Tomato and beef brisket soup(fan qie niu nan tang )

Tomato and beef brisket soup

Introduction:

Production steps:

Step 1: wash the beef brisket, cut the scallion into small pieces, slice the ginger, 3 tomatoes and 1 onion

Step 2: cut a "cross" at the top of the tomato with a knife

Step 3: Boil the water in a small pot, heat the water, put in the tomato, blanch it slightly for a while, take out the peeled tomato after turning over the skin

Step 4: cut the beef brisket into pieces the size of mahjong, cut the tomato into small pieces, and cut the onion into strips

Step 5: put the beef brisket into the pot, add cold water, add scallion and ginger slices at the same time, add 2 tbsp cooking wine, cover and bring to a boil

Step 6: after the foam is removed from the water, simmer for 1.5 hours

Step 7: add tomato and onion, 4 tbsp sugar, 1 tbsp salt (increase or decrease the amount of salt and sugar according to personal taste), and simmer for half an hour

Step 8: I suggest adding tomato and onion as well as butter to make the flavor more rich

Step 9: if you like the soup color, you can add 2-3 small packets of tomato sauce, the effect is better, more appetite

Step 10: in winter, you can eat 2-3 meals of this soup

Materials required:

Beef Brisket: 600g

Tomatoes: 3

Onion: 1

Ginger: 5 pieces

Onion: 4 segments

Cooking wine: 2 tbsp

Salt: 1 tbsp

Sugar: 4 tbsp

Tomato sauce: 2 packs

Butter: 50g

Note: 1. After skimming the foam, be sure to use gentle fire, otherwise it is easy to dry the pot. In the production process, if the water is less, you can add boiling water. 2. It's better not to put tomatoes and meat into the pot at the same time, because the beef brisket is not easy to rot, so it needs to be stewed for a long time, and the tomatoes will rot too early. 3. Tomato sauce can only improve the color, it must be tomato sauce, tomato sauce can't! When you buy it, you should pay attention to it. It's convenient to buy tomato sauce in small bags

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sour and salty

Chinese PinYin : Fan Qie Niu Nan Tang