The soup that no one knows in Shanghai is of course borscht. Let's not talk about the history of borscht. Today, let's talk about the practice of borscht and how to make authentic borscht. The following Xiaobian introduces two methods of making borscht. Let's have a look!
Specific methods of appetizer borscht
Practice 1:
Raw materials: 1 tomato, half potato, 1 / 4 carrot, 3 Liang beef, onion, 1 bottle of ketchup, 100ml milk, 50ml fresh cream, vanilla powder (essence), black pepper, white pepper and salt.
Practice steps:
1. Dice tomato, dice beef, dice potatoes, carrots and onions.
2. Put the fire on, melt the butter, pour in the tomatoes and onions, and fry until the tomatoes come out of the water.
3. Pour beef, potatoes and carrots in, add water, cover the pot and cook until the ingredients are cooked.
4. Pour 10 tablespoons ketchup in, cook until the soup turns red, add 100ml milk, 50ml fresh cream, and a little vanilla powder.
5. Add salt, black pepper and white pepper to enhance the taste. Cook for 2 minutes and serve.
Practice 2:
Raw materials: half a catty of beef, 3 pieces of cabbage, 5 pieces of celery, 2 tomatoes, half an onion, 1 potato, an appropriate amount of red sausage, 100g milk, 30g flour, 150g ketchup, 150g tomato sauce, a little white pepper, a little sugar and a little salt.
Practice steps:
1. Wash all vegetables, prepare them for use, and prepare all kinds of accessories.
2. Cut potatoes and carrots into hob shape, shred onions, cabbage and celery, dice beef, and then scald tomatoes with boiling water, peel them, and then cut them into pieces.
3. Enlarge the beef into half a pot of water, put the beef into the pot with cold water, boil it over a high fire, remove the foam with a spoon, and then put it into a pressure cooker to cook for about 1 hour.
4. About 1 hour later, after the beef has been stuffy, prepare the wok and add a little oil.
5. Put potatoes, onions, carrots, cabbage, celery and tomatoes into the pot and stir fry gradually.
6. Add tomato sauce and tomato salad, stir fry several times, and pour into the soup with stewed beef.
7. Pour the milk into the pot and simmer for about 30 minutes.
8. Pour the flour into the frying pan, stir fry until slightly yellow, and place in a bowl. Pour the flour into the pot while it is hot, stir with a spoon, add a little salt, sugar and white pepper, stir again for a few times, and then start the pot.