How do you make tomato fat beef rolls at home?

Steps to prepare tomato fat beef rolls.

Step 1Tomatoes, potatoes, and carrots are all diced. Slice the onion and mushrooms. Prepare a pot, boil water, add 2 tablespoons of cooking wine, put the fat beef rolls to blanch and change color, and remove them for later use.

Step 21Heat the oil, sauté the onion until fragrant, and stir-fry the carrots until one side changes color; 2.Add the potatoes and mushrooms, then stir-fry until the potatoes turn brown. 3.

Add tomatoes and stir-fry until soft, and the juice will come out; 4.Pour in 2 bowls of hot water and cook for 15 to 20 minutes (look at the pot) psBecause it's a pan, I use a rice bowl; If you use the same pot for soup, you can add more water!

Step 3 Poke the carrot with chopsticks to confirm whether it is ripe or not. Then add the blanched fat beef rolls, add tomato paste, sugar, salt, and black pepper to taste, and add or subtract the seasoning according to the taste! Add more sugar without tomato sauce and see if the soup base is sour!

Step 4

Ingredients: Fatty beef rolls, enoki mushrooms, tomatoes, shallots, garlic, ginger, tomato paste, salt, chicken essence, sugar, rice vinegar, oil, chopped white pepper.

Method: Cut off the roots of enoki mushrooms, pick them into small flowers, and wash them with water.

Wash the skin of the tomatoes, cut a cross knife on the top with a knife, put them in boiling water, and blanch them until the skin is cracked.

Peel off the tomatoes, cut off the stems, and chop the tomatoes for later use.

Continue to boil the water in which the tomatoes are blanched, add the washed enoki mushrooms and blanch them until the enoki mushrooms are soft and take out.

After the enoki mushrooms are scalded, pour the fat beef rolls into the pot, blanch them until the fat beef rolls change color, and remove them immediately.

Pour out the water in the pot, add cooking oil, add the chopped garlic, ginger and green onion, and stir-fry until fragrant.

Then pour in the chopped tomatoes, sauté until the tomatoes are pureed, add a spoonful of tomato sauce and stir-fry well.

Pour in a large bowl of water, bring the soup to a boil, add a little salt, chicken essence, and a little sugar to taste.

Pour in the blanched enoki mushrooms and fat beef rolls, push a few times with a spatula, turn off the heat, drizzle a little rice vinegar, stir evenly and remove from the pot.

Sprinkle a little chopped shallots on the top, then drizzle in a little hot oil and sauté until fragrant. Finally, add a little cooked white sesame seeds, and this tomato fat beef enoki mushroom is ready, and even the soup can be drunk, sour, appetizing and not spicy.

Ingredients: 250 grams of fat beef, a handful of enoki mushrooms, one (large) tomatoes, 2 tablespoons of tomato paste, an appropriate amount of ginger and garlic, a spoonful of light soy sauce, a spoonful of oyster sauce, an appropriate amount of salt and chicken essence, one green and red pepper, three pickled peppers, and two chives.

Preparation of enoki mushroom tomato fat beef roll:

Take out the fat beef rolls, wash and shred the baby cabbage, remove the roots of enoki mushrooms, wash and tear the small flowers.

Put the tomatoes in a bowl, blanch them with boiling water for two minutes, peel them.

Peel and cut into small cubes.

Finely chop the chives, ginger and garlic, pickled peppers, green and red peppers, and set aside two spoonfuls of tomato paste.

Boil the fat beef rolls in water and cook until they change color, skimming off the foam.

Remove and set aside. Heat the oil, add the ginger and garlic, and stir-fry until fragrant.

Diced tomatoes below.

Saute until paste-like. Add an appropriate amount of water and two spoonfuls of tomato paste.

A spoonful of pepper.

A spoonful of light soy sauce. One scoop consumes oil.

A teaspoon of salt. Add enoki mushrooms and baby cabbage and cook for two minutes.

Add fat beef rolls, green and red peppers, pickled peppers, and bring to a boil.

Fat beef rolls to taste.

Tomatoes 2 pcs.

Salt to taste. Onions, ginger and garlic Appropriate amount.

Ground white pepper to taste.

Light soy sauce to taste.

Fuel consumption: Moderate amount.

Soy sauce to taste.

Method steps.

Blanch the fat beef rolls you bought with boiling water and pick them up for later use.

Blanch the tomatoes with boiling water, peel and dice them with a cross knife, and set aside.

Add an appropriate amount of oil to the pot and stir-fry the ginger and garlic until fragrant.

Pour in the diced tomatoes and stir-fry the soup, add one spoonful of oyster sauce, two tablespoons of light soy sauce and half a spoon of soy sauce and stir-fry evenly.

Add an appropriate amount of water to boil, pour in the fat beef rolls and boil again.

Finally, add an appropriate amount of salt, a spoonful of white pepper to taste, cook for one minute, sprinkle with chopped green onions, and then remove from the pan.

