Appetizer borscht recipe-Chinese Food-best chinese food recipes-cooking food

Appetizer borscht

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In Hong Kong's tea restaurant, there is always a bowl of borscht soup attached to the table. Sister meow and her little brother love it very much. After a bowl of sour, sweet and spicy borscht soup, I feel that the taste buds are awakened. Then I eat the main food. I can often eat a lot more. There is not much formula for the materials of borscht. It's similar to the Chinese stew. It depends on the mood and the ingredients you choose. It's usually what you put at home. Only basic tomatoes and ketchup are indispensable. Others can be replaced. The Borsch Soup we share today is improved according to the taste and health standard of the baby. The aroma of beef is stewed slowly on a small fire. It blends with various vegetables. It's especially satisfying with a large bowl of rice.

Cooking ingredients

vegetable oil:moderate amount

Cooking Steps

Step1:Cut a small square in the back of the ox. Cut the beef into small pieces as much as possible. It's easier to boil.

Step2:Put cold water in the pot. Put one or two pieces of ginger to help remove the smell. When the heat is over, remove the foam.

Step3:Drain.

Step4:Cut potatoes into cubes about the size of beef.

Step5:Slice the onion. If you are afraid of onion stimulation, you can refrigerate the onion for a while to keep it hot. If you cut it again, you won't cry.

Step6:Shredded cabbage.

Step7:Dice the tomatoes.

Step8:Heat the pot with less oil. Start medium heat. Put a small piece of butter to melt. Borscht usually has butter in it. The smell of milk will make it more delicious. If there is no butter, use other vegetable oils instead.

Step9:Melt the butter. Pour in the onion and potatoes. Stir over medium heat for about 2 minutes.

Step10:Add cabbage. Continue to stir fry for about 2 minutes.

Step11:Hold it for backup. Stir fry the vegetables with butter in advance. The soup will be more fragrant.

Step12:Heat the pot again. Pour in some vegetable oil. Start to stir fry the diced tomatoes.

Step13:Stir fry over medium low heat. Add tomato sauce. The addition of ketchup can further enhance the taste of the soup and make it more attractive.

Step14:Stir fry until the tomatoes are soft and rotten. Add in the beef and stir.

Step15:Stir fry for about 1 minute. Add warm water and simmer for 20 minutes. If you want to drink something thick, add less water. On the contrary, add more water. But try to add enough at one time. It is not recommended to add water in the middle. In addition, try to choose a deep pot to make the soup. If the pot is very shallow, stir fry the ingredients and transfer to the stew pot.

Step16:In the process of waiting, prepare the dough. Pour the flour into the small milk pot.

Step17:Stir fry until the flour is yellowish.

Step18:Hold it for backup.

Step19:Put the diced vegetables into the pot first. Bring to a boil. Turn to medium low heat and simmer for about 6 minutes.

Step20:Pour in the frying flour. Mix well and add salt. Traditionally, Rosai soup is usually dotted with foamed yogurt when cooking. I used the fried flour instead. It can also make the taste of borscht more dense.