In autumn, a bowl of sour and sweet, fatty but not greasy, smooth and refreshing borscht will satisfy your cravings after rice.
Here's how:
Ingredients: half a cabbage, 1 carrot, 1 potato, 1 tomato, 1 onion, 1 pound of beef brisket.
Seasoning: 1 tablespoon tomato sauce, 1/2 tablespoon pepper, 100 grams of flour, 2 bay leaves. Oil, salt, green onion, ginger, garlic to taste.
1. Wash the brisket.
2. Cut into large pieces.
3. Enlarge half a pot of water in the pot, put the beef in a pot under cold water, boil over high heat, switch to low heat, and use a spoon to remove foam.
5. Rinse with water after removal.
6. In the inner pot of the discharge pressure cooker, pour cooking wine, add green onion and ginger, and choose to stew beef and cook for 3 hours.
7. Wash the vegetables one by one
8. Peel and dice potatoes and carrots, cut cabbage into one-inch diamonds, and cut tomatoes and onions into large pieces.
9. Put the boiled beef in a pot for later use.
10. Pour a small amount of oil into a frying pan, if there is butter is the best, put the flour on low heat and fry it slowly until it is yellow, and set aside.
11. Slice the ginger and garlic, cut the green onion into sections, and prepare 2 bay leaves. Sautéed flour.
12. After the pot is hot, put in 1 tablespoon of oil, and the oil is 7 or 8 hot, put the onion and stir-fry until transparent.
13. Add green onions, ginger, garlic and bay leaves to stir-fry until fragrant.
14. Add tomatoes, potatoes, carrots and stir-fry, and finally cabbage.
14. Pour the stewed beef into the pot with the soup and meat.
15. Pour in 1 tablespoon of tomato sauce and add more to make it more delicious.
16. Pour in the fried noodles and stir repeatedly with a spoon.
17. Sprinkle with 1 tablespoon of salt.
18. 1/2 tablespoon ground black pepper, cover the pot and simmer over low heat for 20 minutes.
Niu Nan has a mellow fragrance, melts in the mouth, the potatoes are soft and sandy, sweet in the sour, sweet in the fragrance, the appetite is open, and the next meal is satisfying.