropriate) and beef and simmer until the carrots are fluffy as good.

②Potatoes cut into cubes, put into the frying pan fried until golden brown to be used.

③ onion head sliced and scratched (shredded), celery cut into inch pieces. Put oil in the pot, burn to 70% hot, put the onion head to stir-fry flavor, then the celery into the stir-fry for a few moments to break, and then add the fried potatoes through the stir-fry, and finally put the tomato sauce to stir-fry evenly.

4 fried vegetables directly into the casserole, and beef, carrots, stirring and mixing together, until the vegetable soup is a paste after the fire, can be served on the plate on the table.