Go Back

Tomato Beef Tongue Spaghetti Recipe ( 茄汁牛脷意粉 )

Print Recipe Pin Recipe
Cook Time 20 minutes
Servings 4 people

Ingredients
  

  • 1.2 lb beef tongue (about ½ of beef tongue)
  • 2 whole onions
  • 2 carrots
  • 3 tomatoes
  • 1 Yellow pepper
  • 1 box spaghetti (410g)
  • 1 can chicken soup (412ml)
  • 2 cloves of garlic
  • 20 g of rock sugar
  • 1 tbsp dry basil
  • 1 tbsp ketchup
  • 1 tbsp tomato paste
  • 2 tbsp cooking wine

Instructions
 

Preparation

  • First, follow the instructions on the spaghetti box. Boil the spaghetti with a little bit of salt and oil according to the instructed time. Strain.
  • Next, wash the tomatoes and carrots.
  • Peel the skin of the carrots and cut both tomatoes and carrots into small pieces.
  • Peel the onion and cut the onions into longitudinal pieces.
  • Wash yellow peppers, clean, remove the pulp and cut into pieces.
  • Peel the garlic and cut into slices.

Cooking procedures:

  • Put 1 tbsp of oil into the wok on low heat.
  • Fry two sides of the beef tongue until the aroma flavours come out
  • Add a little bit of black pepper, cooking wine and serve on the dish first.
  • You don’t have to clean up the wok. On medium heat, place the spaghetti in the wok. Put a little bit of salt and allow the remaining oils to absorb into the spaghetti. Then, serve the other dish.
  • Add onions and pan fry until the aroma comes out. Add carrot , yellow pepper, tomato paste and ketchup and fry evenly. Pour the chicken soup and half a cup of water. After bringing it to a boil, add beef tongue and basil, fry evenly and put the lid on.
  • Cook for 10 minutes.
  • Serve the beef tongue and spaghetti separately on the dish either putting the beef tongue or spaghetti first on the dish.
  • Another way to serve this dish is to put the spaghetti first and tomato beef tongue on the top. Sprinkle cheese on top and bake in the oven at 400 degrees until the cheese melts (make sure to do this right away when the dish is still hot).

Notes

  1. Washing the wok in between steps may cause the dish to lose its flavour. This dish will taste just as good the next day because the flavours will absorb into the meat even more.