Tomato potato soup

By VicentaLakin

Tomato potato soup
Simple and convenient approach. Because of the fact that food and fabrics are placed directly into electric pressure pots, the spinach process is saved, so there is no vegetable oil in the soup, but the beef itself is soluble in the soup and tastes are thicker. Joining mountain drying not only makes it more nutritious, but also makes beef fibres more curing. Scratch a portion of the potato in the soup, which is thicker and thicker and tastes better。

Recipe Recommendations

  • tomatoes one
  • potatoes one
  • beef 250 grams
  • onion half an
  • dried Hawthorn 2 tablets
  • salt 3 scoops
  • sugar 1 scoop
  • cooking wine a little
  • soy sauce half a spoonful
  • octagonal one
  • pepper powder a little
  • green onion a little

Steps for Tomato potato soup

  • 1
    Beef wash, blood water, small pieces
  • 2
    The water
  • 3
    Brush water reserve
  • 4
    Onions cut, potatoes shaving
  • 5
    Tomato goes to Ti, cut big. You can burn it with hot water and rip it off
  • 6
    Put onions, beef and tomatoes in electric pressure pans, and put a small, half-meat sliced piece in (the other half is left with a large slice to be cut)
  • 7
    Add a proper amount of water, cover the food, and then put all the sauce in
  • 8
    Select the cow and sheep program. Start
  • 9
    And when it's done, you pour it out of the electric pressure pan and crush the little potatoes on the bottom of the spoon. Break
  • 10
    Cut the remaining potatoes and put them in the pot
  • 11
    The fire boils so soft that the potatoes will come out

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