Recipe of Award-winning Shanghai tomato beef soup罗宋汤

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, shanghai tomato beef soup罗宋汤. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

When water in the pot is boiling, add in Chicken bones or fillet and peppercorn. O Beef curry in hot pot 粤式卤鸭腿. Mushroom & eggs soup. 三杯鸡 Stewed chicken & basil . 番茄豆花鱼＃ ☆. Boiled fish fillet with tomato & tofu. 三丝银芽 .

Shanghai tomato beef soup罗宋汤 is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Shanghai tomato beef soup罗宋汤 is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook shanghai tomato beef soup罗宋汤 using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Shanghai tomato beef soup罗宋汤:

1. Make ready 4 oz cooked beef
2. Make ready 1 sausage of any kind
3. Make ready 1/4 package extra firm tofu, optional
4. Get 4-5 large cabbage leaves
5. Make ready 2 small potatoes
6. Take 3 vine ripen tomatoes
7. Get 1 celery stick
8. Prepare 1 carrot
9. Prepare 16 oz homemade beef stock
10. Prepare 3 Tsp butter
11. Get Seasonings
12. Prepare 3 Tsp tomato paste
13. Take 2 tsp rice syrup
14. Get 1-2 Tsp beef stock powder
15. Take Salt to taste

Instructions to make Shanghai tomato beef soup罗宋汤:

1. Dice all veggies and meat.
2. Sauté onion, carrot until caramelized. Add diced tomatoes and cook until red juice comes out.
3. Add the rest of ingredients except cooked beef. Saute until all veggies are withered.
4. Pour in a jar of beef stock and add 8-10 oz water until the liquid covers all ingredients.
5. Add tomato paste and high pressure (low) for 1 minute with quick release.
6. Switch to saute function and stir in beef, adjust seasoning to your desired sweet and sour taste. Cut in a Tsp of butter and dried herb. Serve with bread or rice.

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