The practice of beef persimmon in a casserole, the practice of stewed persimmon with beef

This starts by boiling the beef, cutting it into pieces, and simmering it in a casserole for 10 minutes, then going downstairs means simmering for 5 minutes.

Beef, which is a kind of meat that many people like very much, although it is more expensive than pork and chicken, but because the protein content in beef is very high, and the fat content is very low, it is very popular. There are many ways to eat beef, and stewed persimmon with casserole beef is a very common way to eat, which still has a certain effect on the human body.

Method. 1. Cut the beef into small slices of about 3*5*1cm, boil hot water to remove the blood, rinse with cold water and set aside.

2. Peel and cut the carrot to about a thick, and the white radish to a thick skin and cut about 2 3 cm thick and cut into pieces, which can be put together for later use.

3. Cut the onion into cubes and the tomato into cubes, and put them together for later use.

4. Peel the garlic cloves slightly, cut the chili pepper into two obliquely, wash and slice the ginger, and cut the green onion into about 5 cm green onion segments.

5. Heat the oil in the clay pot, throw all the ingredients into the stir-fry and stir-fry (garlic cloves, chili peppers, ginger, green onions).

6. Stir-fry the onion and tomatoes together.

7. Add bean paste and stir-fry until the fragrance overflows.

8. Add soy sauce, rice wine, marinated bread, water, stir slightly, add carrots and white radishes and boil (here I add about 1500ml of water, because at least the ingredients have to be submerged).

9. After adding the meat and boiling (my mother later suggested that you can use slow heat to simmer for 20 minutes here), pour it into the smoldering pot, but because my smoldering pot is not big enough, I only poured 2 3 into the smoldering pot, and left 1 3 to cook in the next batch.

10. Season with water, soy sauce, and sugar and boil to taste the taste, and adjust the amount of soup you want here, more than you want"Finally, saltiness"Just a little salty. Too salty to add water, not enough to add soy sauce.

12. After completion, I think the amount of meat is a little small (maybe too much white radish), next time you can double the amount of meat, or other ingredients are only taken 2 3 like this.

13. The taste is full of good, and it is a bit similar to what it sells outside.

Nutritional efficacy. Tomatoes are rich in nutrients, and the provitamin A it is rich in is converted into vitamin A in the human body, which can promote bone growth, prevent rickets and dry eyes; It has a variety of effects and is known as the fruit of the miraculous dish.

Beef - Rich in Sarcosine: Beef is higher in sarcosine than any other food, which makes it particularly effective for building muscle, building strength, increasing immunity**, replenishing iron and blood, slowing down dark spots, and anti-aging.

Ingredients for beef persimmon soup:

Ingredients: 4 taels of beef, 2 tomatoes Seasoning: Sichuan pepper, ginger, green onions, black pepper Appropriate amount of beef persimmon soup Preparation:

1. Cut the beef into medium-sized pieces and set aside;

2. Put water in the pot to boil (the amount of water does not exceed the beef), put an appropriate amount of ginger slices and spare beef into the water until the water boils again, and put the beef out (you can first put out the foam in the water to avoid getting on the beef);

3. Add cold water to the beef and stew it in the pot (add more water if you like to drink soup, add less water if you don't like to drink soup, stew slowly in a casserole if you have time, and stew in a pressure cooker if you don't have time.)

4. Blanch the tomatoes with boiling water for a while, peel and cut into small pieces for later use.

5. When the beef pieces are stewed, prepare to fry the tomatoes, heat the wok, put an appropriate amount of oil, peppercorns, and green onions to fry, add diced tomatoes, fry until it becomes a sticky tomato sauce, add the stewed beef and the soup of the appropriate amount of stewed meat to continue cooking, and add salt and chicken essence, cook for 2 or 3 minutes (you can cook for a while if you are not in a hurry to eat), add an appropriate amount of black pepper and chopped green onions, and the delicious beef stewed persimmons can be served.

Preparation of beef stew with tomatoes in a casserole.

Senior Mom.com.

Casserole porridge makes people fall in love with casserole and the deliciousness of casserole. Beef is suitable for soup, beef and tomatoes stew together, the taste is particularly good, and the beef is rotten faster, and even many times stewed soup like this, tomatoes are more than beef, and the leftover soup can also be directly noodles.

So, what is the preparation of beef stew with tomatoes in a casserole?

