Chinese Food
Stewed Beef Brisket with tomato, potato and carrot
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Last night, Fanshao told me that he would like to have a dish with tomato and beef brisket and soup. Just in time, I have a bean and fruit special in my fridge. It's a hot Australian brisket. I'll make it at noon today. This Stewed Beef Brisket with tomato, potato and carrot is highly praised by the gourmet youth. My mother's mood. Of course, it's delicious.
Cooking ingredients
Cooking Steps
Step1:Cut the brisket into small pieces.
Step2:Put it in cold water. Boil it for a few minutes. Remove and rinse the foam and drain.
Step3:Peel and dice potatoes, carrots and tomatoes respectively. Cut ginger into fine grains.
Step4:Put the oil in the pot. When the oil is 60% hot, the ginger will burst. Then put the beef brisket and fry it for dry water.
Step5:Stew with water for half an hour. Mix salt and white pepper halfway.
Step6:Add potatoes and carrots. Keep simmering (about 20 minutes). Leave a small amount of soup in the pot.
Step7:Wash the pot. Put a small amount of oil in the pot. When the oil is 40% hot, add two spoonfuls of ketchup and stir slowly over low heat. Stir fry until the ketchup and oil are fully integrated.
Step8:Add the tomato pieces. Continue to fry for a few minutes. This process does not need to use the spatula frequently to shovel the tomato. Try to keep it in shape.
Step9:Add a small amount of water to boil. Then pour in the stewed potato, carrot, beef brisket and boil for about 10 minutes.
Step10:See the thick soup. Put a small amount of chicken essence. Start the pot and put it on the plate. A nutritious, healthy and oil-free dish. It can be mixed with strong soup to eliminate the light in rice.
Cooking tips:There are skills in making delicious dishes.
