Tomato and Potato Beef Soup

Name: Tomato and Potato Beef Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty beef; 1 piece tomato; 1 piece potato; Small half onion; 2 pcs Dried hawthorn; 2 tablespoons salt; 1 tablespoon Sugar; a little Cooking Wine; a little Soy sauce; 1 piece star anise; a little pepper powder; Some Green onion; Some water

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The combination of tomato and beef is very common, and the sweet and sour taste is also liked by everyone. But for stewed tomato beef soup, the most fear is that the beef has a fishy smell, is not soft, the soup is greasy or the soup is not thick enough. In fact, when making beef, add a kind of ingredient and use a method without adding a drop of oil. It can solve these problems, save time, and make the soup taste better. Do you know how to do it?

Friends who often cook may have guessed that the added ingredient is dried hawthorn. Dried hawthorn not only contains nutrients that can invigorate the stomach and aid digestion, but also make the beef fiber more likely to be cooked. As for how to remove the fishy beef, shorten the cooking time, and make the soup rich, please read on.

Tomato and Potato Beef Soup

1. Cut beef (sirloin or brisket, sirloin is fat and lean, but the fiber is slightly tougher. Beef breasts are fat and lean, and more tender) cut into large pieces, put in cold water, soaked in blood, and changed the water once or twice in the middle. The blood will make the cooked beef become fishy and hard, and the soup will easily appear frothy and affect the taste, so the blood must be removed.

2. Put the beef cubes in cold water, heat and boil for ten seconds, skimming the surface foam. Most of these scum is blood water and impurities, and there is also a little protein content, so you can just throw it away.

3. Put the boiled beef out and rinse with warm water. Don't boil the beef until it's fully cooked, it won't be easy to taste after it's fully cooked, it's mature, just slightly pink. Do not wash with cold water, as the meat will shrink rapidly and harden when cold.

4. Cut the onion into large pieces, remove the tomatoes and cut into large pieces (you can also blanch them with hot water to remove the skin), scrape the potatoes, cut half into small dices, put them in an electric pressure cooker, and cut the other half into large pieces, leaving aside spare.

5. Add an appropriate amount of cold water to the pot until the ingredients have just been covered, and then add salt, sugar, cooking wine, light soy sauce, star anise, and pepper powder to the water.

6. After mixing the seasonings thoroughly, start the "beef and mutton, stew" program. Because electric pressure cookers are different, meat programs are generally fine.

7. After the electric pressure operation is completed, pour the soup and beef into the iron pan. Use the bottom of a spoon to crush the diced potatoes into the soup. There is no need to add oil in the pot. The fat of the beef itself is dissolved in the soup, which can make the soup taste better. At this time, the beautiful oil on the surface of the soup is the beef itself.

8. Put the dried hawthorn and the remaining large pieces of potatoes into the soup, boil them over high heat until the potatoes are soft and rotten, and sprinkle a little chopped green onion to decorate it (or not necessary). Dried hawthorn can also be put in the electric pressure cooker step, but the amount must be controlled, and the latter can be adjusted according to the acidity of the tomato in the soup. If you put too much at the beginning, you can only add water and sugar later, and the soup will be weak. Up.