Ingredients: tomato, potato, celery, onion, cabbage, carrot, lean beef, tomato sauce, chicken essence, salt, milk and butter.

Exercise:

1. Wash all vegetables one by one for later use. Carrots and potatoes are all cut with a hob, that is, in turn, so that the original flavor can be preserved.

2. When celery is processed, all the leaves don't need to be removed, but some leaves will be left, which will taste more delicious. Cut directly to a length of about four centimeters.

3. Slice the onion directly, and be careful not to rub your eyes.

4, tomatoes are also cut into pieces, and cabbage can be directly torn by hand without using a knife.

5, beef needs to be washed, put it directly into the pot, pour in the right amount of water, and boil over high fire. There will be blood foam in the water, so you can take the beef out and cool it in cold water.

6. When cooking, you need to put 40 to 50 milligrams of butter in the pot. When the temperature of the butter rises, you can add carrots, potatoes, celery, cabbage and onions, and add a can of tomato sauce when it is fried until it is fragrant. Luo Songtang's soup mainly depends on tomato sauce, and tomato sauce is absolutely indispensable.

7. When cooking, you can add some salt and monosodium glutamate, which can help vegetables get soup faster and then turn to a small fire.

8. Add a proper amount of water to the pot and bring to a boil. After the water is boiled, add the beef and the previous vegetable juice. Cooking takes an hour. There must be no less water in the pot. Luo Songtang itself is very thick. Without water, the taste of soup will be discounted.

9. The degree of stewing depends entirely on personal taste. When food rots, it takes a while.

10, stew until the end of time, you can start seasoning, add milk and salt, all according to your personal taste.