Tomato Sirloin (hot Pot Bottom Version)

Tomato Sirloin (hot Pot Bottom Version)

by Eyebrow

4.8 (1)

Difficulty

Easy

Time

1h

Serving

1

Since the beginning of winter, the tomato sirloin has been burned twice, the first time is the normal method, the second time I will be lazy. This time I am going to use Xiabuxiabu again. This mandarin duck hot pot base has two flavors, one is spicy and the other is the tomato flavor of beef brisket.
Using this hot pot bottom material, the configuration of seasonings is omitted. After the sirloin is processed, it is used directly for seasoning. The tomato flavor is strong, the beef is soft and rotten, and the thick sirloin soup is used for bibimbap, that is absolutely!

Ingredients

Tomato Sirloin (hot Pot Bottom Version)

1. Weigh 60 grams of tomato hot pot base material.

Tomato Sirloin (hot Pot Bottom Version) recipe

2. Wash the sirloin and soak in clean water for more than half an hour, so as to remove the blood and reduce the fishy smell.

Tomato Sirloin (hot Pot Bottom Version) recipe

3. Cut the onions and carrots into large pieces. The carrots can be peeled or not.

Tomato Sirloin (hot Pot Bottom Version) recipe

4. Cut 6 slices of ginger, peel the garlic and cut into thin slices.

Tomato Sirloin (hot Pot Bottom Version) recipe

5. Boil the tomatoes in boiling water for 1 to 2 minutes, peel them, and cut into large pieces.

Tomato Sirloin (hot Pot Bottom Version) recipe

6. Beef brisket flying water: add 3 slices of ginger to a pot under cold water, and cook for about 1 minute after boiling. You can also add 2 scallions if you have scallions. I made them at night, but I didn’t put them out if I didn’t have any scallions.

Tomato Sirloin (hot Pot Bottom Version) recipe

7. Wash the sirloin with warm water to remove any foam.

Tomato Sirloin (hot Pot Bottom Version) recipe

8. Put the sirloin in the pressure cooker and add enough hot water, the remaining ginger slices and all the garlic slices, close the lid, cook until SAIC, start the timer, turn off the heat and deflate after 15 minutes.

Tomato Sirloin (hot Pot Bottom Version) recipe

9. Pour the sirloin and soup into a soup pot, add onions, carrots, and tomatoes after boiling, cover and boil again. Tomatoes can also be sautéed with a little oil in advance until they are sandy and taste better.

Tomato Sirloin (hot Pot Bottom Version) recipe

10. Add 60 grams of tomato hot pot base and continue to cook until the soup thickens.

Tomato Sirloin (hot Pot Bottom Version) recipe

11. The tomato has a strong flavor and the beef is soft and rotten. With white rice, you can eat a big bowl!

Tomato Sirloin (hot Pot Bottom Version) recipe

12. Xiabuxiabu Yuanyang Hotpot Base Satisfies your discerning taste buds

Tomato Sirloin (hot Pot Bottom Version) recipe

Tips:

1. A colleague said that beef should not be added with cooking wine because it is not easy to boil. I don't know if this is the case. I would rather believe it, so I didn't add cooking wine. If you are afraid of smell, you can add cooking wine after the pressure cooker is cooked.
2. If there is no pressure cooker, it can be cooked in an electric rice cooker, but it may take more than 1 hour.
3 The amount of beef is estimated by Mao, which is not very accurate, because it was made with rice for my daughter, about 5 or 6 pieces of sirloin.
4. After the tomatoes are fried with oil to make the sand, the soup will be richer, I am lazy and did not fry.
5. If you don’t want to use the hot pot base, you can season it + tomato sauce.

This dish is also called: Best Tomato Sirloin (hot Pot Bottom Version) recipe, Chinese Tomato Sirloin (hot Pot Bottom Version) recipe, Healthy Tomato Sirloin (hot Pot Bottom Version)

Comments

Similar recipes