Tomato potato stew
By VicentaLakin
Beef is mild. There are multiple nutrients. People say they eat beef. The tomatoes are cold. The perfect combination of the two has enriched the course with nutrients and has contributed to a chilling effect. Especially for winter. It'll be warm. Because this dish is marked by a combination of tomatoes and beef, we're only making it with the old ones as the main saucer。
Recipe Recommendations
- beef brisket two pounds
- potatoes a
- tomatoes second
- green onions a
- coriander second root
- octagonal second
- Jiang a
- garlic 5-merous
- cooking wine a spoonful
- white pepper half a spoonful
- soy sauce 2 spoons
- salt a little
- peanut oil two spoons
- sour and salty
- stewed
- several hours
- simple
Steps for Tomato potato stew
1
Fresh calves cut into mahjong-sized pieces。
2
Cold-water boilers, more wine, and then five more minutes after the fire boils。
3
Get ready to clean up。
4
Potato to skin. Cut the roller, tomatoes wash the skin. Personally, this can do better than that。
5
You all know that potatoes are easy to make soup. So we fry it with peanut oil on both sides of the yellow side。
6
Bottom oil. Put on onions of ginger, garlic and centipede。
7
Put it in the oxen。
8
It's the same as the old ones。
9
Get all the food into the casserole and get it in the water. Powdered chicken and white pepper, boiled in fire。
10
The little fire boiled an hour later. Put it in tomatoes and potatoes. Keep the little fire boiling for half an hour。
11
The fire gathers juice. So beware of the plank, lest the pot be made。
12
The veal is so soft and sour。Tomato potato stew Make Tips
This dish doesn't need any other spices, so it doesn't smell, and it smells sour in tomatoes。