It is said that Luo Songtang is often drunk by Russians, so it is called Luo Songtang. Its method is relatively simple, but the preparation of materials is a little more complicated, and it takes a long time to cook. 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, cream 100g, flour 1 ounce, pepper, oil, salt and sugar.

Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef into the pot with cold water, bring it to a boil with high fire, switch to low fire, skim off the foam with a spoon and stew 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 about 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 together. This is an authentic way to eat in the Song Dynasty.

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borsch

I first heard about "Luo Songtang" in a Hong Kong film in 1997. The film is called Flowers of Darkness. Liu Qingyun ordered food in a dark western restaurant and finally said impatiently, "Luo Songtang!" His tone contains his toughness. Perhaps because of the image of Liu Qingyun in the film, I wrote down the strange name and unusual appearance of the soup at that time-red soup with diced meat and some vegetables.

Out of curiosity or out of love for this strange name. I began to look for the origin of Luo Songtang. Originally, "Luo Song" refers to Russia. This turned out to be the delicacy of tough Russians. This goes well with the fierce Liu Qingyun in the movie.

Strictly speaking, Luo Songtang is not a western food, or he is not an orthodox western food in the eyes of Europeans and Americans. Because its origin is Eastern Europe and Russia, which believe in orthodox Christianity, and the mainstream of western culture is in Western Europe and North America, perhaps in their view, Luo Songtang is just the dregs of barbarian soil. But it can spread to Hong Kong and even South Asia. This surprises me again! Because the influence of Russians in the heyday of the Soviet Union did not affect South Asia, how could it be that the favorite food of Russians ran so far?

The only thing that can explain this is probably the tongue. Food is spread widely. By the same token, China has never been a tyrant, but there are Chinese restaurants in every corner of the world. Therefore, Luo Songtang must be a delicious food! So, this delicious food is like my agreement with Luo Songtang. It began to torment my stomach, and I began to search Luo Songtang.

Who knows this search is only a few years, during which I have seen it on the menus of some restaurants. However, at that time, I was either full or doubted the ability of the restaurant chef, and I never had a chance to try.

Until a boring afternoon, I walked on Nanshan Road hungry. Hungry, I went into a western restaurant and ate some food quickly. Suddenly I found the word "Luo Songtang" lying quietly in the corner of the menu. So I added this soup in a rustic way. The waiter smiled and increased my confidence in the chef here. After half a fragrance, Luo Songtang, a simple food like Russian girl Katyusha, lay quietly on my desk.

The soup is dark red, not strong or weak, and has the smell of vegetables and meat. It feels really wonderful to scoop a spoonful of entrance. Just like the taste is the taste of vegetables, with a little tomato flavor and a little onion flavor. Soup into the tongue smells like cattle, and there are vegetables and meat on the tongue. The soup enters the root of the tongue, full of thick potato flavor, but lifeless. Soup into the belly, memorable, even the taste of cooking, mixed with meat, feeling very good.

After eating the soup in one breath, I actually have the idea of pig eight quit eating ginseng fruit-one more! In order to avoid being laughed at, I ate almost everything else and called the waiter. He asked for another soup and smiled at me again. I feel a little hostile in every way, so that I now suspect that he added ingredients to the soup.

The second defective soup is a aftertaste. It's like being in love for a long time and suddenly being apart for a few days and seeing a PLMM again.

Two soups changed my stomach, and the change of people is indeed a sense of happiness. It is a kind of happiness for a person to taste delicious food, similar to knowing a beautiful woman behind one's back. How beautiful!

One:

The origin of Luo Songtang

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 paste 1 can, tomato paste 1 bottle, pepper 100g, cream 100g, one or two grains of flour, appropriate amount of oil, appropriate amount of salt, and appropriate amount of sugar for use.

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.

Put it in a bowl with a spoon and eat a piece of whole wheat bread, which is the authentic way of eating in Luo Song dynasty.

Sex waves love to ask questions.

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Second:

Hong Kong-style Luo Songtang Shannon Secret

Hong Kong-style Luo Songtang has potatoes, radishes and various vegetables. The orange is red, with a little pepper. It is spicy and the entrance is more pungent.

If you want to make a Luo Songtang with moderate concentration and delicious taste, there are three elements besides fresh materials. The master will teach you the method.

Step 1. Stir-fry garlic with butter on low fire first (butter is easy to fry black in a big fire) (if you use raw oil, the fried miscellaneous vegetables and garlic will not smell so good). When garlic changes color, add miscellaneous vegetables. The ratio of butter to garlic is preferably one to one. If there is too little butter, the miscellaneous vegetables and garlic are not delicious enough.

Step two. Stir-fry vegetables and garlic in butter, then add a little flour to drain the excess water, and the cooked Luo Songtang will be thicker.

Step three. Seal the freshly baked Luo Songtang with plastic wrap and put it in the refrigerator for one night, which will make Luo Songtang more delicious, because the eggplant sauce and flour in the soup will absorb water, which will make Luo Songtang more fragrant.

