Super Simple Tomato and Oxtail Soup
1.
The oxtail is thawed and blanched, no need to add cooking wine onion and ginger. Boil the bleeding foam in a pan under cold water and fish it out.
Heat the pan with cold oil in a cast iron pan, add green onion and ginger to fry it until fragrant, and then put it in the oxtail. The main purpose is to fry the tendons of the oxtail until it looks like the picture. The tendons will be delicious after simmering for a long time (Do not turn on the fire too hard at this step, otherwise the green onion and ginger will be mushy)
2.
After the oxtail is like the picture, after the ribs are golden, add boiling water to the pot, it must be boiling water.
Because no more water will be added later, the amount of water must be sufficient for this step.
After the water is added, boil it, then cover the pot and simmer it over low heat. Take a look at half an hour and 40 minutes apart.
I usually simmer for about two hours.
3.
The oxtail soup looks like this after two hours of simmering. If your cast iron pan is not completely non-stick like mine, be sure to stir it after a while.
Then pour in the tomato base material here. If you don’t add extra vegetables, cook for 10 minutes and add some coriander to get out of the pot.
4.
I might be a fool ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah, forgot to add this seasoning photos
This is the picture above. The golden ratio is 1:6. I usually just put one pack for 2 people.
If friends want to stew a big one, eat it at a gathering or family dinner with friends, be sure to make a few more packages and adjust them according to taste.
5.
Stir-fried tomatoes (not necessary)
Cut the two tomatoes into pieces, set up a wok and add oil to heat the tomatoes, and fry them until they are in a samoyed state like the picture. The heat is high throughout the whole process. After frying, just pour it into a cast iron pan.
If you mind, you can pick out the skin of the tomato, but the skin will float out by itself if you cook it in the soup for a while.
Lee Kum Kee’s tomato base is actually an enhanced tomato paste + soup base seasoning, so there is no need to worry about the taste of the oxtail soup. The tomato in this step is mainly for the soup to look better.
6.
This step is the end. I added a corn and a potato (not necessary). After the medium heat is boiled, reduce the heat and continue to slurp until the potatoes are raked off.
Because the potatoes are added, the bottom of the soup may be slightly lighter in the end, just add salt according to taste before serving.
Tips:
This is a really simple soup, in which the fried tomatoes and vegetables can be omitted. Boil the oxtail directly, ➕this soup base will also taste good when stewed together😋
The meal is really fragrant. Sometimes if you can’t finish one meal, it’s good to keep the noodles for the second meal 👍
