It is said that borscht is often drunk by the Rozonians (Russians), so it is called borscht. It is relatively simple to make, but the preparation of the ingredients is a little more complicated, as well as the simmering time is longer. I'm going to share with you my own experience after many years of making borscht.

Raw materials: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, half a kilogram of beef, 1 sausage (preferably red).

Seasoning: listen to the tomato sauce 1 listen, 1 bottle of tomato sauce, 100 grams of cream, 1 tael of flour, pepper, oil, salt, sugar, moderate spare.

First, wash the beef and cut it into small pieces. Prepare a soup pot, put most of the pot of water, put the beef in cold water, turn on high heat and boil, change to low heat, use a spoon to remove the foam, simmer for 3 hours. Next, wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into one-inch long diamond shapes, cut the potatoes into hobnail chunks, slice the carrots, cut the tomatoes into small cubes, julienne the onion, dice the celery, and slice the red sausage and set aside. In the beef broth burned to 3 hours later, take a large frying pan, pan hot into the oil 100 grams, 100 grams of cream is also put into the oil is hot, the oil is hot, first into the potato blocks, stir-fried to the outside cooked into the red sausage, fried then into the other vegetables, and then into the tomato sauce and tomato salsa (according to the amount of soup estimate as much as possible to put), into the fine salt a spoon, high-flame stir-frying for a minute or two while hot, all put into the soup, the soup continues to be a small fire! Simmer. Wash the frying pan, wipe dry, turn on low heat to dry the pan, put the flour into the pan, repeatedly stir fry until the flour is hot, the color is slightly yellow into the soup while it is still hot, with only a large spoon to stir well. Simmer for another 20 minutes or so, put salt and sugar according to personal taste, season to taste with pepper and serve. Ladle up a bowl, take a piece of whole wheat bread, dip to eat the most delicious, this is the authentic way of eating the Rozonians.

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Borscht

The first time I heard of borscht was in a Hong Kong movie called "Dark Flower" in 1997. Lau Ching-Wan ordered food in a gray Western restaurant, and finally said "Borscht!" impatiently. , a tone that implies his toughness. Perhaps because of Liu's portrayal in the movie, I made a mental note of the soup's odd name and unusual appearance - a red soup with diced meat and what appeared to be some vegetables.

In curiosity, or out of goodwill toward the odd name, I began to look for the origin of borscht. I started looking for the origin of borscht. It turns out that "borscht" means Russian. It turned out to be a delicacy of the tough Russians. It's a perfect match for the fierce Lau Ching Wan in the movie.

Strictly speaking, borscht is not considered Western food, or in the eyes of Europeans and Americans he is not orthodox Western food. Because its origin is the belief in Orthodox Christianity most of the Eastern Europe and Russia, and the mainstream of Western culture in Western Europe and North America, perhaps in their view, borscht is nothing more than barbarians of the dirt of the things. But it is amazing that it has spread to Hong Kong and even South Asia. Again, this amazes me! Because the power of the Russians didn't affect South Asia even during the heyday of the Soviet Union, how could a food that was a Russian favorite have traveled so far?

The only thing that explains this, I'm afraid, is the tongue. Good food just circulates far and wide. By the same token, China has not claimed hegemony, yet there are Chinese restaurants in every corner of the world. So borscht must be a delicacy! So, this delicacy inference was like a pact between me and borscht, and it began to torment my stomach, and I started searching for borscht.

Who knows, the search went on for a couple of years, during which time I also saw it on some restaurant menus. But at the time, I was either too drunk or skeptical of the restaurant's chef's ability, and never got around to trying it.

Until a boring afternoon, strolling in Nanshan Road hungry. Hungry into a Western-style restaurant, quickly ordered a few food, suddenly found the corner of the menu quietly lying "borscht" three words. So I was very rustic and added this soup. The waiter smiled slightly, increasing my confidence in the chef. After half an hour, the borscht, which I remembered as being as simple as the Russian girl Katyusha, lay quietly on my table.

