No Vinegar or Additives, 10 Minutes to Make A Sour and Delicious Beef with Sour Soup

Name: No Vinegar or Additives, 10 Minutes to Make A Sour and Delicious Beef with Sour Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Fat cow; 2 pcs tomato; 1 piece Enoki mushroom; 1 piece tofu; Some pickle; 2-3 Soaked chili; 2s Shallots; Some salt

by There are sugar in doudou

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Fatty beef in sour soup is a common famous dish in many Sichuan restaurants. The quality of fatty beef in Sichuan cuisine is naturally the first element. However, after entering the countryside, the sour soup is crucial to the seasoning of the soup. It should be sour and spicy. Fat cows are delicious and rich in nutrition. They not only provide rich protein, iron, zinc, calcium, but also the best source of vitamin B complex that is needed every day, including folic acid, vitamin B and riboflavin. Eating fat beef can be combined with seafood and green vegetables. Seafood is rich in protein, iron and vitamins, which are more nutritious and easier for the body to absorb. "

Ingredients

200g Fat Cow
2 pcs Tomato
1 piece Enoki Mushroom
1 piece Tofu
Some Pickle
2-3 Soaked Chili
2s Shallots
Some Salt

No Vinegar or Additives, 10 Minutes to Make A Sour and Delicious Beef with Sour Soup

1. Wash enoki mushrooms, blanch them with tofu, dice tomatoes, dice kimchi, and blanch beef for later use.

No Vinegar or Additives, 10 Minutes to Make A Sour and Delicious Beef with Sour Soup recipe

2. Heat the oil in the pot, add the cut tomatoes in the oil, fry the tomatoes until the soup comes out, add the cut kimchi.

3. Until the tomatoes are boiled into juice, add the right amount of water to the pot.

4. Add the right amount of salt.

5. After the water boils, add the blanched tofu, cover the pot and continue cooking.

6. Add the enoki mushrooms after the water is boiled for the second time.

7. Enter the fat cow.

8. Cook it for another 3 to 5 minutes.

9. Sprinkle with chopped green onion.

Tips:
1. Remember to blanch the tofu to get rid of the beany taste.
2. The fat cow is blanched in water to remove blood foam, otherwise it will affect the appearance and taste of the soup.