How to make Tomato Beef Soup
How to make Tomato Beef Soup, Tomato Beef Soup is a favorite dish, not only delicious, but also rich in nutrients, which is good for our body, while the practice is simple, you can do it at home, the following is to share with you how to make Tomato Beef Soup, to learn more about it.
Tomato Beef Soup Practice 1 Main Ingredients Beef moderate, tomatoes moderate 3 servings Side Ingredients Onion moderate, egg moderate, corn moderate, Dutch beans moderate Production steps 1, beef, tomatoes, onions were diced 2, eggs, corn, peas will be beef with wine, salt, starch, pepper marinade for 5 minutes 3, a small frying pan will be stir-fried onions, add tomatoes with a bit of salt and stir-fried tomato sauce-like, heating water moderate, according to their own needs to add, cover the lid and simmer for 5 minutes. cover and simmer for 5 minutes 4, and finally add corn kernels, beef and peas in turn. Cook 1 minute after adding salt seasoning Road, appropriate thickening, pour the egg, out of the pot that can tomato beef stew practice 2 tomato beef stew ` practice Ingredients: 400 grams of beef, 2 tomatoes, onion 1, a little coriander, garlic, salt, water, cooking oil, black pepper in moderation Practice: 1, Beef cut into pieces after soaking in water for 10 minutes after fishing water standby, tomatoes washed and de-tipped cut blocks, onions peeled and cut into small pieces, garlic to take 2 cloves after slicing standby; 2, the pan under the oil, when the oil is hot, pour into the garlic and onion pieces stir-fried flavor, onion slightly softened pour into the beef block continue to stir fry, stir fry until the surface of the beef is brown, sprinkle black pepper; 3, add two bowls of water will be All ingredients submerged open high heat to boil, then turn to low heat stew 1 hour, in the process pay attention to stir fry and add water to avoid sticking to the pot, not enough time for people can also use the pressure cooker stew for about 30 minutes; 4, beef stewed to eight minutes of cooked add tomatoes quickly, you can use a spoon to stir and crushed tomatoes moderately to help dissolve into the soup, according to their own preferences to control the amount of soup left behind The amount of soup, stewed and off the fire sprinkle a little parsley seasoning can be eaten. Beef selection method 1, watch the color Fresh meat: uniform red, shiny, fat white or creamy yellow. The second fresh meat: slightly darker color, the cut surface is still shiny, but the fat is not shiny. Stale meat: dark red color, no luster, fat dark until green. 2, smell Fresh meat: the unique normal odor of fresh beef. The second fresh meat: slightly ammonia or sour flavor. Rancid meat: has a putrid odor. 3. Explore the elasticity Fresh meat: the depression can be recovered immediately after finger pressure. The second fresh meat: the depression after finger pressure recovery is slow, and can not be completely recovered. Stale meat: the indentation cannot be recovered after acupressure, and there are obvious traces. 4, feel the viscosity Fresh meat: the surface is slightly dry or air-dried film, not sticky when touching. Sub-fresh meat: surface dry or sticky hands, new cuts moist. Stale meat: extremely dry or sticky surface, new cuts are also sticky to the touch. 5, check the broth Good quality frozen beef (thawed meat): the broth is transparent and clear, the fat clusters floating on the surface, there is a certain flavor. Sub-quality frozen beef (thawed): soup slightly turbid, fat was small drops floating on the surface, aroma, fresh flavor is poor. Degenerate frozen beef (after thawing): broth cloudy, yellow or white flocculent, floating on the surface of the fat is very little, there is an odor. 6, distinguish watered-down beef 1) beef injection, meat fibers are more rough, exposed fibers are obvious; 2) a close look at the meat surface, there is often water seeping out; 3) touching the meat, non-sticky, wet feeling heavy; with a dry paper towel on the surface of the beef, the paper is soon to be soaked. 7, distinguish between old and young beef: Tender beef fat is white, and vice versa, dark red meat color, touch the skin of the meat is rough more than the old beef, do not buy.