The simple way to make homemade tomato brisket, the easiest way to make tomato brisket

Ingredients: 3 tomatoes (about 500 grams), beef brisket about 350-400 grams.

Ingredients: 1 tablespoon oil, 1 cinnamon, 3 bay leaves, 2 teaspoons cooking wine, 2 tablespoons tomato paste, 1/2 teaspoon white pepper, 3 teaspoons sugar, 3 bowls of water, 1 piece for Knorr Soup Bao Wei stew.

1. Wash the tomatoes and cut them into cubes, cut the beef brisket into cubes, and set aside.

2. Pour water and beef brisket into the pot, bring to a boil over high heat, skim off the foam, remove it, wash it and set aside.

3. Heat oil in a pot, stir-fry the cinnamon and bay leaves until fragrant, add the beef brisket and stir-fry until it changes color, then add cooking wine and tomato sauce and stir-fry.

4. Add water, then add tomato to stew, add Knorr thick soup Bao Wei stew, white pepper and sugar.

5. Knorr thick soup Bao Wei stew is specially dissolved into a mellow and fragrant soup, and then turn to low heat and simmer until the soup is thick. The brisket is wrapped in a sweet and sour broth, the first bite is sweet and sour, and the second bite is mellow.

6. The production is completed.

Ingredients: 500 grams of beef brisket, 100 grams of beef tendons, 600 grams of tomatoes, 1 green onion, 3 slices of ginger, 1 star anise, 3 bay leaves, 1 teaspoon fennel seeds, 1 teaspoon Sichuan peppercorns, 1 teaspoon of salt, 15 grams of rock sugar, 45 grams of tomato paste, 20 grams of beef powder.

1. First of all, prepare fresh beef brisket and tendons;

2. Soak the plate reinforcement in boiling water for half an hour;

3. Wash the tomatoes and cut them into pieces for later use;

4. Prepare all kinds of spices needed;

5. Put it in a spice bag and set aside;

6. Cut the beef into mahjong pieces;

7. Put the beef cubes into the pot, add enough cold water, and heat over high heat;

8. Use a spoon to skim off the foam;

9. Cut the tendon into small pieces and pour it into the pot and add the spice packet;

10. After that, pour in the beef powder;

11. Stir well and bring to a boil, cover and simmer for 2 hours;

12. Pour in the tomatoes and add tomato paste;

13. Stir well and continue to simmer for about 10 minutes;

14. When the last time is up, it can be eaten after the pot.

Ingredients: 4 tomatoes, 600 grams of beef brisket, 20 grams of soy sauce, 2 tablespoons of cooking wine.

Excipients: 20 grams of oyster sauce, appropriate amount of salt, 3 grams of black pepper powder, appropriate amount of oregano leaves, 5 slices of ginger, 2 garlic pieces.

1. After washing the beef brisket, put cold water in the pot and boil for 5 minutes, this step can remove the blood and water, so that the beef is not fishy.

2. Remove the foam and wash it with warm water and cut it into small cubes, so that it will be more convenient for children to eat and save a lot of stewing time.

3. Next, start to process the brisket, add oil to the hot pan and add ginger slices to stir-fry until fragrant.

4. Pour in the beef brisket and stir-fry over high heat, add black pepper and oregano leaves and stir-fry evenly, then you can smell the aroma.

5. Pour in soy sauce, oyster sauce and cooking wine and stir-fry evenly, stir-fry until all the colors are and very fragrant, then turn them into the stew pot.

6. Turn it into a saucepan, add 1 bowl of water and boil for 40 minutes, the smell is really super fragrant.

7. Finally, put the chopped tomatoes into the pot and simmer for 15 minutes, I generally like to cook them on the tomato skin, because the lycopene content in the tomato skin is the highest, and then clip it off after cooking, so that it will not be wasted.

8. Finished tomato brisket.

Here's how to make the tomato brisket:1. Cut the beef into large pieces, soak in water for more than two hours, and change the water in the middle.

2. Put water in a pot and bring to a boil, add beef and blanch until the blood foam floats, remove and rinse with warm water.

3. Heat a small amount of oil in a pan, add the beef and stir-fry until the edges are slightly charred.

4. Stir-fry green onions, ginger and spices until fragrant.

5. Add sugar and dark soy sauce, stir-fry well, pour white wine and turn off the heat. Place in an electric pressure cooker.

6. Put the tomatoes in boiling water and boil them, peel them and cut them into small pieces.

7. Continue to fry oil in the pan until it becomes a paste. Also put in an electric pressure cooker.

8. Add an appropriate amount of water, adjust the salt taste, choose the beef key, and cook it to relieve pressure naturally.

Homemade tomato brisket simple to make Tongkong method is as follows:Ingredients: brisket, tomato.

Excipients: tomato paste, green onion, ginger, coriander, salt, chicken essence, cooking wine, sugar.

