Crispy Beef Soup
by Ocean moon
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First prepare a sheet of pastry, which is slightly larger than the caliber of the soup pot. Cut the beef into pieces and cook in advance, and reserve the broth for later use.
2. Put butter in the pan to melt.
3. Cut the onion into nail-sized pieces, pour it into the pot and stir fragrant.
4. Then add the diced tomatoes and stir fry.
5. Stir-fry until the tomatoes are soft and rotten, then add tomato sauce and flour and stir-fry evenly.
6. Pour in the cooked beef and broth.
7. Add the fungus to the stew, add salt and chicken essence to taste, and cook until the soup is thick.
8. Pour into the prepared soup pot.
9. Don't cover the pastry right away with the freshly cooked thick soup, but let the soup be warm, so as to prevent the rim of the soup bowl from being too hot to melt the fat in the pastry. Do not press down hard when covering the meringue, you should apply pressure from the side to make the edge of the meringue stick to the periphery of the soup pot.
10. After sealing, brush with egg wash.
11. Put it in the preheated oven at 220°C and bake for about 15 minutes. The puff pastry will become yellowed and shaped, and then adjust to 190°C and bake for about 10 minutes.
