Tomato stewed beef brisket is a sweet and sour appetizing, flavorful and refreshing a soup, the main ingredients are tomatoes and beef brisket, the practice is also very homemade and simple, and the nutritional value is very high, rich in vitamins A, C, B1 and vitamin B2 as well as carotene and other nutrients.
Below we share the details and steps in a clear and concise manner.
Step 1: Prepare the ingredients
First we prepare the ingredients: a potato, cleaned, peeled, cut into cubes, placed in a pot of water to soak, so as not to oxidize black.
Two small onions, cut into long sections, a small piece of ginger, cut into ginger.
Small green onion leaves cut into scallions, separate in the basin.
Next, let's prepare the ingredients:
Take a small pot and put 1 gram of cinnamon, 1 gram of hawthorn, 1 gram of sesame leaves, 2 star anise, 1 gram of dried chili.
Clean a piece of brisket and cut it into small brisket cubes. In order to be easily cooked, the pieces should not be cut too large.
All the ingredients are ready, let's see.
Step 2: Blanch tomatoes and brisket
Boil water in a pot, and when it's close to boiling, put in the tomatoes to blanch their skins, which are easy to peel off.
Boil the water and cook for 10 seconds, remove the tomatoes and rinse with cool water.
The outer skin is basically off, we can tear off the outer skin.
Take the peeled tomatoes, cut them into small pieces and put them in a pot.
Then the pot into the cut brisket, blanching 30 seconds, brisket blanching, mainly to remove the surface of the oil, blanching 30 seconds later, pour out the brisket, with cool water quickly cool down, control the water.
Step 3: Cooking
We start cooking:
Burn oil in the pot, after the oil is hot, put onions and ginger and ready to stir-fry together with seasonings, stir-fry after the flavor, put the blanched beef brisket, stir-fry for a few moments, and then put the tomatoes, tossed tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes. Slowly simmer the tomatoes into the sauce.
This stir-fried dish, the soup is more flavorful, put oyster sauce 3 grams, into the oyster sauce to mention the fresh flavor, the oyster sauce stir-fried after,
add the appropriate amount of water, the amount of water should be added once enough, do not add water in the middle. Pour in material wine 8 grams, using the volatile properties of the material wine to reduce the brisket's meaty flavor. Add salt 4g, pepper 2g and soy sauce 4g.
Cover the pot, after the water boils, turn the heat down to simmer for 50 minutes, 50 minutes later, fish out the onion and ginger and one of the dashi, lest you eat the dashi into your mouth, fish out without using it, to have a better dining experience.
This time then into the potatoes, cooking potatoes time should not be more than 10 minutes, continue to cover the pot, open medium heat and continue to simmer for 10 minutes, 10 minutes later, the potatoes have been boiled through, the brisket has also been flavored.
Soup slowly to thicken, it can be out of the pot on the plate, and finally sprinkled with chopped green onions as a garnish on the table to eat.