Tomato gravy
By VicentaLakin
Recipe Recommendations
- beef brisket 600g
- tomato of 3
- onion one
- Jiang 5 pieces
- onion Paragraph 4
- cooking wine 2 tablespoons
- salt 1 tablespoon
- sugar 4 tablespoons
- tomato sauce 2 packs
- butter 50g
- sour and salty
- braised
- several hours
- ordinary
Steps for Tomato gravy
1
Cows are washed, onions cut, ginger slices, tomatoes, three onions
2
The top of the tomato cut a cross with a knife
3
A small pot of water, a hot water, a tomato, a little scalding, until the skin is turned on
4
Cows cut into mahjong size, tomatoes cut into little pieces, onions cut
5
Put the oxen in the pan, add cold water, and put onions and ginger chips, and two spoons of wine, a cap and a fire
6
When the water is clear, the fire changes the texture
7
Add tomatoes and onions, 4 spoons of sugar, 1 spoon of salt
8
Personal advice could be added to the tomatoes and onions, but also to the right amount of butter, which would make the taste more rich
9
If you like the soup, you can add two-three buns of tomato sauce
10
In winter, this soup is two to threeTomato gravy Make Tips
1. After skimming off the foam, be sure to use low heat; otherwise, the pot will easily burn dry. During the cooking process, if there was too little water added earlier, you can add a moderate amount of boiling water.
2. It is best not to put the tomatoes into the pot at the same time as the meat, because beef brisket does not soften easily and requires a long time to stew; if the tomatoes are added too early, they will become too mushy.
3. Ketchup basically only serves to enhance the color; it must be ketchup, tomato paste won't work! Pay attention when buying; it is recommended to buy small packets of ketchup for convenience.