1. Borscht

(1) Ingredients: 1 pound of beef, 10 garlic, 2 green onions, 1 ginger, 1 bay leaf, 2 cloves, 1 onion, 1 potato, 2 carrots, 2 tomatoes, 1 cabbage, 3 spoons of wine.

(2) Method: Cut the beef into pieces, scald to remove the blood, remove and set aside;

(3) Heat the oil pan, sauté the cracked garlic and green onions, and then Add beef cubes, pour wine over them, stir-fry, then transfer to the stew pot, add two to three times more water than the amount of meat, and simmer the meat over low heat (about 1 hour);

(4 ) Cut the onions into cubes and briefly fry them for later use. Wash all the potatoes, carrots, tomatoes, and cabbage, and cut into cubes or tear them into small pieces. When the meat is stewed until it is almost rotten, throw the fried onions into the pot. Simmer until the flavor is good.

2. Enoki mushroom tomato soup

(1) Ingredients: meat (130g), tomatoes (3), enoki mushroom (50g), fresh fungus (50g), Minced green onion (1 tbsp), minced garlic (1/2 tbsp), marinade: cornstarch (1/2 tbsp), oil (1/2 tbsp), chicken powder (1/3 tbsp), cooking wine (1 tbsp) , seasoning: oil (2 tablespoons), cooking wine (1 tablespoon), salt (1/3 tablespoon), chicken powder (1/2 tablespoon), sesame oil (1/3 tablespoon).

(1) Slice the lean meat, add 1/2 tablespoon cornstarch, 1/2 tablespoon oil, 1/3 tablespoon chicken powder and 1 tablespoon cooking wine, mix well, and marinate for 15 minutes.

(2) Remove the stems of the tomatoes and cut into petals; remove the roots of the enoki mushrooms and tear them into small portions; remove the roots of the fresh fungus and cut into shreds.

(3) Heat 2 tablespoons of oil, sauté the garlic until fragrant, add the tomato cubes and stir-fry over high heat for 2 minutes.

(4) Pour in shredded fungus, add 1 tablespoon of cooking wine, stir-fry with tomatoes for 1 minute, add 2 bowls of water and bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.

(6) Pour in the marinated lean meat slices and mix well, cook until the meat turns white, add 1/3 tablespoon of salt and 1/2 tablespoon of chicken powder to taste.

(7) Add enoki mushrooms and cook until soft, drizzle with 1/3 tablespoon of sesame oil, sprinkle with minced green onions, and serve.