Скачать с ютуб Instant Pot Oxtail Soup (番茄牛尾汤) в хорошем качестве

Instant Pot Oxtail Soup (番茄牛尾汤)

Prep time: 20 mins Cook time: 1 hour Ingredients: Beef oxtail, 3 lbs Cooking wine, 1/4 cup Potatoes, 1 lb Onion, a large one Carrots, 3 large ones Celery (optional) Vegetable oil, 1 tbsp Minced garlic, 1 tbsp Minced ginger, 1 tbsp Canned tomatoes, 28 oz Green onion, 2 stalks Soy sauce, 1 tbsp Salt (2 teaspoons + extra to taste) Star anise Bay leaf Sugar Hiya! Astute viewers will notice that I'm not actually using an instant pot in the video, but any electric pressure cooker will do. Put 3 lbs of oxtail in electric pressure cooker, add water and 1/4 cup of cooking wine to cover. Turn pressure cooker to saute mode and cook for 20 mins. While waiting for oxtail to blanch, prepare veggies. Peel and chop 3 large carrots, one large onion, about a pound of potatoes, and optionally, 3 stalks of celery. When cutting carrots, use this crisscross cutting technique to maximize surface area. When the water becomes foamy, pour the water out, rinse the oxtail, and set aside. Put pressure cooker on saute mode again. Put one tbsp of oil in the cooker and saute onions until soft. Add 1 tbsp of minced garlic and 1 tbsp of minced ginger. Add oxtail back in, and 28 oz of canned tomatoes. Cover everything with water. Add 2 stalks of green onion, 1 tbsp of soy sauce, two teaspoons of salt. Add some star anise and bay leaf - you can put it in a tea bag so it’s easier to fish out later. Taste the soup and adjust for seasoning. Remember you’ll put a ton of veggies in the soup later, so the broth can be a little bit on the salty side so all the good flavors get into the oxtail. Add a dash of sugar - this will actually help bring out the saltiness. Cover the pressure cooker and set to beef mode, which is medium pressure for 30 minutes. After 30 mins, let out the steam and remove the cover. Fish out the tea bag and the green onions. Put in the carrots and celery. Cover again and set the cooker to high for 5 minutes. After releasing steam this time, put in all the potatoes. Set it on saute again and cook for 20 more minutes. Cover with a splatter guard if possible. I’m cooking it uncovered so that the soup can boil out a bit and potatoes can soften. And there you go! Ready to serve.