Tomato, Enoki Mushroom and Beef Soup

Taste: Sour and Salty; Cooking Method: Boiling; Time: 20 minutes; Difficulty: Easy.

Detailed Steps for Cooking Tomato, Enoki Mushroom and Beef Soup

Cut off the roots of the enoki mushrooms and tear them into strips, then soak them in water.

Thaw the beef roll, soak it to remove blood, add cooking wine and scallion-ginger water.

Cut a cross on the top of the tomato, pour boiling water over it for a while to facilitate peeling.

After peeling the tomato, cut it into small pieces.

Prepare scallion, ginger and garlic. Cut the scallion into small pieces, slice the ginger, and crush the garlic.

Heat the oil in a wok, add scallion, ginger and garlic to stir-fry until fragrant.

Add the tomato and stir-fry over low heat until the tomato juice comes out, then add an appropriate amount of boiling water.

Add the enoki mushrooms and bring to a boil over high heat.

Use chopsticks to add the beef roll to the pot, and cook for one minute.

Add a little salt and chicken essence to season.

Transfer to a plate, sprinkle with scallions and coriander.