How to make super-simple braised tomato beef noodles (sauerkraut) delicious?

750 grams of beef

Five tomatoes

5 mushrooms

Five rapeseed grains

condiments

4 tablespoons soy sauce

Two pieces of fermented bean curd

2 tablespoons oyster sauce

Laopai 5g

A little salt

A little rock sugar

A little stew

Production steps of braised tomato and beef Lamian Noodles

1. Blanch the tomatoes with hot water and peel them. Blanch beef in hot water for 3 minutes to remove blood, and add a few drops of white wine to refresh yourself when blanching.

2.4/5 diced tomatoes, 1/5 slices. Cut the mushrooms into 4 pieces.

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3. Add a little oil to the wok, just a little. Add a little chopped green onion in Jiang Mo and stir-fry until fragrant, then pour in diced tomatoes, stir-fry the water, add a little pepper and rock sugar and continue to stir-fry.

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4. Add beef and stir fry, add soy sauce, oyster sauce, soy sauce, fermented bean curd and cooking wine, and continue to stir fry. Just a few minutes.

5. Pour into the pressure cooker, add water and salt to stew, and add the chopped tomatoes. After ventilation, turn to low heat for 25 minutes.

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6. Add a spoonful of salt to the dough for moderate hardness. Wake up for an hour after surviving. Divide it into large pieces and coat it with a little oil. Roll into large pieces and cut into strips. After the water is boiled, drag it into noodles and put it in the pot. Cook for two minutes.

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7. Blanch the rape and add it to the beef noodles.