Tomato beef stew potato preparation, tomato potato stew beef preparation

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.

Ingredients: 300 grams of beef, 1 large potato, 2 tomatoes.

Excipients: 10 grams of peanut oil, 10 grams of cooking wine, 1 gram of Sichuan pepper, 1 large petal of star anise, 10 grams of light soy sauce, appropriate amount of salt, 1 gram of chicken essence, 3 slices of ginger, 1 coriander, 5 grams of green onion.

Method. 1.Start by preparing all the ingredients.

2.Once the beef is washed, cut it into small pieces with a knife.

3.In the soup pot of the breakfast machine, add an appropriate amount of water, add cooking wine first, then add chopped green onion and ginger slices to boil, and then put the cut beef into the pot.

4.After boiling the beef on high heat, continue to cook for about 5 minutes, then remove and drain for later use.

5.Heat peanut oil in a frying pan, then slowly fry peppercorns and star anise over low heat, and then sauté the onions.

6.At this time, add the tomatoes that have been cut in advance and pour in the light soy sauce.

7.Stir-fry over high heat until the tomatoes are tender.

8.Pour an appropriate amount of water into a soup pot and bring to a boil, then add the beef cubes that have been blanched in advance.

9.Add the diced potatoes.

10.At this time, pour the stir-fried tomatoes into the pan.

11.After boiling over high heat, cover the pot and simmer slowly over low heat for about 20 minutes.

12.When you see the soup in the pot getting thicker and thicker.

13.Add salt and chicken essence to taste.

14.Bring to a boil over high heat, turn off the heat and sprinkle with coriander segments.

Ingredient breakdown. Ingredients.

Beef to taste. Potatoes to taste.

Carrots to taste.

Tomatoes to taste. Onions to taste.

Coriander to taste. Ginger to taste.

Garlic to taste. Red pepper to taste.

Accessories. Oil to taste.

Salt to taste. Homemade hot sauce to taste.

Pixian bean paste to taste.

Liquor to taste. Appropriate amount of dark soy sauce.

Light soy sauce to taste. Water to taste.

Sauce flavor. Stewing process.

One hour is time-consuming.

Normal difficulty. Tomato beef stew with potatoes to prepare the steps.

The required ingredients are ready.

Cut the beef into pieces, add ginger slices and white wine to the pot and blanch.

Serve the beef and set aside.

Heat oil in a pot, add ginger and garlic and stir-fry until fragrant, add beef cubes and stir-fry.

Add homemade hot sauce, Pixian bean paste, light soy sauce, dark soy sauce and stir-fry.

Add an appropriate amount of water and transfer to a boiling pot, put in the tomatoes and bring to a boil over high heat, turn to low heat and simmer.

Change the side dish to set aside.

Beef seven ripe put into a variety of side dishes and boiled together.

Remove from the pan and add salt to taste.

Ingredients: Ingredients500g beef, 200g potatoes, 200g tomatoes, 200g onionsAccessories.

Appropriate amount of oil, appropriate amount of salt, appropriate amount of red wine, appropriate amount of tomato paste, appropriate amount of sugar, appropriate amount of pepper.

Step 1

1.Prepare the ingredients.

2.Cut the tomatoes in boiling water, peel them and cut them into cubes.

3.Onion diced; Potatoes and carrots are also peeled and diced.

4.Cut the beef into cubes.

5.Blanch in boiling water for 10 minutes, remove and wash.

6.After the wok is heated, pour in vegetable oil and heat it, add the potato cubes and stir-fry over high heat until the surface is slightly yellow.

7.Stir-fry the tomato cubes in another pan until soft, and stir-fry the onion cubes and beef cubes together.

8.Cook in red wine and stir-fry with tomato paste; Add enough water, bring to a boil, turn to low heat and simmer for an hour until the beef is tender; Add the potato and carrot cubes and add the salt, sugar and pepper.

9.Continue to simmer for 15-30 minutes until the potatoes are cooked through.

Tomato and potato beef stew is prepared as follows: Bright PulseIngredients: beef, potatoes, tomatoes, bay leaves, green onions, shallots, star anise, ginger, cooking wine, light soy sauce, salt, peanut oil.

