Nowadays, many people like to eat stewed beef brisket with tomatoes. This dish is sour and sweet and the meat is soft and rotten. Suitable for all ages, especially when the broth is particularly delicious and the appetite is poor. When a plate of stewed beef brisket with tomatoes is placed in front of you, it will definitely produce saliva and make your appetite big. It specializes in all kinds of anorexia! But the disadvantage of this dish is also obvious, that is, it takes too long! ! ! Office workers can't afford to get hurt! But it doesn't matter, good food can always stand the wait. Bian Xiao just learned to stew meat with hot pot bottom material at the watermelon video creator Honey Food Cloud today, which is super simple and can be done in 40 minutes! How delicious!

Of course, beef and tomatoes are the core of this dish. First soak 500g beef in cold water, soak the blood out, wash it again, put the washed beef in a boiling pot, blanch it, and there will be a lot of foam after cooking for a while. Remove foam. Then pour the blanched beef into a container and wash it with clear water.

Add a little cooking oil to the pan, add a little pepper, add a little sugar to the pan when the oil is full, and start to stir-fry the brisket in the pan. When the color of the brisket begins to change, add minced onion, ginger and garlic, stir-fry with the brisket, add a little cooking wine, stir-fry until the fragrance has been drilled all over the house ~ add edible salt to taste, and then add water and clear water. Don't ask me why I know! ) Pour star anise, cinnamon, pepper, fragrant leaves and red pepper into the stock, continue to cook, turn off the heat after the fire boils, and then add onion, ginger and garlic into slices. Slow fire stew

Cut the tomatoes in the middle of the top, put them in a large pot, add boiling water to iron off the skins of the tomatoes, then cut the tomatoes into small pieces and put them in a small bowl for later use.

Take out our artifact tomato-flavored hot pot bottom material, pour the hot pot bottom material into the broth, pour the tomatoes into the pot, stir-fry evenly, add more water, simmer for half an hour, and get ready to go out ~

Thick tomato flavor, sprinkled with some parsley and shallots, hot and fragrant tomato stewed beef breast is out of the oven! The baby doing his homework in the back room came running and looked at me eagerly. Mom, can we have dinner? It smells good. The baby is hungry ~? I didn't expect my little adult to be a greedy cat, hahaha.

In terms of time, it takes a long time for Mr. Mi Shi Yun to thaw beef, and the other steps add up to only 1 hour, which is really time-saving. In terms of operation steps, it is more convenient. With the blessing of tomato-flavored hot pot bottom material, this tomato-stewed beef brisket has no taste.