Tomato stew

By VicentaLakin

Tomato stew
TOMATOES ARE RICH IN VITAMIN C, AND VEAL STEW IS A VERY CLASSIC DISH, WHICH TASTES LIKE SOUP, APPETIZERS AND MOUTHS. TOMATOES, TOGETHER WITH BEEF STEW, ALLOW BEEF TO FULLY ABSORB THE TASTE OF TOMATOES. TOMATOES ARE ALSO BLENDING IN WITH BEEF — NUTRITIONALLY DELICIOUS。

Recipe Recommendations

  • beef brisket 600 grams
  • small tomatoes 400 grams
  • cooking wine 10 grams
  • salt appropriate amount
  • tomato sauce 2 tablespoons
  • soy sauce 10 grams
  • pepper 2 grams
  • onion 15 grams
  • ginger slices 15 grams
  • dried Hawthorn 7 tablets

Steps for Tomato stew

  • 1
    Get the cow
  • 2
    Cowbread clean slices
  • 3
    Tomatoes ready to wash twice
  • 4
    The meat goes into the hot pot, until the water boils, the meat turns color
  • 5
    We'll get the backup
  • 6
    The casserole pours into the right amount of water, puts it in the beef, and the soup starts with a net flutter
  • 7
    Infusion
  • 8
    I'll put up the mountain, and I'll make it with a little kettle
  • 9
    I'll take a sacrilegious fruit slice, onion slice, ginger slice。
  • 10
    It's hot, it's hot, it's hot
  • 11
    I'll have a little tomato for eight minutes
  • 12
    A good little tomato fell into the casserole, and a little fire and beef stew for 100 minutes
  • 13
    A crossbow on the top of the tomato
  • 14
    Burn the skin with open water and strip it off
  • 15
    Put tomato sauce in the casserole
  • 16
    Little tomato in the skin
  • 17
    The salt goes on for 15 minutes
  • 18
    I'll put pepper in when the beef is soft and ripe
  • 19
    Into the deep bowl, with celery leaves

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