How to make Luo Song soup?

(1) Luo Songtang

Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).

Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.

Practice: Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.

Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.

After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).

Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.

Scoop a bowl, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.

But Russian red cabbage soup is hot and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the purchase of raw materials and local tastes, Luo Songtang with a unique Shanghai style was gradually formed. Nowadays, in Shanghai, almost every family can make Luo Songtang, but the ingredients taste different. Today's chef brought us the milk Luo Songtang cooked by her unique secret recipe.

Raw material preparation: red, yellow, white and purple.

Although Luo Songtang's raw materials are very common, there are many things to prepare, and one or two things will be forgotten if you are not careful. So before purchasing raw materials from Luo Songtang, Jingjing always makes a list. The raw materials on the list are grouped by color, which is not only easy to remember, but also clear at a glance. Red: beef, tomato sauce and carrots.

First of all, it is suggested to use beef when cooking this soup. The Luo Songtang cooked in this way is more delicious than that cooked with sausage, but the disadvantage is that it takes too long to cook. Some people are very picky and will eat beef and sausage together, but Jingjing told Xiaoji that the taste is a bit mixed and strange. As for ketchup and carrots, they are necessary materials to color Luo Songtang. Yellow: butter, soybean sprouts and potatoes.

Some "canteen pies" in Luo Songtang usually don't use ketchup, or only put a little to color them. The reason why soup is "clear soup and fresh water" is that butter is not used. Butter is as important to Luo Songtang as balsamic vinegar and hairy crabs. If you want to cook the taste of western-style thick soup, you can't do it without it. Soybean sprouts and potatoes can make Luo Songtang slightly sweeter. White: milk, flour.

Milk and flour are raw materials that many people easily forget or even ignore when cooking in Luo Songtang, but they are necessary raw materials to make milk in Luo Songtang have a taste and a strong feeling. Some people like to use condensed milk instead of milk, which is also delicious. Purple: onion

Onion is the oldest raw material in Russian traditional red vegetable soup, and it is also very important in Shanghai-style Luo Songtang. It can bring out the fragrance of Luo Songtang.

Beef stew: Time and sincerity are very important.

After buying beef, wash it and cut it into pieces. Because it takes a long time to cook, the meat is too small and brittle. Might as well cut it bigger, then there will be a "big feast" feeling. I still remember watching Dae Jang Geum two days ago. The first event of the Supreme Palace competition is beef stew. Because of gluttony, Changjin cooked beef quickly and crisply with spices, which reduced the cooking time, but the taste was not as good as the beef soup stewed one night today, so he finally lost the competition. The truth of the story is clear at a glance Food comes from time and sweat. So is cooking in Luo Songtang. The umami flavor of cooked beef does not exceed two or three hours. When stewing beef soup, don't forget to remove the foam from the beef, so that the burnt Luo Songtang will be purer in color. If you have lemon at home, you might as well squeeze out the juice and burn it together, which will not only make the meat crisp and tender, but also increase the flavor.

Four oil pans: neither strong nor weak, and the soup is colorful.

Jingjing started preparing vegetables and sauces while cooking beef soup. To make Luo Songtang neither strong nor weak, and the soup is rich in color and fragrant, the secret lies in using butter to cook in oil.

Stir-fry the onion first, and stir-fry the fragrance.

Then add vegetables such as cabbage, carrots and potatoes and continue to stir-fry and dehydrate. Stir-fry and put in beef soup, and simmer.

The third wok is the stir-fry of tomato sauce. Luo Songtang's bright red and sweet and sour are based on tomato sauce. When cooking Luo Songtang, you must be willing to use ketchup. Jingjing told Xiaoji that she usually used a whole bottle of ketchup. Stir-frying tomato sauce can not only make it give off a strong fragrance, but also make the soup look better. Stir-fried tomato sauce into the pot and simmer. At this time, add milk, just a small box, and the thick soup will be fragrant immediately.

Many people always think that their stewed Luo Songtang is not as strong as that of a western restaurant, but there is a key process called "Zhajiang Noodles" in this soup. The fried noodle sauce is very simple. Put a few spoonfuls of oil in the pot, turn on low heat, add flour and stir well until the flour and oil are completely blended. Don't use too much batter, or the thick soup will turn into batter. After the batter is put into the soup, stir it evenly and the soup will thicken immediately. Add salt, sugar, monosodium glutamate and pepper to taste and refresh.

(2) Simple:

Ingredients: oxtail 500G (choose a moderate size, which is easier to stew), onion 1 root, potato 1 piece, tomato 1 piece (all vegetables can be larger), and ginger slices.

Practice: 1. Wash the oxtail, blanch it with hot water to remove the oil slick, and take it out for later use.

2. Wash onions, potatoes and tomatoes, peel them and cut them into 1cm cubes.

3. Put oxtail ginger slices into clear water, bring to a boil over high fire, add chopped onions, potatoes and tomatoes, and stew for 2 hours.

4. Finally, you can put some tomato sauce and add salt.

Simple 2:

Ingredients: neither fat nor lean beef 1 kg diced, potatoes, carrots, tomatoes and celery. All the above four vegetables are diced. Cabbage, white pepper and salt.

Practice: Add water to diced beef and simmer until it is 70% mature. At this time, add the unripe diced potatoes, diced carrots and diced tomatoes into the beef soup, and cook them together until the potatoes are sandy and the tomatoes are red in the soup. Add ground white pepper and salt, and you can drink. You can also add a bowl of boiled milk to the pot after the soup is boiled, which becomes the kind of milk soup provided by western restaurants.

True:

Well, this Luo Songtang is often drunk by Russo, so it is called Luo Songtang. The method is relatively simple, but the preparation of materials is a little more complicated and the cooking time is longer. Now I want to share with you my experience in firing Luo Songtang for many years.

Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).

Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.

Scoop a bowl, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.

(3) Luo Songtang

Materials:

1. Beef (brisket or oxtail is acceptable)

2. Shred half an onion or an onion.

3.3, 4 slices of tomatoes

4.2.3 Carrot hob block

5.3 or 4 pieces of potatoes, soaked in cold water.

6. Koryo, Taiwan Province Province.

7. Rice wine, sugar and a little salt

8. Ginger 1

[Production technology] Practice: