The recipe for tomato, potato, and beef brisket soup

Health benefits

Potatoes: and stomach

Ingredients and materials

5 potatoes

2 pounds of tomatoes

1 pound of fresh beef brisket

Moderate amount of edible oil

Jiang Yikuan

One scallion

Salt in moderation

A small amount of chicken essence

Moderate amount of cooking wine

The recipe for tomato, potato, and beef brisket soup

1. Prepare the main ingredients, cut the beef brisket into cold water, add scallions and cooking wine to the pot, and blanch. Cut the other ingredients as shown in the picture, paying special attention to cutting the tomatoes into cubes and chunks

2. Heat up the wok and add oil. When the oil is about to ripen, stir fry the scallions and ginger until fragrant. Then, pour in diced tomatoes and stir fry until juicy. Next, add chunks of tomatoes and stir fry until they are completely free. Finally, add beef brisket and stir fry together

3. After stir frying, pour into a clay pot, add water, scallions, salt, and bring to a boil over high heat. Then turn to low heat and slowly simmer for 3 hours or more

4. After boiling, add a small amount of chicken essence (or not) and serve. Sprinkle with chopped green onions, and a bowl of tomato, potato, and beef brisket soup with a delicious color, aroma, and taste is ready

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2857.html