The soup is dark red, not too thick, not too thin, with the flavor of both vegetables and meat. When I scooped a spoonful into my mouth, it was a wonderful feeling. Just as the taste is the aroma of vegetables, with a hint of tomato and a little onion punch. When the soup enters the tongue, it is the flavor of beef, and the vegetables and meat just danced on the tongue. Soup into the root of the tongue, all the potato's heavy flavor, but not mushy. Soup into the belly, aftertaste, surprisingly, there is the flavor of frying, mixed with meat, feel very good.

Eating the soup in one gulp, I actually had the idea of Piggy eating ginseng fruit - asking for another serving! To prevent being laughed at, I called the waiter over only when I'd pretty much eaten everything else. Asking for another portion of soup, he smiled at me again. There was something a bit impish about it anyhow, so much so that I now suspected that he had spiked the soup.

The 2nd soup tasting is a flashback. It's like the feeling you get when you've been in love with a PLMM for a long time, and then suddenly after a few days apart, you see them again.

2 servings of soup made my stomach change, the change in people is indeed a sense of happiness. A person to taste the deliciousness is a kind of stolen happiness, similar to behind the back of a buddy to meet a pretty girl, beautiful!

One of them:

The origin of borscht

The borscht is a common drink of the Russians, so it is called borscht. The recipe is relatively simple, but the preparation of the ingredients is a little more complicated, and the simmering time is also longer. I'm going to share with you my own experience after many years of making borscht.

Raw materials: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, half a kilogram of beef, 1 sausage (preferably red).

Seasoning; listen to the tomato sauce 1 listen, tomato salsa 1 bottle, pepper, 100 grams of cream, flour one or two, oil, salt, sugar moderate spare.

First, wash the beef, cut into small pieces. Prepare a soup pot, put most of the pot of water, put the beef in cold water, turn on high heat and boil, change to low heat, use a spoon to remove the foam, smother for 3 hours.

Next, wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into one-inch long diamond shapes, cut the potatoes into hobnail cubes, slice the carrots, slice the tomatoes into small cubes, julienne the onions, dice the celery, and slice the red sausage and set aside.

In the beef broth burned to 3 hours later, take a large frying pan, pan heat into the oil 100 grams, 100 grams of cream is also put into the oil is hot, the oil is hot first into the potato blocks, stir-fried to the outside cooked into the red sausage, fried then into the other vegetables, and then into the tomato paste and tomato salsa (according to the amount of soup estimate as much as possible to put), into the salt spoonful of high-flame stir-frying for a minute or two while hot, and then put all into the soup!

And then wash the frying pan, wipe dry, turn on the low heat to dry the pan, put the flour into the pan, repeatedly stir-fried until the flour is hot, the color is slightly yellow into the soup while it is still hot, stirring with only a large soup ladle. And then simmer for about 20 minutes, according to personal taste put salt and sugar to taste put pepper can be served.

Spoon a bowl, take a piece of whole wheat bread, dip to eat the most delicious, is the authentic Luosong people eat.

Sexy Wave

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bis:

The secret of Hong Kong-style borscht

Hong Kong-style borscht contains potatoes, diced radish, and mixed vegetables, and so on, and orange red, and then add some pepper, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot.

The Hong Kong-style borscht contains potatoes, diced radish and mixed vegetables.

If you want to cook Hong Kong-style borscht with the right consistency and flavor, in addition to the freshness of the ingredients, the chef teaches you the following three elements.

step1. first butter in slow fire (fierce fire will easily make the butter blackened) will be garlic paste burst incense (if you use raw oil, fried out of the mixed vegetables and garlic paste is not so fragrant), until the garlic paste is colorful that is added to the mixed vegetables, the ratio of butter and garlic paste is the best for the ratio of one to one, butter, if too little butter, mixed vegetables and garlic paste is not enough to taste.

step2. After the mixed vegetables and minced garlic are fragrant with butter, add a small amount of flour to dry up the excess water, and the borscht will be thicker.

step3. Seal the freshly baked borscht with plastic wrap and put it in the refrigerator overnight to make the borscht more flavorful, as the eggplant paste and flour in the soup will absorb the water so that the borscht will be more flavorful.

