Chinese Food
Stewed Beef Brisket with tomato
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This dish was made a long time ago. Last time, I heard with my friends that a tomato stewed beef brisket was very delicious. After I went to eat it, I felt it was really bad. There was no sour, fresh and delicious tomato. There was a strong soy sauce taste. It was not delicious. This time, I really made this. I improved the following method. I added a little secret recipe. The soup is thick and delicious.
Cooking ingredients
Cooking Steps
Step1:Stew the beef in a pressure cooker in advance. Cut into pieces and set asid
Step2:Cut the tomato into pieces. Peel the carrot potatoes and cut them into small pieces for later use. Cut 1 / 4 of the onion into pieces (for frying pan) and cut the remaining slices.
Step3:Heat the oil in a hot pot. Heat the oil and stir fry the onion. Add 2 tablespoons flour and stir fry in the oil. Then add the cut tomato pieces and stir fry. Add a large amount of tomato sauce and a small amount of water (the stewed beef will taste better in clear soup). Stir the tomato out of the juice. Add water and then put the stewed beef pieces and carrot potato pieces. When the potato and carrot pieces are stewed, add sugar, salt and a little chicken essence for seasoning The pot is over.
Cooking tips:I made flour according to some methods in the Western soup. You can try it if you want to make it taste good. Don't look down on the process of fried flour. Add this step to make a thick tomato soup. And remember that the amount of tomato sauce should also be larger. The first is to increase the taste. The second is to improve the color. It's really delicious. Remember. Never put soy sauce into soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce..... I really like the skill of cooking.
