How to make tomato oxtail soup and how to make tomato oxtail soup?

Tomato oxtail soup actually has a good nourishing effect, and it can also play a role in nourishing and aphrodisiac for men, but the practice of tomato oxtail soup, we also need to understand some skills and the use of various seasonings, you can take a look at the following specific production methods.

1. Ingredients required.

1 oxtail (1000-1500 grams), 500 grams of tomato paste, 100 grams of sugar, 20 grams of refined salt, a little monosodium glutamate, 1 onion, 150 grams of carrots, 150 grams of celery, 2 sesame oil leaves, 200 grams of noodles, 150 grams of diced cooked radish, 150 grams of canned peas.

Second, the production method.

1. Remove the hair and sundries of the oxtail. Cut the onion and carrot into cubes; Wash the celery and cut it into sections;

2. Put 6000 grams of water in the pot, put the oxtail, boil on the hot fire, then move to the slight fire, skim the blood foam, put onions, celery, carrots, bay leaves and cook for 2-4 hours, replenish water at any time, keep the soup 4000 grams, and constantly skim off the floating powder to avoid the soup being turbid;

3. After the beef tail is cooked, the soup should be passed through Luo, and then tomato paste, refined salt, sugar, and noodles should be stirred into a thin soup, and then boiled and monosodium glutamate added;

4. Remove the big bones of the oxtail, chop the lower half into 20 parts, put in the cooked carrots and canned peas respectively, and serve.

3. Tips.

1. There is nothing particularly difficult about the oxtail method, that is, it is simmered over low heat, and it is good to put salt after stewing, and put in the onion to remove the fishy taste of the meat and enhance the aroma of the beef, but it is not a big problem not to put it.

2. This method is a particularly strong tomato flavor, so the tomatoes should be fried out of the sauce and then put in, in order to increase the red and rich taste of the tomatoes, tomato sauce is also specially added to fry together. The ketchup must be unseasoned ketchup, not a sweet tomato sauce. If there is no ketchup, this step can also be omitted, that is, the soup will have a lighter tomato flavor.

3. Another trouble-free way is to cut the tomatoes directly into large pieces and put them in, so that the oxtail soup will be more refreshing, the soup is not so red, and the tomato flavor is not so strong, but it is also delicious.

Fry the oil, add the green onions, ginger and garlic, Sichuan pepper, soy sauce and vinegar and fry until fragrant, then put the oxtail in and cook for 40 minutes, and then put the tomatoes in and stew for a while.

Hello, this tomato is fried in the pot a little fragrant, and then stewed with that oxtail, it is very delicious and nutritious.

Clean the beef stomach, put it in a pot and add cooking wine to blanch it, remove it and put it in a casserole, and add tomatoes to taste.

Tomato oxtail soup is still better to eat, chop the tomato oxtail and stir-fry the tomatoes in a pot and put them in water.

This is very delicious, because the tomato oxtail is particularly delicious, and the nutritional value is very high, suitable for children to drink.

<> "Tomato oxtail soup.

Ingredients: Beef sou Kaiwei, tomatoes, onions.

Ingredients: shallots, ginger slices, cooking wine, tomato paste, light soy sauce, salt.

Method: 1. Cut the tomatoes and onions into cubes. Oxtail in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch.

2. Add the onion and stir-fry until fragrant, then add the tomatoes to fry until soft, add two spoons of tomato paste, a spoonful of cooking wine, a spoonful of light soy sauce, an appropriate amount of salt, then pour in an appropriate amount of water, stir well and bring to a boil.

3. Transfer the soup to the stew pot, add oxtail, ginger slices, green onions, and simmer for 2-3 hours (rice cookers are also available).

Hello, the ingredients required for tomato oxtail soup recipe: 1000g of oxtail, 5 thin strips of celery, 1 potato, 1 white onion, tomato paste (tomatopaste), 3 tomatoes, green onions, ginger slices, 1 carrot, 12 Sichuan peppercorns, salt, chicken essence, 5 rock sugar, milk

Steps. 1. First of all, rinse the oxtail, put it in cold water to cover the oxtail, and soak it for a few hours until the blood water soaks out.

2. Rinse the soaked oxtail again, blanch the water in a pot under cold water over high heat, the water can not exceed 2cm of the oxtail, add 5 spoons of cooking wine, 3 rolls of green onion knots, and 8 slices of ginger.

After a few minutes, skim off the surface foam, remove the oxtail and pour out the remaining water, rinse the oxtail with cold water to completely remove the foam, and put it back into the pot.

4. Put water completely above the oxtail and then a finger higher (I don't have a casserole and pressure cooker at home, the big iron pot I use from IKEA, there is more water vapor, so add more water), and then add five slices of ginger, add 12 peppercorns, cut two green onions and put them together and simmer for an hour on medium and high heat, and you can turn to medium heat halfway.

5. Prepare the tomato base halfway, cross the bottom of the tomato, add it to the hot water and remove the skin; Cut off the leaves of celery and cut the stems into 1-2cm pieces; Remove the outermost layer of the white onion and cut into small cubes; Cut the potatoes into cubes (they are not easy to rot if they are larger), soak them in cold water to prevent oxidation and discoloration, and cut the carrots into large pieces.

7. After frying the onion and celery, add the tomatoes and stir-fry together, wring some black pepper into it and continue to fry, cover and simmer for a minute until the water comes out. (Figs. 2, 3).

8. Open the lid and add 5 tablespoons of tomato paste, note that the tomato paste is not tomato paste Tomato paste is closer to the original flavor of tomatoes, tomato paste is added with sugar and additives, the former is more like paste, the taste is similar to frosting, continue to stir-fry after adding tomato paste, do not add water during the period because the tomato will come out of the water, until it begins to slowly thicken, turn off the heat, this step is the tomato material (Figure 456).

9. After the oxtail is stewed for a few hours, you can see a layer of golden oil on the surface (Picture 7), and you can smell the fragrant beef smell in the house. (Figure 8).

10. Cover the lid and continue to simmer over medium heat for about 1 hour, open the lid and put in the potato cubes, turn to medium-low heat and simmer for 20 minutes.

11. Open the lid and add 1 2 tablespoons of chicken essence, sprinkle a circle of salt (lightly), 5-8 rock sugar, 5 tablespoons of milk (to increase the flavor, you can put it without it), turn the lid to low heat and continue to cook for 5 minutes, turn off the heat.

Ingredients: 400 grams of oxtail, 800 grams of tomatoes. Excipients: 15 grams of angelica, 1 green onion, 1 ginger, 30 grams of cooking wine, 1 gram of pepper, 3 grams of salt.

Steps: 1. Prepare the raw materials in advance.

2. Cut the cleaned oxtail into knots along the bone seams, and pay attention to cutting off the cartilage part between the bone joints by inserting the knife, rather than chopping it with a knife by brute force.

3. Cut the green onion into segments and the ginger into slices.

4. Pour water into the pot and bring to a boil, add cooking wine to the pot under boiling water to remove the smell, and drain the water after the water boils.

5. Clean the tomatoes and cut them into pieces.

6. Pour water into the casserole, add ginger slices, green onions, angelica, and blanched oxtail to boil over high heat and simmer for more than 3 hours.

7. Wait for 2 hours to cook, then pour in the chopped tomato pieces and continue to cook.

8. After the soup is cooked, sprinkle in an appropriate amount of pepper and salt to taste.

9. Finally, add a small amount of chopped green onion to garnish and serve.