Tomato, Quinoa, Pickled Cucumber and Oxtail Soup

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making tomato quinoa, pickled cucumber and oxtail soup.

1. Cut 1/4 of the onion into small dices

2.1 Melt 1 tablespoon of butter in a pan

3.2 Peel two cloves of garlic and loosen them with a knife

4.121 Soak the oxtail in clean water for 30 minutes to remove the blood, then rinse with clean water

5.212 Add diced onion and minced garlic and stir-fry until fragrant

6.1 Turn off the heat when the oxtail changes color and turns golden yellow

7.2 Put the oxtail in the pot and stir fry with a spatula

8.121 Add water to cover the surface of the oxtail and put in 1 bay leaf

9.212 Put the fried oxtail and onion and garlic into the inner pot of the electric pressure cooker

10. Squeeze in a little lemon juice

11. Cover the pot, turn on the power, press the "Meat" button to "maintain pressure" for 20 minutes, and start cooking.

12.1 Use a slotted spoon to remove the onions and minced garlic from the pot, leaving the clear soup for later use

13.2 Stop the electric pressure cooker, open the lid after it cools down slightly, and use a spoon to scoop out the oxtail for later use

14. Take one of the tomatoes and cut it into small dices with a knife

15. Chop the remaining 1/4 onion into small dices

16. Put 1 tablespoon of butter in the pot and heat it until it melts.

17. Add onions and diced tomatoes and stir fry with a spatula

18.1 Stir-fry in a stir-fry pan until the tomatoes become soft and red oil appears at the bottom of the pan.

19.2 Add a spoonful of tomato sauce

20. Pour the remaining oxtail soup from the electric pressure cooker into the casserole

21. Put the cooked oxtail into the casserole

22. Pour the fried tomatoes into the soup

23. Cook over high heat until the soup boils, then turn to medium-low heat and simmer for 20 minutes

24. Put 50g of quinoa into a small bowl, add water to cover the surface of quinoa, stir it in one direction with chopsticks for a few times to pour out the water

25. When the soup is cooked to a bright red color, put the washed quinoa into the pot and cook on medium heat for 15 minutes

26. Cook until the quinoa blooms and the surface becomes crystal clear

27. Cut another tomato into petal-shaped chunks with a knife

28. Put the chopped tomatoes into the pot

29. Cut the pickles into dices with a knife

30. Add the pickled cucumber cubes into the pot and continue to simmer for 10 minutes until the tomatoes become soft.

31. Add appropriate amount of salt

32. Sprinkle some black pepper for seasoning

33. Use a spoon to mix the seasoning and soup evenly, then turn off the heat.

Tomato, quinoa, pickled cucumber and oxtail soup is not complicated to make. I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".