Tomato and beef brisket soup(xi hong shi niu nan tang )

Tomato and beef brisket soup

Introduction:

"It's late winter. When you come home from the cold outdoors, you can drink a thick hot soup, and the warm feeling fills your whole body from the inside out. This dish tastes sour and salty, with rich taste, and is most suitable for eating in winter. "

Production steps:

Step 1: scratch the surface of the tomato, put it into boiling water and heat it for 1 ~ 2 minutes, then remove the tomato skin easily.

Step 2: dice the beef. I cut it too big. According to the size of the picture, it can be divided into three or four, which is almost just right. Facts have proved that beef is not easy to rot, but also not easy to taste, and the fishy smell of beef is not easy to remove.

Step 3: dice the tomato and onion. If you want to eat the vegetables, you can cut them a little bigger. I want to melt the ingredients into the soup, so cut them very small.

Step 4: Boil the beef in water for 5 minutes, add proper amount of cooking wine to remove the fishy smell.

Step 5: oil in the pan, add pepper and cinnamon, fry until fragrant, and take out the pepper. Add ginger slices, pour in beef and stir fry. Add the old style to the mix.

Step 6: add diced onion and diced tomato in turn and stir fry. Season with salt and ketchup. Stir the ingredients in the pan evenly.

Step 7: pour the ingredients in the pot into the electric pressure cooker, add water, and then add a bowl after the amount is less than the ingredients. Press the pressure cooker for half an hour

Step 8: remove and garnish with coriander leaves.

Materials required:

Beef: 500g

White onion: half

Jiang: 3 big movies

Salt: right amount

Tomatoes: 2

Chinese prickly ash: small amount

Tomato sauce: right amount

Veteran: a small amount

Cinnamon: moderate

Note: beef must be cut a little smaller, convenient to taste, to fishy.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Niu Nan Tang