Cream beef and tomato soup

How to make tomato soup with diced beef and cream

Raw materials for making cream beef and tomato soup:

Cream tomato soup 2kg, cooked beef 150g, carrot ioo 150g, potato 150g, tomato sauce 50g, fragrant leaf 1 piece, yellow rice wine 50g, white tower oil 50g.

Processing steps of cream beef and tomato soup:

1. First make cream tomato soup: heat a steel skillet, add 150 grams of white tower oil, add 500 grams of vegetable spices (carrots, scallions, celery) and stir fry until tooth yellow, add 100 grams of tomato sauce and stir fry until it is jujube red, add 500 grams of tomato sauce and 2 kilograms of beef clear soup, bring to a boil over high heat, add 10 grams of salt, pepper, fragrant leaves, and oil flour sauce, stir well, and turn low heat to boil for two hours. Then fish out vegetables, spices and other debris, or filter with a clean cloth, with fresh cream.

2. Cut the cooked beef, potato, onion and carrot into 5 mm square pieces.

3. Heat up the steel skillet, add white tower oil, heat up, stir fry the scallions and carrots until they are eight. When they are ripe, pour in the 2 kg tomato soup prepared in advance, add beef, potato, wine and fragrant leaves, cook over low heat for about 30 minutes, and serve

Cream beef and tomato soup

Cream tomato soup 2kg, cooked beef 150g, carrot 100g, potato 150g, tomato sauce 50g, fragrant leaf 1 piece, yellow rice wine 50g, white tower oil 50g.

essential information

[country] France [cuisine] French cuisine fish

Cream beef and tomato soup

[taste characteristics] red, fragrant, fresh and fat, rich and delicious.

Production process

1. First make cream tomato soup: heat a steel skillet, add 150 grams of white tower oil, add 500 grams of vegetable spices (carrots, scallions, celery) and stir fry until tooth yellow, add 100 grams of tomato sauce and stir fry until it is jujube red, add 500 grams of tomato sauce and 2 kilograms of beef clear soup, bring to a boil over high heat, add 10 grams of salt, pepper, fragrant leaves, and oil flour sauce, stir well, and turn low heat to boil for two hours. Then fish out vegetables, spices and other debris, or filter with a clean cloth, with fresh cream, that is. 2. Cut the cooked beef, potato, onion and carrot into 5 mm square pieces. 3. Heat up the steel refining pot, add white tower oil, heat up, and fry the scallions and carrots until they are mature. Pour in 2kg tomato soup, add diced beef, diced potatoes, wine and fragrant leaves. Cook over low heat for about 30 minutes. When serving, add white tower oil and stir well. Serve in a soup basin while hot.

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