Seasoning: tomato sauce 100 ml, salt, chicken essence, sugar 1 tsp, black pepper 1/2 tsp.
Cream white sauce
raw material
40g butter, whipped cream 15g, fresh milk 100g, 20g butter and 20g flour.
Preparation: tomatoes, carrots, potatoes and onions are peeled, washed and cut into large pieces; Cut the beef into cubes.
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1. Heat the pot with water, add the beef and cook until it bubbles, then turn off the fire, remove the beef and rinse it.
2. Heat the pan, add butter and simmer until cooked. Stir-fry carrots, potatoes and onions in the pan until fragrant, and take them out for later use.
3. Melt the butter in a pot, add flour and stir-fry it into a ball, then add whipped cream and fresh milk and mix well to form a milky sauce.
4. Pour half a pot of water into the pot, add the beef pieces, turn to low heat and cook for another 30 minutes, add the fried vegetables and continue to cook for another 30 minutes.
5. Put the tomato pieces into the pot and cook them on low heat until the beef and vegetable pieces are soft and rotten. Add tomato sauce, salt, chicken essence and sugar.
6. Add the prepared cream sauce, add black pepper and cook the soup until it is thick.
Production experience:
◎ Beef should be boiled to remove blood, and the amount should be sufficient, otherwise the food will be tasteless if it is more than meat.
◎ Butter is indispensable, and only by adding butter can a special flavor be made.
◎ The beef should be stewed for 30 minutes first, otherwise, the beef won't rot if the vegetables are stewed.
Luo Songtang's four main seasonings: butter, whipped cream, whipped cream and tomato sauce.