Ingredients: 500g sirloin, 4 small tomatoes;
Accessories: 0.5 onion, appropriate amount of onion, ginger and garlic, 2 tablespoons of salt, 2 tablespoons of chicken essence 1 4, 2 tablespoons of soy sauce, and sugar1teaspoon.
Tomato beef brisket
1
Cut the sirloin into pieces 1 cm square, and soak it in cold water for more than 2 hours to remove the fishy smell.
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2
Drain the soaked beef brisket, boil a pot of boiling water, blanch the beef brisket, skim the foam, rinse and drain.
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three
Prepare a few cloves of garlic, two slices of ginger and a section of onion.
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four
Dice the onion and cut the tomato into small pieces.
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five
Put a little oil in the wok, add ginger and garlic and stir fry. Pour the brisket into the wok and stir fry. Add some soy sauce and salt.
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six
Pour in the water that has just passed the beef and bring it to a boil.
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seven
Move all the materials into the electric purple sand casserole, add the onion and heat for 2.5 hours.
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eight
Don't pick onions, ginger and garlic from cooked beef. Add onions and tomatoes, add a few crystal sugar to neutralize the acidity of tomatoes, and cook for another half an hour.
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nine
Cooked tomato breast can be eaten in bowl "D"
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skill
1. It is best to soak beef in cold water for more than two hours before stewing or cooking to remove the bloody and fishy smell in beef. I usually plan to cook beef the next day, but I soaked it the night before.
2. It's better to tie up the onions needed for making tomato brisket, use whole cloves for garlic and large slices for ginger, so it will be more convenient to pick them out later.
3. Stir-fried beef is to make beef have enough flavor, but tomato brisket should not be too greasy, and put as little oil as possible when frying.