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

Tomato and beef brisket soup

Introduction:

Production steps:

The first step: tomato soy sauce is preferred to the time-honored brand (Mei Lin), and the salty taste is slightly heavier.

Step 2: preparation: cut the tomatoes into small pieces and prepare them. Wash the beef brisket and marinate it with scallion, ginger, soy sauce, rock sugar, soy sauce and cooking wine for 15 minutes. Pour more water over the beef brisket and simmer in an electric pressure cooker for 15 minutes until soft.

Step 3: don't put oil in the soup pot, pour in tomatoes and stir fry. Sprinkle a little salt to make water.

Step 4: stir fry until the soup is thick. Pour in tomato and soybean paste and stir fry.

Step 5: when the sauce in the pot is boiling, pour in the stewed beef brisket.

Step 6: bring to a boil over high heat, then pour in the stewed beef brisket soup.

Step 7: bring to a boil over high heat, turn to low heat and simmer for 40 minutes until thick.

Step 8: cook a beautiful "red soup", sprinkle salt before turning off the heat.

Materials required:

Tomatoes: right amount

Beef Brisket: right amount

Onion and ginger: right amount

Large material: 1

Guava sauce: right amount

Salt: a little

Soy sauce: moderate

Cooking wine: moderate

Rock sugar: 3

Note: 1, stew beef brisket to add more water, later soup can be used. 2. Cut the tomato as shown in the picture above. After cutting the tomato, use a knife to draw a ^ shape at the root.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Niu Nan Tang