Tomato and beef brisket soup(fan qie niu nan tang )

Tomato and beef brisket soup

Introduction:

Production steps:

Step 1: wash the beef brisket and cut it into pieces. Blanch it in boiling water for two minutes. After blanching, wash the blood and foam.

Step 2: dice the onion and potato, and cut the tomato into large pieces.

Step 3: put butter in the frying pan, add onion and diced potato. Sprinkle some fennel and stir fry. When the flavor comes out, add onion and ginger. Then add tomato and beef brisket and stir fry.

Step 4: add appropriate amount of ketchup, stir fry several times and add water. It's better to add enough water at one time. It's better not to add water during the process. If you really want to add water, heat it, otherwise it will lose nutrition and the meat will get old.

Step 5: slow stew, if urgent, you can add some Hawthorn slices or hawthorn, which is easier to stew. Add salt after the stew. Don't add it early to prevent the meat from getting tight and not easy to stew.

Step 6: the stewed tomato beef soup is rich in flavor, slightly sweet and sour in taste, appetizing and invigorating.

Materials required:

Beef Brisket: right amount

Onion: right amount

Potatoes: moderate

Tomato: moderate

Scallion white: moderate

Ginger: moderate

Appropriate amount: Fennel

Tomato sauce: right amount

Butter: moderate

Water: moderate

Note: special reminder: 1. Choose beef to make soup. It's better to choose the one that is suitable for soup. The beef belly should be the belly of the beef. This part of the soup is very delicious, and the meat is not tender. 2. The skin of tomato is rich in nutrients. It is recommended not to peel it. There is no butter, you can use salad oil instead.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Fan Qie Niu Nan Tang