Beef Stew with Tomatoes

Beef Stew with Tomatoes

1. Material drawing.

2. Beef cut into pieces, blanched with cooking wine, green onion and ginger

3. Cut tomatoes into cubes, potatoes into cubes, and onions into cubes.

4. Rub the lemon with salt to wash the skin, cut off both ends, and cut the skin off with a knife.

5. Then use a blade to peel the albuginea inside.

6. Remove the white film as much as possible.

7. Shred the lemon zest.

8. Cut the lemon meat into pieces, and clean the white film.

9. Wash the blanched beef.

10. Use a stock pot to boil water and use a separate wok to heat up and fry some of the onions.

11. Add the tomatoes and stir fry.

12. Until the tomatoes become sauce.

13. After the water in the stockpot is boiled, add the blanched meat, the fried sauce, and the cut vegetables, this shredded lemon and half of the lemon cube.

14. Turn to low heat and simmer until the meat is rotten.

15. Season to taste with salt, and ready to cook. I cut the two green vegetable roots with Shanghainese and then blanched them, and put them in when the soup was ready. It can be ignored. I wanted to put the vegetable leaves in, but I forgot.

Tips:

Adding natural acidic fruits such as lemon and hawthorn tomatoes when cooking meat can make the meat rot faster and taste better.

The second layer of lemon must be cleaned to avoid bitter soup.

I cooked two kilograms of beef and used a lemon.

For this kind of soup, you don’t have to worry about cooking the vegetables, what you want is the taste.