How to make tomato brisket tips, easy recipe tips for tomato brisket

Stewed beef brisket with tomatoes, the brisket should be stewed soft, the sweet and sour taste of the tomato should be just enough to dip into the beef, the meat should be delicious, the soup must be delicious, and not greasy, this is the basic requirement for me to make tomato brisket, if you also like to eat this type, you can refer to the following recipe:

1. Preparation of ingredients: Tomatoes and beef brisket are appropriate, and if you like to eat tomatoes, add one or two, but you must be ripe tomatoes to be delicious, not half-ripe. The seasoning is oil and salt, bay leaves, green onions, ginger and garlic, cooking wine and star anise.

2. Ingredient processing: Rinse the brisket with water, then change the knife into small pieces, prepare a pot of water, put green onions, ginger and a little cooking wine, put the cut brisket in cold water, scoop up, and wash again.

Then add an appropriate amount of water to the pressure cooker, put the blanched beef brisket, and the flattened ginger and garlic, and knotted green onions. Add cooking wine, bay leaves, star anise, and salt to stir, then cover the pot and cook for about 40 minutes (depending on the size of your pressure cooker and the number of ingredients to adjust the time, and the water should be enough).

3. Blanching tomatoes: Wash the tomatoes, open a cross knife at the top, the knife side is down, put it in a pot of boiling water and blanch it, then peel it (this is a personal preference, you can also not peel it), and cut it into pieces.

5. After the beef brisket is stewed, take out the star anise, green onion, ginger, garlic and other ingredients, pour the whole pot of beef brisket soup into the fried tomato sauce pot, mix well, then boil over high heat, then turn down the heat, simmer for about ten minutes to taste!

In this way, there is very little seasoning added, the original flavor, the beef is rotten, the tomato juice is sweet and sour, the soup is mellow, and the bibimbap is eaten with noodles, all of which are superb!

Try it if you want to eat it!

How should you make tomato brisket? Come and get it

Here's how to make the tomato brisket:Ingredients: 700 grams of beef brisket, 2 tomatoes, half an onion, 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 toppings.

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. Drain the beef brisket, diced tomatoes, onions, and spices, all put them in the inner pot of the pressure cooker, add water and cover 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 the tomatoes until the soup comes 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.

Here's how:

1. After cutting the beef brisket into small pieces and washing it, soak it in water for more than two hours, soak out the blood water, blanch it, and remove it for later use.

2. Put oil in the pot, put the chopped tomatoes in the pot and stir-fry, about 3-5 minutes later, add the green onion and ginger and continue to stir-fry until the soup is stir-fried.

3. Put the beef brisket in and stir-fry together, let the beef brisket fully absorb the soup of the tomatoes, add boiling water, cover the pot and bring to a boil over low heat, and simmer.

4. Add potato socks and carrots half an hour before cooking, and add an appropriate amount of salt and monosodium glutamate to taste before cooking.

What should I do with the tomato cow town reed belly Yuyuan? Come and get it

Cuisine and efficacy: home-cooked recipes.

Private dishes. Process: Stew.

Tomato brisket production materials: Ingredients: brisket, tomato fighting god.

Seasoning: green onion, ginger, cooking wine, salt.

Method: 1. Remove the blood from the beef brisket through the water, stir-fry the beef brisket with green onion and ginger, spray cooking wine on the meat, put salt, stir-fry, (do not add soy sauce) add water or stock (don't have too much water, just over the meat), turn to the high-altitude pressure cooker and press on low heat for 20 minutes.

2. Stir-fry the tomatoes when pressing the meat, I didn't use tomato sauce, I used 4 large tomatoes, fried them into tomato sauce with minced green onions over low heat, and the beef squirrel was pressed and poured into the tomato sauce to simmer for a while, so that the beef brisket could absorb the taste of the tomatoes and see the taste of the seasoning.

Cut the brisket into cubes and drain the blood through boiling water.

Transfer the meat to a pressure cooker, add ginger slices, green onions, star anise, cm of hot water (be careful not to add soy sauce) and press for 15 minutes to turn off the heat.

Pour the meat and soup from the pressure cooker into the wok, simmer it with the tomatoes, season it to your taste, turn off the heat and you're done! Simple, delicious, nutritious.

How do you cook stewed brisket with tomatoes? First, cut the tomato brisket into small pieces, roll the beef brisket into cold water, add the mountain base to the green onion and blanch the ginger cooking wine, add rock sugar to the pot and fry until brown, add the meat, star anise, cinnamon bay leaves, and apple hawthorn to stir-fry.

How do you cook stewed brisket with tomatoes? Add oil to the pot, add shallots, ginger, garlic, cooking wine, wash the tomatoes and peel them after taking them out, cut them into small pieces, add sugar to the pot and stir-fry them together with the Shanji beef until golden brown, add the ants and roll in the beef.

Cut the beef into small pieces, put it in the pot with the tomatoes, simmer it on medium heat for 40 minutes, add the seasoning, and finally simmer on high heat for 10 minutes.

I made a Xihong teasing Chi Chi tomato stewed beef brisket for the Jiasha Li people, and there was no soup left.

Home-style stewed tomatoes are wide and ruined, and the beef is carefully prepared.

Tomato stew and dissipate the disadvantages of Chongzhou beef brisket.