1. Wash the brisket, then put the green onion, ginger slices and a little cooking wine in the pot, simmer on the 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 the tomato pieces, tomato paste, and a little sugar, and stir-fry together.

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

After a few minutes, add salt, chicken essence, and coriander, and adjust the flavor of the wheel.

The easiest way to make tomato brisket is as follows:Ingredients: 500 grams of beef brisket, 1 tomato, 4 slices of ginger, a little salt, 1 coriander, a little oil.

1. Cut the brisket into large pieces and soak in water for two hours, soak out the blood inside, and then cut it into small pieces.

2. Blanch the blood foam in a pot of cold water with lead, and take it out for later use.

3. Cut the tomatoes into small pieces, set aside a small part for use when out of the pot, and slice the ginger. Imitation chop.

4. Pour a little oil into the wok, stir-fry the tomatoes to make a soup, form a paste, and add an appropriate amount of hot water.

5. Put the beef pieces and ginger slices into the pot and boil, pour them into the casserole, cover and simmer over low heat until the beef is rotten.

6. The electric cooker I use uses the "old soup" function, which is timed for 4 hours, and the actual time is a little more than 3 hours.

7. After the meat is rotten, put a small part of the tomatoes into the pot, add an appropriate amount of salt, cover and simmer for about 15 minutes.

8. Sprinkle coriander after removing from the pot.

Steps for making tomato brisket:

Ingredients: 500 grams of beef brisket, 2 tomatoes, 1 potato.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of five-spice powder, and one star anise.

1. Brisket, tomato, potatoes.

2. Cut the beef brisket into cubes, cut the potatoes into cubes, and peel the tomatoes and cut them into large pieces.

3. Blanch the brisket and drain.

4. Put ginger, garlic and star anise in the oil pan and stir-fry until fragrant.

5. Pour in the brisket and stir-fry.

6. Pour in an appropriate amount of cooking wine.

7. Add an appropriate amount of white sugar and stir-fry.

8. Pour in an appropriate amount of light soy sauce and stir-fry the beef brisket for a while, then pour in the tomatoes into the pot.

9. Tomatoes are meant to be so big.

10. Pour water into the pot as much as possible, because the brisket is simmered for a long time, and adding water halfway will affect the taste.

11. Simmer over medium-low heat for about 1 hour, the brisket rake is a little more delicious...Control the time to your liking.

12. After the brisket is simmered, pour in the potatoes and continue to simmer.

13. 10-15 minutes after the potatoes are in the pot, the potatoes are fine.

14. Reduce the juice over high heat and add an appropriate amount of edible salt!。

15. Put it in a bowl and garnish with a few blanched broccoli!! Meimei's !。

16. It is super satisfying with rice, the braised beef brisket sauce is especially rice, the potatoes are soft, and the brisket is stewed very raked, but there is still the chewiness of beef.

The recipe for tomato brisket is as follows:Ingredients: 400g beef brisket, 100g tomatoes, appropriate amount of ginger, 1 tablespoon of cooking wine, appropriate amount of green onion, 1 tablespoon of salt, 1 tablespoon of sugar.

1. Cut the beef with a knife and put it in a bowl as shown in the figure below.

2. Cross the top of the tomato, blanch it in hot water, and remove the skin as shown in the figure below.

3. Put ginger, cooking wine and beef in the water, blanch and remove the foam as shown in the figure below.

4. Add minced ginger and garlic to the pot and stir-fry until fragrant, add half of the tomatoes, and fry until soft as shown in the figure below.

5. Add beef brisket and water, add a spoonful of salt and a spoonful of sugar, cover and simmer for 1 hour, as shown in the figure below.

6. Add the remaining tomatoes, cook and sprinkle an appropriate amount of chopped green onions, and then you can eat as shown in the figure below.

The method of tomato brisket is to wash the brisket, cut it into pieces, blanch it with boiling water, remove the blood and set it aside.

Slice the tomatoes, chop the onions, mince the ginger and garlic and set aside. Heat the pan with cold oil, put the minced ginger and garlic into the pot and stir-fry until fragrant, add the bean paste and stir-fry, add the beef brisket and stir-fry. Then add cooking wine, light soy sauce, salt, sugar, pepper, bay leaves, star anise, water, bring to a boil, turn to low heat and simmer for about 1 and a half hours, until the brisket becomes soft and rotten.

Add the tomato and onion cubes and cook for another 10 minutes or so, until the tomatoes are cooked and the soup is thick. Finally, adjust the amount of salt, sugar, and pepper again according to personal taste, and then you can serve it on a plate. The beef brisket must be blanched and shivered to remove the blood of the wax, otherwise the taste will be affected.

Stir constantly during the simmering process to prevent the pan from sticking.

