A super good taste you can't miss -- private tomato stewed beef
This dish can be said to be my private dish, because everyone has had the same dish name but not the same taste in the restaurant outside This tomato stewed beef is also a very good banquet dish. It is absolutely affordable, absolutely amazing, absolutely face-saving ~ ~ the sour, sweet, salty and fragrant are all gathered together, and the most powerful thing is that it comes out slowly after being put into the mouth. It is not a shallow tomato stewed beef ~ with potatoes, carrots and thick soup, it will undoubtedly conquer everyone's stomach ~ I advise you not to mix rice, because you will fry your own~~1. When cooking meat, put it in cold water. Don't be stingy with onions and ginger Remember to skim away the foam When you add soup, you must add boiled meat soup to make the beef taste rich Broth should be filtered before use2. Potatoes should be oiled until they have a layer of crispy skin on the surface, and ripen in threeorfour3. Don't omit red wine. It tastes much better than cooking wine4. The keynote of this dish is not salty and fresh, so the amount of salt should be controlled to just neutralize the acidity of tomatoes and the sweetness of white sugar, so that the finished product is not obviously sour and sweet but it is really sour and sweet5. Tomatoes must be peeled, and onions will melt away when they are finished So this dish is suitable for children who don't eat onions6. I stewed it for about 80 minutes
Step 1 . The beef patty or sirloin is cut into medium small pieces. I originally wanted to use the sirloin but bought the steak when it was sold out. Remove the butter and skin, leaving the fat. I also removed some of the extra fat
Step 2 . Put it in a basin and rinse off the dirt and blood on the surface with cold water. Wash it several times
Step 3 . Put the scallions and ginger slices into the pot, and bring the beef to a boil in cold water. Don't be stingy with the scallions and ginger. It's fishy here, and you can also put some cooking wine
Step 4 . Boil it and skim off the foam. Keep it on medium high heat for ten minutes. If the meat is small, shorten it a little
Step 5 . Remove the beef and keep it dry for later use. Remove the onion and ginger, and leave the broth for cooking. Filter the broth three times with a fine mesh spoon
Step 6 . Make a cross on the top of the head of the tomato, boil a basin of boiling water and put the tomato down. Keep boiling for 30 seconds, turn off the fire and let the tomato soak in hot water for two or three minutes
Step 7 . Rinse all vegetables, cut carrots and potatoes (I forgot to pat potatoes), dice onions (don't need to be particularly broken), remove tomatoes from hot water, peel them, remove their stalks, and cut them into small pieces
Step 8 . Pour oil into the pan and put the cut potato pieces into the pan, and then oil them until the edges of the potatoes are transparent and the skin has a clear layer of fried crisp (this is to keep the same as possible when stewing later). After frying, place them aside for later use
Step 9 . Leave the bottom oil in the pan, a little more. Add the peeled diced tomatoes and stir fry them to get the red oil
Step 10 . Put in a tablespoon of ketchup. I use canned ketchup, a big bucket of that kind. I use a big round spoon
Step 11 . Stir well and pour in a bowl of red wine
Step 12 . Add diced onion
Step 13 . Stir fry the onions until they are raw, then add the beef slices with boiled water, stir fry until the sauce is evenly wrapped on each beef slice
Step 14 . Add the broth that has been filtered just now. Do not skim the ingredients
Step 15 . Add a little soy sauce or soy sauce (not too much to neutralize the sour taste of tomatoes)
Step 16 . Add some sugar and salt Add a little pepper. I add white pepper or black pepper. I don't have any black pepper, so I use white pepper, white pepper, Chinese style, black pepper, western style (sugar and salt suggest you taste the soup while adding)
Step 17 . Bring to a low heat, cover and simmer for 50 minutes
Step 18 . After half a look, we stewed carrots for nearly 50 minutes Be sure to serve carrots first. For one thing, carrots are not easy to cook. For another, eating potatoes first will make starch gelatinize, which will speed up the juice collection, resulting in the dishes not fully cooked or in the pot
Step 19 . Add the carrots for ten minutes and then add the oiled potatoes. At this time, if the soup is almost dry, add some beef soup just now. If the beef soup is used up, add some boiled water. But when adding soup, add some red wine, salt, sugar and tomato paste
Step 20 . Turn off the heat until the potatoes are ripe and the soup is very thick. After adding vegetables, stir well and taste the taste. You can make appropriate adjustments. After adding potatoes, keep looking to avoid burning the pot Personally, I suggest that the soup should not be too dry. Every piece of food received can be hung with juice, and it is better to have thick juice when it is put into the appliance~~
Step 21 . Finished product drawing~
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