Tools: kitchen knives, cutting boards, iron pots, bowls, soup pots.

1. Slice the ginger, cut the green onion into horseshoe shapes, cut the shallots into sections, and cut the potatoes and beef into cubes.

2. Cook the beef under cold water, remove the beef after the water boils, wash and drain the water for later use.

3. Jing Tsaixiang boils the oil in the pot, the oil temperature is 50% hot, put in the green onion section and ginger and stir-fry until fragrant, pour the beef into the pot and fry it over high heat until it becomes the color of the shed.

4. Add light soy sauce and cooking wine, then pour in the tomatoes and stir-fry evenly.

5. Pour in boiling water that has been submerged in beef.

6. Put the bay leaves and star anise in it and bring to a boil over high heat, turn to medium-low heat and simmer for 40 to 50 minutes.

7. Pour in the potatoes and simmer for another 20 minutes.

8. Finally, add salt to it, mix the shallots evenly, and then you can eat it out of the pot.

As follows:

Ingredients: 1kg beef, 2 tomatoes, 2 potatoes, 1 green onion, 2g ginger, 3 dried chilies, 3g star anise, 5g cinnamon, appropriate amount of cooking oil, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of five-spice powder, appropriate amount of salt.

Method: 1. Ingredients: tomatoes, potatoes, green onions.

2. Ingredients: beef.

3. Blanch the beef for the first time.

4. Blanch the beef for the second time (put ginger slices and cooking wine in the water).

5. Potatoes, tomatoes, green onions, cut into small pieces.

6. Heat the oil in a hot pan, add beef, ginger slices, dried chili, star anise, cinnamon, oyster sauce, light soy sauce, cooking wine, soy sauce and five-spice powder.

7. Fill up with water and simmer for an hour.

8. Stir the beef in the middle.

9. Put tomatoes, potatoes and green onions in the rice cooker.

10. Add the beef.

11. Pour in the soup of the beef stew.

12. Add salt and simmer for half an hour.

13. It is suitable to eat rice and noodles.

This novice may seem difficult at first glance, but in fact, it is not difficult at all, and I can make cooking as simple as possible. The ingredients needed are also simple: 500 grams of beef. 3 tomatoes, 500 g 2 potatoes.

Ingredients: sliced ginger, salt, chicken essence, pepper.

Steps: 1: Blanch the tomatoes in boiling water and peel them.

Cut into small pieces (if you don't peel it, you can do it, peeling it is to taste better, and some people don't peel it, cut it directly into small pieces) After soaking the beef in cold water, wash it and blanch it again, and then rinse it with cold water. Peel the potatoes and cut them into cubes. Cut a few slices of ginger and set aside.

2) Put oil in a pan, stir-fry the ginger slices until fragrant, pour in the chopped tomatoes, stir-fry for about 3 minutes, stir-fry the tomatoes until the soup is formed.

3) Pour in the blanched beef, stir-fry for about 2 minutes, pour in water at once, and add an appropriate amount of salt. After boiling over high heat, turn to medium-low heat and cook for 40 minutes, then pour in the potato cubes, and cook for about 10 minutes.

Be sure to add pepper. It tastes sweet and sour, and the spicy pepper is particularly delicious.

1: If you are still in a hurry, you can pour the tomatoes, beef, and potatoes into the pressure cooker and cook them for 20 minutes. If you cook in a pressure cooker, put a little less water.

2: You can also discharge the rice cooker to simmer, but also after the pot is fried, pour it into the rice cooker and simmer, the rice cooker simmer only needs to add a little water after the soup fried out of the tomatoes, because the rice cooker does not consume water. I'm afraid that if I add too much water, the soup will be too much after it is done.

Ingredients: 400 grams of beef meat.

2 tomatoes.

1 carrot.

2 potatoes. Half a purple onion.

2 tablespoons of concentrated tomato paste (canned).

Method: 1. Cut the beef meat into cubes (not too small, it will shrink when cooked), blanch it in a pot of boiling water, clean it and set aside.

