A few key points to make a bright red soup with rich flavor - tomato beef

A few key points to make a bright red soup with rich flavor - tomato beef

Overview

This dish is a dish that is often cooked in my family. It is very popular. Every time I cook it, my family is very full. Not only does it go well with rice, but it also goes well with noodles. The authentic tomato beef noodles are many times more delicious than the beef noodles that don’t see beef outside. After a long period of exploration, I have summarized a few key points for your reference. See some thoughts below

Tags

Ingredients

Steps

  1. Raw material picture

    A few key points to make a bright red soup with rich flavor - tomato beef step 1

  2. Cut the beef into mahjong-sized pieces and put them in a pot under cold water, blanch them to remove the blood.

    A few key points to make a bright red soup with rich flavor - tomato beef step 2

  3. Cut tomatoes into cubes

    A few key points to make a bright red soup with rich flavor - tomato beef step 3

  4. Shred onions

    A few key points to make a bright red soup with rich flavor - tomato beef step 4

  5. Put tomatoes and onions into pressure cooker.

    A few key points to make a bright red soup with rich flavor - tomato beef step 5

  6. Add star anise, bay leaves, cinnamon, dried chili pepper, and ginger slices.

    A few key points to make a bright red soup with rich flavor - tomato beef step 6

  7. Add the blanched beef.

    A few key points to make a bright red soup with rich flavor - tomato beef step 7

  8. Add salt

    A few key points to make a bright red soup with rich flavor - tomato beef step 8

  9. Add rock sugar

    A few key points to make a bright red soup with rich flavor - tomato beef step 9

  10. Add salt

    A few key points to make a bright red soup with rich flavor - tomato beef step 10

  11. To light soy sauce, a little dark soy sauce,

    A few key points to make a bright red soup with rich flavor - tomato beef step 11

  12. I use the pressure cooker to stew the tendons in the first setting. Because my mother’s teeth are not very good, she cannot stew the tendons well. If you like it chewy, you can use the shorter setting. Stew until mature.

    A few key points to make a bright red soup with rich flavor - tomato beef step 12