Niu Nan tomato stewed potato method, Niu Nan Tu Nan tomato method

Ingredients: beef, potatoes, tomatoes, shallots, green onions, ginger, star anise, salt, cooking wine, pepper, soy sauce, sugar, chicken essence.

Method: Wash the beef and cut it into small pieces, put it in a pot and add water, green onion and ginger to stew for eight years (about 50 minutes); Stir-fry green onions, ginger and shallots to bring out the fragrance; beef, tomatoes, salt, cooking wine; Add soy sauce, pepper, star anise, sugar, beef broth and simmer for 15 minutes; Add the potato wedges and continue to cook for 10 minutes, then add the chicken essence to adjust the taste.

Main effects: The above recipes are cooked in life, not only to help the body recover, but also we all know that beef is rich in protein and amino acid composition is closer to the needs of the human body than pork, so the above methods can effectively improve the body's ability to resist diseases. Getting up in the autumn and winter season is a lot of our need to tonic, but many friends say they don't know how to nourish, then it is recommended that you may as well try the above recipes, eating beef in the cold winter can warm the stomach, is a good tonic for the season.

In addition, the above methods also have a very obvious effect on friends with sore muscles and bones, anemia and long-term illness and yellow and dizzy face.

Strengthen your muscles and bones – Beef and potato stew are great ingredients for growing children, or friends who are out for a long time or love sports. On the one hand, it can supplement the nutrients needed by our body, and on the other hand, it can effectively promote the health of our muscles and bones. Therefore, for the health of your family, it is recommended that you cook more in your life!

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.

Ingredients: 400 grams of tomatoes, 300 grams of potatoes, 300 grams of beef

Seasoning: 5 grams of sugar, 10 grams of refined salt, a little light soy sauce, an appropriate amount of Shao wine, an appropriate amount of corn starch, 1 slice of ginger.

Method. 1 .Sugar. Table salt. Light soy sauce. Shao wine. A little cornstarch each, mix into a marinade for later use.

2 .Wash the beef and cut it into thin slices, add marinade to taste and set aside.

3 .The tomatoes are cut into cubes, and the potatoes are peeled and cut into thick pieces.

4 .Add an appropriate amount of water to the clay pot, first boil over high heat until the water boils, and then add the tomatoes. Potatoes and ginger slices, wait for the water to boil again, switch to medium heat and continue to simmer until the tomatoes are flavorful; Potatoes are cooked and rotten, and then put them like beef, until the beef is cooked, and season them with less refined salt.

Ingredients: Beef (138g), Tomatoes (5), Potatoes (2), Minced 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).

Cooking process. 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.

Chef's tip: 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.

The preparation of beef nan potatoes and tomatoes is as follows:

Ingredients: potatoes, beef brisket, tomatoes, shallots, ginger, cooking wine, oyster sauce, salt, pepper, light soy sauce, a cinnamon, two pieces of hawthorn, a few bay leaves, two star anise, a few dried chili peppers.

Method: 1. First of all, we prepare a potato, cut it into evenly sized hob pieces, and put it in clean water to isolate the air to avoid oxidation and blackening. Cut the shallots into long sections, cut the ginger into slices, and chop a little green onion for later use.

Prepare a piece of beef brisket, cut it into cubes of about 2 cm, don't cut the brisket too small, it's easy to shrink when cooking, and it's not too big and not easy to taste.

2. Boil water in the pot, put the tomatoes in and scald them first, during which you should often pour hot water on the tomatoes to heat them evenly, take out the tomatoes after the skin is broken, quickly rinse them with water, peel off the skin and cut it into small pieces for later use.

3. Then pour the brisket into the pot, blanch it quickly for 30 seconds to remove the blood and grease in the brisket, pour it out and rinse it with water after the brisket turns white, drain the water and set aside.