2. Cut the carrots and potatoes into hob shapes, the onions into small pieces, and the tomatoes into small pieces.

3. Add oil to the pot and add onion pieces and beef, stir-fry until fragrant, add carrots and tomatoes and continue to stir-fry evenly.

4. Add tomato sauce and an appropriate amount of water (just over the beef) into the electric pressure cooker, and press the "broiler" button.

-For about 25 minutes, add potato wedges, a little salt, pepper, 1 tablespoon of sugar, re-cover, press the "steamed fish" button, about 10 minutes, after the air pressure is lowered, open it and add some chicken essence.

Tips: 1. It is necessary to make this dish tomato sauce and tomatoes, and the tomato sauce should be put more, if it is not concentrated, you can also use the general tomato sauce, but the amount should be more.

3. The advantage of cooking in an electric pressure cooker is that the water will not be lost at all, so don't add too much water.

4. It is generally better to use beef brisket or beef health meat for stewed meat, and beef health meat is still the best choice for braised meat.

Beef stew with tomato and potatoes.

Ingredients: Beef is about one and a half pounds.

2 large tomatoes.

1 large potato.

Onion half.

6-7 slices of ginger.

Star anise (large material) 1 pc.

Cinnamon bark 1 small piece.

Tomato paste 2 tablespoons.

2 tablespoons of cooking wine.

Light soy sauce 2 tablespoons.

1 tablespoon dark soy sauce.

Salt a pinch Sugar a pinch

A pinch of chopped green onion.

Oil Tomato potato beef stew to prepare.

Cut the beef into 4-5cm chunks and soak them in water for later use. Soaking in water is to remove blood and fishy smell, soak for about half an hour. Usually this dish uses beef brisket, but I happened to have hanging dragon meat at home, close to the tenderloin, so I chose a fatter piece. Stewed meat is more delicious with a little fat and tendons.

Make a cross on the surface of the tomato, blanch it in boiling water and tear off the skin. Some paring knives are also very smooth to peel tomatoes, so you can peel them directly. Then cut into large pieces.

Slice the onion, peel and dice the potatoes. After chopping the potatoes, soak them in a bowl with water to avoid oxidation. Or cut it later before using it.

Put the beef in cold water, pour two spoonfuls of cooking wine into the water, and put two slices of ginger. **, boil for about three minutes after boiling, and a lot of foam will be boiled.

Take out the meat, if possible, rinse it with hot water, pay attention to hot water, if you flush cold water, the meat will shrink immediately, and it will not be crispy. If it is inconvenient or troublesome, clean the foam when fishing.

Stir up the oil pan and stir the ginger slices, star anise and cinnamon over low heat. If you have bay leaves at home, you can also put a piece, and you can also have some green onions. Then add the onion and sauté until fragrant.

Pour in the beef, turn to medium heat and stir-fry for a while.

kuai two tablespoons of pure tomato paste. It is a [pure] tomato sauce with no other ingredients than tomatoes in the ingredient list, and it is not a tomato sauce seasoned with salt, sugar, etc.

After stir-frying evenly, add hot water and cover the beef to a height of 3-4cm. The amount of water is for reference only, the amount of evaporation is different for different pots, and it can be added after cooking and finding that it is not enough, which is not in the way. Even if it is added, it must be hot water. Don't add cold water!

Cover and bring to a boil over high heat, then simmer on low heat for 30-40 minutes.

After simmering for at least half an hour, add tomatoes and potatoes, add light soy sauce, dark soy sauce, salt and sugar to taste, and mix well. I also put a shallot knot, which is not necessary.

Cover and cook for another half hour. It is also boiled on high heat first, and then reduced to low heat. Pay attention to the half-hour [up].

The quality of the meat has a lot to do with whether it can be stewed and how long it can be stewed! In my pot, after half an hour, the taste of the meat is already very good, a hint of silk, but soft but not hard. If it's not enough, simmer a little longer.

Collect the juice a little over high heat, taste salty, and adjust it again if it is not enough. Sprinkle a handful of chopped green onions and you're done!