Tomato 🍅Beef Risotto
Overview
How to cook Tomato 🍅Beef Risotto at home
Tags
Ingredients
Steps
-
Have all materials ready.
-
Scrape the tomatoes a few times.
-
Boil the water and blanch the tomatoes for a few minutes.
-
Peel tomatoes and cut into small pieces.
-
Cut the ginger into small pieces.
-
Wash the enoki mushrooms, remove some root cloth, cut in half, cut the shallots into small pieces, and dice the shallots.
-
The materials are all ready.
-
Cut potatoes into small pieces.
-
Lift the pot, add a few slices of ginger and bring the water to a boil.
-
Add the fat beef and blanch it for one minute.
-
Fish out.
-
Heat oil in a pan and add shallots and ginger.
-
Fry until slightly yellow and fragrant.
-
Add small potato cubes and fry until potatoes turn brown.
-
Leave about half a bowl of diced tomatoes, and pour the rest into the pot and stir-fry.
-
Stir-fry the soup, add soy sauce, a little sugar, pepper, tomato paste, and oyster sauce and continue to stir-fry.
-
Add water.
-
Boil for 3 to 5 minutes, and the potatoes will start to become soft.
-
Add the remaining diced tomatoes and enoki mushrooms (add the tomatoes twice to make them taste grainy and taste better).
-
After boiling, cover the pot and cook for another two minutes. Add salt and a little chicken essence to taste.
-
Pour in the blanched fat beef, add starch water to increase the consistency, and cook for one minute.
-
Add the diced green onion and turn off the heat.
-
Prepare white rice 🍚.
-
Serve the cooked tomato beef on top of the rice.
-
The delicious beef risotto with tomatoes is complete.
