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.
manufacture
1. Wash the beef 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.
2. 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.
3. After the beef soup is boiled for 3 hours, take a large wok, heat it, add 100g oil and 100g cream, heat the oil, add potato pieces, stir fry outside, add sausage, stir fry until cooked, then add other vegetables, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).
4. Wash the wok, dry it, bake it with a small torch, put the flour into the wok, and stir it repeatedly until the flour is hot. When it is slightly yellow, put it into the soup 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 Songtang.
Exercise 2
Material: (one person)
Cream 10g, onion 15g, diced carrot 15g, diced potato 15g, diced white radish 15g, beef soup 300g, diced beef 20g, Chinese cabbage 40g, diced tomato 15g (.
manufacture
borsch
borsch
1. Cross the tomato with a knife, scald it with hot water, then soak it in cold water and peel it.
2. Melt the cream with low heat, add diced onion and stir-fry until soft, add diced carrot, diced potato and diced radish and stir-fry until cooked.
3. Add beef stock and cook for15min. Turn to low heat and add diced beef, Chinese cabbage, diced tomato, black pepper and bay leaf, and cook for15min.
4. Take out the laurel leaves and season.
Exercise 3
borsch
borsch
Ingredients: a piece of beef or pork, an onion, a potato, a carrot, a tomato, tomato sauce, two cloves of garlic, two tablespoons of flour and salt.
manufacture
1. All materials are cut into small pieces [garlic needs to be broken], and the meat pieces are scalded with hot water to remove blood.
2. Saute garlic with two spoonfuls of salad oil, add meat and onion, stir fry with tomato sauce, and serve.
3. Boil a pot of hot water, put all the ingredients in boiling water (water must cover all the ingredients) and turn to low heat until carrots and potatoes are soft.
4. Add a bowl of flour and water and thicken with salt to taste.
Exercise 4
Lazy Luo Songtang
borsch
borsch
1. Slice an onion, half a carrot, an American celery and a quarter of cabbage, and stir-fry with cream until it changes color. 2. Open a can of braised beef, put it in the pot and add six bowls of water.
3. Boil until boiling, add tomato sauce (or the third bottle of tomato sauce), and add vinegar and sugar to taste as appropriate.
4. Cover and stew for 20 to 30 minutes.
Exercise 5
Russian Luo Songtang
Materials:
One and a half onions (diced), two potatoes (diced), three carrots (diced), Chinese cabbage (diced), a box of beef/beef tendon (diced), three cloves of garlic (chopped), a can of tomato, a can of tomato sauce (mixed with three cups of water), salt, black pepper, pepper and beans.
manufacture
borsch
borsch
1. Add garlic and stir-fry, then add beef tendon and stir-fry until soft.
2. Add the remaining beef, stir-fry until it changes color, and then stir-fry the potatoes and carrots in the pot.
3. After about three minutes, stir-fry the cabbage until it becomes soft.
4. Then put the seasoning, tomato and ketchup into the pot and simmer for about an hour or more until the beef is soft and cooked.