How to make potato brisket tomatoes, how to make brisket potato tomatoes

The brisket, potatoes and tomatoes are made as follows:

Start by preparing the ingredients you need.

1.The brisket is refined, bought and cut. Soak in cold water for half an hour to extract the blood (you can change the water several times in between).

Prepare a half-casserole with cold water, put in the brisket, add a few slices of ginger, pour in an appropriate amount of cooking wine, and bring to a boil over high heat. (Wait for the garlic and green onion to chop and wash the stevia and star anise cinnamon for later use) After boiling, skim off the blood foam, remove the brisket, drain and set aside.

2.The water for the brisket does not need to be poured and is used to stew in the back (if the water you bought is still fishy after boiling, then throw away the soup).

3. Start another pot, put a little oil in a cold pan, add all rock sugar, and simmer over low heat.

4.When the rock sugar melts, it bubbles up in the color of caramel.

5.Add the burdock and stir-fry until browned.

6. Green onion, ginger, garlic, star anise, cinnamon leaves.

7.Stir-fry for 2 minutes, add a little cooking wine after the fragrance is fragrant.

8.Stir-fry until the cooking wine is dry and fragrant, pour the beef brisket into the casserole (if the casserole is not big enough, fill half of the soup for later use, otherwise the soup in the pot will easily overflow after feeding), add soy sauce, bring to a boil over high heat and simmer for 1 hour.

9.While stewing beef in a casserole, wash and peel the tomatoes, carrots, potatoes and cut them into cubes, and cut the onions into wide strips. In another pan, add a little oil and sauté the carrots for 1 minute, then add the tomatoes and onions, sauté together, add salt until the tomatoes are sautéed into a paste.

10.Pour the fried tomatoes, carrots, and onions into a casserole, bring to a boil over high heat, and simmer together over low heat. After 1 hour, add the potato cubes (soak the potatoes in water before putting them in, otherwise they will easily oxidize).

Once the heat is boiling, simmer over low heat for 1 hour. In the meantime, if the soup is not enough, quickly add the spare soup and check the bottom of the pot from time to time to see if the potatoes are pasted.

11.When the brisket can be easily inserted with chopsticks, it can be cooked while tasting. Sprinkle the chopped green onions on a plate.

Ingredients: 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. Pot the beef brisket under cold water, add ginger slices and Sichuan peppercorns, boil and filter to remove foam.

2. Remove and rinse and cut into small pieces. Prepare garlic, dried chilies, peppercorns;

3. Heat the pot, add oil, and stir-fry the garlic peppercorns and dried chili peppers.

4. Add beef and stir-fry, add salt and chicken powder to adjust the taste;

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

6. Peel and cut the potatoes into cubes.

7. Cook the beef in the casserole for half an hour, then add the potato cubes. Add salt to taste;

8. Add the tomato cubes, in order to neutralize the sourness of the tomatoes, add a spoonful of sugar;

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

10. Sprinkle chopped green onions before cooking.

The brisket potato tomato preparation is as follows:

Start by preparing the ingredients you need.

1. The refined beef brisket is cut when bought, soaked in cold water for half an hour and soaked in blood water (you can change the water several times in the middle). Prepare cold water in a half casserole, add the brisket, add a few slices of ginger, pour in an appropriate amount of cooking wine, and bring to a boil over high heat. (The waiting time is used to cut the garlic and green onions, wash the bay leaf star anise and cinnamon for later use) After the water is boiled, skim off the blood foam, remove the beef brisket and drain it for later use.

2. You don't need to pour the water to blanch the brisket, and use it for stewing meat later (if the blanched brisket you bought is still fishy after blanching, then discard the soup).

3. Start another pot, put a little oil in a cold pot, add all rock sugar, and simmer over low heat.

4. Wait for the rock sugar to melt, and the bubble will have a caramel color.

5. Add the beef brisket and stir-fry until the surface is browned.

6. Add green onions, ginger, garlic, star anise, cinnamon, bay leaves.

7. Stir-fry for 2 minutes, add a little cooking wine after the fragrance comes out.

8. Stir-fry until the cooking wine is dried and the fragrance is fragrant, pour the beef brisket into the casserole (the casserole is not big enough, first fill half of the soup for later use, otherwise the soup in the pot will easily overflow after adding) Add light soy sauce and dark soy sauce, boil over high heat and simmer over low heat for 1 hour.

9. While stewing beef in a casserole, wash and peel the tomatoes, carrots and potatoes and cut them into pieces, and cut the onions into wide strips. In another pan, add a little oil, first stir-fry the carrots for 1 minute, then add the tomatoes and onions, add salt, and sauté until the tomatoes are paste-like.

10. Pour the fried tomatoes, carrots and onions into the casserole, boil over high heat, simmer together over low heat, 1 hour later, add potato cubes (before putting them, the potatoes have been soaked in water, otherwise it is easy to oxidize), simmer over low heat for 1 hour after boiling, during which if the soup is not enough, quickly continue to add the spare soup, and check whether the potatoes are pasted at the bottom of the pot from time to time.

11. Wait for the chopsticks to easily insert the brisket, and taste the taste before you can get out of the pot. Sprinkle with chopped green onions on a plate.

Tomato and beef brisket is a popular dish that many people can make, and it is nothing more than tomatoes and beef brisket stewed in a pot, but if you want to make this dish well and beautifully, you have to pay attention to it. I will explain the handling of ingredients and the key points in the cooking process at one time, so please feel free to share them

Specific Practices] 1Wash the brisket and soak it in water, change the water during the process, and then cut it into 2 cm cubes. Cut the onion and tomatoes into cubes, slice the ginger, and prepare the bay leaves, star anise, and cinnamon.

2.Put cooking wine and ginger slices in clear water, and beef brisket under cold water. Turn the lid on high heat, boil the water and remove the brisket.

