Onion menu
1. Scrambled eggs with onion
Western-style onion scrambled eggs raw materials: three onions, three eggs, and appropriate tomato juice.
Seasoning: 20g of oil and 20g of salt.
Exercise:
1. Peel the onion, soak it in cold water 10 minute, (try, it won't hurt your eyes when cutting) and shred it; Add a little water to the eggs and mix well.
2. After the pan is hot, put the oil, fry the eggs and onions until half cooked, stir fry together, put some salt, and take the pan.
3. Heat a small amount of oil in the pot, add tomato juice, boil it, stir it into a paste, and pour it on onions and eggs.
2. Luo Songtang
Ingredients: beef 400g, onion100g, potato150g, cabbage150g, tomato 250g, tomato sauce100g, a little salt, monosodium glutamate, sugar and pepper. Method:
After washing the beef, put it in a pot, add some vegetarian spices (onion, carrot, celery) and water, and cook over high fire. When the beef is completely cooked, take it out, drain and cool it thoroughly, cut it into thin slices, and filter the soup with a fine sieve for later use.
Dice all onions, potatoes, cabbage and tomatoes and set aside. Take a long-handled pan, add raw vegetable oil to heat it, add onion and stir-fry until it is slightly red, and add tomato sauce to continue stirring.
When it is dark purple, add spare beef soup, potatoes, Chinese cabbage and tomatoes, cook slowly on the fire, and add refined salt, monosodium glutamate, sugar and pepper to taste until the soup is thick.
Cook it again when it tastes good, put it in a soup basin, put some beef on it, pour some sour cream on it, and then go on stage. Key points: the tomato sauce must be fried thoroughly, and the soup should be slowly boiled into a thick head with a small fire.