The home cooked practice of tomato brisket, the home cooked practice of tomato brisket

Ingredients: 700 grams of brisket, 2 tomatoes, half an onion.

Excipients: 1 star anise, appropriate amount of ginger, 2 dried chilies, 30 ml of cooking wine, 20 ml of oyster sauce, 20 ml of light soy sauce, 3 grams of salt, 20 ml of cooking oil.

1. Defrost and wash the beef brisket you bought in advance, or wash the fresh beef brisket.

2. Cut into small pieces, wash them, soak them in cooking wine for 30 minutes, and change the water twice in the middle.

3. Prepare other side dishes.

Fourth, soaked beef brisket, add cooking wine, ginger slices, and peppercorns to the pot under cold water.

5. Blanch the blanched beef brisket and rinse it with water.

6. Place a tomato, one-third of the onion, diced.

7. Star anise, dried chili pepper rinse the floating dust, ginger slice.

8. Put the drained beef brisket, diced tomatoes, onions, and spices into the inner pot of the pressure cooker, and add water to the ingredients. Start simmering.

9. Cut the remaining tomatoes and onions into crescent pieces.

10. Fill the wok with cooking oil, add tomatoes and onions. Stir-fry until the tomatoes come out of the soup and the onions become translucent.

Ten. 1. Remove the stewed beef brisket from the electric pressure cooker. (Boiled meat tomatoes, onions discarded) <>

Ten. 2. Stir-fry it evenly, add the previous stewed broth, turn to high heat and bring to a boil.

Ten. 3. Add the oyster sauce.

Ten. 4. Add raw soy sauce to extract freshness.

Ten. 5. Add refined salt to taste according to the saltiness.

Ten. 6. Reduce the juice and turn off the heat.

Ten. 7. Serve on a plate and serve.

Ingredients: 500 grams of beef brisket, 100 grams of beef tendons, 600 grams of tomatoes, 1 green onion, 3 slices of ginger, 1 star anise, 3 bay leaves, 1 teaspoon fennel seeds, 1 teaspoon Sichuan peppercorns, 1 teaspoon of salt, 15 grams of rock sugar, 45 grams of tomato paste, 20 grams of beef powder.

1. First of all, prepare fresh beef brisket and tendons;

2. Soak the plate reinforcement in boiling water for half an hour;

3. Wash the tomatoes and cut them into pieces for later use;

4. Prepare all kinds of spices needed;

5. Put it in a spice bag and set aside;

6. Cut the beef into mahjong pieces;

7. Put the beef cubes into the pot, add enough cold water, and heat over high heat;

8. Use a spoon to skim off the foam;

9. Cut the tendon into small pieces and pour it into the pot and add the spice packet;

10. After that, pour in the beef powder;

11. Stir well and bring to a boil, cover and simmer for 2 hours;

12. Pour in the tomatoes and add tomato paste;

13. Stir well and continue to simmer for about 10 minutes;

14. When the last time is up, it can be eaten after the pot.

Cut the beef into small pieces, simmer with the tomatoes over medium heat for 40 minutes, add seasonings, and finally simmer on high heat for 10 minutes.

Ingredients: 500 grams of beef brisket, 100 grams of beef tendons, 600 grams of tomatoes, 1 green onion, 3 slices of ginger, 1 star anise, 3 bay leaves, 1 teaspoon fennel seeds, 1 teaspoon Sichuan pepper, 1 teaspoon salt, 15 grams of rock sugar, 45 grams of tomato paste, 20 grams of beef powder.