Second sidebar:

Imitation of Mao's braised pork

Mao's Family Cuisine is a restaurant specializing in Shaoshan, Hunan province, a favorite dish of Mao Zedong's during his lifetime. One of the most prestigious dishes is braised pork. For the sake of curiosity, I went to taste it, and it really lives up to its name. It is characterized by a piece of translucent cherry-red meat skin, lined with red and white pork; the entrance is a kind of crispy and not rotten, mellow and not greasy feeling. After the discovery of some restaurants in Beijing, also launched imitation Mao braised pork this dish. But the color and flavor can not be comparable to the authentic Mao family dishes braised pork. I'm delicious, after returning to the United States, I have been on the ground; many times to try to do this dish, but also many times to bring it to friends' family gatherings on the table, have been snatched up. I'd like to share with you some of my favorite dishes, and I'd like to share with you some of my favorite dishes.

Methods:

step1.Wash about two pounds of pork, put it into a pot, cook it over moderate heat until it is cooked through, and then pull it out to cool.

step2. Cut the meat into one-inch cubes, put it into a pot, add about 1000cc of water, and put in the peppercorns and spices (all in a yarn bag).

step3. Put two large pieces of tofu in red sauce and tofu soup in red sauce with appropriate amount of soy sauce or old pumpkin to make a paste into the pot. Bring to a boil, then turn to a gentle heat and cook to reduce the juice.

Step4. Add rock sugar to the soup when it is dry, continue to cook over moderate heat to dry out the water, and remove the spice bag from the pot (be careful not to break the cubes of meat).

This kind of braised pork, because the first time after cooking, the fat contained in the soup in large part, if the second burned, to be cooled to remove the solidified fat above and then eat, can ensure that it is less fat food.

[vault: Shenzhen Huaqiang North has a Zunyi hundred years inside the braised pork rice only 7 yuan a guest to eat to burst and taste very good but I have a fatty liver can not touch the greasy oooh]

Chinese food newsletter

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Third:

Crooked specialty - borscht (beet soup)

How to make it:

1 Blanch the beef in water. Boil the potatoes in salted water!

2 Make a pot of water and add the beef (already blanched), onions, potatoes, carrots, parsley, cabbage.

3 After boiling, add the beetroot, and garlic foam (a whole head of garlic) and tomatoes (at this point the soup will change color)

4 Simmer on low heat for about 3 hours, add the tomato sauce (fried in oil) and white vinegar, sugar, salt!

You can also add plain yogurt if you like!

The flavor is really good and it's healthier! Highly recommended to try it!

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Russian style:

Go to Wapo or somewhere in Chaoyangmen and buy some beets

Prepare butter, cream (or fresh milk), carrots, cabbage, onions

First, boil the beets in julienned water, strain and use only the broth

Butter melts away, add beets broth, carrots, cabbage, onion

and then open some white vinegar to change the fire

about ten minutes on the good (depending on the material of the pot)

Starting before adding cream (or milk)

Remember one thing:

If you want to taste positive

Never put the tomatoes

Raw materials: 400 grams of beef, onion 100 grams, potato 150 grams, cabbage 150 grams, cabbage 150 grams, tomatoes

Materials: beef 400 grams, 100 grams, potato 150 grams, cabbage 150 grams, potato 150 grams, cabbage 150 grams, cabbage 150 grams, cabbage 150 grams. grams, 150 grams of cabbage, 250 grams of tomatoes, 100 grams of tomato sauce, fine salt, monosodium glutamate, sugar and pepper each a little.

French method: Beef washed into the pot, plus some vegetarian spices (onions, carrots and celery) and water on the fire to cook, to beef completely cooked through the fish, drain the water cold, cut into thin slices, the soup with a fine sieve to filter together with a spare. Cut the onions, potatoes, cabbage and tomatoes into squares and set aside. Take a long handled pot, add lettuce oil and put it on the fire to heat up, put in the onion and fry until slightly red, add the tomato paste and continue to fry, until the deep purple color, add the spare beef soup and potatoes, cabbage and tomatoes, put it on the fire to boil slowly, until the vegetables are crispy and the soup starts to get thick, add the refined salt, monosodium glutamate, sugar and pepper to season it, and then boil it again after the taste is good, put it into the soup pot, put in a few slices of beef, pour in some sour cream and then serve it. The soup is served with some sour cream and oil.

