Mixed vegetable and oxtail soup
Ingredients
- Oxtail 200g
- Tomato 1
- Spinach 200 grams
- Green onions 1 paragraph
- Fresh ginger 1 piece
- Cooking wine 1 spoon
- Peppercorns 2 grams
- Fragrant leaves 2 grams
- Tangerine peel 2 grams
- Anise 2 pcs
- Cinnamon 1 piece
- Refined salt 3 grams
Steps
1. Cut green onions into small pieces
2. Cut fresh ginger into small pieces
3. Prepare auxiliary materials: peppercorns and tangerine peel. Star anise, cinnamon and bay leaves
4. Put all the accessories into the seasoning box
5. Clean the tomatoes and cut a cross on them
6. Put the tomatoes into a bowl, add boiling water and blanch for 2 minutes
7. Peel off the skin of tomatoes
8. Cut the tomatoes into small slices
9. Wash the spinach hearts
10. Add cold water to the pot, bring to a boil, add a few drops of soybean salad oil, add a little refined salt, add spinach, and blanch for 1 minute
11. After blanching the spinach, cool it with cold water, squeeze out the water and set aside
12. Add boiling water to the casserole, the amount of water is about 2000ml
13. Add oxtail
14. Add ginger slices
15. Add green onion
16. Add seasoning box
17. Add 1 spoonful of cooking wine and mix thoroughly
18. Cover the pot, bring to a boil over high heat, then simmer over low heat for 4 hours
19. The oxtail is cooked and the oxtail meat is very crispy
20. Join Tomato
21. Add spinach and bring to a boil
22. Add refined salt and mix thoroughly
23. Oxtail soup with mixed vegetables is ready
24. Mixed vegetable and oxtail soup is delicious, delicious and nutritious~
Tips
- 1. If there is no requirement for taste, the tomatoes do not need to be peeled.
- 2. Oxtail is not easy to cook, so it should be simmered slowly in a casserole over low heat, and the vegetables should be added after they are cooked thoroughly.
