Tomato Beef

Overview

The supermarket had a lot of anniversary specials recently, so I bought several boxes of fat beef. It’s just not good to work in a supermarket.

Wash the tomatoes, mark them with cross patterns, put them in boiling water and blanch them. After blanching, it is easy to peel off the skin.
Wash the enoki mushrooms.
Add enoki mushrooms to boiling water and blanch until soft, remove and set aside.
Put the fat beef into boiling water and blanch it until the beef roll changes color, take it out and set aside.
Have ingredients ready.
Pour oil into a casserole, heat the oil and add ginger, garlic, millet and pepper.
Add the chopped tomatoes and stir-fry until the tomato puree is added to the water. Add a little less. The first time I added too much, the taste was too bland and not delicious.
Then add light soy sauce, consume oil, and add an appropriate amount of salt. If you like sourness, you can add a little tomato sauce.
The soup will become thicker if it simmers for a while, add the enoki mushrooms and beef rolls and boil again.
Turn off the heat, sprinkle with coriander, white sesame seeds, drizzle with hot oil, and serve. (I use a casserole because my family only has a wok for cooking another dish, so this is a wok or a casserole)