Problem description:
2. Is Luo Song the name of a country? 3. Could you tell us something about the history of Luo Songtang?
Analysis:
borsch
"Luosong" is a transliteration of Russia, which probably refers to the soup that Russians often drink, but I haven't seen it there a few years ago. It is estimated that people don't drink it now. This kind of soup used to be drunk by poor people in the era of "taking off their socks and being a wife" in the revolution-even the food and soup are all together. It is not unreasonable to say so. The so-called Luo Songtang is actually a mixed soup. Except for a few elements, you can throw whatever you have and like in the past.
Raw materials:
1, beef (minced meat) about 800g.
2. The cabbage head is slightly smaller 1 block
3. Cooked
2-3 tomatoes (shredded by hand)
4, onion (shredded) big 1 head
5, celery (diced) small 1 root
6, potatoes (hob) big 2
7, carrots (diced) thicker 1 root
8, cucumber (diced) slender 1 root
9. Cabbage (cut into small cubes) with small head 1 piece
(Except for 2 necessities, the variety and quantity of 1-9 are not limited, depending on your preference.)
Ingredients:
Peanut oil, monosodium glutamate, white pepper, salt, cooking wine, etc.
Pretreatment:
Cut the washed cabbage head into pieces, boil the cold water without medium heat to remove astringency, discard the water, add 2-3 times of cold water and boil it with low heat to get the cabbage soup, pour the soup into the soup pot for standby, and use the cabbage head pieces for other purposes.
Making:
1, add the hot water needed for stewing soup to the soup pot and bring to a boil;
2. When the oil is half hot, stir-fry the beef cut into squares and half a quantity of onion shreds in the pot, cook the wine, and pour it into the soup pot;
3. Stir-fry the tomato pieces until the red oil comes out, pour half of them into the soup pot, and set aside the rest;
4, simmer soup pot 1 half an hour, put potato pieces, onion, cabbage, carrots and appropriate amount of salt, and stew for 15 minutes;
5. Put in the remaining tomatoes, stew for a while, turn off the fire, sprinkle celery, diced cucumber and monosodium glutamate, cover and simmer for a while.
Add white pepper to the soup.
This soup is full of exciting red appetite, and all delicious things are covered and wrapped in this color, and it gives off an attractive fragrance. Whether it is whole wheat bread or milky white bread, it is an all-round enjoyment of the taste to dip in this soup, if you have another glass of red wine.
Description:
1 Add white vinegar essence, white sugar, Chili oil and trace salt to the cooked head slices of Chinese cabbage, mix them evenly, put them in a bowl and cover them with plastic film, and put them in a refrigerator for 4-6 hours to make a delicious western-style pickle.
2, in order to maintain the umami flavor and true color, celery powder and diced cucumber should not be cooked for a long time, just simmer.
3. In addition to beef, I have tried pork chops, lamb chops and other cooked meats and sausages, and the results are very good, such as Harbin red sausage and Danish sausage. It's especially easy to use cooked meat. Replace 2% beef with diced cooked meat, and change the time-consuming 4 to stew potatoes 15 minutes later, and then do it with 5.
4, red cabbage head is indispensable, maliandao "Carrefour" has sold.
5. This soup should be thick and thick, and the taste is thick.