Chinese Food
Luosong soup of Baohai sect in thick soup
(731300 views)
The characteristic of Shanghai style Luosong soup is to put Shanghai red sausage. Usually in order to make this soup, we have to cook a pot of beef soup. It takes a lot of time. This time, I used Jiale's thick soup treasure (beef soup taste). Starting from the preparation of materials, it took less than 30 minutes. The fresh and thick and delicious borscht soup came out of the pot. It seems that in the future, it's better to prepare more soup treasures of various tastes at home~~
Cooking ingredients
Cooking Steps
Step1:Put a piece of butter in the pot. Put in the chopped onions, potatoes and carrots and stir fry them.
Step2:Stir fry the onion until transparent. Put in the chopped tomato and the sliced red sausage. Add a little salt and black pepper. Stir fry until the tomato can hardly see the shape. Then add two cups of water (about the amount of 4 bowls of soup). Put a Kellogg soup treasure (beef soup taste). After boiling, remove the froth. Add the cut cabbage. After boiling, turn to a small fire. Continue stewing for 1015 minutes.
Step3:Add a spoonful of tomato sauce and a spoonful of powdered cheese to the pot. Cook for another 12 minutes. (note - there is the brisket cooked the day before at home. I spoon it into the soup and stew it together. The soup with beef brisket is more fragrant Out of the pot. Into the bowl.
Cooking tips:1) because there is a thick soup of baobeef soup as the bottom of the soup, there is basically no need to seasone the borscht in the process of making it. Just add a little tomato sauce and cheese (powdered) before leaving the pot. It's just to make the soup taste more different. 2) It's the same with any soup. It's important to remove the froth after boiling. There are skills in making delicious dishes.