4. Heat oil in the pot, pour in the prepared spices after the oil is hot, add the green onion and ginger slices and stir-fry together, after the fragrance is stir-fried, pour the beef brisket into the pot and stir-fry a few times, put in the chopped tomatoes and fry for a while to fry the sand, so that the stewed soup will be rich, add 5 grams of oyster sauce to increase freshness, stir-fry and dissolve the oyster sauce and pour an appropriate amount of water from the side of the pot to cover the brisket.

5. Pour in a little cooking wine to remove the smell, add 4 grams of salt, 2 grams of pepper, 5 grams of light soy sauce, stir to dissolve the seasoning, turn to low heat and simmer for 40 minutes after the Tanglingyuan juice boils, fully cook the nutrients in the tomatoes, and let the beef brisket absorb the soup into the flavor.

After a few minutes, pick out the spices such as green onion and ginger in the pot, so as not to affect the appearance and taste of the finished product, and then put the potatoes into the pot, boil for about eight minutes, and turn to high heat to collect the soup after the potatoes are cooked and soft, and when the soup is harvested into a sticky shape, it can be put out of the pot and put on the plate, and finally sprinkled with a little green onion can be served on the table.

Technical points

The brisket is cut into pieces of about 2 cm just right, too small and easy to shrink, too big and not easy to taste; The beef brisket should be blanched in hot water, so that the protein on the surface of the beef brisket will quickly coagulate, which can prevent the loss of amino acids in it, and it will taste more delicious; Tomatoes should be fully fried to be soft and sandy, and the soup will be richer and more delicious; Don't put the potatoes too early, they are easy to crumble if they are cooked for a long time.

Here's how to make brisket, potatoes, tomatoes.

Ingredient list: 500 grams of beef brisket, 1 potato, 2 tomatoes, half an onion, half a carrot, five or six star anise, two small pieces of cinnamon, five or six bay leaves, half a green onion, a piece of ginger, half a head of garlic, a tablespoon of white wine or cooking wine, a tablespoon of aged vinegar, a tablespoon of light soy sauce, a small handful of rock sugar, and a small handful of coriander.

Production Steps:1Cut the beef brisket into large pieces, cut large pieces if you like large pieces of meat, and cut small pieces if you like small pieces, because my Mr. Xia has a strong demand for large pieces of meat, so I cut them relatively large.

2.The onion, ginger, green onions, and garlic are all chopped, and the cinnamon star anise leaves are washed.

3.Put cold water in the pot, put the brisket down, after the water boils, skim off the foam, boil for 5 minutes, remove the dry water and set aside.

4.Put oil and rock sugar in a pan and heat over low heat until discolored and frothy.

5.When the bubbles are smaller, add the brisket and stir-fry quickly to color.

6.After coloring, add the spices (onion, ginger, star anise, cinnamon, bay leaf, garlic) and stir-fry until fragrant.

7.Add a tablespoon of aged vinegar, cover the pot and simmer for 10 seconds, then open the lid and stir-fry evenly.

8.Add a tablespoon of white wine or cooking wine (if you don't have white wine, half a bottle of beer is fine), add boiling water, and put more water (if it is a pressure cooker, the amount of water can cover the brisket a little).

9.Simmer over low heat until soft, add the chopped tomatoes, stir-fry until a little mushy (stir-fry the juice), and if there are potatoes and carrots, also fry them together until they are eight ripe.

10.After the brisket is simmered until soft, pour the fried ingredients into the pot, stir-fry over high heat, collect the juice to your liking, add salt and coriander, and stir-fry evenly.

The above is how to make brisket, potatoes, and tomatoes, and I hope you find some information in this book.

1. Raw materials: burners.

Beef brisket, potatoes, carrots, aged vinegar, cooking wine, green onions, ginger shapes, Babu duanxijiao, cinnamon, nutmeg, bean paste, oil consumption, soy sauce.

