Tomato Beef Claypot
1.
Peel the tomatoes and cut into small pieces, remove the roots of the enoki mushrooms, wash and drain the water, wash the large leaf lettuce, tear it into large pieces by hand, mince the green onion and ginger
2.
Heat the pot and pour the oil, stir in the chives and ginger, add the diced tomatoes and fry into a puree, then pour into the casserole
3.
Add an appropriate amount of water to the casserole and bring to a boil. Add 1 tablespoon of light soy sauce to the casserole. Simmer for 3 to 5 minutes to make the soup thicker.
4.
While boiling water in the casserole, start another pot to boil water and add 1 tablespoon of cooking wine to blanch the fat beef to change its color. Remove the blood and remove it for use.
5.
Put the enoki mushrooms in the casserole soup, add a little clam powder to the casserole to make it fresh, and add some salt to taste
6.
Add lettuce and beef beef, cook for 1 minute, the steaming tomato beef beef pot is ready, the beef beef is fragrant and tender, and the soup is delicious. It is not addictive to eat in a pot
Tips:
1. To peel the tomato, you can use a cross knife and then hot water, or you can use the back of the knife to scrape first, then cut the cross knife before peeling
2. Buy tomatoes that are well-ripe, chop them as much as possible when cutting, and the tomato juice will be thicker when you fry them.
3. The fat cow is blanched with water to remove the blood in the raw meat and avoid affecting the mouth of the soup.
