Tomato stew in a large pot

Overview

I used to always lurk in the world of gourmet food, but I wanted to take a chance today. To be precise, I thought about it when I was cooking at noon last Sunday. My husband always says that my cooking is not as delicious as his, saying that what I cook is like canteen flavor, while what he cooks is restaurant cooking. I don’t accept it, so I will upload a dish and hope everyone will comment on it.

Tags

• hot dishes
• aniseed
• bean curd
• beans
• chicken essence
• onions
• ginger
• red pepper
• salt
• sesame oil
• small potatoes
• tomatoes

Ingredients

Steps

1. 1 Preparation of main ingredients: Blanch tomatoes in boiling water, peel and cut into small pieces; it is best to peel and cut small potatoes into pieces; soak yuba in advance and cut into sections; cut beans into sections (you can blanch them in water in advance). Preparation of auxiliary ingredients: cut green onion into sections, minced ginger

   

2. 2 Put oil and aniseed in the pot; you can also put one or two red peppers, because I didn’t put them in when the heat was high

   

3. 3 After the oil is boiled, add onion and ginger. After the aroma comes out, add tomatoes and add a little salt to taste

   

4. 4 Add an appropriate amount of water and stew the tomatoes over high heat until soft.

   

5. 5 Add potato cubes

   

6. 6 It will take about ten minutes to stew, so you can add more water

   

7. 7 Add potatoes and add beans and yuba after 3 or 4 minutes

   

8. 8 To fully absorb the flavor of the beans and yuba, simmer for about 5 minutes, then add chicken essence and sesame oil. It would be better if there is coriander