Second, the specific steps:

1. Blanch the beef in a pot under cold water, then rinse it with water;

2. Cut the green onion into large sections, slice the ginger, wash the star anise, cinnamon and nutmeg and set aside;

3. Stir-fry the seasoning in hot oil, add the beef and stir-fry;

4. Add cooking wine, vinegar, soy sauce, oyster sauce, Pixian bean paste and stir-fry until fragrant;

5. Pour into a pot of boiling water and simmer for an hour and a half;

6. When the time is up, peel the potatoes and carrots and cut them into hob pieces;

7. Put oil in the wok and stir-fry the potatoes and carrots until the surface of the potatoes is slightly yellow;

8. Pour in the stewed beef, bring to a boil over high heat, turn to medium heat and simmer for 15 minutes;

9. Add a little salt to the potatoes after they are soft and rotten.

Ingredients: 400g beef brisket, 2 tomatoes.

Excipients: appropriate amount of oil, appropriate amount of salt, 1 star anise, 2 bay leaves, appropriate amount of rock sugar, appropriate amount of soy sauce, 30g of green onion, 15g of ginger, appropriate amount of coriander.

Steps: 1. Wash the brisket and cut it into small pieces.

2. After blanching in the pot, clean it.

3. Prepare green onions, ginger, star anise, rock sugar, and bay leaves.

4. Put the beef brisket into the inner tank of the electric pressure cooker, add soy sauce, green onion, ginger, star anise, rock sugar, bay leaves, choose the appropriate key to cook and exhaust.

5. After the oil in the pot is hot, add chopped green onion and stir-fry until fragrant.

6. Add tomatoes and stir-fry in red oil, add some sugar and stir-fry evenly.

7. Add the boiled beef brisket and a small amount of soup and stir-fry and simmer.

8. When the soup is thick, add salt and mix the coriander from the pot.

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: 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.

How to make it: 1.After 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.

1.Large pieces of beef brisket flying water, put a little ginger and salt, don't be too long, basically not red, so as not to be too old. Chop the potatoes and tomatoes at the same time.

3.Pour the tomato soup, beef brisket and potatoes into the inner pot of the electric pressure cooker. Add a few drops of cooking wine, a pinch of salt, and star anise and bay leaves. Pressure cookers are generally set to cook beef and mutton. In short, cook for about 40 minutes

About 320 grams of beef brisket and tomatoes, 1 star anise, 2 green peppers, 1 green onion (cut into sections), 1 clove of garlic (cracked), 1 piece of ginger (sliced), 4 1 2 tablespoons of oil, 1 2 tablespoons of water-soluble corn flour.

Seasoning: 2 tablespoons light soy sauce, 1 4 teaspoons salt, 1 teaspoon sugar, pepper to taste.

Method: 1. Wash the brisket and cut it into large pieces, mix well with 2 3 tablespoons of oil, add star anise and an appropriate amount of water (about 5

Material Atlas. Material atlas (20 photos).

bowl), simmer over medium heat for about 1 hour, until about 2 3 cups of juice remain (reserved).

2. Remove the stems and cut the corners of the tomatoes, and remove the seeds of the green peppers and cut them into large pieces.

3. Heat 3 tablespoons of oil, stir-fry the green pepper slightly, then stir-fry the green onion, garlic and ginger, add (1) beef brisket and tomato, and mix well.

4. Mix the seasoning thoroughly, stir in the beef brisket of (3), add the beef brisket juice of (1), bring to a boil, add green pepper and stir-fry well, and thicken with corn flour water.

Practice 2. Material:

Beef brisket, tomato, tomato paste, green onion, ginger, coriander, salt, chicken essence, cooking wine, sugar.

Catalogue of dishes. Catalogue of dishes (18 photos).

Method: 1. Wash the beef brisket, then add green onions, ginger slices, and a little cooking wine in the pot, simmer over heat, and boil for 20 minutes.

2. After stewing, pour out the soup and put it away for beef soup;

3. Then stir-fry the pot with green onions, then add tomato pieces, tomato paste, and a little sugar, and stir-fry together;

4. After the sauce is stir-fried, add the beef and stir-fry, then pour in the beef broth and simmer!

After a few minutes, add salt, chicken essence, and coriander, season and you're ready to cook!