Preparation of beef stewed persimmons What are the benefits of eating persimmons

One. Preparation of beef stew with persimmons.

Cuisine and efficacy: home-cooked recipes.

Taste: Curry flavor.

Process: Beef stew and persimmon production materials: Ingredients: 300g of beef, 200g of tomatoes

Excipients: coriander, a little beer.

Seasoning: chicken essence, salt, Sichuan pepper, seasoning, cinnamon, grass fruit, green onion, ginger, garlic, cooking wine, soy sauce, appropriate amount of hot water.

Teach you how to make beef stewed persimmons and how to make beef stewed persimmons.

Method: 1. After loosening the beef with the back of a knife, cut the beef into pieces, peel the tomatoes and cut them into pieces, and slice the green onions, ginger and garlic.

2. Blanch the beef in a pot of boiling water, add a little milk, and control the dry water for later use.

3. Put oil in the wok, add pepper, spices, cinnamon, grass fruit, green onion, ginger and garlic to fry the pot, then put in the beef, stir-fry and change color, add cooking wine, soy sauce, an appropriate amount of hot water, and a little beer.

4. After boiling water for 15 minutes, turn to low heat and simmer for 1 hour, 5. Add the chopped tomatoes, about 15 minutes, simmer until the tomatoes are almost integrated into the soup.

6. Put in the chicken essence and salt, and collect the soup over high heat, so that the soup is more flavorful, remove from the pot, and put the coriander.

Tips for making beef stewed persimmons: 3 tips to make the beef cooked 1. Pat the beef loose with the back of a knife before cooking. 2. Add a little milk to the water and boil it together.

3. Add a little beer or red wine when stewing, and you can also put a hawthorn, a piece of orange peel or a little tea.

Two. Method: 1. After loosening the beef with the back of a knife, cut the beef into pieces, peel the tomatoes and cut them into pieces, and slice the green onions, ginger and garlic.

2. Blanch the beef in a pot of boiling water, add a little milk, and control the dry water for later use.

3. Put oil in the wok, add pepper, spices, cinnamon, grass fruit, green onion, ginger and garlic to fry the pot, then put in the beef, stir-fry and change color, add cooking wine, soy sauce, an appropriate amount of hot water, and a little beer.

4. After boiling water for 15 minutes, turn to low heat and simmer for 1 hour, 5. Add the chopped tomatoes, about 15 minutes, simmer until the tomatoes are almost integrated into the soup.

6. Put in the chicken essence and salt, and collect the soup over high heat, so that the soup is more flavorful, remove from the pot, and put the coriander.

Tips for making beef stewed persimmons:

3 tips to make the beef cooked 1. Loosen the beef with the back of a knife before cooking. 2. Add a little milk to the water and boil it together. 3. Add a little beer or red wine when stewing, and you can also put a hawthorn, a piece of orange peel or a little tea.

Ingredients for beef stew with persimmons.

Beef, tomatoes, green onions, ginger, garlic, Sichuan peppercorns, spices, cinnamon, grass fruits, milk, cooking wine, soy sauce, beer, chicken essence, salt, cooking oil, coriander.

Preparation of beef stew with persimmons.

First of all, we need to prepare all the ingredients, and then use the back of the knife to pat the beef loose, and then cut the beef into pieces and set aside. Peel the tomatoes and cut them into cubes, slice the green onions, ginger and garlic; Blanch the beef in a pot of boiling water, add a little milk, drain and set aside. Put oil in the wok, add pepper, spices, cinnamon, grass fruit, green onion, ginger, garlic to fry the pot after the heat is hot, wait until it is fragrant, put in the blanched beef, stir-fry and change color, add cooking wine, soy sauce, appropriate amount of hot water, and a little beer; Wait until the water boils for 15 minutes, then turn to low heat and simmer for 1 hour; At this time, put in the cut tomatoes in time, about 15 minutes, stew until the tomatoes are almost integrated into the soup, you can put in the chicken essence, salt, salt must not be put early, otherwise the beef is not easy to stew.

It is best to choose to collect the soup over high heat, so that the soup is more flavorful, out of the pot, put coriander, and you can eat.

The edible effect of beef stewed persimmons.

Beef stewed persimmon is a kind of food we often eat, this food first tastes good, and it will be helpful to our health, we can help us supplement nutrition by eating beef stewed persimmon, and the effect of health preservation is also very strong, first of all, it is rich in protein, which can improve the body's ability to resist disease, and at the same time it also has the function of replenishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, which is still helpful to our physical health, and can be a good supplement to nutrition. It can also protect lung health. Moreover, it is also rich in carotene, vitamin C, vitamin B and vitamin B2 and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine and other elements, and also contains protein, sugar, organic acids, cellulose, which can prevent the damage of free radicals, has obvious beauty and anti-wrinkle effects, and is a good choice for beauty and beauty, which naturally helps us to be healthy.