1. First of all, prepare fresh beef brisket and tendons;

2. Soak the plate reinforcement in boiling water for half an hour;

3. Wash the tomatoes and cut them into pieces for later use;

4. Prepare all kinds of spices;

5. Put it in a spice bag and set aside;

6. Cut the beef into mahjong pieces;

7. Put the beef cubes into the pot, add enough cold water, and heat over high heat;

8. Use a spoon to skim off the foam;

9. Cut the tendon into small pieces and pour it into the pot and add the spice packet;

10. After that, pour in the beef powder;

11. Stir well and bring to a boil, cover and simmer for 2 hours;

12. Pour in the tomatoes and add tomato paste;

13. Stir well and continue to simmer for about 10 minutes;

14. When the last time is up, you can eat celery and jujubes after the pot.

Here's how to make the tomato brisket:Ingredients: 1000 grams of beef brisket, 3 tomatoes, 1 3 onions, 20 grams of ginger, 30 grams of green onions, 45 ml of light soy sauce, 30 grams of oyster sauce, 30 ml of cooking wine, 2 star anise, 1 bay leaf, 45 grams of rock sugar, appropriate amount of chives.

Steps: 1. Wash the brisket and cut it into two finger-width cubes.

2. Wash the tomatoes, remove the stems and cut into cubes. Lack of chops.

3. Cut the onion into cubes.

4. Put the sliced beef brisket into the pot and sell it.

5. Add water, some green onions, ginger slices, cooking wine, skim off the foam after boiling, and remove the brisket for later use.

6. Pour salad oil into the pot, pour in rock sugar, and fry over low heat until sugar-colored.

7. Pour in the beef brisket and stir-fry quickly.

8. Pour in the spices, green onions, ginger and onions, and continue to stir-fry until fragrant.

9. Pour in the tomatoes and stir-fry evenly.

10. Add light soy sauce and oyster sauce and stir-fry evenly.

11. Pour in enough hot water, bring to a boil over high heat, and simmer for 60 minutes.

12. Pour in the remaining tomatoes before leaving the pot, and finally add salt to taste according to personal taste.

13. Done.

The recipe for tomato brisket is as follows:Ingredients: 400g beef brisket, 100g tomatoes, appropriate amount of ginger, 1 tablespoon of cooking wine, appropriate amount of green onion, 1 tablespoon of salt, 1 tablespoon of sugar.

1. Cut the beef with a knife and put it in a bowl as shown in the figure below.

2. Cross the top of the tomato, blanch it in hot water, and remove the skin as shown in the figure below.

3. Put ginger, cooking wine and beef in the water, blanch and remove the foam as shown in the figure below.

4. Add minced ginger and garlic to the pot and stir-fry until fragrant, add half of the tomatoes, and fry until soft as shown in the figure below.

5. Add beef brisket and water, add a spoonful of salt and a spoonful of sugar, cover and simmer for 1 hour, as shown in the figure below.

6. Add the remaining tomatoes, cook and sprinkle an appropriate amount of chopped green onions, and then you can eat as shown in the figure below.

Here's how to make the tomato brisket:

Tools Ingredients: wok, casserole, 1 tomato, 1 potato, 150 grams of beef brisket, appropriate amount of green onion, appropriate amount of chicken powder, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of salt.

1. Defrost the beef brisket in advance, soak it in water for many times, pot it under cold water, add ginger slices and peppercorns, and boil it quietly to filter out the foam.

2. Remove and rinse and cut into small pieces. Prepare garlic Zheng Bi, dry and spicy shouting sparrow celery pepper, Sichuan pepper.

3. Heat the pot, add oil, stir-fry garlic peppercorns and dried chili peppers, add beef and stir-fry, add salt and chicken powder to adjust the taste.

4. Add an appropriate amount of warm water, bring to a boil and simmer over medium-low heat.

5. Peel and cut the potatoes into pieces, boil the beef in the casserole for half an hour, then add the potato pieces, salt, and tomato pieces, in order to neutralize the sourness of the tomatoes, you can add some sugar.

6. Simmer over medium-low heat for about half an hour.

Ingredients: 3 tomatoes, 1 potato, 250 grams of beef brisket, 1 small slice of green onion, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon salt, 1 star anise, 1 small piece of ginger, 2 cloves of garlic, 2 tablespoons vegetable oil, 2 teaspoons tomato paste. The water is boiling, cut the raw beef brisket into pieces, blanch it, and remove the foam.

