Rozhong soup

Required ingredients: 1 piece of beef, 1 potato, 1 onion, 1 carrot, 3 tomatoes, 1 cilantro, 1 ginger, 1 small onion, 2 spoons of cornstarch, 1 spoon of butter, 1 spoon of pepper, salt to the right amount.

The first step: beef washed and cut into consistent size pieces, carrots, potatoes diced, onions cut into pieces, tomatoes peeled and diced spare.

The second step: cold water pot down into the beef, add a little ginger and scallion, half a spoonful of cooking wine, water boil and then cook for 2 minutes to remove the blood impurities in the beef, cooked and then fished out and drained.

Step 3: Add 1 piece of butter and peeled diced tomatoes to the sauté pan, stir-fry over low heat until the tomatoes are cooked until soft and juicy, so that the soup is rich and flavorful.

Step 4: Pour the tomato soup into the rice cooker, add the blanched beef, diced carrots, diced potatoes and 1 large bowl of water, press the cook button and simmer for 10 minutes, until the potatoes and carrots are cooked through.

Step 5: onions are easy to cook, and finally added to the rice cooker, and then according to their own taste to add 1 spoon pepper, 1 spoon chicken essence and the right amount of salt, mix well and drizzle a little water starch, and then simmer for 3 minutes can be a bowl of warm stomach and heart warming borscht on the ready.