Beef bone soup correct practice is as follows:

Materials

Main ingredient: 800 grams of beef bones, 3 tomatoes, 1 potato, 1 carrot, nine layers of tartar appropriate amount of red onion, 3, 10 grams of butter, 30 grams of green peas

Supplementary Ingredients: 3 grams of salt, 30 grams of tomato sauce

1, beef bones blanching in cold water in the pot, the water boils and then boiled 2-3 minutes Because the beef bones are thicker, cook longer to completely remove the blood.

2, electric pressure cooker plugged into the power supply, counterclockwise rotation of the unlocking buckle, make sure it is unlocked state.

3, and then press this silver button to open the lid.

4. Wash the blanched beef bones, put them into the steel ball kettle liner, add water to submerge the bones, and put in the ginger slices.

5, cover the lid, make sure to twist the lock button, 1 hour to press the beef bones.

6, one hour after the beef bone soup has been boiled! Creamy white soup.

7, took a piece of cow bone with teeth test pressed cow bone, has been able to easily bite off.

8, cattle bone joints and a lot of tendons, this is my soaking an hour after the state, the tendons are soaked, very thick collagen.

9, good beef bone soup I put it refrigerated overnight, the next day to do borscht. Look at the soup has been lumpy, like pudding, how thick soup ah! If you feel too thick can be blended with some water, or directly into the block into the freezer to save, and then do soup can add some water to use.

10, ready to tomato sauce, chopped red onion, tomatoes, carrots, potatoes, peeled tomatoes, carrots, potatoes cut into chunks, into the steel ball kettle liner, carrots and potatoes can be slightly cut into larger pieces, can be more refractory.

11, with rapid deboning mode 17 minutes.

12: Melt the butter in a nonstick skillet.

13: Add the chopped red onion and pop it until golden brown, then remove from the heat and set aside, straining the oil if there is a lot of it.

14、Soup is ready, fish out the potatoes and carrots, leaving the tomatoes in it, and then add the sautéed red onion and nine layers of tartar, you can also use basil leaves, its characteristic flavor goes well with the tomato flavor.

15, strain the churned soup, if you use a wall-breaker you can ignore the filter.

16, add the tomato paste and mix well.

17, you can add frozen green beans to match the color, add salt, open flame boil can be, the last taste test to adjust the acidity and salinity.

18, my daughter said she did not expect the white and tasteless beef bone soup can become such a good borscht!