Take the rice cooker, add the beef brisket, pour in cooking wine, soy sauce, green onions, ginger slices, star anise and water, cover the pot and simmer until rotten. <

Ingredients: 3 tomatoes, 1 potato, 250 grams of beef brisket, 1 small slice of green onion, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon salt, 1 star anise, 1 small piece of ginger, 2 cloves of garlic, 2 tablespoons vegetable oil, 2 teaspoons tomato paste.

1. Boil, cut the raw beef brisket into pieces, blanch it, and remove the foam.

2. Take a pressure cooker or rice cooker, put in the beef brisket, pour in cooking wine, soy sauce, green onions, ginger slices, star anise and water, cover the pot and simmer until rotten, use the rice cooker to choose the cooking mode, it takes about 40 minutes.

3. Take out the brisket, filter out the green onions, ginger and star anise in the soup and set aside, at this time, cut the tomatoes and potatoes into hob shapes.

4. Put oil in the pot, stir-fry the chopped green onion to bring out the fragrance, pour in the tomatoes, stir-fry the sauce, add hot water appropriately, and add an appropriate amount of tomato sauce.

5. Pour in the potato cubes, stir-fry over high heat, add beef brisket, beef broth and an appropriate amount of hot water, bring to a boil over high heat, turn to medium heat and simmer.

6. Simmer for about 15-20 minutes, until the potato pieces become soft, then add sugar and salt to taste, and then remove from the pot.

The steps to prepare the tomato brisket are as follows:

Ingredients: 1 kg of beef brisket, 1 kg of tomatoes, 1 piece of ginger, 1 green onion, 1 piece of tangerine peel, 3 dried chili peppers, 50 grams of cooking wine, 2 grams of salt, 20 grams of soybean soy sauce, 2 grams of chicken essence, 2 grams of pepper, 1 coriander.

1. Put the beef brisket meat in a basin, put in water, put a spoonful of white vinegar, and then soak for half an hour to soak the blood water of the beef brisket meat.

2. After the beef brisket is soaked in blood water, rinse it, drain the water and cut it into pieces, which should be slightly larger, because the beef will become smaller after blanching. Then put the beef brisket in a pot under cold water, pour in half a spoon of cooking wine, boil the water on high heat for about 3 minutes, and fry and remove the blood of the beef brisket.

3. After the beef brisket is fried in blood, take it out, then rinse the blood foam and impurities with warm water and drain the water for later use.

4. Heat the oil in the pan, and then add the green onions, ginger, garlic, tangerine peel and dried chili peppers to stir-fry over low heat to bring out the fragrance.

5. After the spice is fragrant, pour the beef brisket into it and stir-fry, fry the water vapor dry, stir-fry the fragrant Wang Heng flavor, and then put the beef brisket and seasoning together for later use.

6. Start the pot again, put less oil, turn on low heat to pour half of the tomatoes inside, put a spoonful of sugar, and fry the tomato juice, which can make the tomatoes juice quickly.

7. After the tomato juice is stir-fried, pour the fried beef brisket and Lingna seasoning together and continue to stir-fry evenly.

8. After the beef brisket and tomatoes are stir-fried well, pour in boiling water to cover the beef, almost one-third more, put in a large spoon of cooking wine, and then bring to a boil over high heat and turn to medium heat to stew in an open pan for about 10 minutes, the purpose of this is to better remove the fishy smell of beef.

9. After the brisket stews for 10 minutes, pour it into the prepared casserole, cover and simmer over low heat for about 40 minutes.

10. After simmering the beef brisket in a casserole for 40 minutes, the beef brisket is basically cooked, then put the remaining tomatoes inside, start seasoning, put 2 grams of salt, 20 grams of soybean soy sauce, 2 grams of chicken essence, and 2 grams of pepper, then stir evenly, cover and simmer for about 5 minutes.