Tomato and beef soup(xi hong shi niu rou tang )

Tomato and beef soup

Introduction:

"A simplified version of tomato beef soup, but it's just as good."

Production steps:

Step 1: wash and slice the beef, add black pepper, cornmeal, cooking wine and ginger, mix well, marinate for about 20 minutes.

Step 2: peel and cut the tomatoes.

Step 3: oil in casserole, do not burn very hot, add tomatoes stir fry.

Step 4: add some boiling water and cook for 3 minutes.

Step 5: add ketchup and bring to a boil. Stir well.

Step 6: put in the marinated beef slices.

Step 7: add chopped black pepper and salt, stir up the beef slices, and bring to a boil. (the casserole has a good heat preservation effect. It will still boil when the fire is turned off, so the beef can be cooked.)

Step 8: Sprinkle appropriate amount of parsley.

Materials required:

Beef breast: 200g

Tomatoes: three

Boiled water: appropriate amount

Salt: right amount

Ketchup: 2 tbsp

Coriander: moderate

Black pepper: right amount

Raw powder: appropriate amount

Cooking wine: 2 tbsp

Ginger slices: 3

Note: 1. Cooking time should not be too long, otherwise the beef will get old. If you don't use a casserole, it's best to cook the beef until it's done. 2. Beef tenderloin is the best choice. 3. When the casserole is hot, make sure to add boiling water, otherwise the casserole will crack.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Xi Hong Shi Niu Rou Tang