But this dish needs to master the most important step in order to make the beef soft and rotten and the juice rich and mellow. Should beef be cooked in cold water or hot water? Next, let's take a look at the specific practices.
Stewed Beef Brisket with Tomato
Step 1: Prepare the ingredients.
Prepare a piece of beef brisket and cut it into 2 cm cubes. Don't cut it too small, it will shrink easily when cooked, and it won't be too big to be tasteless.
A potato, cut into hob blocks with uniform size, and put in clean water to isolate the air to avoid oxidation and blackening.
Cut the shallots into long sections, slice the ginger and cut a little chopped green onion for later use. Put a piece of cinnamon, two pieces of hawthorn, a few pieces of fragrant leaves, two pieces of star anise and some dried peppers in a bowl. Prepare another tomato for use.
Step 2: Peel and cut into pieces.
Boil the water in the pot, first put the tomatoes in and iron them. In the meantime, always pour hot water on tomatoes to make them evenly heated. Take out the tomatoes after peeling, rinse them quickly with clear water, peel them and cut them into small pieces for later use.
Step 3: Boil the beef brisket in water.
Boil the water in the pot again, pour the beef brisket into the pot, blanch it quickly for 30 seconds, remove the blood and grease from the beef brisket, pour it out after it turns white, rinse it with clear water, and drain the water for later use.
Step 4: Cooking
Add hot oil to the pot. After the oil is hot, pour in the prepared seasoning, add the onion and ginger slices and stir fry together. Stir-fry the beef brisket for a few times, add diced tomatoes, stir-fry for a while and then stir-fry the sand, so that the stew will be rich.
Then add 5g of oyster sauce to enhance the umami flavor, stir fry the oyster sauce to melt it, pour a proper amount of water from the pot edge, pour a little cooking wine to remove the fishy smell, add 4g of salt, 2g of pepper and 5g of soy sauce, stir and melt the seasoning, and then simmer the soup for 40min on low heat, so that the nutrition in the tomato can be fully cooked and the beef brisket can absorb the soup. After 40 minutes, scoop up seasonings such as onion and ginger from the pot so as not to affect the appearance and taste of the finished product.
Then put the potatoes in the pot and cook for about eight minutes. When the potatoes are ripe and soft, turn to high heat to collect the soup. When the soup is sticky, it can be taken out of the pot and put on the plate. Finally, sprinkle a little chopped green onion and serve.
Cooking skills:
1. Beef brisket is cut into pieces of about 2 cm, the size is just right, too small is easy to shrink, too big is tasteless;
2. Burdock should be cooked with hot water, so that the protein on the surface of burdock will solidify quickly, which can prevent the loss of amino acids and make it more delicious;
3. Tomatoes should be fully fried and fried with sand, and the soup will be more rich and delicious;
Don't put the potatoes too early, if they are cooked for a long time, they will break easily.