Yami 특선

Fork's food this year - tomato brisket & tomato fat beef

Today's second dish~Beef brisket with tomato    One of the best things to eat    The sour and a little spicy is too appetizing!!!!!    tasty! ! !

The cover photo is the first time I made it in my first semester in the United States    The lunch box on the right is a "work meal" that I took to school   I started drooling when I saw the picture.. ........   Then let's see how the delicious tomato brisket is made~




Material:

Brisket   Tomato    Onion & Ginger   

The ingredients are very simple~Such simple ingredients can make such delicious food    Do you have itchy hands~~~

Process:

1. Wash the beef brisket and cut it into pieces of about 2 cm, put cold water in the pot, add the beef brisket, add a few slices of ginger, and a little cooking wine. When the water boils, skim off the foam with a spoon.

2. Remove the beef and set aside, wash the tomatoes, and cut a cross on the top. It is really troublesome to spit the skin of the tomatoes, so we scalded the skin of the tomatoes~

3. Boil water in a pot, put the tomatoes head down into the pot, cook for about a minute, then cook them head up for half a minute, then remove them.

4. Peel the skin of the tomatoes, chop half into half and cut into large pieces. The chopped ones are used to make the tomato soup base   The large pieces are stewed until the end.

Four bare tomatoes    hahaha~


5. Slice the ginger and cut the green onion into small pieces. Saute onion and ginger in hot pan.

6. Add tomato diced, use a frying spoon to press as much as possible, add a little water, and fry over low heat until it tastes sour. Fry the tomatoes in red oil~

7. Then add the beef and stir fry slightly.

8. Add water to the casserole without covering the ingredients. If you don't have a casserole, it's fine. The first time I made orz  in a large frying pan, if it's spicy, add a few dry peppers

9. Add salt to taste, if the acidity is not enough, you can add ketchup. Bring to a boil and simmer slowly for an hour, then add chunks of tomatoes and simmer for another half an hour until the beef is tender. The first time I cooked it, I simmered it for an afternoon, during which I went out to take a class. Because the electric stove at home is much smaller than the open fire stove, and it is almost no heat when it is turned on to the minimum, so let it go on its own for an afternoon.

Go home from get out of class and open the door, the house is full of fragrance.   After serving, sprinkle with chopped green onion and serve

Then I cooked it in a casserole




If you think beef is difficult to stew    Here is an advanced version - tomato fat beef    It can be done in about ten minutes

However, the color of this dish is not as good as the tomato brisket    Because the juice of the fat cow will cook out    But this is also very fragrant   It is even more fragrant than the tomato brisket  very strong

The process is similar to that of tomato brisket   I didn’t add a piece of tomato here   The soup base was all chopped and boiled  ; So cook for a few minutes and it's almost ready   

This results in that if you add dry peppers when cooking the fat beef, it will not be too spicy    So to make tomato fat beef, you can choose to add dry peppers when sautéing the onion and ginger   You can also add a little garlic and fragrant





As long as there is fat beef slices at home   This is a very fast dish~~It’s also super easy to eat    The rest of half of the rice can be used to cook noodles and throw it into the tomato fat beef noodles/soup noodles    The same can be done for other stews~

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Yami 특선

叉叉这一年做过的美食——番茄牛腩&番茄肥牛

今天第二个菜~番茄牛腩    下饭神器之一    酸酸的带一点点辣太开胃啦!!!!!    吃不完的煮面也超级好吃！！！

封面图是我来美国第一个学期第一次做的    右边的餐盒是带去学校的“工作餐”   看到图片我的口水都开始分泌了..........   那就让我们来看看美味的番茄牛腩是怎么做出来的吧~




材料：

牛腩   番茄    葱姜   干辣椒(不吃辣可以不加)   料酒   盐

材料很简单啦~这么简单的材料就可以做出那么美味的食物    有没有手痒啊~~~

过程：

1. 牛腩肉洗净切2厘米左右的块， 锅内放冷水，放入牛腩肉，下几片姜，一点料酒。水烧开后用勺子撇去浮沫。

2. 牛肉捞出备用，西红柿洗净，顶部切十字刀口。西红柿吐皮真的很麻烦所以我们把西红柿的皮烫掉~

3. 锅内烧开水，将西红柿头向下放入锅内，煮一分钟左右，再头朝上煮半分钟，捞出来。

4. 剥去西红柿的表皮， 一半切碎一半切大块。 切碎的是用来熬番茄汤底的   大块是炖到最后加入的。

四个光秃秃的西红柿    哈哈哈~


5. 姜切片，葱切小粒。热锅爆香葱姜。

6. 加入西红柿小丁，用炒勺尽量压粘，加一点水，小火炒出酸味。把西红柿的红油炒出来啦~

7. 然后加入牛肉略微翻炒。

8. 砂锅内加水，没过食材。没有砂锅一般煮过就行啦，我第一次就是拿大平底炒锅做的orz  吃辣的话加入几个干辣椒

9. 加入盐调味，如果酸度不够，可以加入番茄酱。烧开后小火慢炖一个小时，然后加入大块西红柿，再炖半小时至牛肉软烂为止。第一次做我小火炖了一下午，期间还出去上了一节课。因为家里是电炉圈火比那种明火炉子小很多，开到差不多最小就基本没什么热度了所以让它自己咕咚咕咚了一下午。

下课回家推开门满屋子香味。  盛出来后撒上葱花就可以开吃啦

后来也拿砂锅炖过




如果嫌牛肉难炖难烂    这里还有个进阶版——番茄肥牛    大概十分钟就能做好

不过这个菜颜色就没有番茄牛腩好看    因为肥牛的汁会煮出来   不过这个也特别香   甚至比番茄牛腩更香    肥牛的味道真的十分浓郁

过程和番茄牛腩差不多啦   这里我没有加大块西红柿   全部切碎了熬的汤底   然后加入肥牛   肥牛片特别容易熟    所以煮个几分钟就差不多能出锅了   

这导致如果在煮肥牛的时候加干辣椒就不会太辣    所以做番茄肥牛可以选择在爆葱姜的时候加入干辣椒   还可以加一点点蒜提香





只要家里有肥牛片   这就是个十分快手的菜~~也超级下饭    我有肥牛的时候做的频率还蛮高的    因为我食量不大    每次一半佐饭剩下的可以煮面了直接往里一扔就成了番茄肥牛拌面/汤面    同理其他炖菜也可以这样处理哦~