2 pieces of cinnamon 1 block octagon? Dried hawthorn 1 small bar? 2 parsley? [ 1]?
seasoning
edit
Stewed beef with tomatoes and potatoes (20 pieces)
5 tablespoons soy sauce (75ml) 2 tablespoons soy sauce (30ml) salt 1 teaspoon (5 g)
method of work
edit
Stewed beef with tomatoes and potatoes (15)
1) Cut the brisket into 3cm cubes, wash it, soak it in clear water for 20 minutes, pour out the blood, and wash it twice again.
2) Put the sirloin into the pot, pour in the clear water, and heat it over high fire for about 3cm, then boil it slightly and start skimming the floating foam. Remember to turn the meat with a spoon.
Block, so that the floating foam pressed at the bottom will turn over to the top, which is convenient to skim off.
3) Wash the green onions, cut them into 5cm long sections and put them in the pot. Put pepper, cinnamon and star anise into the seasoning bag and put it into the pot. Pour in soy sauce and soy sauce and mix well.
4) Rinse the dried hawthorn, put it in the pot, cover it, and simmer for about 40 minutes.
5) After opening the lid, put in the chopped potatoes, cover them and continue stewing for 3 minutes, then add the diced tomatoes and cover them for stewing 1 minute.
6) Then open the lid, add salt and stir well, and cook over high fire for about 3 minutes. After the soup is a little thicker, sprinkle coriander and serve.
500g beef (lean), 500g tomato, 500g potato (yellow skin) and onion (white skin)100g.
Seasoning: 5g of salt, 5g of ginger and 25g of vegetable oil.
Dish features
edit
The red soup is sweet and sour, and the meat is tender and smooth. ?
1. Wash the beef, cut it into 3cm pieces, put it into the pot with cold water, boil it, remove the floating foam, take it out, and then wash the blood with clean water for later use;
2. Peel the potatoes and cut them into 3 cm pieces;
3. The onion is divided into pieces of about 3 cm; 4. After boiling the tomatoes, peel them and tear them into small pieces by hand;
5. When the oil in the pot is heated to 60% to 70%, release the ginger slices and saute for a while;
6. After stir-frying beef and potatoes for dozens of times, add tomatoes and clear soup;
7. After boiling, stew over medium heat until the beef is soft and the potatoes are cracked, and add onion slices and refined salt;
8. Change the fire to steam and boil 1 to 2 minutes.
500 grams of beef, 500 grams of tomatoes, about 500 grams of potatoes, and onion (white skin) 100 grams.
Seasoning:
5 grams of salt, 5 grams of ginger and 25 grams of peanut oil.
Production step
edit
1. Wash beef, cut it into 3cm pieces (thickness is about 0.3cm), put it into the pot with cold water, boil it, remove the floating foam, take it out, and then wash the blood stain with clear water for later use;
2. Peel the potatoes and cut them into blocks about 3 cm in size;
3. Onions are divided into strips of about 3 cm;
4. After boiling the tomatoes, peel them and cut them into small pieces with a knife;
5. When the oil in the pot is heated to 60% to 70%, release the ginger slices and saute for a while;
6. After stir-frying beef and potatoes for dozens of times, add tomatoes and clear soup;
7. After boiling, stew over medium heat until the beef is soft and the potatoes are cracked, and add onion slices and refined salt;
8. Change the fire to steam and boil 1 to 2 minutes.