borscht

Material collection figure: 1. To prepare the required raw material 2. Rinse the vegetables and dicing spare 3. Net beef brisket, into the pot, add water of beef, add ginger, spring onion, 3 minutes. Blanch to blood boil 4. Other soup pot, blanch beef brisket into the soup pot, add plenty of water, after the fire to boil in a fire at the 5. Simmer for 2 and a half hours after the wash tomatoes and peeling 6. Dice skinless tomatoes 7. The pot add 20 g butter, saute onion first 8. After other oil, Join other root 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. Add 10 g butter frying pan, fry tomatoes 11. Stay soft tomato juice, stir in tomato sauce or ketchup after 12. Add cooked tomatoes, together with the juice into the soup pot to stew up 13. Fry 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 (the proportion of flour and butter to grasp well, flour is too much, will cause the soup is too thick, While not Fried paste) 14. After been Fried flour directly into soup, stir, and continue to simmer, about 10 minutes 15. At last, according to personal taste with a pinch of salt, can eat to light cream to make cooking skills 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 is not 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. The 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.

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Ingredients
  • The flank500 g
Additions
  • Onions
  • potatoes
  • The mushroom
  • carrots
  • celery
  • tomatoes
  • Chinese cabbage
  • flour
Flavoring
  • salt
  • The onion
  • ginger
  • butter
  • Tomato sauce

Material collection:

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

Cooking techniques

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.

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