It's an irresistible charm. Stewed beef brisket with delicious tomato and potato soup, beef fully absorbed the sweet and sour taste of tomato, sour but not greasy, not only delicious, but also nutritious ~

Stewed beef brisket with tomato and potato | Kitchen 520

Raw materials:

2 tomatoes, half an onion, 6 shallots, 5g salt, soy sauce 15ml, 2 slices of ginger, potatoes 1, 500g brisket, rock sugar 10g, 3g white pepper, oil 15ml and a little shallots.

1. Wash and drain the brisket, and cut into pieces.

2~3 cm square cube. After washing tomatoes (about 400g), blanch them with boiling water, peel them, remove their pedicels and cut them into large pieces 3 ~ 5cm square. Potatoes (about 150g) are peeled, cut into small pieces and soaked in water to prevent oxidation. Peel onion (about 150g) and cut into small pieces.

2. Put the beef brisket in a boiling pot, add enough cold water, move it to the fire, boil it, continue to scald for 5-8 minutes, pour out the soup, take out the beef brisket pieces, and wash off the impurities with hot tap water.

3. Heat the oil in a wok over high fire, add shallots (or 1 green onions, cut into large sections), ginger slices and green onions and stir-fry until fragrant.

4. Then add tomatoes and stir-fry until soft.

5. Pick out the onion knots and ginger slices in the pot, add the burdock pieces and stir-fry until the surface is tight, and add the chopped potato pieces.

6. Add soy sauce, pour hot water (about 2400 ml) that can't pass the ingredients in the pot, add salt and rock sugar, and simmer for 2 hours after changing the fire to boil.

7. Sprinkle white pepper before cooking, and cook over high heat for 2 minutes until the rotten gravy is thick. When serving, it can be decorated with shallots or parsley, green garlic and so on.

Tip:

1. The function of boiling beef in a cold water pot first is to remove blood and impurities. Because the water temperature and the temperature of beef are from cold to hot together, beef will not become tight because of the sudden change of temperature, which will affect the taste. Next, rinse the beef again with hot tap water, and the same is true.

2. Rock sugar can be transferred to neutralize the sour taste of tomatoes, or it can be fresh.

3. This dish can also be cooked in a pressure cooker, which saves time: first, cook the beef brisket stock, steam it, press it on medium fire for 20 minutes, naturally cool it until the high-pressure pot cover can be opened, add the chopped tomatoes, potatoes and onions, steam it, and press it on medium fire for 10 minute.

Stew tomatoes for 2 hours to make them more tasty, and the length of time can be adjusted according to your own taste.