CN109699923A - A kind of production method that tomato stewes sirloin - Google Patents
A kind of production method that tomato stewes sirloin Download PDFInfo
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- CN109699923A CN109699923A CN201711006676.1A CN201711006676A CN109699923A CN 109699923 A CN109699923 A CN 109699923A CN 201711006676 A CN201711006676 A CN 201711006676A CN 109699923 A CN109699923 A CN 109699923A
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- sirloin
- tomato
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- pot
- frying
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Abstract
The present invention relates to the production methods that food-processing method more particularly to tomato stew sirloin.The invention discloses the production method that a kind of tomato stewes sirloin: tomato, sirloin, green onion, garlic, ginger, chopped chilli, by it is marinated, the processes such as fry and be made, production method is simply easily mastered.
Description
Technical field
The present invention relates to the production methods that food-processing method more particularly to tomato stew sirloin.
Background technique
It is one of characteristic tradition famous dish that tomato, which stewes sirloin, is gained the name with tomato seasoning, belongs to Shandong cuisine.Major ingredient is sirloin,
Tomato, auxiliary material is different because of way, but mostly green onion, ginger and garlic.Sirloin selects first-class beef dissection, and quality of tasting is fresh and tender.Its
Sour taste does not come from vinegar, but is modulated by tomato.
Summary of the invention
The present invention relates to the production methods that food-processing method more particularly to tomato stew sirloin.
The production method that a kind of tomato stewes sirloin: tomato, sirloin, green onion, garlic, ginger, chopped chilli, according to a certain ratio
It is made by processes such as marinated, stir-frys, is made according to following procedures:
1. by tomato, sirloin stripping and slicing, green onion, ginger and garlic simple stage property；2. cold oil under hot pot, after oil temperature is hot, lower green onion, ginger and garlic end, which is drawn rapidly, is fried
It scatters；3. being put into clean sirloin stir-frying, cook into cooking wine deodorization；4, the good sirloin of stir-frying is put into pot and fills up boiled water, high fire
It is boiled, it then turns down fire and stewes 2 hours, keep soup thick；5, it is put into tomato stir-frying, tomato stir-frying is gone out into red juice, is added a little
Taste is extremely fresh to mention color；6, in the pot for having fried tomato, the sirloin soup stewed in the 4th step, small fire is added, then stew 10 minutes；7.
Finally plus a little salt and chickens' extract, take the dish out of the pot.
Specific implementation method
Embodiment 1,
Food materials: tomato, sirloin, green onion, ginger, garlic, monosodium glutamate, salt etc..
Production:
1. first-class sirloin stripping and slicing is spare；
2. tomato, ginger and garlic one are more spare than all foams；
3. it is spare individually to cut ginger garlic foam, chopped spring onion, chilli, dried pepper；
4. boiling in water for a while, then dress with soy, vinegar, etc. pot with the ready green onion, ginger and garlic chilli dried pepper in front, sirloin stir-frying is added after fragrance out, divides to sirloin 7 ripe
After pour into tomato and keep stir-frying, fry out red juice；
5. it is boiled that proper amount of clear water high fire is added, small fire is then used instead, stew 50 minutes, keep soup thick；
6. finally adding a little salt and monosodium glutamate, take the dish out of the pot.
Embodiment 2,
Food materials: sirloin, tomato, salt, light soy sauce.
Production:
1. by clean sirloin dissection, tomato stripping and slicing, green onion, ginger and garlic simple stage property；
2. cold oil under hot pot, after oil temperature is hot, lower sirloin, cooking wine are drawn fry to half-mature rapidly；
3. being put into tomato to fry to tomato softening juice；
4, suitable hot water, salt, light soy sauce is added, small fire stews 1 hour or so, and thick to soup, fragrance overflows, and can take the dish out of the pot.
Claims (1)
1. the production method that a kind of tomato stewes sirloin: tomato, sirloin, green onion, garlic, ginger, chopped chilli, according to a certain ratio pass through
It crosses the processes such as marinated, stir-fry to be made, be made according to following procedures:
(1) by tomato, sirloin stripping and slicing, green onion, ginger and garlic simple stage property；
(2) cold oil under hot pot, after oil temperature is hot, lower green onion, ginger and garlic end, which draws to fry rapidly, scatters；
(3) it is put into clean sirloin stir-frying, is cooked into cooking wine deodorization；
(4) the good sirloin of stir-frying is put into pot and fills up boiled water, high fire is boiled, then turns down fire and stewes 2 hours, keeps soup thick；
(5) it is put into tomato stir-frying, tomato stir-frying is gone out into red juice, adds a little taste is extremely fresh to mention color；
(6) in the pot for having fried tomato, the sirloin soup stewed in the 4th step, small fire is added, then stew 10 minutes；
(7) finally add a little salt and chickens' extract, take the dish out of the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711006676.1A CN109699923A (en) | 2017-10-25 | 2017-10-25 | A kind of production method that tomato stewes sirloin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711006676.1A CN109699923A (en) | 2017-10-25 | 2017-10-25 | A kind of production method that tomato stewes sirloin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109699923A true CN109699923A (en) | 2019-05-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711006676.1A Pending CN109699923A (en) | 2017-10-25 | 2017-10-25 | A kind of production method that tomato stewes sirloin |
Country Status (1)
| Country | Link |
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| CN (1) | CN109699923A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800970A (en) * | 2019-11-29 | 2020-02-18 | 山西蓝博农业科技发展有限公司 | Health-preserving beef soup |
-
2017
- 2017-10-25 CN CN201711006676.1A patent/CN109699923A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800970A (en) * | 2019-11-29 | 2020-02-18 | 山西蓝博农业科技发展有限公司 | Health-preserving beef soup |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190503 |