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

Tomato and beef brisket soup

Introduction:

"In winter, the climate is dry. Drinking soup can moisten the five zang organs and replenish water for the body. A bowl of tomato and beef brisket soup can drive away your lover's tiredness for a day, supplement the nutrition your body needs, and warm your body and heart. "

Production steps:

Step 1: raw materials are ready

Step 2: put the tomatoes in boiling water and cook them.

Step 3: remove after skin cracking

Step 4: peel one by one

Step 5: dice

Step 6: wash beef, cut into pieces and blanch

Step 7: put the blanched beef, diced tomatoes and soybeans into the electric pressure cooker, add ginger, garlic, water, salt and proper amount of edible oil.

Step 8: cook the soup for 25 minutes, then add white pepper and chicken essence to taste.

Step 9: sprinkle a little coriander if you like.

Materials required:

Tomatoes: 4

Beef Brisket: right amount

Soybeans: moderate

Salt: right amount

Garlic: right amount

Ginger: right amount

Chicken essence: appropriate amount

Edible oil: right amount

White pepper: right amount

Note: 1, peeled tomatoes can increase the taste of soup. 2. Soybeans are melatonin. It's good to eat more. 3. Many restaurants use ketchup and eggplant sauce soybeans instead of fresh raw materials, and the taste is good. The nutritional value is certainly not as good as our own. 4. Tomatoes to be willing to put more, ha ha. 5. This soup is a great tonic. I need to make more for my husband.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xi Hong Shi Niu Nan Tang