Beef brisket stewed with dried tofu in tomato sauce

Overview

Tomato stewed beef brisket is a very popular delicacy, but when I ate it, I felt that the tomatoes inside were too soft and had no feeling in my mouth. It didn't go well with the beef brisket inside, but I really liked the taste of the soup and the beef brisket inside. So I thought, what would happen if the tomato cubes were replaced with tomato juice and stewed? During the trial process, I felt that there was something missing, so I thought of dried tofu, which is chewy and resistant to cooking, and goes well with the texture of beef brisket. Sure enough, the thick tomato juice paired with chewy beef brisket and dried tofu is better in texture, color and nutrition than beef brisket stewed with tomato cubes, and it is quite delicious.

Tags

• hot dishes
• home cooking
• beef brisket
• chicken essence
• cooking wine
• dried tofu
• garlic
• light soy sauce
• onions
• rock sugar
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 All ingredients

   

2. 2 Wash and drain the beef stew, cut it into small pieces, put it into a bowl, add salt, light soy sauce, minced ginger, and minced garlic and marinate for more than half an hour

   

3. 3 Cut the tomatoes into small pieces and put them into a food processor, add an appropriate amount of water to make the juice, pour it into a bowl and set aside

   

4. 4 Put a little olive oil in the pot, add ginger slices and green onions and saute until fragrant

   

5. 5 Pour off the water from the marinated meat bowl, add it to the pot and stir-fry until the beef brisket changes color.

   

6. 6 Pour in the stirred tomato juice, add an appropriate amount of water, bring to a boil over high heat, remove the foam, after about 5 minutes, reduce the heat to low, add 3-5 rock sugar, and simmer for about 40 minutes

   

7. 7 Pour the sliced dry tofu into the pot and continue to simmer for about 10 minutes until the soup is thick and the meat is tender. Add chicken essence and it is ready to serve