Raw materials: beef (brisket or waist nest part of the meat can be), tomatoes a;

Applications: green onion, ginger, salt, soy sauce, cooking wine, chicken essence, cinnamon, pepper, daikon, sesame seeds.

Practice: 1, wash the beef and cut into pieces, put the meat into the water will be tight for a while, skimming off the blood froth and other debris;

2, at this time the pressure cooker into the right amount of water, placed on the fire will boil the water;

3, take a small bowl, put the big spices, peppercorns, cinnamon bark and sesame leaves;

4, will be dealt with the meat, poured into the pressure cooker, put onion segments, ginger slices, soy sauce, salt, chicken essence, cooking wine;

***19 Zhang

Assorted tomato stewed beef

5, then put a tomato, the whole put into the pot;

6, cover the lid of the pot, and stewed half an hour can be.

Note: Beef stew, the amount of soup and water should be added once, do not add water in the middle. If the soup is not enough, also can only add hot or boiling water.

Method 3

Main Ingredients: Beef 300G, 3 Tomatoes

Supplements: 2 cloves of garlic, 3 slices of ginger, starch water (1 tablespoon of starch + 30ML of water)

Spices: 2 slices of coriander, 2 cloves, 1 star anise, 3-4 peppercorns

Seasoning: 2 tablespoons of tomato paste, 1 tablespoon of tomato cream, 2 tablespoons of soy sauce. Red wine ? cup, sugar 1 tablespoon, salt

Method:

1. Wash the beef and cut it into pieces;

2. Blanch it in a pot of cold water with a few drops of balsamic vinegar, then remove it and wash off the floating foam;

3. Wash and cut tomato into pieces and put it into a pressure cooker with all the spices and seasonings;

4. Put in the blanched beef cubes, and add water until it's almost gone over All ingredients. Pressure cooker after steam pressure 30 minutes;

5. pressure cooker natural deflation into the frying pan, the spices and tomato skin pick out do not;

6. high heat to boil, the soup thick to the salty and light suitable after dripping into the starch water;

7. stirring, rolling boil for a while a thin thickening hook can be out of the pot;[2]