The authentic practice of tomato brisket, the practice of tomato brisket

A classic dish that has endured and never got tired of eating.

Step 1

Soak the brisket in water and cut into small pieces.

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

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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.

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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.

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Blanch the tomatoes with boiling water and peel them.

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

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

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Pour in the onions and carrots.

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

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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.

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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.

Picture of the finished brisket stewed with tomatoes.

<> cooking tips for stewed beef brisket with tomatoes.

Tips:

If you want to save time in the beef stew, you can put it in a pressure cooker to complete, and the steps are the same in about 20 minutes.

Beef brisket with tomatoes.

Ingredients: Appropriate amount of beef brisket, two tomatoes, appropriate amount of ginger slices, a few bay leaves, a few slices of cinnamon, a few star anise, an appropriate amount of cooking oil, an appropriate amount of soybean paste, and an appropriate amount of potato wedges.

Steps] 1. Prepare an appropriate amount of fresh brisket, be sure to choose fat and thin, and then change the knife into pieces. A good brisket should have butter and fascia, and this kind of brisket is the best to make. The brisket contains less blood and water, so it does not need to be blanched, and it can be soaked in water for 30 minutes.

After 30 minutes, the blood has been soaked out, so drain and set aside.

2. Cut the tomatoes with a cross knife, scald off the skin with boiling water, then cut it in half diagonally, remove the pedicle in the middle of the tomato, then cut it into hob pieces, and put it on a plate for later use. The spices needed are simple, ginger slices, bay leaves, cinnamon, star anise.

3. Put a small amount of oil in a hot pan, add an appropriate amount of rock sugar, and fry over medium heat to bring out the sugar color. After the rock sugar melts, stir quickly, wait for the rock sugar to turn yellow and become large bubbles and then into small bubbles, pour in the brisket when it is brown, and stir-fry to color. Add the spices and stir-fry until fragrant.

Add a little soybean paste to increase the flavor of the sauce, stir-fry evenly and pour in half of the tomatoes. Sauté the tomatoes until soft and pour in water. The soup of the tomato brisket is delicious, and you can put a little more water.

Then transfer to a casserole and simmer for 1 hour, or you can use a pressure cooker for 25 minutes. Finally, add some potato wedges and add salt to taste, the tomatoes and brisket are very fragrant on their own and do not need other seasonings. Cook over medium heat for another 5 minutes.

Pour in the remaining tomatoes, cook for about 3 minutes, and serve on high heat to reduce the soup slightly.

Cut the brisket into cubes and the tomatoes into cubes. Stir-fry the green onion and ginger until fragrant. Pour in the tomatoes and stir-fry to create the soup.

Add boiling water. Add the brisket. Add light soy sauce, cooking wine, five-spice powder.

Simmer the peppercorns over low heat. The stewed beef brisket is soft and rotten. Season with salt and you're good to go.

Ingredients: 700g beef brisket, 2 tomatoes, half an onion.

Excipients: 1 star anise, 10 grams of ginger, 2 dried chilies, 30 ml of cooking wine, 20 ml of oyster sauce, 20 ml of light soy sauce, 3 grams of refined salt, 20 ml of cooking oil.

Specific steps: 1. Soak the brisket for 10 minutes after thawing at room temperature.

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

3. Prepare side dishes.

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

5. Blanch the blanched brisket and rinse it under running water.

6. One tomato, one-third of the onion, diced.

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

8. Drain the brisket, diced tomatoes, onions, and spices and put them all in the inner pot of the pressure cooker.

9. Add water to cover the ingredients.

10. Put it in the electric pressure cooker, select the hoof tendon button, and start simmering.

11. Cut the remaining tomatoes and onions into crescent cubes.

12. Fill the wok with cooking oil, add tomatoes and onions.

13. Stir-fry until the tomatoes come out of the soup and the onions become translucent.

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

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

16. Add oyster sauce.

17. Add light soy sauce to enhance the flavor.

18. Scoop up the boiled tomato skins.

19. Add refined salt to taste according to the saltiness.

20. Collect the juice and turn off the fire on high heat, and the finished product is pictured:

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low food, as long as it is what you like', can be called a delicacy. The following is the recipe for tomato brisket that I have put together, I hope it will be helpful to everyone.

Ingredients

Ingredients: 1000 grams of beef brisket.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, 2 slices of ginger, 2 bay leaves, 1 piece of cinnamon, appropriate amount of cooking wine, 4 pieces of dried hawthorn, 3 tomatoes.

