Tomato oxtail soup is a home-style dish made with tomatoes and oxtail, which belongs to Sichuan cuisine, with beautiful color and taste. Tomato also has the function of adjusting the gastrointestinal function and lowering cholesterol content, and is also rich in vitamin A, vitamin C, vitamin B1, vitamin B2, as well as carotene and a variety of elements such as calcium, phosphorus, potassium, magnesium, copper and iodine.

Chinese name: Oxtail soup with tomato

English name: Oxtail soup with tomato

Main ingredients: oxtail, tomato

Classification: Szechuan

Flavor: fresh

Instruments: 1 oxtail (1,000-1,500 grams), 500 grams of tomato paste, 100 grams of sugar , 20g of refined salt, a little monosodium glutamate, 1 onion, 150g of carrots, 150g of celery, 2 slices of sesame oil leaves, 200g of noodle shaoji, 150g of boiled diced radish, 150g of canned peas.

I. Production method

1, remove the oxtail hair, debris and wash. Onion, carrot cut into pieces; celery choose clean, cut section; ? [1]?

2, put 6000 grams of water in the pot, put the oxtail, boil on the high fire, and then move to the micro-fire, skimming blood foam, put onions, celery, carrots, parsley and cook for 2-4 hours, replenish the water at any time to maintain the soup volume of 4,000 grams, keep skimming off the froth, so as not to soup turbid;

3, beef tail cooked, soup to overlooking, in the put the tomato sauce, refined salt, sugar, noodle shaoji, and then stir into a thin soup, and then the soup will be cooked. Stir into thin soup, and then boiled, put monosodium glutamate;

4, the oxtail of the big bone removed, the lower half of the cut into 20 parts, respectively, into the boiled carrots, canned peas, can be eaten.

Second, tips

1, oxtail practice nothing particularly difficult, is a small fire and slow simmer, stewed and then put salt on it, put the onion can go to go to the meat of the fishy flavor, and enhance the flavor of beef, but do not put also not a big problem.

2, this practice is a particularly strong tomato flavor practice, so the tomatoes should be sautéed sauce and then put, in order to increase the tomato red rich taste, but also special tomato sauce with fried. Ketchup must be unseasoned tomato sauce, not sweet tomato salsa. If there is no tomato paste, this step can also be omitted, is out of the soup tomato flavor will be a little light.

3, another saving practice is tomato directly cut into large pieces, put in, so that the simmering oxtail soup will be more refreshing some, the soup is not so red, tomato flavor is not so heavy, but also very tasty.

Three, nutritional analysis

1, oxtail - as the saying goes: "you can't tell the difference". Oxtail is the same: it seems inconspicuous, cooking is absolutely first-class. One end of the oxtail is thicker than a fist, and the other end is as thin as an index finger, and the meat on the side is from thick to book.

2, oxtail: oxtail contains protein, fat, vitamins and other ingredients.

3, tomatoes: tomatoes have been a lot of people on the table of delicious. Tomatoes are rich in carotene, B vitamins and vitamin C, which is rich in vitamin P, cardiovascular protection, can reduce heart attacks. Rich lycopene can remove free radicals and prevent prostate cancer; niacin can maintain the normal secretion of gastric juice, promote the formation of red blood cells, which is conducive to maintaining the elasticity of the blood vessel wall and protect the skin. Tomatoes are juicy, can be diuretic, nephritis patients should also eat. At the same time eat more tomatoes also has anti-aging effect, can make the skin to keep white.

4, cilantro: cilantro contains many volatile oils, its special aroma is volatile oil emitted. It can get rid of the fishy taste of meat, so in some dishes with some cilantro, that can play a fishy, increase the flavor of the unique effect. Cilantro extract has significant sweating and clearing heat through the rash function, its special flavor can stimulate the secretion of sweat glands, prompting the body sweating, through the rash. Another and stomach regulating effect, is because of cilantro pungent ascending scattered, can promote gastrointestinal peristalsis, with the role of appetizing and waking up the spleen.

5, onion (white skin): onion is the most common food on the table of the people, whether Chinese or Western food, onion use is very common, onion and its nutritional richness, in particular, its special effect is to become a leader in the food ingredients. Onion has dispersal of wind-cold, against influenza, strong sterilization, enhance appetite, promote digestion, dilate blood vessels, lower blood pressure, prevent thrombosis, reduce blood sugar, anti-cancer, remove free radicals, prevention and treatment of osteoporosis and colds; and can also treat indigestion, loss of appetite, food within the stop and other diseases.

Sixth, nutrients: energy 188.95 kcal, vitamin B6?0.20 mg, protein?8.34 g, fat?2.27 g, carbohydrates 40.81 g, 52.96 micrograms of folic acid, dietary fiber 7.07 grams of vitamin A?235.45 micrograms of carotene 1403.80 micrograms of thiamine 0.16 mg, riboflavin 0.10 mg, niacin, niacin, niacin, niacin, niacin, niacin, niacin and niacin. 0.10mg, Niacin 2.99mg, Vitamin C 54.45mg, Vitamin E 2.30mg, Calcium 56.57mg, Phosphorus 145.47mg, Potassium 701.92mg, Sodium 1791.11mg, Iodine 8.32mcg, Magnesium 52.28mg, Iron 2.57mg, Zinc 1.02mg, Selenium 11.67mcg, Copper 1.16mg, Manganese 0.50mg. 0.50 mg