Chinese Food
Noodle soup with tomato and beef brisket
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It's cold. Stew a pot of tomato and beef brisket to warm your stomach. It only needs a few drops of oil to fry the tomato into a thick red soup. Then put the blanched beef brisket into the soup. Stew it slowly in an enamel pot. The effect of locking the water is excellent. The original taste is original. It's a little sweet in a little acid. Even if you don't put salt, onion and coriander, the tomato brisket soup is fragrant to your heart.
Cooking ingredients
Cooking Steps
Step1:Prepare the main materials of tomato and beef brisket - 900g beef brisket, 6 big tomatoes; adjust the amount of tomatoes according to the size and sweetness; put the chives and shallots in the last pot, if you don't like them, don't put the
Step2:Cut the beef brisket into 2 fingers thick. Eat it big and enjoy it. It's too small to eat
Step3:If you want to peel the tomato, you can cut it into small pieces. Let me tell you a good way to peel the tomato - pull a cross flower knife on the top. Roll it in the boiling water pot for 15 seconds. You can peel it easily after pulling it out
Step4:When the beef is blanched, remove it. If there is no foam, no need to wash it. If there is too much foam on the meat, wash it with warm water
Step5:Heat the enamel pot. Pour a little olive oil. Stir fry 2 / 3 of the tomato in the pot. The tomato is gradually heated to soften the soup. Be sure to stir fry the red soup into a paste. This beef brisket soup is delicious
Step6:When the tomatoes are bubbling, stir fry the boiled brisket in the pot
Step7:Add some hot water. Don't put salt first, to prevent the protein from solidifying and affecting the speed of the brisket; cover the brisket and turn it to a low heat after the soup boils; check it once or twice in the middle. 5 minutes before leaving the pot, pour the remaining 1 / 3 tomatoes into the pot. Not only keep the bright red, but also increase the grain feeling. Sprinkle the onion powder or coriander powder and salt after entering the bowl
Step8:Tomato and beef brisket soup can be served with a variety of main foods, such as rice and steamed bread. It can also be used to cook noodles and scoop a few spoons of beef brisket and tomato soup. It is a delicious and moist delicacy.
Step9:This pot of tomato and beef brisket soup is too delicious. It's sweet without hydrochloric acid. It warms the heart and warms the stomach.
Cooking tips:1. About the parts of the meat - the beef in this soup should be fat and thin. If it's pure lean meat and the meat fiber is too thick and long, it will be very firewood when eating. There are some fat meat sandwiched in it. The meat is fresh and tender; you can also choose the parts of the beef ribs. The meat is more tender; 2. About the stew time - time is not fixed. Because the pots used are different. The beef selected is different in age, tenderness and cut size. If you use a pressure cooker, you can cook it in 30 minutes; if you use an enamel cooker with good sealing effect, simmer it for about 23 hours; if you use an ordinary wok, it may take longer. So when you are about 2 hours, remove the lid and take a piece of it to taste; in addition, you need to add enough soup once. Avoid repeatedly opening the lid in the middle way. If you have to add water, you need to add boiling water; 3. About seasoning - this soup belongs to In the light type, it is not allowed to put too many spices, such as star anise, pepper, etc., so as not to suppress the fragrance of beef itself and the sour and sweet taste of tomatoes; onion and ginger can be used. Soup can be used
