Tomato and beef soup(fan qie niu rou tang )

Tomato and beef soup

Introduction:

"The meat is tender and soft with delicious taste and attractive color."

Production steps:

Step 1: primary processing: wash the beef brisket and cut into 3cm cubes; slice ginger; peel the tomato and cut into large pieces; peel the carrot and cut into diamond shaped pieces with hob.

Step 2: put the beef in the pot with cold water, skim the blood foam repeatedly after boiling until the soup is clear, and then put in ginger slices (and a trace of pepper powder). If you use a pressure cooker, it only takes 30 minutes for the meat to rot, if you use a general pot, you need to simmer for 1 hour.

Step 3: after the beef is rotten, add carrot, tomato, ketchup and salt. After boiling, simmer for more than 20 minutes.

Materials required:

Beef Brisket: 1000g

Tomato: 1000g

Carrot: 100g

Tomato juice: 300 ml

Ginger: 50g

Salt: right amount

Note: 1. The addition of ketchup can kill two birds with one stone, which can improve both color and taste! 2. The ratio of meat to vegetable is 1:1, and carrot is the embellishment. If you add more, the flavor of the soup will decrease.

Production difficulty: simple

Process: simmer

Production time: one hour

Taste: Original

Chinese PinYin : Fan Qie Niu Rou Tang