Chinese Food
Stewed Beef Brisket with tomato in improved Russian red soup
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In Harbin, Russian Western food is like something born in the bone. The daily food can't be ignored. We like to call Russian red soup souber soup. The strong taste of tomatoes in it makes your appetite open. Even if you don't like beef. I remember the first time I cooked this dish was made under my sister's strong demand. We two greedy cats cooked and tasted soup. Unconsciously, we drank half a pot of soup. The beef was still not cooked. Slowly. This dish has become a dish that our family often makes. Every time we make it, the house is full of happiness. Dad has improved this dish every time now. Let the cooking speed go up. Later, I will say in the tips that I have learned from the Russian red soup and the Chinese way. The tomato stewed beef brisket is mainly juicy soup. Because of the long time of stewing, the collagen of beef brisket is stewed out. The soup is thick and tastes excellent.
Cooking ingredients
Cooking Steps
Step1:Wash beef brisket and cut into pieces for future us
Step2:Put the brisket in cold water. Put in the onion and ginger. Open fire and cook. Blanch. Remove the blood
Step3:Clean and cut the tomatoe
Step4:Take out the brisket for us
Step5:Sliced scallion and ginger for later us
Step6:Hot pot, cold oil, stir fried with scallion and ginge
Step7:Stir fry tomatoe
Step8:Add some water. Then add the beef. Cover the pot. Turn to low heat after boiling. Simmer for about 30 minute
Cooking tips:If you put potatoes, it's recommended to put them in the middle of the way. Otherwise, potatoes are easy to break. If you want to chew the beef better, you can crush it with a pressure cooker in advance. This is my father's little secret. You have skills in making delicious dishes.
