Oxtail 1000g

Tomatoes depend on their size. See Note 0 for details.

Ginger 1, about the size of pigeon eggs.

Onion 1

Half a teaspoon of pepper granules.

Half a teaspoon of white pepper

Appropriate amount of salt, see steps.

Stewed tomato oxtail soup?

Soak: soak the oxtail in cold water for one hour until its meat color turns from red to white, so as to remove some blood. When soaking, the oxtail can be supported by a barbecue grill or a steaming rack as shown in the figure, and the drained blood will settle under the rack, so that the oxtail is always soaked in clear water. In this way, even if the water is not changed halfway, it is beneficial to the continuous leaching of blood.

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Blanching: Move the soaked oxtail into the pot and add new cold water. Boil the fire and skim off the blood foam. Take out the oxtail, rinse it with hot water and drain it.

Pot: put the drained oxtail into a stew pot and add new cold water. The fire is boiling. If there is still blood foam at this time, skim it off. After skimming the foam, turn to low heat and add ginger (chopped), onion (cut in half), pepper and white pepper. Stamp [Note 1]

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Seasoning: after stewing for three hours [Note 2], uncover. Oxtail is high in fat. At this point, if there is more oil on the surface of the soup, you can skim some oil to avoid the soup being too greasy. If you don't like peppers, onions, ginger, etc. In the dish, you can also remove it at this time. After removing the oil and spices, add the right amount of salt to suit your taste with the salinity of the soup.

Tomato: While stewing oxtail, cut the tomato in half. You can also cut off the pedicle of the tomato, which will make it easier to peel it in the soup later. When cutting tomatoes, pay attention to the side of the tomato pulp, so that it can fully flow into the soup and increase the sour and fresh taste of the soup. Don't cut it in the wrong way. After cutting the tomatoes, add them to the soup that is seasoned with oil. Stir a little so that the outline of the tomato is completely immersed in the soup. Turn up the fire and turn it down after boiling. According to personal taste, you can also add ingredients such as carrots and sweet corn.

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Examples of wrong cutting. The pulp of tomato is not completely cut, so it is not easy to flow out.

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Peel the tomatoes: After the tomatoes are stewed for a few minutes, the skin and meat are completely separated. At this time, you can easily peel off the tomato skin with chopsticks.

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Add tomatoes and stew for half an hour, and the vegetables will be cooked.

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skill

Note 0: Adding more tomatoes is the characteristic of this soup. Its sour taste not only appetizes and relieves boredom, but also its rich flavor nucleotides can enhance the umami taste with the cooperation of amino acids in oxtail, making meat and soup more delicious. The quantity of tomatoes is very large, and its total volume is close to oxtail.

Note 1: white pepper powder and pepper powder can enhance the fresh flavor of soup, so do not use pepper or pepper powder instead. It is best to choose sweet onions for onions.

Note 2: oxtail must be stewed for a long time to make the meat soft, rotten and easy to bone. If it takes too long, you can stew it in a pressure cooker for an hour.

Others:

Although the soup is delicious, it contains a lot of sodium, saturated fat and purine. Try to remove too much oil, don't put too much salt, and the whole process should be slightly boiling to avoid excessive emulsification of oil, which will help reduce sodium and saturated fat in the soup. And try it early, and don't drink too much.

This recipe can also be used to stew beef brisket, beef tendon, beef brisket and so on. But the taste is not as strong as oxtail, and the stew time does not need that long.