Method 1, Tomato Beef Brisket Soup
Ingredients
200 grams of beef, 4 tomatoes, a little green onion and ginger, salt, sugar, MSG, soy sauce, Cooking wine, Sichuan peppercorns, large cooking wine, bay leaves, etc.
Method
1. Soak the beef in cold water for about 10 minutes to remove the blood
2. Blanch the beef in cold water Use water to remove the oily smell and blood foam, and cut into pieces
3. Put soy sauce, cooking wine, salt and sugar, onion, ginger, bay leaves, large cooking wine, pepper and other seasonings in the pressure cooker, add beef, and add water to cover the beef , stew until cooked
4. Wash the tomatoes, remove the stems, blanch in hot water, peel and cut into small pieces
5. Heat the casserole, pour a little oil, and stir-fry after heating Simmer the tomatoes until soft
6. Add the stewed beef, two tablespoons of the stock, add water until the ingredients are covered, cover and simmer over low heat for 15 to 30 minutes, and serve
Tips
1. Different parts of beef have different tastes and require different simmering times in the pressure cooker. This time it took 20 minutes.
2. The casserole simmers for a longer time to produce thick soup. Drink
3. The seasoning changes according to taste. I personally like to add rock sugar and traditional Chinese seasoning.
4. It is recommended to stew the beef in large pieces in a pressure cooker. After it is done, you can eat it in many ways; Cut into small pieces when cooking, it will be more flavorful and crispy
Method 2, Potato Tomato Beef Brisket Soup
Ingredients
Beef brisket, potatoes, tomatoes, carrots, ginger , green onions, salt, light soy sauce, cooking wine
Method
1. Soak the beef in water, remove the blood, wash and cut into pieces, blanch, remove, slice the ginger, and cut the green onion into sections .
2. In the pot, put ginger slices and green onion segments, add a little cooking wine and light soy sauce, add an appropriate amount of water, add the blanched beef, bring to a boil over high heat, then turn to low heat and simmer for 1 About hours.
3. When it is idle, scald the tomatoes in crosswise directions in boiling water, then peel and cut into pieces.
4. After 1 hour, add half of the tomatoes and continue to stew.
5. Peel the carrots and potatoes and cut them into pieces. When the tomatoes are cooked and rotten, add the remaining tomatoes, potatoes and carrots.
6. Continue to stew until the carrots and potatoes are cooked.
7. Add a little salt to taste.
Tips
1. The beef needs to be soaked for a while. It is best to change the water to remove the blood and then blanch it.
2. Put the tomatoes in two times, so that you can still eat the whole tomatoes when eating, otherwise the tomatoes will be cooked.
Recipe 3, Colorful Tomato Beef Brisket
Materials
Ingredients: 3 tomatoes, 1 onion, 1 carrot, 200 grams of beef brisket, corn 30 grams, 30 grams of green beans, half a green onion
Seasoning: 1 spoon of vegetable oil, 30 grams of butter, 1 spoon of cornstarch, 1 spoon of black pepper, 3 spoons of red wine, 3 spoons of brown sugar, 2 spoons of oil, Appropriate amounts of onions, ginger, salt, and chicken essence
Method
1. Cut tomatoes and carrots into small dices, and cut onions into shreds.
2. Cut the beef brisket into slices, add cornstarch, black pepper, red wine, oil, green onions, ginger, and salt, and marinate for 30 minutes.
3. Heat the pot, pour in vegetable oil, heat it to 70% heat, add ginger and stir-fry until fragrant, then pour in the marinated beef brisket and fry quickly until it is cooked until 8%, and then remove from the pot.
4. Heat the butter in a casserole, add onions and carrots, sauté until fragrant, then add tomatoes and stir-fry.
5. After the tomato juice is released, reduce the heat to low and simmer until it is basically melted. Add the beef brisket, corn, green beans, brown sugar, and salt and stir-fry evenly over medium heat.
6. Stir well and simmer over low heat for 10 minutes.