Method

1. Buy a whole piece of brisket, freeze it in the refrigerator for an hour and cut it into pieces. Soak the brisket in cold water for more than two hours to allow the blood to come out as much as possible.

2. Put the cut beef pieces into cold water and boil, remove them ten minutes after boiling, drain and set aside.

3. Pour cooking oil into the wok, after the oil temperature rises, add ginger slices and green onions to stir-fry until fragrant, pour in the spare beef pieces, stir-fry quickly, pour in cooking wine, dark soy sauce, bay leaves, and cinnamon! Continue to stir-fry for 15 minutes to color.

4. Take a casserole, pour about 500ml of water into the wok, then pour the lustful beef brisket into the casserole, put in the hawthorn slices, pour in the cooking wine, turn down the heat and simmer for two hours.

5. After simmering in the casserole for two hours, put in the tomatoes, you can cut the whole tomatoes with a cross knife, put them in boiling water and cook for one minute, remove the skin and continue to simmer for about 10 minutes, and put salt at the same time. The tomatoes are basically integrated into the beef brisket soup and ready to be cooked!

Preparation of stewed beef brisket with tomato:

1. Put the beef brisket into a pot of cold water and bring to a boil, pick it up after one minute, put it in the pressure cooker, add water, ginger slices, green onions, cooking wine and a stewed meat packet, press for about half an hour and turn off the heat.

2. Peel the tomatoes, cut the carrots and potatoes into hob pieces, pat the garlic into minced garlic, chop the green onion into chopped green onions, cut the tomatoes into pieces, soak the carrots and potatoes in water for later use.

3. Heat the oil in the pot, first add the tomato sauce and stir-fry the red oil, add the minced garlic and stir-fry, then add the tomato pieces and stir-fry.

4. Put the tomatoes, carrots and potato cubes into the beef brisket soup and simmer for about half an hour.

It's very simple to make, and the mouth is fragrant, I recommend using a white porcelain pot to stew, which is time-consuming, but it tastes much better than the pressure cooker

Ingredients: beef brisket (it must be beef brisket, beef is much worse than beef brisket) 2 catties, 2 tomatoes, 2 carrots, green onions, ginger, cinnamon, star anise.

1. Blanch the brisket with boiling water 2 times, be sure to use boiling water, otherwise the brisket will be tight and not easy to rot.

2. Drain the water, still boiling water (the water should be added enough at one time) into the white porcelain pot, put the beef brisket in, and at the same time put the green onion, ginger and cinnamon star anise, add a bottle of vinegar (cheats: it is easy to rot, and it also removes the peculiar smell), cover the lid, and simmer.

3. After half an hour, peel the gourd puff, cut it into hob pieces, and put it in a pot.

4. After another half an hour, peel the tomatoes, cut them into small cubes and put them in a pot.

5. After another half an hour, add a little soy sauce to enhance the color.

6. After another half an hour, add salt, and the salt must be put later, so as not to destroy the nutrients.

7. After half an hour, you can start the pot and serve.

In this way, you can drink soup, and the water should be filled at one time, and the whole process should be simmered without using gas. If you feel that it is too troublesome to put something in the middle, you can put it in all at once, and the main consideration is the loss of nutrients, but the salt must be put last.

Ingredients: 500g beef brisket, 3-4 tomatoes, 1 green onion, a little ginger, 3 cloves of garlic, 10 Sichuan peppercorns, 1 star anise, 2 spoons of light soy sauce, 1 spoon of cooking wine, 6 rock sugars, 2 dried red peppers;

Method 1Cut the brisket into pieces, soak it in cold water for about 30 minutes, and remove the blood; Slice the green onion into sections, ginger and garlic; Put the tomatoes in a pot, pour boiling water, blanch off the skin (it will be convenient to eat this way), and then cut into pieces or tear them by hand;

2.Put the soaked beef brisket in a pot under cold water, skim off the foam after boiling, remove and drain the water; Put oil in the pot, add green onions, ginger, garlic, peppercorns, spices, and dried chili peppers to stir-fry until fragrant;

3.Then pour in the brisket, add cooking wine and light soy sauce and stir-fry evenly; After the brisket changes color, add boiling water (the boiling water should be more than the brisket), turn on low heat and simmer for about 50 minutes;

4.Stir-fry the tomatoes in another pot, stir-fry the red oil, add half a bowl of water to boil, and pour into the brisket pot; Add the rock sugar, salt to taste and continue to simmer for 30 minutes, until the brisket is cooked through. (Leave some soup, soaked rice and mixed noodles are super delicious); Finally, pour the finished product into the beloved bowls, haha, can't wait;

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.