Tomato ball soup(fan qie wan zi tang )

Tomato ball soup

Introduction:

"Some words can only be thought but not said; if they are said, they can't even think about it It's cooling down. It's cold at night. In the cold wind, I suddenly think of Zheng Zhihua's "single escape" and "letter of repentance". The book of repentance Continue my ketchup tour. Tonight, it's Tomato ball soup

Production steps:

Step 1: put the meat balls into the pot in cold water, add cooking wine and ginger slices into the pot, blanch the water, rinse the meat balls and take them out.

Step 2: cut the tomato skin with a cross knife, blanch it in boiling water, cut the skin into small pieces and set aside.

Step 3: slice ginger and garlic, two spoons of cooking wine, two spoons of Heinz ketchup and half spoons of sugar to make sauce.

Step 4: heat the oil in a hot pan, heat the oil, add ginger and garlic slices, and stir fry them over low heat.

Step 5: add the diced tomato and stir fry the juice.

Step 6: pour in the sauce and stir fry until bubbling.

Step 7: add some water and bring to a boil.

Step 8: put the meatballs into high heat and bring to a boil. Turn to medium heat and simmer until the meatballs are mature.

Step 9: collect the juice over high heat until the soup is thick, add salt and chicken essence according to the taste and start the pot.

Materials required:

Meatballs: right amount

Tomato: moderate

Heinz ketchup: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Notice: PS: 1. Many children's shoes don't blanch the balls when making this soup. The reason why I blanch the balls is to remove the foam and make the soup brighter. 2. Apart from cooking wine and tomato sauce, there is no other seasoning to keep the soup red and bright. 3. It's not good until the soup is thick.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: other

Chinese PinYin : Fan Qie Wan Zi Tang