At that time, I saw the recipe saying that cabbage is Luo Songtang's second soul, and I was curious. What do these mean? Two hours later, a bowl of thick Luo Songtang served on the table, and his son, who never eats cabbage, even said it was delicious, and ate a big bowl of Luo Songtang with soup and juice!
That's great! Let's learn this Luo Songtang method and sell it now. It's also my first time to share about cooking.
1, cut the beef into chunks the size of a small mouth, rinse it and blanch it in boiling water (I like to use boiling water to quickly coagulate the surface of beef and keep as many nutrients as possible in beef) and take it out for later use.
2. Add clean cold water to beef (the amount of water depends on the amount of soup you want to drink), boil it again, then simmer it 1 hour, and add a small amount of star anise and fragrant leaves to the soup.
3, mince garlic, onions, potatoes, cabbage are cut into pieces about the size of beef for use, tomatoes are washed and crossed at the tail, put in a bowl with boiling water for 2-3 minutes, peeled and cut into pieces.
4. Saute minced garlic in a frying pan, add onion, cabbage, potatoes and tomatoes in turn until soft, and add salt.
5. Pour the beef soup that has been stewed for an hour and boil it together. You can add some ketchup, soy sauce and soy sauce according to your taste. The color of the soup is your favorite. Then simmer again 1 hour.
6, you can turn the pot several times in the middle, try to add some salt or delicious soy sauce.
In this way, one * * two hours before and after, this bowl of Luo Songtang melts in the mouth, especially the beef is soft and delicious. The charm of cabbage is that it has a shape in the soup, but it is rotten in the mouth. When eaten, cabbage and worse potatoes form different levels of texture. Awesome!