Chinese Food
Beef soup with mushroom and tomato
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Tomato mushroom and beef soup. Have you eaten it? What about cheese? This one. I'm sure I haven't eaten it. We usually use cheese to make western food. Add a piece of cheese to the sandwich. Add some bacon lettuce to make a full and nutritious breakfast. But. How about cheese in Chinese soup? It's just a new discovery of taste buds. One tasting will make the original life taste so simple. And this dish is called Kwai Chi. This cheese slice contains more than 50% natural cheese. It's very rich in calcium. It's concentrated with the nutrition of New Zealand fresh milk. 0 addition. It's very melting ~ it's perfect to make this dish ~ let's try it. -
Cooking ingredients
Cooking Steps
Step1:Take a group photo of ingredients. Here we choose anjacheda cheese. It's the original cheese piece. It's original from New Zealand. It's rich in high-quality milk calcium and high-quality milk protein. About 1.25Kg of New Zealand pure milk is condensed into a pack of 250g cheese piece.
Step2:First, cut the tomato into small pieces. It's convenient to stir fry the juice. It can be peeled. But lazy people can cook it and then take it out.
Step3:Put a 10g piece of ANGA butter in the pot. Wait for it to melt.
Step4:Then cut up the garlic and put it into the oil to stir. Don't get burnt. But the garlic fried with butter is really delicious.
Step5:Pour in the tomatoes and stir fry to make the juice. At this time, use medium heat to prevent tomato juice from forming too fast.
Step6:After a little juice, pour in water. The amount of water is better than tomato. If you like to drink soup, you can put more. I have no problem.
Step7:Boil the soup over high heat and add the mushrooms. And our ANGA cheese. One or two pieces. You can add one more piece if you like the strong milk flavor.
Step8:Look. The cheese starts to melt in the soup immediately. Mix it gently with a shovel to make it fully melt in the soup.
Step9:This is the soup after the cheese piece melts. Milky soup. It's so tempting. Suddenly, the scene of tofu and crucian carp soup appeared in my mind. It's another good dish.
Step10:Take another piece of ANGA cheese. Slide it into small pieces with a knife. It will be put on the soup later. Anja's cheese is milky white. It smells very creamy.
Step11:Boil the soup over medium heat. Add in the beef rolls when the mushroom is ripe. Because cheese is added. The soup is thick. It is recommended to use medium heat to prevent the paste pot.
Step12:Beef rolls are very easy to ripen. Turn off the fire after a few seconds. Otherwise, the meat will be very old. Add some salt. You must taste the soup before. Because the cheese contains salt.
Step13:Put it into the soup bowl. Add the cheese chips just prepared. Sprinkle some cilantro. A bowl of creative soup with rich juice, sweet and sour taste and milk fragrance is ready. Beef and cheese are both from cattle. The taste, smell and other things are not against each other. Let's use our imagination.
Cooking tips:1. If you like sweet and sour taste, you can order some more ketchup. Be sure to taste the salt before adding salt. 2. There are many reasons for choosing ANGA cheese. One of the most important reasons is that ANGA cheese melts as soon as it arrives in the soup. The cooking of stir fried milk is full of flowing taste. Moreover, each piece of original cheese has a special quantity. 3. The secret of rich taste of happiness. It can be copied into the refrigerator at home. HTTPS-// item.jd.com/1885576 HTML has skills in making delicious dishes.
