Name: Tomato and Potato Beef Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g beef; 1 piece tomato; 1 piece potato; 3 tablespoons salt; 1/2 a spoon Soy sauce; 1 tablespoon Sugar; 2 pcs star anise; Some Green onion ginger garlic; 2 tablets Dried hawthorn; 1/2 a spoon Cooking Wine; a little pepper powder

Tomato and Potato Beef Soup

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

As the autumn breeze started, the coolness grew stronger. As a warming ingredient, beef is very suitable for this season. Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative, and post-surgery caregivers in terms of supplementing blood loss and repairing tissues. Boiled beef in thick juice can assist in the treatment of chronic diarrhea caused by weak stomach.

The beef broth with tomatoes is sweet and sour, and is a popular traditional method. During the production process, there are some tips to make the beef softer and the soup thicker.
1. Put the ingredients and seasonings directly into the electric pressure cooker, eliminating the need for the stir-frying process. There is no vegetable oil in the soup, but the fat of the beef itself is dissolved in the soup, and the taste is more mellow.
2. Adding dried hawthorn or a piece of orange peel will not only enrich the nutrition, adjust the sweet and sour taste, but also make the beef fiber easier to be cooked.
3. Cut a part of the potatoes into small pieces and crush them into the soup to make the soup thicker and thicker and taste better.
4. The fibrous structure of beef is relatively thick, so the fiber should be cut horizontally, not along the fibrous structure, otherwise it will not only taste bad, but also chew.

Tomato and Potato Beef Soup

1. Thaw frozen beef at room temperature. I use frozen beef shank meat.

2. Cut a part, soak in cold water, change the water several times in the middle, try to remove the blood

3. Cut mahjong-sized pieces, put them in cold green onion and ginger water, and boil

4. Cook for two or three minutes to remove any foam

5. Remove the beef and rinse with warm water

6. Cut the onion, peel the potatoes, cut into small pieces

7. Remove the stems of the tomatoes and cut into large pieces. You can also blanch it with hot water to remove the skin

8. Put the onion, beef and tomatoes in an electric pressure cooker, cut one half of the potatoes into small pieces and put them in (the other half will be kept after cutting into large pieces)

9. Add appropriate amount of water, cover the ingredients, then add all the seasonings and mix thoroughly

10. Select the beef and mutton program of the electric pressure cooker, start

11. When finished, pour from the electric pressure cooker into the iron pan, use the bottom of the spoon to crush small pieces of potatoes

12. Cut the remaining potatoes into large pieces and put them in the pot

13. Boil on high heat until the potatoes are soft and rotten, just serve

Tips:
1. Beef tendon meat is the meat from the knee to the middle part of the buttocks of the beef leg. It is wrapped in a fleshy membrane, with internal tendons, moderate hardness, and regular patterns. It is suitable for stewing, sauce, and braising.
2. Regarding storage: freeze at -18°C, thaw at room temperature, do not re-thaw and freeze. So it is more convenient to divide into pieces before freezing.