Rich and Delicious---beef Bone and Mixed Vegetable Soup
1.
Hit the tomato with a cross knife, wash the okra and blanch it in boiling water for 20 seconds to remove.
2.
Peel the tomatoes and cut into pieces. Drain the okra and cut into small pieces.
3.
Wash potatoes and carrots, peel and cut into hob blocks, peel and shred onions.
4.
Wash and drain the beef and cut into large pieces.
5.
Put a proper amount of olive oil on the pot to heat, add beef and beef bones and stir fry until the color changes.
6.
Pour in enough water and bring it to a boil.
7.
Use a spoon to remove the grease and bubbles floating on the surface.
8.
Turn to low heat and simmer for 2 hours. The soup is clear and rich in flavor.
9.
In another pan, reduce the oil and heat, and stir-fry the onions until they are fragrant.
10.
Add tomatoes, potatoes, and carrots and stir-fry until soft.
11.
Pour the fried vegetables into the beef pot, add salt and thyme, and simmer for 40 minutes.
12.
Turn off the heat, add okra and crushed pepper to the pot and mix thoroughly.
Tips:
1. There is a lot of blood stains on beef bones, so foaming must be done many times. If the foam is not produced in time, the soup will easily become dirty and its smell will become fishy.
2. This soup should be stewed first and then tasted, which can preserve the nutrition of the beef to the utmost extent.
3. The beef bone must be chopped into small pieces to expose the bone marrow, so that the essence can be fully incorporated into the soup.
4. Add a few drops of vinegar to the bone soup to make the calcium in the bones more easily dissolved into the soup. This method is also effective for other soups.
