Chinese Food
Tomato brisket
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Cooking ingredients
Cooking Steps
Step1:Prepare the spices for us
Step2:Beef cut
Step3:Tomatoes peel easily when cooked in boiling water with a cross
Step4:After peeling, 5 diced tomatoes and 3 diced tomatoes will be poured in 2 times
Step5:Boil the beef in cold water. Boil the bleeding foam. (put ginger and scallion and cooking wine in the pot to taste
Step6:Wash the beef with hot water after it is fished out. Drain and set aside
Step7:Heat the oil in the pan. Stir fry the ginger, onion and crystal sugar to make it fragrant
Step8:Pour in the beef and stir fry. Dry the beef
Step9:Pour in 5 tomatoes and stir fry for a while. Add some ketchup, soy sauce and raw sauce if the color is not good
Step10:Add boiling water. Double the amount of ground beef. Don't add water in the middle of the process. Pour in spices. Cover the pot and simmer for an hour and a half
Step11:One and a half hours later. Add the remaining three tomatoes. Then add salt, chicken essence and black pepper to taste. Cover the pot and cook for another half an hour. You can get out of the pot
Step12:The sweet and sour tomato brisket is ready. You can try it.
Cooking tips:1. When you blanch the beef, you must use cold water. If you use hot water, the meat will shrink. It won't be tender to eat. There's no way to remove the blood and dirt from the beef. 2. Don't cover it when you blanch the beef. Otherwise, the smell of the beef can't be emitted. 3. When you wash the blood foam, you can use hot water to keep the meat soft and tender all the time. Cold water will make it tender The meat quality is tight. The beef stewed at the end will not be easy to cook. There are skills in making delicious dishes.