First of all, before making tomato beef stew in a casserole, we still prepare the ingredients, the main ingredients are 300g beef, 2 tomatoes, and auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of white sugar, appropriate amount of dark soy sauce, appropriate amount of cooking wine, and appropriate amount of coriander.

Step 1 of the casserole tomato beef, cut the beef into pieces, blanch it in hot water, and put a few slices of ginger in it.

2. Cut the tomatoes into large pieces and set aside.

3. Peel the potatoes and cut them into pieces.

4. Stir-fry ginger, garlic and a few peppercorns in hot oil in a pot.

5. Remove the blanched beef from the hot water, drain the water, pour it into the pot and stir-fry.

6. Add a few drops of light soy sauce to color.

7. Add an appropriate amount of cooking wine.

8. Add a spoonful of sugar.

9. Pour the potatoes and tomatoes into the pan and stir-fry with the beef.

10. Stir-fry the meat and vegetables evenly, pour them into the casserole, and add an appropriate amount of boiled water.

11. Cover the pot, boil over high heat, change to low heat and simmer for 1 hour.

Beef stew with tomatoes in a casserole is not only delicious, but it also retains more nutritional value than beef stew in a pressure cooker.

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 persimmons1.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.

Ingredients:

A pound of beef. Tomatoes for two.

Salt to taste. Appropriate amount of green onion, ginger and garlic.

A spoonful of braised sauce.

A spoonful of cooking wine. A spoonful of sugar.

Method Steps:1. Soak the beef in blood water by cutting the beef.

2. Peel the tomatoes and cut them into cubes.

3. Cut the green onion, ginger and garlic and set aside.

4. Stir-fry green onions, ginger and garlic until fragrant, and add half of the tomatoes.

5. Add the beef to the stew.

6. Add braised soy sauce, sugar and cooking wine, and simmer over medium heat for half an hour.

7. Add the other half of the tomatoes, add salt and simmer for another two minutes.

8. Reduce the juice over high heat and put it on a plate.

The home recipe for stewed persimmons with beef is as follows:

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

Excipients: an appropriate amount of salt, a little sugar, an appropriate amount of Shengshen imitation smoke, 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 brisket 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 sliced ginger, star anise, cinnamon, dried chilies.

3. After the oil pot is heated, pour in vegetable oil, add ginger slices, star anise, cinnamon, and dry and spicy pepper to burst the fragrance.

4. Add the blanched beef brisket 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 depending on the salt taste, and finally sprinkle with coriander to get out of the pot.

8. Finished products. <>

Beef and persimmon soup is a home-cooked dish with beef and tomatoes as the main ingredients.

Ingredients: 200 grams of beef, 3 tomatoes, half an onion, 1 garlic, 1 piece of ginger.

Excipients: 2 teaspoons salt, 1 tablespoon sugar, 2 tablespoons vegetable oil, 2 tablespoons tomato paste, 4 bowls of water.

Steps: 1. Prepare the ingredients, wash and slice the beef, dice the onion, slice the ginger, and cut the green onion into white sections.

2. Peel the tomatoes and cut them into small cubes.

3. Add an appropriate amount of water to the frying machine, blanch the beef after the water boils, skim off the foam, and drain the water for later use.

4. Start the pot again, grind and add brother bucket into vegetable oil, and stir-fry ginger slices until fragrant.

5. Add the beef and stir-fry until it changes color.

6. Add the onion and stir-fry until soft.

7. Add the diced tomatoes and stir-fry the juice.

8. Add water and bring to a boil over high heat.

9. Cover and simmer for 40 minutes.

10. Add salt, sugar, tomato paste, green onion, continue to cover and cook for 20 minutes.

11. Cook until the soup is thick and then take it out of the pot to eat.

Preparation of beef persimmons

Ingredients: beef, tomatoes.

Ingredients: onion, garlic, rosemary, salad oil, salt, Italian vanilla, tomato paste, sugar, etc.

Preparation steps: Prepare the ingredients, more than two catties of beef, two tomatoes, one onion, one garlic, and a few sprigs of rosemary.

Cut the beef into bite-sized pieces, blanch the blood foam in a pot under cold water, and remove it after cooking, clean it and set aside. Cut the tomatoes into cubes, cut the onions into cubes, peel the garlic, and remove the skin after the tomatoes are blanched with boiling water, and it is more comfortable to eat after stewing.