3.In a deep pan, heat the oil, add ginger, star anise, bay leaves and cinnamon and stir-fry until fragrant, then pour in the beef brisket and stir-fry until fragrant.

4.Add half of the tomatoes and onion and stir-fry, pour in beer and hot water to cover the brisket, let the water boil, reduce the heat, cover the pot and simmer.

5.After the brisket stews for half an hour, stir-fry the onions in another pot with hot oil to bring out the fragrance, then continue to stir-fry the tomatoes, transfer the fried onions and tomatoes to the deep pot of stewed beef brisket, add salt and a little soy sauce, stir and continue to simmer for about 20 minutes.

6.Try the taste and texture, and if it all matches your liking, reduce the juice on high heat and remove from the pan.

Tips and tricks] There will be more points and tricks this time.

1.Don't cut the brisket too small, otherwise it will shrink and affect the taste.

2.Boil the brisket in a pot under cold water to remove the fishy smell and cannot be omitted.

3.Stir-frying spices and beef brisket until fragrant is to bring out the maximum flavor of the ingredients and should not be omitted.

4.Beer can be replaced with rice wine, which will have a slightly sweet taste if you use rice wine.

5.Heat the water over the brisket, never add cold water, otherwise the brisket will be firewood.

6.Why make tomato oil in a different pot? Because the previous operation could only make the brisket have a tomato flavor, but in terms of color and consistency, it must rely on fried tomatoes to achieve it.

7.Don't use ketchup! Otherwise the taste will be fake!

8.You can add black pepper to your liking, and you can also decide how long the brisket should be simmered and whether or not to reduce the juice on high heat.

Beef (138g), Tomatoes (5), Potatoes (2), Ginger (1 2 tablespoons).

Marinade: cornstarch (1 tablespoon), soy sauce (1 2 tablespoons), oil (1 tablespoon).

Seasoning: oil (3 tablespoons), sugar (1 3 tablespoons), salt (1 2 tablespoons).

1. Wash the beef, cut it into thin slices against the texture, add 1 tablespoon cornstarch, 1 2 tablespoons of soy sauce, 1 tablespoon of oil and 1 2 tablespoons of minced ginger, mix well, marinate for 15 minutes and set aside.

2. Wash the tomatoes and cut them into petals; Peel the potatoes, cut them into strips and soak them in clean water and set aside.

3. Heat 3 tablespoons of oil in a pan, pour in the tomato cubes and stir-fry over high heat until the tomatoes become slightly soft.

4. Pour 3 bowls of water into the pot, pour in the potatoes and tomatoes and stir-fry well, cover and bring to a boil over high heat, turn to medium-low heat and simmer for 20 minutes until the tomatoes are completely softened.

5. Pour in the marinated beef and stir well, add 1 3 tablespoons of sugar and 1 2 tablespoons of salt to taste, cook until the beef changes color, and then it can be removed from the pot.

1. Stir-fry the tomato pieces in the pot first, and fry until the tomatoes are soft, then add water to simmer, one can shorten the cooking time, and the other can make the tomatoes easier to melt in the soup.

2. When seasoning tomato soup, add some sugar to neutralize the sourness.

3. You can use beef brisket or beef exhibition instead of beef, but the stewing time should be longer, stew until the beef brisket or beef exhibition becomes soft, and then add tomatoes and potatoes to stew softly.

4. After the tomato and potato soup is stewed, then put in the marinated beef slices, and cook until the beef changes color, otherwise the beef slices will be cooked too old.

Cut the beef, potatoes and tomatoes into cubes for later use, tighten the cut beef with boiling water, remove it and wash it with water.

Pour boiling water into the pot and put the beef, add tomatoes, green onions, spices, and a little soy sauce after boiling, and simmer for one hour over medium heat (be careful not to dry the pot).

After the beef is mature, add salt and potatoes, and wait until the potatoes are rotten and out of the pot.

Ingredients: 500 grams of beef, 500 grams of tomatoes, 500 grams of potatoes (yellow skin), 100 grams of onions (white skin), seasoning: 5 grams of salt, 5 grams of ginger, 25 grams of vegetable oil.

Method:1After washing the beef, cut it into 3 cm pieces, boil it in a pot with cold water to remove the foam, remove it and then wash the blood stains with water for later use;

2.Peel the potatoes and cut them into 3 cm pieces;

3.Divide the onion into slices of about 3 cm;

4.After the tomatoes are scalded in boiling water, peeled and torn into small pieces by hand;

5.When the oil in the pot is heated to six or seven hot, put the ginger slices and stir-fry for a while;

6.Add the beef and potatoes and stir-fry dozens of times, add tomatoes and consommé;

7.After boiling, switch to medium heat and simmer until the beef is soft and the potatoes are cracked, add the onion slices and refined salt;

8.Then change the heat to steam and boil for 1 to 2 minutes.

<> "Tomato and Potato Brisket.

Ingredients: Tomato, potato, brisket.

Seasoning: green onion, ginger shed, cooking wine, rock sugar, star anise, cinnamon, bay leaf, millet spicy, light soy sauce, dark soy sauce, oyster sauce.

Steps: 1. Cut the beef brisket into thick pieces, pot it under cold water, add green onion and ginger cooking wine, boil the blood foam, and then remove the water from the clear chain stove for later use;

2. Stir-fry the rock sugar in the pot, pour in the beef brisket to color, add star anise, cinnamon, bay leaves, millet spicy, green onion and ginger and stir-fry until fragrant;

3. Add tomatoes and stir-fry to get juice, add a spoonful of light soy sauce, dark soy sauce, and oil consumption, add two bowls of water to boil, add potato cubes and cook for another 20 minutes, sprinkle with chopped green onions.