Tomato veal
By VicentaLakin
In this fall and winter alternate time, it is best to eat some nutritious food and to increase heat, and beef is one of the best options. There's a lot of beef that can be cooked, stewed, red roasted, etc., and my favorite and most common is ketchup, which sometimes eats at a Chinese fast-food restaurant outside, which, as long as it's available, is not as good as it is at home, it's cheap, it's clean, it's clean, it's more meaty
Recipe Recommendations
- beef brisket a pound
- carrots one
- potatoes of 2
- onion one
- tomato of 2
- onion appropriate amount
- ginger slices appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- tomato sauce appropriate amount
- sweet and sour
- stewed
- an hour
- ordinary
Steps for Tomato veal
1
Let's clean up the oxen and cut it into pieces
2
We'll put the calf in the water, boil it and die
3
And then a pot of water, and when it's boiled, it's pouring into a squirt, ginger, eight horns, fragrance, salt, sugar, old smoke, wine, a lid when it's open, and an hour in the fire
4
Cut potatoes, carrots, tomatoes, onions
5
The iron pot is hot, a little oil is pouring in, and it'll be fried with potatoes
6
And then the carrots go past the oil, and then the onions go over the oil
7
When it's hot, put a little oil in it, put it in a cut of tomatoes, make it fried, make it into ketchup
8
The roasted beef and beef soup, then the potatoes, carrots, the proper amount of salt, sugar, chicken, tomato sauce, a half hour of ketchup, then the onions when they're ready, then five minutes to boil, and a plate when the soup is thick