Pour oil into a wok, first add garlic, onion and rosemary and stir-fry until fragrant, it is better to fry the garlic until yellow. Then add the tomato cubes and stir-fry until the tomatoes are stir-fried. Finally, add the beef cubes, sauté over medium-low heat for a few minutes, season with tomato paste, salt and sugar, add some Italian herbs as appropriate, and then put the fried beef cubes in the pressure cooker with the soup and ingredients.

It takes about 50 minutes to start the pressure cooker stew program, and after the program is over, you can open the lid directly, and you don't need to manually deflate and decompress, and the fragrant tomato beef stew is ready.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the source of muscle fuel, and it can effectively replenish refluxing adenosine triphosphate, which allows the base to continue training longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

1. Make water in the pot, then wash the beef and cut it into small pieces, after the water boils, you can cut the meat while cutting. Then it's a simmer with a lid on. Because the meat is very clean, it doesn't need to be watered, and it won't be very greasy!

Add Sichuan pepper ingredients, cut green onions, ginger first do not have salt, now put salt is not easy to cook. 2. Boil the water again, and if there is a little foam, skim it with a small spoon. Now simmer over low heat

5 holes when I was a child, if there was less water in the middle, I had to fill in the water. The fragrance has come out 4. Cut the washed tomatoes evenly and put them in the pot. I keep stewing!

Hold back your saliva Hold back your saliva 5, put salt after the water is boiled, my house is about 3 spoons (preferably less, because there is less salt.)

You can add it when you drink it at the end! But if the soup is salty, it won't taste good with water! Because it's a big pot, hehe.

Goon stew The tomatoes will be soft after a few minutes, so you can simmer more if you have time. I don't like to eat tomatoes that are shivering when they are cooked, and they are all stewed to the strength of the tonic, and they are delicious! Add chicken bouillon!

7. Remove from the pot. Method 2 1 Soak the beef in advance to remove the blood, cut it into cubes, and marinate it with salt 2 Draw the tomatoes with a knife 3 Pour boiling water 4 After the skin is soft, peel off the skin 5 Cut two large tomatoes into pieces 6 Small tomatoes cut into cubes and mix them with oyster sauce and tomato sauce 7 Dice the onion 8Pour oil into the pot and heat it, and fry the red pepper and star anise until fragrant 9 Pour in the beef and fry 10 After the beef changes color, pour the onion into the pan and fry together for 2 minutes 11 Add the tomatoes and continue to fry for 1 minute 12 Turn to the casserole 13Pour the diced tomatoes into the wok together with the oyster sauce and tomato sauce 14Turn off the heat after stir-frying until it is a paste 15Pour the tomato paste into the casserole, add water and salt at the same time 16Add a slice of lemon to enhance the flavor and also help the meat to be more tender. Cover and simmer for more than 45 minutes.

Introduction: Beef has high protein content and low fat content, so it tastes delicious and is loved, enjoying the reputation of "the pride of meat", tomato is nutritious and has a special flavor, and the combination of the two has great benefits to the human body. Next, I will bring you the method of stewed beef brisket with tomatoes in a casserole, let's take a look!

Ingredients:

Ingredients: 500g beef brisket, 4 tomatoes, half an onion, 1 carrot.

Excipients: 4 slices of ginger, 5 pieces of rock sugar, appropriate amount of tomato paste.

Method.

1.Soak the brisket in water and cut into small pieces.

2.Put cold water into the pot, add a few pieces of onion and ginger slices to remove the smell, and boil for two minutes.

3.Take out the beef and wash away the blood foam, this step is very important, the blood foam will not go to the beef will have a fishy smell.

4.Re-put the water, put the beef into the pot, add a few slices of ginger, star anise, Sichuan pepper, cooking wine, and stew the beef for about an hour, until the beef is cooked.

5.Blanch the tomatoes with boiling water and peel them.

6.Carrots and onions cut into hob cubes, tomatoes into small cubes.

7.Heat the base oil in a pot, stir-fry the ginger until fragrant, and stir-fry the stewed beef.

8.Pour in the onions and carrots.

9.Stir-fry the tomatoes evenly and add salt to taste.

10.Rock sugar will enhance the freshness, and at the same time, it will also make the tomato soup less sour. If the tomatoes are not colorful enough, add some tomato sauce to them.

11.If you put more tomatoes, you don't need to add water, the soup is controlled by yourself, cover the lid and simmer over low heat, and the vegetables can be cooked.