The iron pot beef stew this food practice is relatively simple, as long as we cut beef, and then cut tomatoes and potatoes and other cut into pieces, and then blanched beef in a hot pan for stir fry can be, the specific practice, you can follow the article's practice to learn. For iron pot beef stew how to make not firewood and seasoning recipe, you can refer to the practice described below.

Casserole tomato stewed beef practice is how

First of all in the casserole to do tomato stewed beef before, we are still ready to prepare the ingredients, the main ingredient beef 300g, tomatoes 2, auxiliary ingredients: oil moderate, salt moderate, ginger moderate, garlic moderate, sugar moderate, old soy sauce moderate, moderate amount of cooking wine, parsley moderate.

Casserole tomato beef practice steps 1, beef cut into pieces, blanched in hot water, inside a few pieces of ginger.

2, tomatoes cut into large pieces and spare.

3, potatoes peeled and cut into pieces.

4, hot oil in the pan burst ginger and garlic and a few peppercorns.

5, blanched beef in hot water, drained and poured into the pot to stir fry.

6, add a few drops of soy sauce coloring.

7, add appropriate amount of cooking wine.

8, add a spoonful of sugar.

9, pour the potatoes and tomatoes into the pot and stir-fry with the beef.

10, meat and vegetables stir fry evenly, then pour into the casserole, add appropriate amount of water.

11, cover the pot with a lid, boil over high heat and then change to low heat and cook slowly for 1 hour.

Casserole tomato beef stew is not only flavorful compared to the pressure cooker beef stew retains the nutritional value is also higher.

The nutritional value of beef stewed tomatoes is very high, and beef alone has the reputation of being the "pride of meat". The nutritional value of beef stewed with tomatoes is mainly.

Per 100 grams of fresh beef contains protein (g) 20.2, fat (g) 2.3, carbohydrates (g) 1.2, dietary fiber (g) 0; cholesterol (mg) 58, ash (g) 1.1, vitamin A (mcg) 6, carotene (mg) 0, retinol (mg) 6, thiamine (mg) 0.07, riboflavin (mg) 0.13, niacin (mg) 0.13, niacin (mg) 0.13. , niacin (mg) 6.3, vitamin C (mg) 0, vitamin E (T) (mg) 0.35, a-E 0.35, calcium (mg) 9, phosphorus (mg) 172, potassium (mg) 284, sodium (mg) 53.6, magnesium (mg) 21, iron (mg) 2.8, zinc (mg) 3.71, selenium (ug) 10.55, copper (mg) 0.16, manganese (mg) 0.04, iodine (mg) 10.4.

Nutritional composition per 100 grams of tomatoes: energy 11 kcal, vitamin B 0.06 mg, protein 0.9 g, fat 0.2 g, carbohydrates 3.3 g, 6 riboflavin 0.01 mg, niacin 0.49 mg, vitamin C 14 mg, vitamin E 0.42 mg, calcium 4 mg, phosphorus 24 mg potassium 179 mg, sodium 9.7 mg, iodine 2.5 mcg, magnesium 12 mg, iron 0.2 mg, zinc 0.12 mg, copper 0.04 mg, manganese 0.06 mg.

Beef stew with tomatoes combines 2 nutrient-rich foods into one, which can replenish most of the body's nutrients, from the basic substances of life, water, protein