Precautions for making tomato brisket

1. Material selection: Fresh and high-quality beef brisket and tomatoes should be selected, and poor quality beef brisket and tomatoes should be avoided, which will affect the eating effect.

2. Boiling brisket: The brisket should be boiled first, and the cooking time and heat should be mastered to avoid overcooking or not cooking, which will affect the taste.

3. Stir-frying: The order of stir-frying beef brisket and tomatoes should be correct, first boiling the beef brisket and then stir-frying the tomatoes to avoid overripe tomatoes or uneven stir-frying, which will affect the taste and texture.

4. Seasoning: You should choose the right seasoning and ingredients according to your own taste, and avoid seasoning being too salty or too light, which will affect the taste and health.

The cooking method of tomato brisket is as follows:Ingredients: 500g beef brisket, 4 tomatoes, appropriate amount of green onion, 1 piece of ginger, a pinch of salt, 40g of sugar, 2 tablespoons of tomato sauce (optional), 1 tablespoon of cooking wine.

Preparation steps: 1. Prepare the ingredients.

2. Cut the tomatoes into small cubes and large pieces for later use.

3. Boil the beef brisket and ginger slices in boiling water, remove the foam, and set aside.

4. Heat the oil and add the minced green onions, stir-fry the small diced tomatoes, add sugar, salt, and tomato sauce (I didn't put tomato sauce to ensure that the ingredients were natural, and the taste would be slightly lighter).

5. Add the brisket and stir-fry again.

6. Add water and put it in a pressure cooker and cook for 20 minutes, so that the beef is easy to rot.

7. After the meat is boiled, pour it into the iron pot, increase the tomato and cook for a while.

As follows:

Ingredients: 500g beef brisket, 300g tomatoes, 2 potatoes, 2 hawthorns, 1 bay leaf, 3 star anise, 2 dried chilies, 2 slices of ginger.

Method: 1. Prepare a piece of beef brisket, cut it into about 2 cm cubes, don't cut the brisket too small, it's easy to shrink when cooking, and it's not too big, it's not easy to get into the flavor.

2. One potato, cut 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. In a bowl, put a cinnamon, two pieces of hawthorn, a few bay leaves, two star anise, and a few dried chilies.

Prepare another tomato for later use.

3. Boil water in the pot, put the tomatoes in and scald them first, and pour hot water on the tomatoes frequently during the period to heat them evenly. After the tomato is broken, take it out, quickly rinse it with water, peel off the skin, and cut it into small pieces for later use.

4. Boil water in the pot again, pour the brisket into the pot, blanch the water quickly for 30 seconds, remove the blood and oil in the brisket, pour it out after the brisket turns white, rinse it with water, drain the water and set aside.

5. Heat the oil in the pot, after the oil is hot, pour in the prepared spices, put in 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 diced tomatoes, fry for a while, fry the sand, so that the stewed soup will be rich.

6. Then add 5 grams of oyster sauce to increase freshness, stir-fry to dissolve the oyster sauce, pour an appropriate amount of water from the side of the pot to cover the brisket, 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 soup boils, fully cook the nutrients in the tomatoes, and let the beef brisket absorb the soup into the flavor. After 40 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.

7. Then put the potatoes in the pot and cook for about eight minutes. After the potatoes are cooked and soft, turn to high heat to collect the soup, and when the soup is thick, it can be put out of the pot and put on a plate, and finally sprinkled with a little green onion and served on the table.

Tomatoes and beef brisket will always collide with different flavors, the soup is thick and soft and rotten tomatoes stewed brisket, the tomatoes are sweet and sour, and the beef brisket fully absorbs the juice of the tomatoes, sweet and sour.

Ingredients for roasted beef brisket with tomatoes: 800g beef brisket, 4 tomatoes, 30g green onions, 20g ginger, 1 star anise, 2g bay leaves, 10g braised soy sauce, 15g light soy sauce, 30g cooking wine, half a spoon salt, 10g cooking oil.

Roasted beef brisket with tomatoes steps:

1. Peel the tomatoes and cut the green onions into hob pieces, and slice the ginger.

2. After the beef brisket is cut into pieces, cool the pot under water, put the cooking wine in the amount to remove the fishy, blanch the water for about 5 minutes, skim off the foam and take it out for later use.

3. Pour cooking oil into the pot, add the beef brisket and stir-fry, then add the green onion, ginger and star anise leaves and stir-fry to bring out the fragrance.

4. Add cooking wine, light soy sauce and braised soy sauce.

5. Stir-fry evenly.

6. Pour in half of the tomatoes and stir-fry until the tomatoes are slightly soft and out of the soup.

7. Add hot water.

8. After boiling on high heat, turn to Xiaoyun and simmer slowly for 90 minutes.

9. After the brisket is simmered until soft, add the remaining tomatoes, add an appropriate amount of salt, and simmer for about ten minutes.