When it comes to borscht, I believe that many people are not too familiar with it, in fact, in the final analysis, this food is part of the Western food, but its steps are our Chinese practice. The whole cooking process is also very simple, as long as in the process of operation, we fry the flavor of the ingredients and its own soup, then basically it is very difficult to fail. Especially tomatoes, we must cook in place, otherwise out of the pan less tomatoes sour flavor that is a little embarrassing.
The following words do not say much, today we will share with you the specific steps and details of this borscht, I will use the most simple, easy to understand words to express, so that we can see and understand, all partners with me to see it.
Preparation
Main ingredient: tomato a, beef three hundred grams
Supplementary ingredients: carrot half, cabbage a little, half an onion, parsley a, sugar ten grams, three grams of salt, two grams of black pepper, thirty grams of milk, half a lemon, ten grams of butter, two slices of ginger
Steps of the borscht
Steps a, first of all, will beef Rinse clean, drain and cut into small pieces (slightly smaller, such as the size of the thumb is best), pour the pot into the appropriate amount of water, the beef into the pot, boil over high heat to boil away the blood foam, and then pour the beef (after this step of the fishy beef removed most of the smell), and then cleaned up with lukewarm water, the pot to add water again, will be the beef and then pour the pot into the pot, put the ginger, boil over high heat to a small fire after stewing for one hour! (Cook until the beef is soft and rotten can be)
Step two, then the tomatoes peeled and cut into pieces (such as the size of the beef diced), carrots, also peeled and cut into pieces, cabbage cleaned and torn into small pieces, onion cleaned and sliced, celery cleaned and cut into dices spare (all to be cut into the same size, so that out of the pot is more look)
Step three, turn on the stove and light the fire in a pot to add butter (butter can make the whole dish is very fragrant). The whole dish is very fragrant), put onions and carrots, cabbage, celery and stir-fry together, the water in the vegetables fried (this step should be stir-fried on medium heat, do not fry the vegetables paste)
Step 4, and then shoveled out of the fried vegetables into the beef broth, the pan again add butter, the tomatoes into the pan and stir-fry until thick, stir-fry through and then added to the beef broth
Step 5 p>Through the above steps, I believe that many people have a deeper knowledge of the practice of borscht. In fact, the practice of borscht and ordinary stew steps are not much different, as long as each ingredient to cook in place. And its overall steps pay close attention to two details, the first point is the beef deodorization, this step must be to remove the fishy flavor of beef clean, or do out of the borscht fishy flavor that is very much affect the taste; the second point is to adjust the mouth, the taste of this cuisine can not be too heavy, a little bit more refreshing to keep all the ingredients of the original flavor, is the characteristics of this borscht