Sweet and Sour Appetizing Tomato Sirloin Soup

Name: Sweet and Sour Appetizing Tomato Sirloin Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: piece Beef Brisket; 3 pcs tomato; Some Green onion ginger garlic; 2 tablespoons Cooking oil; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 3-5 capsules crystal sugar; Some cooking salt

by Junjun's Happy Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In the hot summer, the sun is like fire. After a busy day when I get home, how can I be worthy of myself if I don’t eat something good! It took an hour or so to come to a bowl of tomato sirloin soup, sweet and sour, and with a strong meat fragrance, and the tiredness disappeared without a trace. You can also cook noodles or rice noodles the next morning to start your day full of vitality!
Many of my friends don’t know how to cook beef, and they always feel that the stew is very woody. This time I will teach you a trick. Before stewing, first fry the meat to force out the moisture in the meat, and then cook it in a pressure cooker. The finished product has a stronger taste and tender meat Oh!

Ingredients

piece Beef Brisket
3 pcs Tomato
Some Green Onion Ginger Garlic
2 tablespoons Cooking Oil
1 tablespoon Cooking Wine
1 tablespoon Soy Sauce
3-5 capsules Crystal Sugar
Some Cooking Salt

Sweet and Sour Appetizing Tomato Sirloin Soup

1. Wash the sirloin and soak in clean water for about 1 hour, changing the water 2-3 times during the period.

Sweet and Sour Appetizing Tomato Sirloin Soup recipe

2. Drain the sirloin and cut into 2 cm squares. If you like a large piece, it can be about 3 cm. Add cold water to the pot. Bring to a boil, skim off the foam, remove the beef, rinse with cold water and let it dry for a while. Pour the blanching water into the pressure cooker for later use.

3. When drying the meat, prepare green onion and ginger aniseed.

4. Wash the pan, heat the pan with cool oil, put the beef and aniseed in the pan, stir-fry on medium heat for about 3 minutes until the surface is browned. Cut 2 tomatoes into pieces, put them in a wok and stir fry with beef.

5. Add cooking wine soy sauce and dark soy sauce, fry the tomatoes to soften and rotten juice, turn off the heat.

6. Put the fried tomato sirloin into the pressure cooker containing the broth (water for blanching the meat), and add rock sugar. Simmer for about half an hour. If you don't have a pressure cooker, you can simmer in a stock pot for 1 hour until the sirloin is tender.

7. Then pour the sirloin soup from the pressure cooker into the wok, cut the remaining 1 tomato into pieces, put it in the wok, add salt and continue to simmer for about 10 minutes.

Tips:
1. The broth of blanched beef must be skimmed off the foam and used to stew the meat, the taste is more delicious than the addition of water.
2. Stir-fry before stewing, suitable for stewed meats, to fry out the moisture in the meat, which saves time and is extraordinarily soft.
3. The tomatoes are added separately. One can have a rich soup base, and the other is added later. The finished product looks good and tastes more delicious.
4. Cook a bowl of rice noodles the next morning, and feel good!