Tomato beef soup

Cooking Tips:
1. It is especially taboo to add more seasonings to make soups. Vegetable soups are light, seafood soups are important to the original flavor, and bone soups are about the heat. Some should be added with more seasonings, while some need to be boiled to produce their own natural taste. Don't pick up the soup bag from the supermarket and sprinkle it when you see the soup pot, otherwise it will really become a bag that breaks a pot of good soup.

2. When making beef soup, you must cook it once in advance to remove the blood, otherwise the taste of the blood will affect the aroma and taste of the soup. It is best to add enough water to make soup at one time. If you add too little and you want to add more halfway, remember to add boiling water.

3. Adding cold water will cause the temperature of the soup to drop suddenly. As a result, the protein and fat in the soup will solidify and not melt into the soup, which will also affect the taste of the soup. Then, it is best to put some ingredients such as hawthorn, radish, and ketchup in the beef soup, because the beef is particularly easy to turn soft and crispy with them. It won't be tight but hard.