Tomato Beef Stew
Overview
[Tomato Beef Stew] It tastes even better with some additional ingredients. This is a soup dish that I often eat at home. Every time I make it the same way, onions and tomatoes are absolutely indispensable. In fact, the ingredients can be adjusted. Mi Ma often puts several kinds of vegetables, which not only tastes good, but also has more comprehensive nutrition. This time, lemon was specially added. This natural acid makes the beef thinner and more tender, and the texture and taste are very good. This is often the case when cooking. If you change the ingredients or the cooking method, the taste will be different. Give it a try.
Tags
Ingredients
Steps
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Material diagram.
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Cut the beef into pieces, add cooking wine, scallions and ginger and blanch
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Cut tomatoes into cubes, cut potatoes into cubes, and cut onions into cubes.
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Rub the skin of the lemon with salt, cut off both ends, and cut off the skin with a knife.
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Then use a razor blade to peel off the white film inside.
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Remove the white film as much as possible.
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Slice lemon peel.
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Cut the lemon flesh into cubes and remove the white membrane.
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Wash the blanched beef.
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Boil water in a soup pot, heat up a separate wok and sauté some onions until fragrant.
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Add tomato pieces and stir-fry.
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Tomatoes become paste.
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After the water in the soup pot boils, add the blanched meat, stir-fried sauce, chopped vegetables, lemon shreds and half of the lemon cubes.
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After the fire comes to a boil, reduce the heat and simmer until the meat is tender.
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Add salt to taste and serve. I cut two green vegetable roots out of Shanghai Qing and blanched them, then put the Hershey in the soup. You can ignore it. I wanted to put the vegetable leaves in, but I forgot.
