It's cold, and eating more meat and vegetables from soup and soup will help improve immunity and have a good hydration effect. This sour tomato goulash is perfect for this season.
It is a dish is also a soup, sweet and sour is very appetizing, red tongtong looks warm, especially suitable for dry air, autumn rain continuous weather, drink a bowl of pain, drink two bowls of comfort, drink three bowls of relief.
Beef with the blessing of tomatoes, ripening is also relatively fast, after cooking less salt, fine taste has a milky aroma, very rich.
Because it takes a long time, almost two hours, so I recommend using an electric saucepan or an induction cooker or an electric ceramic stove to make it, so as to avoid the trouble of opening a range hood. The weather is not good, and then whistle two hours, a little disturbing, but also cost electricity.
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【Ingredients】 Beef ribs 1500 g, 3 large tomatoes, 2 carrots, 1 head of garlic, 1 star anise, 1 pot of hot water, 4 g of salt, 15 g of oil
【Production】
1. Rinse the beef ribs;
2. Purify with a food purifier for 12 minutes;
3. 3-5 large tomatoes with thick and sweet meat and 2 carrots;
4. Carrot cut hob pieces;
5. Cut the tomato into pieces, the skin can be peeled or not;
6. Drain the purified beef ribs and cut into pieces of about 3 cm;
7. Bring to a boil in a pot of warm water, avoiding froth and fishing out;
8. Pour a little oil into the wok and sauté the garlic and star anise into the pan to bring out the aroma;
9. Stir-fry 4/5 of the tomatoes in the pot, leaving a little before the pot;
10. Stir-fry until the soup becomes soft, heat the water;
11. Put the beef cubes into the pot, cover and simmer for about 2 hours;
12. The rotten meat soup is thick and fresh, put the remaining 1/5 of the tomato into the pot, mix it slightly, so that there are both sweet and sour soup and formed tomato pieces, and the taste is also rich; sprinkle with a little salt to taste, and sprinkle a little chives or coriander.
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1. Salt should not be put in advance, before starting the pot, and do not put more, even if you do not put salt, you feel that this meat and soup are delicious, and the taste has a milky aroma;
2. The part of the beef rib is relatively tender, the fat and thin are slightly with a little fascia, the blanching water can make the soup flow clearly, and the non-stick water should be boiled and then skimmed foam;
3. Tomatoes can fully release lycopene after frying, which is good for the body; if it is not fried, it will be cooked directly, and the color and taste will be much lighter.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".