Tomato stew
By VicentaLakin
This is a traditional dish in Gaziantep, the south-eastern province of Turkey. Beef, tomato drys, hawks and onions are served for two hours in a small ketchup with thick tomato juice. A bowl of red soup, with meat, vegetables and cereals, with a little spicy and sweet fragrance of acid, not only opens up appetite but is also nutritious. It's a very good meal for winter。
Recipe Recommendations
- hot and sour
- stewed
- several hours
- simple
Steps for Tomato stew
1
Eagle bean immersed with salt water overnight. After cleaning, the water is boiled for 25-30 minutes from the high pressure pan. Cook dry asphalt。
2
Beef cut, immersed in water for 10 minutes. Repeatedly rinsing to whiteen the meat。
3
Little onions go to the skin。
4
Tomato peels, shreds。
5
Tomato dry slices。
6
Garlic go skin, slice。
7
Butter and corn oil are added to the hot pot. When it melts, beef is added, and it's fried to both sides of the water。
8
Add onions and garlic fried incense。
9
Add tomato dry, hawk beans and tomato tatters。
10
Add all kinds of sauce, blend。
11
Add pomegranate juice。
12
Into hot water, without pasta 2-3。
13
When the fire breaks, the top covers the fire, and it rots。
14
Take the hot plate。