Incidental 2:

Braised pork with imitation wool

Maojiacai is a restaurant specializing in Shaoshan cuisine, which was Mao Zedong's favorite food before his death. One of the most famous dishes is braised pork. Out of curiosity, I tasted it, and it really deserved its reputation. It is characterized by pieces of translucent cherry red skin lined with red and white pork belly; The entrance has a crisp but not rotten, mellow but not greasy feeling. Later, it was found that some restaurants in Beijing also launched the dish of imitation wool braised pork. But the color, fragrance and taste are not as good as the braised pork of authentic Maojia cuisine. I am delicious, and I used local materials after returning to the United States; I've tried this dish many times, and I've brought it to the dinner table of friends' parties many times, and it's all eaten up. Now briefly describe its practice.

Exercise:

Step 1. Wash the selected pork belly about two Jin, put it in a pot, cook it with slow fire until it is cooked thoroughly, take it out and let it cool.

Step two. Cut the meat into one-inch square chunks, put it in a pot, add about 1000cc of water, and add pepper and spices (both in gauze bags).

Step three. Add appropriate amount of soy sauce or soy bean curd soup to make paste, and put it into the pot. After boiling, turn to slow fire and collect the juice.

Step four. When the soup is almost dry, add the rock sugar, continue to evaporate the water vapor with low fire, and remove the seasoning package, and serve (be careful not to break the cube).

Because most of the fat in this braised pork is dissolved in the soup after the first cooking, it can be guaranteed to be a low-fat food if it is cooked for the second time and eaten after cooling, and the solidified fat on it is removed.

[Treasury: There is a century-old Zunyi in Huaqiang North, Shenzhen, where there is braised pork rice, which is delicious at 7 yuan per person, but I have fatty liver and can't get greasy]

Chinese food exchange

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Third:

Luo Songtang (red vegetable soup), a special product.

Exercise:

1 Boiled beef. Potatoes are cooked with salt water!

2 Make a pot of clear water, and add beef (cooked), onion, potato, carrot, fragrant leaves and cabbage in turn.

3 after boiling, add the head of red cabbage, garlic foam (a whole head of garlic) and tomatoes (the soup will change color at this time).

Simmer for about 3 hours, add tomato sauce (fried) and white vinegar, sugar and salt!

You can also add pure yogurt if you like!

It tastes really good and healthier! I strongly recommend you to try!

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Russian style:

Go to Huapu or Chaoyangmen to buy some red vegetables.

Prepare butter, cream (or fresh milk), carrots, cabbage and onions.

First, shred the red vegetables and cook them in water. After filtering, use only soup.

Melt the butter and add the red vegetable soup, carrots, cabbage and onions.

Add some white vinegar to reduce the heat when you open it again.

It takes about ten minutes (depending on the material of the pot)

Add cream (or fresh milk) before cooking.

Remember one thing:

If you want to taste delicious

Never put tomatoes.

Ingredients: beef 400g, onion100g, potato150g, cabbage150g, tomato 250g, tomato sauce100g, a little salt, monosodium glutamate, sugar and pepper.

French: Wash the beef, put it in a pot, add some vegetarian spices (onion, carrot, celery) and water, cook over high fire until the beef is completely cooked, take it out, drain the water and cool it thoroughly, cut it into thin slices, and filter the soup with a fine sieve for later use. Dice all onions, potatoes, cabbage and tomatoes and set aside. Heat a long-handled pot with raw vegetable oil over high fire, add onion and stir-fry until reddish, add tomato sauce and stir-fry until deep purple, add spare beef soup, potatoes, cabbage and tomatoes, cook slowly over high fire, add refined salt, monosodium glutamate, sugar and pepper to taste until the vegetable crisp soup is thick and tastes good, then cook, put it in a soup basin, put a few pieces of beef and pour some on it.

Key points: the tomato sauce must be fried thoroughly, and the soup should be slowly boiled into a thick head with a small fire.

borsch

This soup must be made of beef, which has many parts. The meat in the abdomen is called white milk, which is very thin and has white tendons. Cooking for a long time is not easy to shrink, there is oil and water. This is the first choice for stewing Luo Songtang. In addition, neck meat can only be used for stewing soup or braising in soy sauce because of its poor meat quality, and it is also used by many people. To make a good soup, meat is absolutely indispensable. Cook a large pot of soup and weigh at least one and a half kilos of beef.

After buying the beef, wash it and cut it into pieces. Because of the long cooking time, the meat was cut too small, crisp and rotten. You might as well cut it a little bigger to feel like a "blockbuster". First boil half a pot of water, add cooking wine at the same time, add beef and cook for a few minutes, then take it out and wash it again.

Then take a big pot of water, the water should be calculated in advance, and then add it when it is dry. Add beef, add wine and heat over high fire. If you have lemons at home, you can squeeze out the juice and burn it together, which can not only make the meat crisp, but also improve the taste, killing two birds with one stone.

In addition, you need two onions, four to five tomatoes, three yams (potatoes), two carrots and a Chinese cabbage. Peel these things, cut them into pieces, and fry them in oil. Except for the onions, they need to be fried thoroughly, and the others just need a little oil.

