Tomato and Oxtail Bisque
1.
Prepare ingredients: oxtail, tomato, nine-three peanut oil, salt, green onion and ginger, tomato sauce, light soy sauce, rice wine.
2.
Boil the tomatoes in boiling water until the skin bursts, then rinse with cold water to remove the skin.
3.
Cut the peeled tomatoes into large pieces and slice the green onion and ginger.
4.
Wash the oxtail and put it in cold water to boil
5.
Put in 25 ml of rice wine and cook for 2 minutes, then remove it to control the moisture and set aside.
6.
Heat up the wok and add 20 ml of Jiu San peanut oil. After the oil is hot, add 15 g of green onion and ginger to the pan.
7.
Then add the tomato chunks and stir fry
8.
When the tomato cubes are slightly soft, add 100 grams of tomato sauce and continue to stir fry
9.
When you see the red oil, add 20ml light soy sauce
10.
Add four large bowls of water to a boil
11.
Add blanched oxtail after boiling
12.
After boiling, pour into the electric saucepan
13.
Cover the lid and turn on the power to select the beef and mutton soup stall. The default time for the stall is three hours. When two and a half hours, add 4 grams of salt and continue cooking until the program stops.
Tips:
I calculated that half of the water will be consumed after the soup is ready, so I added four large bowls of water. You have to look at the soup consumption of your pot to determine how much water you put in.
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