6 tomatoes, 1 pound of fat beef rolls, 1 head of garlic, light soy sauce, salt, sugar, vinegar, chicken essence, pepper, and shallots。Some people think that the skin of tomatoes can be eaten and do not remove it, but the tomatoes with the skin are slower to boil tomato sauce, and eating the skin of tomatoes in the soup does affect the appetite.

Peel the tomatoes and cut them into pieces, blanch the fat beef rolls in boiling water and remove them, put a small amount of oil in the wok, add enoki mushrooms and stir-fry until they have a strong fragrance, and the enoki mushrooms become shriveled, which takes about a few minutes.

Introduction:

Prepare a casserole, heat a small amount of oil and stir-fry garlic cloves until fragrant, add tomato cubes and stir-fry, add a small amount of salt and sugar to speed up the process of stir-frying into a sauce.

According to the amount of soup, add some hot water in an appropriate amount, boil into a thick sauce, add an appropriate amount of light soy sauce, vinegar, sugar, salt and chicken essence to boil eggplant fat beef is a dish I like to eat, the focus of this dish is to make the soup base made of tomatoes, not thin or thick, so that the fat beef roll can be hung on the sauce smoothly.

Sugar and vinegar are added to strengthen the sweet and sour taste, now tomatoes because of the variety, although relatively high yield, but the taste is still worse than what was eaten before, fat beef rolls should not be boiled for too long, blanched in the pot for 1 minute is enough, it will be more smooth and tender, this dish does not need starch thickening, all rely on thick tomato sauce.

The preparation of tomato fat cattle is as follows:

Tools Ingredients: Beef fat, tomato, enoki mushrooms, ginger, garlic, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, pepper, corn starch (starch).

1. Prepare two tomatoes, cut the tomatoes into a cross knife, then put them on a plate, pour boiling water and blanch them for about 3-4 minutes.

2. Prepare half a enoki mushroom, remove the head, then clean it and set aside, cut the ginger and garlic and put it aside.

3. After the tomatoes are blanched, take them out, peel off the tomato skin, and then cut it into small pieces for later use, if you want the soup to be thicker, then you can cut the tomatoes into dices, and put the cut tomatoes aside for later use.

4. Put water in the pot to boil, put the fat cow in the water, after the water boils, you can take the fat cow out and rinse it a little for later use.

5. Then adjust the sauce, put a little salt, a small spoon of sugar, 2 teaspoons of light soy sauce, a little dark soy sauce to color, half a spoon of oyster sauce, half a spoon of pepper to remove the smell, pour in a spoonful of cornstarch after the most chain, stir it evenly and set aside.

6. Take a casserole, pour in peanut oil, put ginger and garlic in and stir-fry until fragrant.

7. After the fragrance comes out, pour the tomato pieces into it and stir-fry, stir-fry the tomatoes out of the soup, and fry them for about 3 minutes.

8. After the tomatoes are fried, pour in the boiling water that is suitable for the balance of rounds, be sure to pour the boiling water, otherwise the casserole may crack. Cover the pot and cook for about 3 minutes.

9. When the time is up, open the lid, then put the enoki mushroom in and spread it flat, and finally pour the fat cow into it.

10. After the fat beef is flattened, pour the prepared sauce into it, then cover the lid, turn on low heat and continue to cook for 2 minutes. When the time is up, open the lid, sprinkle with a little chopped green onion and you're ready to go.

The noisy manufacturing method of the fat cow roll.

Ingredients: 250 grams of tender beef and liquid meat, 1 onion (shredded), 1 green onion (shredded), 5 shiitake mushrooms (soaked and shredded), half a red bell pepper (shredded), 100 grams of golden mushrooms (fresh enoki mushrooms), 2 tablespoons of butter.

Marinade: 2 slices of ginger (minced), 2 tablespoons light soy sauce (soy sauce), 1 tablespoon oil, 1/2 teaspoon white pepper.

Seasoning: 1 tablespoon light soy sauce (soy sauce), 1 teaspoon sesame oil, 1 4 teaspoons sugar.

Sauce: 1 4 cups broth, 1 tablespoon oyster sauce, 1 tablespoon rice wine, 1 4 teaspoons sugar, 1 4 teaspoons white pepper.

Cornstarch slurry: 1/2 teaspoon cornstarch, mix well with 1 teaspoon of water.

Operation: 1. Cut the beef into 6 8 slices, each slice 10 5 1 4 cm, marinate with marinade for 10 minutes; Mix the sauce well and set aside.

2. Heat 2 teaspoons of oil over high heat, fry the onion, green onion, shredded mushrooms and red bell pepper for 1 minute, add the golden mushrooms and seasonings, fry for another 1 minute, take out and let cool.

3. Spread the beef slices flat, put an appropriate amount of stir-fry on the meat slices, and roll them up; Heat the molten butter over medium heat, add the meat rolls, fry on each side for about 2 minutes, and then remove everything and serve on a plate.

4. Bring the sauce to a boil (boil), thicken the corn starch slurry, take it out, and pour it on the beef rolls.

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