- The flank500 g
- The mushroom
- Chinese cabbage
- The onion
- Tomato sauce
1.Prepare the required raw materials
2.Dice vegetables after wash,
3.After the flank net, put into the pot, add water had beef, add ginger, spring onion, blanch to blood boil 3 minutes
4.Other soup pot, blanch beef brisket into the soup pot, add plenty of water, the fire to boil after 2 1/2 hours to simmer over low heat
5.Rinse the tomato peel them
6.Dice skinless tomatoes
7.The pot add 20 g butter, saute the onion first
8.After another pan, add other vegetables stir-fry for a while
9.Finally will stir the diced vegetables all join the good beef stock to simmer for 20 minutes
10.In the frying pan to join 10 g butter, stir-fried tomatoes
11.Stay soft tomato juice, add tomato sauce or tomato sauce and stir well
12.Add cooked tomatoes, together with the juice into the soup pot to stew
13.Fried oil level, the pot is put in the last 10 g butter, melted, add the right amount of flour small fire to light yellow is wrapped in a stick of oil, flour, flour and butter to grasp well, the proportion of flour is too much, can lead to a soup is too thick, also cannot stir paste oh)
14.Good Fried flour after directly into the soup, stir, continue to simmer, about 10 minutes
15.Finally according to personal taste with salt and light cream can eat to mix well
Do not thick not thin, looked gorgeous, aroma is tangy borscht secret is stir-fried four:
1, commonly, pan will be stir-fried onion in butter, must be fanned out fragrance.
2, pan back will be stir-fried cabbage, carrots, potatoes and vegetables, the dehydration, again into has good beef soup, the soup boiled with slow fire stew, cannot use JiHuo, otherwise the soup don’t occasionally.
3, red and sour soup can’t just rely on fresh tomato, must add tomato sauce or tomato sauce, and quantity. Tomato sauce before put into the soup, Fried oil, oil temperature is not too high, too easy to destroy the ketchup, acidity, and stir evenly, saute will look after rinsing.
4, Fried oil level is the key, flame or not temperature, oil and flour to proper proportion. Approximately 1:3, about 30 g flour, 10 g butter and flour and stir in oil after total integration into the soup, soup immediately became more sticky. Oil level also shoulds not be too early into the soup, or boil to boil would be easy to stick the bottom. Soup will be good, add salt, monosodium glutamate, pepper, had better on the table to add some butter or cream is better.