The tomato sauce must be sautéed thoroughly, and the soup should be made slowly over low heat to thicken.

Borscht

This soup, you must use beef, there are many parts of the cow's body, located in the abdomen of the meat is called white milk, thin layer of meat, white tendons, not easy to shrink the long time to cook, but also have the oil, is the first choice for stewing this borscht. In addition, the meat of the neck can only be used for stew or braised because of the poor quality of the meat, which is also used by many people. To cook the soup well, the meat must not be missing, to cook a large pot of soup, at least one and a half pounds to the claimed beef is needed.

Beef bought after washing and cutting, because of the need to cook for a long time, meat cut too small fragile and easy to rotten, may wish to cut some big, Fang have "big piece of Doshuo" feeling. First boil a small pot of water, and put the wine, the beef into a few minutes after cooking, take out and wash again.

Then take another big pot of water, count the water beforehand, don't add it when it's boiling dry. Put the beef in and add the wine over high heat. If you have a lemon at home, you can squeeze out the juice and burn it together, not only to make the meat easy to crisp, but also to enhance the flavor, two birds with one stone.

Additionally, two onions, four to five tomatoes, three yams (potatoes), two carrots, and a small cabbage. Peel and cut these into pieces, and sauté them in oil, except the onions, which should be sautéed through, and the others, which should only be lightly oiled.

To stir the oil, the onion pieces, yams and carrots into the pot with the cooking, in addition, the leaves with stalks into three or four celery, the flavor can be greatly increased.

The red color and acidity of the borscht is not really from the fresh tomatoes, but from the ketchup. Ketchup should be used 100 grams of medium cans of (occasional use is Li Jin trace, used?). If you want to use one and a half kilograms of meat, you can use one jar of ketchup. Tomato paste into the soup, should be fried in oil, the oil temperature should be moderate, too high easy to destroy the acidity of the tomato paste, fried to fry through, fried through the soup color will look good. Generally stir-fried until the color of the tomato paste is dark red, to make the best color of the soup.

The fried ketchup into the pot stirring, you can change to a small fire will slowly warm the soup, before and after the two hours or so (I did not stew, with a smothering pot smothering). When the meat rotten taste, change to high heat, the celery has been cooked rotten lift up, discard (remember, otherwise the color is not good). Add the sautéed tomatoes and cabbage, and the soup is almost ready.

Many people always feel that their stewed soup is not as thick as the Western restaurant, so they use starch to thicken the soup, and so on the thickening, the soup is greasy, but the feeling is not so. Do not know, this soup has a key process, called "fried noodles sauce", not only borscht in the use of other Western-style soup, but also to use (remember!). It's not just for borscht, but also for other Western soups (remember that!). Stir-frying the sauce is easy, but you have to be patient, scoop a few spoons of lao meat oil into the pan, turn on the heat, put in the medium gluten flour (all purpose flour, that is, the most common flour) and stir-fry well, wait until the flour and the oil is completely blended, then it is done. The pasta sauce should not be too large; wouldn't you be eating flour if you had more? For a large pot of soup, three tablespoons of flour are sufficient. The sauce should be put in before the soup is served, and if it is put in too soon, it will stick to the bottom. After the sauce is put in the soup, mix it well, and the soup will thicken up at once.

Before the soup is served, salt and sugar should also be put in, this is a taste of heavy soup, salt and sugar should be a little more, salt can be fresh, sugar can cover the sour taste. Both salt and sugar should be added little by little, tasting it every now and then to get the right balance.

