牛尾番茄汤

从老婆大人怀孕到现在. 我有幸一直负责她的饮食.在此过程中经过N多失败和学习,总结出一些心得和菜式,准备陆续与各位分享.

西红柿在我们家一直很受欢迎,在母子中心听育儿课时老师也对西红柿推崇有加.  此后几篇会介绍西红柿为配料的菜式.

品名:柳式牛尾番茄汤

原料:牛尾,西红柿,青豆.

如图示:

牛尾番茄汤

操作步骤:

1.将牛尾适量(本人选用上面一半的份量)洗净用开水烫去浮油并放血,用电炖锅煲汤N久待用.  我是中午开始放入锅入炖上,晚上取用.

牛尾番茄汤

2.晚上牛尾就”骨肉分离”了.捞出牛尾分离出肉待用:

牛尾番茄汤

3.将西红柿洗净后用开水烫片刻后去皮, 切碎待用.

4.倒油入锅烧热后将西红柿熬成糊状后加入牛尾汤和分离好的肉; 煮十分钟以上为宜.

5.出锅前加入青豆,待青豆熟即可出锅.如图示:

牛尾番茄汤

总体口感:有牛肉的香味,又有西红柿的鲜味.

各位有什么好的改进意见请跟贴说明.

Written by 待业书生 on November 18th, 2008 with 1 comment.
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#1. December 6th, 2008, at 10:06 AM.

:) 幸好是电炖锅煲汤N久，不然番茄成汤了，肉还没熟

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