Stewed beef brisket with tomato

1

Prepare the ingredients for making tomato stewed beef brisket: beef brisket, tomatoes, green onions, garlic, ginger, cinnamon, star anise, pepper, soy sauce, white sugar, refined salt, chicken essence, and oil.

2

To peel the tomatoes, put the tomatoes in boiling water and blanch them for half a minute, so that the skins can be easily peeled off.

3

Cut the spring onions into small pieces, slice the garlic and ginger, and cut the beef brisket into small pieces.

4

Take out the scalded tomatoes, let them cool for a while, and you can easily tear off the skins.

5

Cut the peeled tomatoes into small pieces.

6

Blanch the cut sirloin in water to get rid of the bloody smell.

7

Remove the blanched beef with a colander for later use.

8

Put the oil in the dried pan and heat it, add the onion, ginger, garlic, star anise, cinnamon, and pepper and saute until fragrant.

9

Then pour in the sirloin, add appropriate amount of soy sauce and salt, and stir-fry for a while.

10

Pour the stir-fried sirloin into a casserole, add appropriate amount of water to boil over high heat, and turn to low heat to simmer for about 1 and a half hours.

11

During the stewing of the sirloin, put the cut tomatoes into a wok and add oil, stir-fry until the soup is out, and pour into another casserole for later use;(the fried tomato soup will be redder and taste better).

12

Remove the stewed sirloin and pour it into a casserole with tomatoes; filter the sirloin soup with a colander and spoon, and pour appropriate amount of soup into the tomato sirloin casserole.

13

Add some sugar, cover the lid and cook over low heat for about 15 minutes, add some chicken essence, and a delicious soup, thick, appetizing and refreshing dish will be served.

14

Does the stewed beef brisket with tomatoes make you salivate?!:)

Cooking Techniques: First, adopt low-temperature cooking; this is a very healthy cooking method that is conducive to retaining Vitamin C. After low-temperature cooking below 120 degrees for 15 minutes, the loss rate of Vitamin C in tomatoes is less than 30%. Secondly, the beef needs to be stewed until soft before pairing with tomatoes, to avoid the acidic substances in the tomatoes reducing the water-holding capacity of the beef brisket. Nutritional Value: Beef contains rich heme iron, which is more easily absorbed by the human body compared to non-heme iron found in plants. Only when the human body ingests sufficient iron can the red blood cells in the blood increase their oxygen-carrying capacity, ensuring that various tissues and organs receive an adequate oxygen supply. Therefore, women who frequently eat iron-rich foods are more likely to have a rosy complexion and a radiant appearance. Lycopene in tomatoes is known as "plant gold" and possesses strong antioxidant functions, which are also beneficial for beauty and skin health. Lycopene is more easily absorbed and utilized by the human body when combined with proteins and fats in food. Friendly Tips: Select fresh tomatoes that are bright red and thoroughly ripe, and choose beef brisket that has a bit of sinew. The weights of the two should preferably be about the same; this way, the resulting dish will taste the best.