Stewed beef tendon with tomato recipe

Stewed beef tendon with tomato

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I like the beef tendon very much. It's fragrant and not greasy. I used to use the method of cold mixing all the time. Today I'll stew it with tomatoes. It's good for the body to raise the spleen and stomach in the early autumn.

Cooking ingredients

tendon:1000g

olive oil:moderate amount

cooking wine:moderate amount

salt:moderate amount

tomato:moderate amount

onion:moderate amount

ginger slices:moderate amount

garlic:moderate amount

octagon:moderate amount

Cooking Steps

Step1:Beef tendon cleanin

Step2:Cut into small pieces and blanch them, and then scoop them u

Step3:Prepare seasonin

Step4:Wash the tomatoes and onions, use a fork to burn the skins of the tomatoes and then peel them

Step5:Slice them separately (leave a tomato for later use

Step6:In a hot pot, pour in olive oil. Under the warm oil, stir fry the beef on both sides, then dish up

Step7:Leave the remaining oil and put it into the seasoning to explod

Step8:Stir in tomato and stir fry. Stir in onion and stir evenly. Add some salt and cooking wine to beef

Step9:Add boiling wate

Step10:Pour all ingredients into the electric pot to make soup for 25 minute

Step11:25 minutes later, when the exhaust can be turned on, pour in tomatoes and mix for 5 minutes to boil

Cooking tips:First of all, why keep a tomato? When the tomato is put into the pressure cooker, it will become a thick soup at last. For the beauty of the dishes, keep a tomato for the last time. This soup is delicious. I didn't season it with chicken essence. The beef has a lot of shrinkage. It's best to cut a larger piece of soup. The method of frying with oil can help deodorize and increase fragrance. There are skills in making delicious dishes.