How to make puff pastry beef soup

In order to survive, we have to fight hard every day. The prerequisite for struggle is to have a good body, and a good body requires nutrition to maintain. So where does this nutrition come from? Of course it’s diet. So, from now on, please follow me to learn how to make this dish, I believe it will definitely be good for you.

1. First prepare a piece of puff pastry, which should be slightly larger than the diameter of the soup can. Cut the beef into cubes and cook it in advance, saving the broth for later use.

2.1 Cut the onion into fingernail-sized slices and pour into the pot to stir-fry until fragrant.

3.2 Melt the butter in a pan.

4.1 Stir-fry until tomatoes are soft, then add tomato sauce and flour and stir-fry evenly.

5.2 Add the diced tomatoes and stir-fry.

6.1 Add the soaked black fungus and stew, add salt and chicken essence to season, and cook until the soup is thick.

7.2 Pour in the cooked beef and soup.

8. Pour into prepared soup pot.

9. Do not cover the puff pastry with the freshly cooked soup immediately. Let the soup sit until it is warm. This will prevent the edge of the soup bowl from being too hot and causing the fat in the puff pastry to melt and collapse. When covering the puff pastry, do not press down hard, but apply pressure from the side so that the edge of the puff pastry adheres to the perimeter of the soup can.

10. After sealing, brush with egg liquid.

11. Bake in a preheated oven at 220℃ for about 15 minutes until the puffy crust is puffed, yellowed and set, then adjust the temperature to 190℃ and bake for about 10 minutes.

After reading the above introduction to puff pastry beef soup, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.