Chinese Food
Tomato and beef brisket soup
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Beef brisket refers to the pieces of meat with tendons, meat and oil flowers, that is, the soft muscles in the abdomen and near the ribs of cattle. It is a general term. According to the parts, the meat in many places can be called beef brisket. The imported beef ribs are mainly cut into strips. The boneless strips from the ribs are more lean, less fat and less tendon. It is suitable for braised or stewed soup. In addition, there is a piece of ribs with less muscle, less oil and more meat on the top, but the shape of the ribs is irregular. It can also be called beef brisket. It's the best braised part. Beef tendon can be regarded as a kind of sirloin. It has more muscle and less oil. It's even all lean meat. It's generally used as brine. It's not suitable for stewing. It's not suitable for braised pork.
Cooking ingredients
Cooking Steps
Step1:Rinse the brisket and cut into small pieces.
Step2:Put water in the pot. Add wine and ginger slices. Boil the brisket in cold water. Rinse the blood powder off the cooked brisket. Control the dry water for standby.
Step3:Put oil in the pot. Stir fry garlic. Stir fry carrot for a while.
Step4:Put in the brisket. Add some oyster sauce. Stir fry with salt to taste.
Step5:Add water to the brisket and boil.
Step6:Put the boiled beef brisket into the stew. Add the tomatoes and put them into the steaming oven.
Step7:Steaming function of the oven. Time 1.5 hours.
Step8:Steam the oven version of tomato brisket.
Cooking tips:There are skills in making delicious dishes.