500 grams of beef leg meat, 500 grams of tomatoes, 15 grams of cooked vegetable oil, 20 grams of dried chili peppers, 3 grams of Sichuan pepper, 15 grams of ginger slices, 10 grams of sugar, 20 grams of soy sauce, 50 grams of refined salt, 50 grams of sweet wine, 250 grams of fresh soup, 0 grams of green onions, 10 grams of sesame oil, 5 grams of Shao wine.

Ingredients: beef, tomato and corn.

How to make it: 1. Wash the beef and cut it into pieces (cut the beef into centimeter length, centimeter width, and centimeter thick slices, put it in a bowl, add refined salt, Shao wine, ginger slices, and green onion segments, mix well, marinate for about half an hour, pick out the green onion and ginger) for later use, and wash the tomatoes for later use.

2. Wash the green onion and ginger and cut them into appropriate sizes (cut the dried chili peppers into centimeter-long segments. Tomato change into 2 cm slices) Set aside.

3. Cut the tomatoes into cubes and set aside.

4. Put the wok on the heat, scoop in the vegetable oil and cook until it is mature, add the beef slices and fry until brown, remove and drain the oil. Leave oil in the pot and boil until it is hot, fry the dried chili pepper and pepper until it becomes brown and red, fry the tomato to make the fragrance, add the fresh soup, put in the beef, refined salt, soy sauce and boil, collect the thick marinade with a strong fire, add wine, sugar, monosodium glutamate, and sesame oil.

1.Slice the beef, add the corned beef seasoning and mix well (1 4 eggs, 1 tablespoon sesame oil in soy sauce, cooking wine, 1 teaspoon cornstarch).

2.Peel and cut the tomatoes into cubes, chop the green onions, ginger and garlic, and mince the red peppers.

4.Add 1 tablespoon of oil and stir-fry chives, ginger, garlic, red pepper and tomato sauce and stir-fry slightly.

5Add tomatoes and 2 tablespoons of soy sauce cooking wine.

6.Mix the beef well and add a pinch of salt.

7.Remove from the pot and pour chopped green onions with sesame oil.

The persimmon in beef stewed persimmon refers to tomatoes, and the key to making beef stew with tomatoes is to stew the beef first, and then cook it with the tomatoes, the specific method is as follows:

Ingredients: 500 grams of beef, 3 tomatoes.

Excipients: 10 grams of green onion, 10 grams of ginger, 15 ml of peanut oil, 10 Sichuan peppercorns, 15 grams of tomato paste, 10 grams of salt, appropriate amount of cooking wine, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of sugar.

1. Cut the beef into 3 cm cubes after thawing.

2. Blanch the beef in cold water, and add green onions, ginger and a small amount of cooking wine.

3. After the water boils, skim off the foam and remove the beef.

4. Put the blanched beef into the pressure cooker, add chopped green onions, ginger slices, peppercorns, star anise, cinnamon and other seasonings, add water to cover the beef, do not add salt first, and choose beef and mutton stalls.

5. Remove from the pot and bring oil to a boil, then add tomatoes and stir-fry.

6. Add the beef and stir-fry, add water, and add an appropriate amount of tomato sauce. Add salt and simmer.

7. Simmer for 15 minutes and remove from the pot.

Notes:

Don't add salt when cooking beef, otherwise it won't be cooked, and you can add an appropriate amount of boiled beef broth when you need to add water to fry tomatoes.

Simmer for 15 minutes and remove from pan.

Ingredients: 600 grams of beef, 200 grams of tomatoes.

Excipients: appropriate amount of salt, a little sugar, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, a little cooking wine, an appropriate amount of ginger, 1 star anise, a little cinnamon, a little dried chili, a little coriander, a little balsamic vinegar, and an appropriate amount of vegetable oil.

1. Prepare the required ingredients;

2. Clean the beef and cut it into small pieces, soak it in water, soak it in water, and then blanch it for later use; Wash the tomatoes and cut them into small pieces; Prepare ginger slices, star anise, cinnamon, dried chilies;

3. After the oil pan is heated, pour in vegetable oil, add ginger slices, star anise, cinnamon, and dried chili peppers to burst the fragrance;

4. Add the blanched beef and stir-fry until fragrant;

5. Add an appropriate amount of cooking wine, salt, light soy sauce and dark soy sauce and stir-fry to taste;

6. Add the chopped tomatoes and stir-fry, add enough boiling water, bring to a boil over high heat, turn to low heat and slowly simmer until soft;

7. When the soup is thick, add a little light soy sauce and balsamic vinegar to enhance the flavor, and finally sprinkle coriander out of the pot.

8. Finished products.

Ingredients: 100 grams of beef, 1 tomato, 10 grams of onion slices, 10 grams of carrots, 20 grams of potato wedges.

