Tomato beef stew with potatoes is a delicious home-cooked dish, and here's how to make it:Ingredients:- Beef: 500 grams- Potatoes: 3 pieces- Tomatoes: 3 pieces- Onion: 1 piece- Minced ginger and garlic: To taste- Cooking wine: To taste- Light soy sauce: To taste- Salt: To taste- Sugar: To taste- Essence of chicken: To taste- Olive oil: To taste- Water starch: Flavor: AmountSteps: 1Cut the beef into small pieces, wash it with water, blanch it in boiling water to remove blood and impurities, and remove it for later use. 2.Peel the potatoes and cut them into cubes, wash the tomatoes and cut them into small pieces, and cut the onions into shreds for later use. 3.Add an appropriate amount of olive oil to a hot pan, add minced ginger and garlic and stir-fry until fragrant. 4.Add the beef cubes and stir-fry until they change color, and add an appropriate amount of cooking wine to remove the smell. 5.Add the tomato cubes and stir-fry for a few moments to allow the juice of the tomatoes to fully incorporate into the beef. 6.Add an appropriate amount of water, cover the pot and bring to a boil over high heat, reduce the heat to low and simmer slowly for 30 minutes until the beef is soft. 7.Then add the potato wedges and shredded onion and continue to simmer for 15 minutes until the potatoes are soft and transparent. 8.If you don't think it's delicious enough, you can add light soy sauce, salt, sugar and chicken essence to taste. 9.Finally, add an appropriate amount of water starch to thicken, stir well and then remove from the pan. Tomato beef stew with potatoes is served hot, the meat is tender, and the soft and glutinous potatoes and tomatoes are sweet and sour, and the taste is very delicious. It can be eaten with rice or steamed buns, and it goes well with rice.
A detailed introduction and precautions for the preparation of tomato beef stewed potatoes.
1. Introduction. Beef and potato stew with tomato is a home-cooked dish with great flavor and taste. It uses beef, tomatoes and potatoes as the main ingredients, and through stewing, the nutrition and taste of the ingredients are fully integrated, bringing people a rich taste experience.
2. Required materials.
Beef: 500 grams.
Tomatoes: 3 pcs.
Potatoes: 2 pcs.
Ginger: 1 piece.
Green onion: 1 stalk.
Rock sugar: to taste.
Cooking wine: to taste.
Salt: to taste. Essence of chicken: to taste.
3. Tools required. Wok. Knife.
Chopping block. Chopsticks or bamboo skewers.
Fourth, the steps. Prepare the materials: Cut the beef into cubes, cut the tomatoes and potatoes into separate pieces, slice the ginger, and cut the green onions into pieces for later use.
Blanch: Blanch the cut beef in boiling water to remove blood and impurities, remove and drain for later use.
Stir-fry: Add an appropriate amount of oil to the pan, add rock sugar and stir-fry until the sugar is colored, then add the blanched beef pieces and stir-fry to color. Then add the ginger slices and green onions, and stir-fry evenly.
Simmer: Add an appropriate amount of cooking wine to the pot, then add enough water to cover the ingredients. Bring to a boil over high heat, reduce heat to low and simmer for 1 hour. At this time, the beef is basically stewed.
Add the tomatoes and potatoes: Add the chopped tomatoes and potato cubes to the pot and continue to simmer for 10 minutes.
Season to taste: Add an appropriate amount of salt and chicken essence to suit your taste.
Collect the juice: Turn on high heat and stir-fry until the soup is thick and evenly coat the ingredients.
Remove from pan and serve: Place the stewed tomatoes, beef and potatoes on a plate and garnish with chopped green onions or coriander.
5. Precautions.
Blanch the beef: Blanching is an important step in removing blood, water and impurities from beef. Be sure to blanch the beef in boiling water to remove fishy smells and impurities. The time should not be too long, so as not to affect the taste.
Simmer time: It takes a certain amount of time to stew the beef, so that the beef can be stewed and tender. At the same time, pay attention to the heat when simmering and avoid boiling the water dry or boiling.
Season to taste: When seasoning, you can increase or decrease the amount of salt and chicken essence according to your personal taste. It is recommended to put less at first, taste the taste before adjusting.
Bring to a boil: During the simmering process, turn the ingredients at the right time to ensure that all the ingredients are evenly heated and absorb the soup. Be careful when turning to avoid turning the ingredients over.
Save: Stewed tomatoes, beef and potatoes can be stored in the refrigerator, but it is recommended to eat them within two days to ensure the freshness and texture of the ingredients.