Can I cook the common tomato brisket in the hotel at home?

Tomatoes, also known as tomatoes, look red and pleasing. When I was a child, I used them as fruits, washed them and sent them to my mouth. The sour and sweet taste feels particularly delicious. Of course, it is often used for cooking, such as scrambled eggs with tomatoes, cold tomatoes, tomato and egg soup, etc. It can be made in three or five minutes. It is simple and quick, and has become a favorite home-cooked dish.

Among the many methods of tomato, I prefer "tomato beef brisket". Every time I go to a restaurant, I order this dish. This soup is delicious, sweet and sour, and I can't get tired of it.

Actually, you don't have to go to a restaurant to eat "tomato brisket". Doing it at home is actually very simple. As long as you have time every weekend or holiday, you will definitely cook this dish to improve your family's life. Every time you cook a pot at home, there is not enough for the elderly and children to eat. I feel that this is the best way to eat "tomato", which is warm and nourishing.

Now it's warm and cold, and the weather is very dry, which is very suitable for drinking more soup and nourishing. Then this "tomato brisket" is a good choice, with a lot of nutrition.

Here's a good way to cook brisket with a rice cooker. After simple operation, leave the rest to the rice cooker for stewing, which is very worry-free and simple.

Tomato beef brisket

Ingredients: 600g beef brisket, 600g organic tomato, garlic 1 head, ginger 1 slice, 50g tomato sauce, salt, sugar 1 spoon.

Production steps:

1, sirloin meat is beef rib with a little fat and gluten, which is suitable for stewing. Fresh beef does not need to be blanched, just wash and drain it directly.

2. Blanch the tomatoes in boiling water for about 30 seconds, remove them and rinse them with cold water, then tear off the epidermis, leaving two slices of tomatoes, and all the remaining tomatoes are diced for use. Cut the fat part of the brisket into small pieces, cut the rest into 2 cm square pieces, and cut the ginger and garlic into powder for later use.

3. Add a little vegetable oil to the wok, stir-fry the beef brisket, stir-fry the oil juice, and serve.

4. Pour the minced ginger and garlic into the base oil and stir-fry until fragrant.

5. Then pour in diced tomatoes and stir-fry until the tomato juice thickens.

6. Pour in the beef brisket, stir well, then add some salt and add 1 tablespoon sugar to taste.

7. Add water without ingredients to boil, add about 50 grams of tomato sauce and cook for about 5 minutes to let the residual fishy smell in beef evaporate naturally.

8. Then pour into the rice cooker and press the soup button to cook for 1.5 hours. (This time is very leisurely. You can arrange to cook other dishes or read books, listen to music and play ... just arrange it yourself. )

9. When the alarm clock rings, move the tomato brisket from the rice cooker to the casserole, continue to cook for 10 minutes, collect the juice a little, taste the soup, see if the salt is suitable, and add salt when necessary.

10, then add the remaining tomato slices and continue to cook for about 5 minutes, and the tomato brisket is ready.

1 1, the table was steaming and the aroma was particularly attractive. Serve a bowl of tomato brisket and eat a bowl of soup and meat. All the internal organs are moist and delicious!