Chinese Food
Tomato and beef brisket soup
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Cooking ingredients
Cooking Steps
Step1:Cut the tomato and onion into pieces. Cut the beef brisket into cold water and soak it for a while to get bloo
Step2:Put water in the pot and bring to a boil, then add beef brisket, a little cooking wine, a teaspoon of white vinegar, two pieces of ginger to remove the smell and impurities, and don't let it go down Just cook it a little. Take out the beef and set aside. Water pouring ou
Step3:Put a little oil in the pan and heat the onion and stir fry i
Step4:Stir fry the onion to make it fragrant, then stir fry the tomato to make it sand
Step5:Finally put in the beef and stir fry for a whil
Step6:Cut potatoes for later us
Step7:Pour all the materials that have been fried for a while into the pressure cooker and put the potatoes under it. Just pour in the boiling water and submerge the materials. Put in a little tomato sauce, hawthorn slices or Hawthorn cakes (I put two small Hawthorn balls). Of course, hawthorn can also be put without or mainly to improve the taste. Pour another two spoonfuls of cooking wine. Then press the stew or hoof butto
Step8:When the autoclave is over, don't open the lid. When the steam disappears, open the lid. Then add salt and a little black pepper to taste, add a little water starch, and let the lid open to boil for a while Add some juice to the soup.
Cooking tips:The purpose of adding a little vinegar to the boiled beef is to loosen the beef tissue. At last, add hot water to the stewed beef. In this way, the beef will not be too stiff. After stewing, it will taste soft and rotten. Because the pressure cooker is tightly sealed, the amount of basic water added to the soup will not evaporate. So don't add too much water when stewing. Just submerge the material. Salt must be put at the end of cooking.
