Chinese Food
Home version of oxtail and Borsch Soup
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The taste of Luosong soup is sour, sweet and delicious. It's appetizing and delicious. All kinds of vegetables and ingredients are easy to digest and absorb after stewing. I like to eat oxtail very much at home. It's very nutritious. It's also suitable for making soup. It has a natural milk flavor. The meat is rich in gum. It's fresh and chewy. It's suitable for cooking with various ingredients in borscht soup. The authentic borscht needs to be stir fried with butter or seasoned with cream. But it will be too greasy and unhealthy for most Chinese people. I usually choose to stir fry with rapeseed oil first, then stew in clear soup. The oxtail has a light aroma of natural milk. The soup is rich and delicious enough. My daughter loves oxtail very much. She cooks a pot of oxtail and borscht soup every week or two. She drinks it in a hot bowl. The cold winter is also very satisfying. -
Cooking ingredients
Cooking Steps
Step1:Compared with the old man's own canola oil, it's fragrant and delicious. It's purer than the old man's own canola oil. There's no impurity in the cooking process. The lampblack is also less than the common canola oil. So it's healthier for the cooks and the people who eat it. It's very suitable for the old man who likes to eat canola oil at home
Step2:Wash the oxtail. Boil the bleeding foam in cold water.
Step3:Take it out and wash it after it is scalded and boiled. Put it into the gall of the pressure cooker.
Step4:Cut the carrot and tomato into pieces. Dice the onion.
Step5:Put some oil in the wok.
Step6:Stir fry the diced onion until soft. Stir until fragrant.
Step7:Pour in the carrot and stir fry.
Step8:Pour in the tomato and stir fry.
Step9:Stir fry all ingredients. Add some water to cover almost all ingredients. Cook for about three minutes.
Step10:Pour the ingredients together with the soup into the oxtail in the pot.
Step11:Peel and dice the potatoes.
Step12:Pour potatoes into the pot. Season with salt. Then turn on the pressure cooker soup mode.
Step13:After cooking, sprinkle some black pepper to taste it.
Step14:Finished drawings.
Cooking tips:* * the proportion of several vegetables should be well controlled to achieve proper taste and taste. Onions play a role in seasoning, so it's not advisable to let it go too much. Generally, medium-sized onions should not be more than 1 / 2. Potatoes should not be too much to avoid too thick soup. Tomato I usually put two medium-sized tomatoes. The acidity is moderate. The taste is delicious. **Carrots and tomatoes can be cut into about 3cm. Onions can be cut into 1cm cubes. It's easier to stir fry and smell. Potatoes can't be fried with oil. In order to stew them soft in the soup making process, cut them smaller. **Note that all kinds of ingredients should be put into stir fry at the same time. The onion will melt after it is first stir fried and then stewed. It's more delicious. **Many people are used to adding tomato sauce or tomato paste when cooking borscht soup. It makes the soup more rich and colorful. I'm not used to using tomato sauce. Just increase the amount of tomatoes. Generally, use two tomatoes. After stir frying and stewing, the tomatoes will also melt
