Tomato Beef Vermicelli Casserole

Name: Tomato Beef Vermicelli Casserole
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Beef Ribs; 2 pcs tomato; 3 slices Cabbage leaves; 1 piece Rice noodles; a little oil; a little Soy sauce; 2 cloves garlic; 1/2 root Green onions; 1 piece ginger; Some salt; a little black pepper powder

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Although it is said that you have to eat lightly in summer, it does not mean that you do not eat meat. This pot of tomato and beef pot is definitely popular with the whole family. The red tomato soup is sour and appetizing, soak in rice or just drink a bowl of refreshing; the beef is stewed slightly chewy and greedy; add some cabbage leaves, if you want to eat crunchy and rotten, adjust the heating time according to the taste; come again Slippery fans, moist and tasteful.
Tomatoes are rich in lycopene, which can block the damage caused by ultraviolet rays on the skin. It is the best natural sunscreen for female friends. You no longer need to buy expensive sunscreens on the market to whiten your skin. It can be improved by diet optimal.
Summer tomatoes come on the market in large quantities, juicy, thick, sweet and sour, and the price is very affordable. So why not cook more tomato dishes!

Tomato Beef Vermicelli Casserole

1. Cut the beef ribs into 3 cm pieces and soak in water for 30 minutes;

2. Boil in a pot of warm water for two minutes and remove;

3. Two tomatoes are cleaned;

4. Cut into small pieces;

5. Pour a little oil in the wok, add garlic slices when the oil is hot, and stir fry for a fragrance;

6. Pour the tomatoes into the pot and stir fry to soften the soup;

7. Pour in enough hot water, two pieces of white onion and sliced ginger and cook together;

8. After boiling, pour into the casserole, then put the beef cubes into the pot, turn to low heat, cover, and cook slowly for a longer time, at least 2 and a half hours;

9. Cut the cabbage into small pieces;

10. When the meat is cooked and rotten, sprinkle salt and a little soy sauce to increase the dark color and extract a little umami taste. Put the cabbage into the pot and stir into the soup;

11. Just before it comes out of the pan, put the softened vermicelli in the pan and cook for one minute. The black pepper powder can be put or left to taste.

Tips:
1. Soaking and blanching beef can remove the dirt inside, and the soup will be more refreshing;
2. Boil slowly in a casserole. When the water is less and the meat is not rotten, be sure to add boiling water;
3. The cabbage is delicious only when it is boiled. Although the color is not green anymore, it tastes good;
4. The vermicelli should not be boiled for a long time, soak it in the pot and boil for one minute is enough.