Tomato and beef brisket soup
1. after skimming the foam, be sure to use slow fire, otherwise it is easy to dry the pot. In the production process, if there is little water before, add an appropriate amount of boiled water.2. tomatoes should not be put into the pot with meat at the same time, because beef brisket meat is not easy to rot and needs to be stewed for a long time. Tomatoes will rot if they are put too early.3. tomato sauce basically only plays the role of color enhancement. It must be tomato sauce, not tomato sauce! Be sure to pay attention when buying. It is recommended to buy tomato sauce in small bags for convenience
Step 1 . Wash beef brisket, cut scallions into small sections, slice ginger, 3 tomatoes and 1 onion
Step 2 . Cut a "cross" on the top of the tomato with a knife
Step 3 . Boil water in a small pot, add tomatoes after the water is hot, scald them slightly for a moment, and take them out after the skin is turned up
Step 4 . Beef Brisket cut into mahjong sized chunks, tomato cut into small pieces, onion cut into strips
Step 5 . Put beef brisket in the pot, add cold water, add chopped scallions and ginger slices, add 2 tablespoons cooking wine, cover and turn on the high fire
Step 6 . After the water boils and the foam is removed, the high fire is changed to a slow fire, and the stew lasts for 1.5 hours
Step 7 . Add tomatoes and onions, 4 tablespoons of sugar and 1 tablespoon of salt (the amount of salt and sugar can be increased or decreased according to your taste), and simmer for half an hour
Step 8 . My personal suggestion is to add a proper amount of butter while adding tomatoes and onions to make the taste more rich
Step 9 . If you like the soup with thick color, you can add 2-3 packets of tomato sauce to make it better and more appetizing
Step 10 . Out of the pot ~ in winter, this soup can be eaten 2-3 times
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