Tomato oxen noodles
By VicentaLakin
It's cold, and a pot of tomatoes is warmed up. Only a few drops of oil are needed to boil tomatoes out of the thick red soup, and then the oxen of the oxen of the oxen of the oxen into the soup, with the oxen of the oxen of the charthsun, with a very good locking effect, with the taste of the original juice, with a little sweetness in the acid, and with no salt, no onions and aroma, the oxen of the oxen of the oxen of the oxen is in the heart. (Harthsun pans thick, hot and steady, internal white twirl is perfect for stew. Winter, we'll make soup together.)
Recipe Recommendations
- beef brisket 900 grams
- tomatoes of 6
- noodles appropriate amount
- coriander 1 tree
- vegetable oil a little
- salt appropriate amount
- hot water
Steps for Tomato oxen noodles
1
(a) Potato oxen is ready: 900 grams of oxen and 6 tomatoes; tomatoes are adjusted for head size and sour sweetness; onions and onions are used when the last pot is taken, and if they do not like, they can be kept
2
Cows cut two fingers thick, big ones eat a lot, too small to taste
3
Tomato cut Tiny, and I'll tell you a good way to skin tomatoes: (b) A cleaver at the top, rolling for 15 seconds in the open pot, where the skin can be easily removed
4
(b) Beef ooze is then extracted without the foam, and if there is too much foam on the meat, it can be washed with hot water
5
(a) Harthsun boilers, a little olive oil, two thirds of it in the pot, and tomatoes are getting warmed up and softened out of the soup. It must be red soup, which is good
6
When the tomatoes grunt and bubbling, the oxen with water is burned
7
Add a proper amount of hot water, not salt, so as not to condensate the protein so as to affect the speed at which the calf is ripened; cover the lid and wait until the soup boils and turns into a fire; take a stopover and take five minutes before the pot, pour the remaining one-third of the tomatoes into the pot, keeping the bright red and increasing the taste of the particles, so as to soak the onion and fragrance and salt behind the bowl; and seal the hathsun pot, which is hotter than my calf, which is less than three hours old, all of the beef is rotting and ready, sweet and without excessive evaporation of water
8
Tomato sauerkraut can be served with a variety of staples such as rice, buns, and noodles, and a few spoons of oxen. Tomato soup, it's delicious and delicious。
9
The tomato oxen soup is too fresh, not sweet in hydrochloric acidTomato oxen noodles Make Tips
1. On the part of the meat: the beef of this soup is preferred to be scrawny, if it is pure, too thick, and when it is eaten, some of it is caught in wood, and some of it is fresh, or on the part of the rib, which is tenderer; and on the length of the stew: time is not fixed because the pots are not the same, and the veal is the same in size. If you use a high-pressure pan, you'll have 30 minutes to decompress; if you use a well-sealed boiler, you'll have two to three hours of slow cooking; if you use a normal boiler, you'll have a longer time, so you can take a piece of it for about two hours; if you have enough soup, you will have to avoid opening the top of the pot in the middle, and if you have to add water, you will have to add water; 3. The soup is of a light type, and it is not advisable to spare a lot of sauce, like eight horns and peppers, so as not to crush the fresh smell of beef itself and the sour sweetness of tomatoes; onions are sufficient, and onions are added after the soup is made, and salt is added to the pot。