Talk about several delicious soups abroad and their practices.

Materials:

1. Beef (brisket or oxtail is acceptable)

2. Shred half an onion or an onion.

3.3, 4 slices of tomatoes

4.2.3 Carrot hob block

5.3 or 4 pieces of potatoes, soaked in cold water.

6. Koryo, Taiwan Province Province.

7. Rice wine, sugar and a little salt.

8. Ginger 1

Exercise:

1. First blanch beef in Sichuan to remove blood smell, then wash it, cook the meat with cold water, and add rice wine and ginger before cooking.

2. After boiling again, add onion and simmer for 3~5 minutes, then add tomato and cook for 10~ 15 minutes.

3. Add carrots and cook for 10 minute, then add potatoes and cabbage and cook for 10 minute. Add seasoning before turning off the fire.

But (sugar instead of monosodium glutamate)

Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).

Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.

Practice: Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put beef into the pot with cold water, bring it to a boil with high fire, switch to low fire, froth with a spoon and stew for 3 hours.

Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.

After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).

Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.

Scoop a bowl, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.

Ingredients: neither fat nor lean beef 1 kg diced, potatoes, carrots, tomatoes and celery. All the above four vegetables are diced. Cabbage, white pepper and salt.

Practice: Add water to diced beef and simmer until it is 70% mature. At this time, add the unripe diced potatoes, diced carrots and diced tomatoes into the beef soup, and cook them together until the potatoes are sandy and the tomatoes are red in the soup. Add ground white pepper and salt, and you can drink. You can also add a bowl of boiled milk to the pot after the soup is boiled, which becomes the kind of milk soup provided by western restaurants.

Ingredients: 600g beef ribs, 5-6 pieces of beef bones, 500g onions, half tomatoes, 2 celery, potatoes 1, carrots 1, and small roots 1.

Accessories: seasoning a, onion, half piece of ginger, bay leaf, 2 pieces of star anise, 1 cooking wine, 2 tablespoons of seasoning b, tomato sauce, 2 tablespoons of salt and pepper.

Exercise:

1. Wash beef and bone, boil in boiling water for 1 min, take out and wash.

2. Boil 8 cups of water in the soup pot, add beef, beef bones and boiled beef, and cook for about 1.5 hours. Take out the beef, cool it slightly, cut it into small thick slices, and filter the soup.

3. Wash all kinds of vegetable materials and shred onions; Wash tomatoes and slice them; Cut celery into small pieces; Slice Chinese cabbage; Dice carrots and potatoes.

4. Stir-fry onion, tomato and cabbage with 2 tbsp oil in turn. When the vegetables are soft, add tomato sauce, beef soup, celery slices, potatoes and carrots.

5. Cook the beef and vegetables until they are soft and season with salt and pepper.

Tips:

○ Luo Songtang's ingredients can also be cut up and cooked. If you use a western-style soup plate or bowl, one for each person, and don't cut it too big.

The practice of low-fat Luo Songtang

Raw materials:

Tomato (cut into small pieces) 1, lemon (washed) one quarter, cabbage (shredded) half, garlic 1 tablespoon, carrot.

(Peel and cut into small pieces) 1 strip, 5 cups of clear water, 1 root onion (cut into small pieces), salt and pepper.

Exercise:

1. Boil the water, add all the ingredients and cook for about an hour.

2. Season with salt and pepper.

Tips:

Have you noticed the Luo Songtang flavor in the restaurant? The trick is to add lemon. This soup is not cooked with meat, so the fat content is extremely low, which is an ideal choice for fitness families.

2. Practice of Russian Luo Songtang

Well, this Luo Songtang is often drunk by Russo, so it is called Luo Songtang. The method is relatively simple, but the preparation of materials is a little more complicated and the cooking time is longer. Now I want to share with you my experience in firing Luo Songtang for many years.

Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).

Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.

Practice: Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.

Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.

After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).

Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.

Scoop a bowl, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.