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

Tomato and beef soup

Introduction:

"Cooking skills: 1. It's taboo to add more seasonings in soup. Vegetable soup is light, seafood soup is original, bone soup is heat, some need more seasonings, and some need to boil their own natural flavor. Don't bring back the soup bag from the supermarket. If you see the soup pot, you can scatter it. Otherwise, it will be a bad bag and a good soup. 2. Do beef soup must be cooked in advance to remove blood, otherwise the taste of blood will affect the flavor and taste of the soup. It's better to add enough water at one time to make soup. If you want to add more water in the middle, you must add boiling water. 3. If you add cold water, the temperature of the soup will drop suddenly. So that the protein and fat in the soup can solidify and not melt into the soup, which will also affect the taste of the soup. In addition, it's better to put hawthorn, radish, tomato sauce and other ingredients in the beef soup, because with them, the beef is especially easy to become soft and crisp, and it won't be tight, and it's hard to boil. "

Production steps:

Materials required:

Beef: 2 jin

Tomatoes: 4

Onion: 1

Soybean: moderate amount (don't put it if you don't like it)

Salt: right amount

Tomato sauce: right amount

Water: moderate

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Xi Hong Shi Niu Rou Tang