Finally, before serving, sprinkle fresh celery stalks, and suddenly the fragrance of the nose, so that people's appetites. In the western food store, after potting and then served, often also poured some sour cream, people like to eat, often with a bread to wipe the bottom of the pot, only to be willing to stop it. I made too much, and brought rice the next day, eat my sister is drooling

Two ways to make borscht (a) Practice: 1 Blanch the beef in water. Potatoes cooked in salted water! 2 Make a pot of water, add beef (already blanched), onions, potatoes, carrots, parsley leaves, cabbage. 3 When the pot comes to a boil, add the beetroot, garlic (a whole head of garlic) and tomatoes (the soup will change color). 4 Simmer on low heat for about 3 hours, add the tomato sauce (fried in oil), white vinegar, sugar and salt! If you like can also add plain yogurt! (B) Ingredients: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, half a kilogram of beef, 1 sausage (preferably red sausage). Seasoning; listen to the tomato sauce 1 listen, 1 bottle of tomato salsa, pepper, 100 grams of cream, one or two flour, oil, salt, sugar moderate spare. First, wash the beef and cut it into small pieces. Prepare a soup pot, put a large pot of water, the beef cold water into the pot, open a large fire to boil, change to a small fire, with a spoon to remove the foam, smothered for 3 hours. Next, wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into one-inch long lozenges, cut the potatoes into hobnail cubes, slice the carrots, cut the tomatoes into small cubes, julienne the onions, dice the celery, slice the red sausage and set aside. In the beef broth burned to 3 hours, take a large frying pan, pan after the heat into the oil 100 grams, 100 grams of cream is also put into the oil is hot, the oil is hot, first into the potato blocks, sautéed to the outside of the cooked into the red sausage, sautéed and then put into the other vegetables, and then into the tomato sauce and tomato salsa (according to the amount of soup estimate as much as possible to put), into the salt a spoonful of high-flame stir-frying for a minute or two while hot, and then put into all of the soup, soup continue to small fire! Simmer. Wash the frying pan, wipe dry, turn on low heat to dry the pan, put the flour into the pan, repeatedly stir fry until the flour is hot, slightly yellow color into the soup while it is still hot, stirring with only a large soup ladle. Simmer for another 20 minutes or so, season with salt and sugar to taste and add pepper to taste and serve. Ladle a bowl, take a piece of whole wheat bread, dip to eat the most delicious, is the authentic way of eating Luosong people.

Tomato cut into small pieces 1, lemon rinsed quarter, cabbage shredded half, garlic 1 tablespoon, carrots peeled, cut into small pieces 1 strip, 5 cups of water, onion cut into small pieces 1, salt, pepper to taste

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

2. Season with salt and pepper.

Tips:

Whether you find the borscht in the restaurant is particularly fresh and flavorful, in fact, the trick is under the lemon. This soup is cooked without meat, so it is extremely low in fat, making it ideal for dieters.

The borscht practice:

1. first frying pan will be sautéed onions, be sure to stir out the flavor.

2. Then start the frying pan will cabbage, beet, carrots, potatoes and other vegetables stir-fried, will be dehydrated; put into the beef broth has been simmered in the soup, soup open with the fire stew, can not use the fire, otherwise the soup is not flavorful.

3. Tomato sauce must also be sautéed in oil.

4. Stir frying oil noodles is more critical, the fire should not be strong and not warm, oil and flour ratio should be appropriate. Soup will be good, add salt, monosodium glutamate, pepper, and finally into the tomato sauce, oil noodles. It is better to add some butter or whipping cream before serving. This is the only way to make a really good bowl of "borscht.

Method of making borscht and raw materials

Raw materials: 200 grams of ground beef, 0.5 grams of red powder, 50 grams of tomato paste, 2 onions cut into large cubes, 200 grams of celery cut into cubes, 200 grams of carrots diced, 200 grams of carrots diced, 100 grams of beetroot cut into cubes

Methods: pan on the fire with butter to heat up the onion diced, tomato paste, sautéed with the dry red, red powder, then the other parts of the borscht, the red powder, the red powder, the red powder, the red powder, the red powder, the red powder, the red powder. Then add the other vegetables into the same frying water (about 2000 grams) soup into the red after adding diced potatoes and fried ground beef can be; finally add salt, white pepper, chicken broth, chili pepper seasoning can be.

Taste: This soup is sour and spicy, nutritious! And has the effect of weight loss oh!