State Banquet Master Chef : Beef Tomato Soup. Bet you haven't try the version with avocado
Hello friends! Er Bai brings an amazingly delicious dish - Beef Tomato Soup!
This dish is different from the tomato beef brisket stew that we usually have. Firstly, the beef brisket must be blanched with cold water with the scum removed immediately. Cold water should be added into the pot repeatedly to clean up the beef as well as the broth.
The tomato, celery, and onion should be stir-fried with butter, boiled with the original beef broth, and crushed with a blender. In this way, the soup will be creamy, thick, and rich.
Finally, the avacado will give a special aroma in combination with beef, which makes you never drop your chopsticks!
Please try to cook this dish by yourselves - this home-made beef tomato soup is incredible!
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
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