Tomato potato stew
By VicentaLakin
Remember once when Dad brought back a few pounds of fresh yak beef from the prairie and Grandma was preparing dinner for beef. But the beef wasn't fried, it wasn't red, it was made of tomato potatoes. The tomatoes in the yard were ripe, some with potatoes, onions and oxen. It was the first time I ate tomato potatoes, which tasted so good and Grandma treated them well, and the roasted ones didn't smell. I didn't know how many bowls of soup that time. Today we'll share with you the tomato potato stew, which doesn't take much food, and the soup is delicious。
Recipe Recommendations
- beef brisket 300g
- potatoes of 2
- tomatoes of 2
- onion one
- rapeseed oil appropriate amount
- ginger and garlic appropriate amount
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- salt a little
- onion 1 piece
Steps for Tomato potato stew
1
Tomatoes, potatoes to skin slices, onions to small slices. Cows cut in the right size, added wine, ginger chips and raw pickles for half an hour。
2
An appropriate amount ofseed oil is poured into the pot, before the oil is cooked, into the salted calf, which is turned into extra oil。
3
Then he joins the tomatoes and the onions continue to boil to juice。
4
Then add ketchup to the scent. Add a little water, and put the food from the pot into the casserole, and the fire boils down to the ground, and then the small fire goes down。
5
The potato with the slices for an hour will continue for half an hour. Turn off the fire, add a little salt to the bowl and spread some onions。
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