After frying the oil, put the onion, potato and carrot into the pot and cook together. In addition, with three or four celery with leaves and stems, the taste can be greatly increased.

In fact, the red and sour taste in Luo Songtang comes not from fresh tomatoes, but from tomato sauce. A medium can of tomato sauce should be100g (I occasionally use Li Jinji, have you used it? ), a catty and a half of meat is enough to weigh meat, and a can is just right. Stir-fry the tomato sauce in oil before putting it into the soup. The oil temperature should be moderate. Too high is easy to destroy the acidity of tomato sauce. Stir-fried, stir-fried soup looks good. Generally, the color of tomato sauce is dark red, and the soup is the best.

Stir the fried tomato sauce in a pot and simmer the soup for about two hours (I don't stew it occasionally, but it's stuffy in the pot). When the meat is rotten, lift the cooked celery with a big fire and throw it away (remember, otherwise the color will not look good). Add the fried Jia Fan and cabbage, and the soup will be ready soon.

Many people always think that their stewed soup is not as thick as western restaurants, so they use starch to thicken it. It's thick and the soup is tired, but it feels completely different. As we all know, there is a key process in this soup called "Zhajiang Noodles", which is not only used in Luo Songtang, but also used in other western-style thick soups (remember! )。 Stir-fried noodle sauce is simple, but be patient. Put a few spoonfuls of meat oil in the pot, turn on a small fire, add all the flour, and stir well until the flour and oil are completely mixed. You shouldn't use too much batter. Isn't it just eating flour? A large pot of soup with three tablespoons of flour. The flour paste should be put in before the soup is served, which is easy to "stick to the bottom" prematurely. After the flour paste is put into the soup, stir it evenly and the soup will thicken immediately.

Add salt and sugar before the soup is served. This is a strong soup. There should be more salt and sugar. Salt can make it fresh, and sugar can mask the sour taste. Add salt and sugar bit by bit, taste it from time to time, and master the discretion.

Finally, sprinkle fresh celery stalks in front of the table, and suddenly the special fragrance comes to the nose, which makes people's appetite open. In western restaurants, after putting a basin on the table, you often pour some sour cream. People who like to eat often have to wipe the bottom of the basin with bread. I cooked too much and brought rice the next day, which made my sister drool.

Two practices in Luo Songtang (1): 1 blanch beef with water. Potatoes are cooked with salt water! 2 Make a pot of clear water, and add beef (cooked), onion, potato, carrot, fragrant leaves and cabbage in turn. 3 After boiling, add the head of red cabbage, garlic foam (a whole head of garlic) and tomatoes (the soup will change color at this time) and simmer for about 3 hours. Add tomato sauce (fried) and white vinegar, sugar and salt! You can also add pure yogurt if you like! (2) Raw materials: Chinese cabbage 1, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 celery petals, half a catty of beef, and sausage 1 (preferably sausage). Seasoning; Tomato paste 1 can, tomato paste 1 bottle, pepper 100g, cream 100g, one or two grains of flour, appropriate amount of oil, appropriate amount of salt, and appropriate amount of sugar for use. 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. Put it in a bowl with a spoon and eat a piece of whole wheat bread, which is the authentic way of eating in Luo Song dynasty.

Cut tomato into small pieces 1, wash lemon for a quarter, shred cabbage for half, garlic 1 tablespoon, peeled carrot into small pieces 1, 5 cups of water, onion into small pieces 1, and appropriate amount of salt and pepper.

1. Boil the water, add all the ingredients and cook for about an hour.

2. Season with salt and pepper.

Tips:

Do you think the Luo Songtang in the restaurant is particularly delicious? Actually, the trick is to add lemon. This soup is not cooked with meat, so the fat content is extremely low, which is an ideal choice for dieters.

Luo Songtang's method:

1. Stir-fry onions in the oil pan first, and make sure they are fragrant.

2. Put Chinese cabbage, beet head, carrot, potato and other vegetables in the oil pan again, and dehydrate; Put it in the cooked beef soup, boil it and stew it with slow fire, not with quick fire, otherwise the soup will have no taste.

3. Ketchup must also be fried.

4. frying the oil surface is the key. If the fire is not warm, the ratio of oil to flour should be appropriate. The soup is ready, add salt, monosodium glutamate and pepper, and finally add tomato sauce and oil noodles. You'd better add some butter or whipped cream before serving. It only takes a few steps to make a truly delicious "Luo Song".

Manufacturing method and raw materials of Luo Songtang.

Ingredients: 200g of minced beef, 0.5g of red powder, 50g of tomato sauce, 2 diced onions, 200g of diced celery, 200g of diced carrots, 200g of diced white radishes, and 0/00g of diced red cabbage/kloc.

Practice: Heat the pot with butter, add diced onion and tomato sauce, add dry red, add red powder, then add other vegetables, add water (about 2000g) to turn the soup red, and then add diced potatoes and fried beef. Finally, add salt, white pepper, chicken essence and pepper to taste.

Taste: This soup tastes hot and sour and rich in nutrition! And it has the effect of losing weight!