Tomato beef brisket noodles are best smoked while they are hot. How to make them more delicious?

The temperature seems to have risen these days, but it is only temporary. It is not good to be cold in winter. According to the old man, cold weather must be cold, and hot weather must be hot. If it doesn't work when it's cold and it's not hot when it's hot, not only can't crops grow in the field, but something will happen. The natural laws of nature are mutually restrictive, mutually restrictive and mutually restrictive. Once the balance is broken, the result is very terrible, so we should have the heart of awe of heaven and earth and respect nature.

In two days, the temperature will drop. After reading the weather forecast, many places suddenly dropped by six or seven degrees, and the lowest temperature almost reached MINUS six degrees. The prince said that the temperature dropped to MINUS 6 degrees, referring to East China and South China. Needless to say, the temperature has dropped in the north. Anyway, it's getting cold, so I'm going to eat something in Jehol. Is it beef or mutton? In order to meet the coming cooling, I share a tomato brisket pot with you for a rainy day.

It is not the first time to make beef brisket stone with tomato brisket pot, but most of them are marinated or braised. It's the first time to stew with tomatoes, because beef brisket is such a good ingredient, it is really reluctant to match with other ingredients. However, this tomato brisket pot seems to be a simple version, which is not so complicated and easy to operate. Basic ingredients: 500g of beef brisket, 30g of ginger, 50g of garlic, 5g of tomato, proper amount of cooking oil, 20ml of cooking wine, 40ml of soy sauce10ml, 40ml of water, 40ml of soy sauce, 5g of sugar, 3g of chicken essence, 5g of salt and proper amount of onion. First, clean the beef brisket, cut it into pieces, then put it in the pot with cold water, add the ginger slices and onion slices of the Three Musketeers, boil the cooking wine, blanch it, then wash and drain.

Step 2: First, chop all the ginger and garlic and set aside. Then wash the tomatoes and cut them. At the same time, boil the water, put the tomatoes in for a hot bath, roll them up and take them out for peeling. Then half of them are diced and half are cut into pieces for later use.

Step 3: Heat the oil in the pan, add the Jiang Mo, stir-fry the minced garlic until fragrant, then add the brisket and stir-fry until the brisket becomes discolored. Then add cooking wine, stir-fry with soy sauce and stir-fry with diced tomatoes. Then pour a proper amount of water without ingredients, add soy sauce at the same time, stir oyster sauce, and bring to a boil. After boiling, add sugar, chicken essence and salt, stir well, and simmer for 2 hours.

The fourth step, it's time to put the brisket, tomatoes and soup in the pot into the casserole. At this time, put the tomato pieces on the casserole, light them on a small fire and boil them, and sprinkle with chopped green onion. This way, the tomato brisket pot is good, and it turns into a small fire when eating, which is warm and delicious.

Tips: 1. If there is an electric pressure cooker at home, it only takes 50 minutes to choose the stewing function, but it is not as delicious as slow stewing with an open flame;

2. If you are really in a hurry, just press it in the pressure cooker for 20 minutes;

This is a simple food, and interested friends can try it. If you follow the stone steps, I believe you can succeed. If you like, give the stone a concern or collection. Thanks for your support and encouragement. If you have any ideas, please leave a message in the comments section. Thank you all.