Excipients: 5 ml of cooking oil, 2 grams of Sichuan pepper, 1 cumin, 1 star anise, 1 passion fruit, 2 grams of licorice, 1 bay leaf, 3 grams of ginger, 3 grams of green onion, 2 grams of salt, 3 grams of light soy sauce.

Method: 1. Peel and cut the tomatoes into cubes.

2. Blanch the beef to remove the blood foam.

3. Pour in edible oil, pepper, passion fruit and other accessories, and stir up the heat until fragrant.

4. Pour in the beef, add salt and light soy sauce, and stir-fry evenly.

5. Pour in the tomatoes, add water, add potatoes, onions and carrots.

6. Simmer over medium heat for 1 hour.

7. Done.

Ingredients: 500g beef brisket, 100g cherry tomatoes

Excipients: 6g tangerine peel, 20g ginger slices, 1 grass fruit, 20g cooking wine, 20g light soy sauce, 10g dark soy sauce, 20g oyster sauce, appropriate amount of chopped green onion, 2g salt

1. Soak the beef brisket in clear blood water and rinse it.

2. Prepare the cherry tomatoes and cut the beef into cubes.

3. Prepare chopped green onions, ginger slices, grass fruits and tangerine peel.

4. Blanch the beef brisket in a pot under cold water and wash it.

5. Pour the beef brisket into a non-stick pan and stir-fry until fragrant, add cooking wine.

6. Pour in the seasoning.

7. Add tomato and stir-fry evenly, then add light soy sauce, dark soy sauce and oyster sauce.

8. Pour all the ingredients into the casserole, add boiling water, cover over high heat, and bring to a boil, then turn to low heat and simmer until the beef is crispy.

9. Open it to try the taste, and add salt to taste if it is not enough to taste.

10. Put it in a bowl and sprinkle with chopped green onions.

Ingredients: 500g beef, 4 persimmons, appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan peppercorns, 1 star anise, 1 bay leaf, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of sugar.

Steps: 1. Soak the beef in cold water and wash it repeatedly, cut it into pieces according to your favorite size, wash it again, and remove the empty water.

2. Add an appropriate amount of oil to the wok, add the beef and stir-fry until there is no soup.

3. Soak the tomatoes in lightly salted water for 10 minutes, then wash them repeatedly and slice them. Peel and slice the garlic and peel and slice the ginger.

4. Add an appropriate amount of oil to the wok, stir-fry peppercorns, star anise, bay leaves, ginger and garlic, add the tomatoes and stir-fry (leave a few slices of tomatoes and decorate them when they are put on the plate), and fry until the tomatoes come out of the soup.

5. Add beef and stir-fry, add light soy sauce and stir-fry.

6. In order to be in a hurry, I put the fried beef into the electric pressure cooker, set the beef gear, start the power, and it was done automatically. If you have time, it will be better to stew it directly in a pot.

7. The electric pressure cooker is automatically completed, and the lid is opened after depressurization.

8. Pour it into a large spoon, simmer for a few minutes, eat it without stewing, and then add salt, sugar, and light soy sauce to taste according to your favorite taste.

9. Remove from the pot. <>

Ingredients: 250 grams of beef, 2 tomatoes, 10 grams of green onions, 10 grams of ginger, 15 grams of coriander, 3 tablespoons of salt, 1 tablespoon of sugar, 10 ml of cooking wine, a small amount of white vinegar, appropriate amount of dark soy sauce.

The preparation of beef stewed persimmons is as follows:

2. Cut the beef into small pieces of equal size.

3. Remove the stems of the persimmons and cut them into small pieces.

4. Heat the oil in a pan, add the green onion, ginger and garlic and stir-fry until fragrant.

5. Put the beef in the pot, add the above seasonings and stir-fry until it changes color.

6. Add water and simmer slowly, the time should be about an hour, and the soup can be added in the middle if it is not enough.

7. After the meat is cooked, add the persimmons.

8. Remove from the pan. <>

Materials

Ingredients: 300 grams of stewed beef, 3 tomatoes, 1 onion.

Excipients: 1 tablespoon oil, 15 grams of beef powder.

Preparation of beef stew with persimmons. 1.Main and auxiliary ingredients: braised beef and tomatoes.

2.Wash the tomatoes and cut them into cubes.

3.Cut the marinated beef into cubes.

4.Wash and dice the onion.

5.Heat the oil, add the chopped onion and sauté until fragrant.

6.Add a spoonful of beef broth and water to taste.

7.Once boiling, add the beef cubes.

8.Simmer for 1 minute and season with beef powder.

9.Add the tomatoes.

10.Bring to a boil to turn off the heat.

11.Remove from the pan and serve in a bowl.

Cooking skills1. Because beef powder has salt, no salt is added. If you have a heavy mouth, you can taste it and add a pinch of salt.

2. Tomatoes should not be boiled for a long time, and they are ready to boil.