It is almost July, the weather is getting hotter and hotter day by day, although there will be a few rains occasionally, but it does not cool down, but it makes the body feel more stuffy, a little movement will sweat, sweat more in the summer, sweat takes away the heat and moisture of the human body, nutrients will also be lost, so it is easy to feel tired, no appetite.
Potatoes are a very potassium-rich ingredient, and it is easy to digest and absorb, not only to provide energy, but eating potatoes in summer can also bring many benefits to the body. Potato cooking methods are diverse, there are many ingredients and spices that can be matched, but I think that tomato potato braised beef brisket is the most classic combination, tomatoes, potatoes and brisket are combined, the soup is rich, the tomato sour juice wraps the soft and rotten beef, the potatoes melt in the mouth, delicious to even the soup is not left, very suitable for summer when there is no appetite to eat.
Braised beef brisket with tomatoes and potatoes
Ingredients: 1 kg beef brisket, 3 tomatoes, 2 potatoes, 3 pieces of rock sugar, star anise, cinnamon, 1 piece of fragrant leaves, ginger and shallots, 3 spoons of light soy sauce, 1/2 spoon of dark soy sauce, a little salt
1, when buying beef brisket, you must pick fat and thin, do not buy all fat meat or all tendons. Because the brisket will shrink after cooking, so do not cut too small, cut the large pieces and soak in water for about half an hour, change the water once in the middle, there is no obvious blood water on it, soak well and rinse clean for later.
2: Blanch the tomatoes in boiling water, tear off the skin and cut into small pieces. You can put more tomatoes, 3 to 5. Peel the potatoes and cut them into small pieces.
3, beef brisket soaking has removed most of the blood water, now the brisket cold water under the pot, add ginger and cooking wine, boil after using a spoon to skim off the foam on the water surface, this pot of soup and so on also to stew beef brisket, if the front is not soaked brisket, the soup will be very turbid. Bring the water to a boil, reduce heat and cook for about 15 minutes, then scoop up the brisket and set aside. Keep the soup and set aside.
4: Heat the oil in a wok, add rock sugar, sauté the rock sugar over low heat until caramel colored, then pour in the brisket and stir-fry until the surface is slightly charred, let the brisket wrap in sugar color. Be sure to use a low heat, if the sugar is fried too much, it will be bitter. Stir-fry and serve.
5, the frying pan does not need to put oil, directly pour tomato pieces to fry to this viscous state, tomatoes fried rotten fried sand, the taste is more intense, tomatoes can also make beef cooked faster, softer rotten.
6: Stir-fry the tomatoes, add the potato pieces and stir them over, then pour in the soup of the beef brisket that you just cooked. If there is not enough water, put a little more hot water, do not put cold water.
7, pour in the brisket, add soy sauce to taste, a little soy sauce to color, do not put salt, salt to the end. First bring to a boil over high heat, then simmer over low heat for 50 minutes, I like to eat the soup is thick and the potatoes melt in the mouth, so the potatoes are simmered together. If you don't like potatoes that are too soft and rotten, you can put potatoes after the tomato brisket has been simmered for 30 minutes.
About an hour or so, the soup becomes less, you can see that the soup is very thick, taste the taste, according to the actual situation into the appropriate amount of salt can be out of the pot.
Low-fat and delicious tomato potato stew beef brisket, the soup is rich, with white rice is really wonderful, the child even dried three bowls of rice, even the soup did not let go.