Life we can always encounter a variety of delicious, especially for us cooks, that a variety of food is endless, dazzling. What chicken, duck, fish and meat is almost the most common ingredients, but to make the ordinary ingredients, made into a very high grade, that is really very need technology. In the chef's recipe, there is a very famous dish, that is, "borscht", do out of the fresh acid appetizing very powerful, especially just out of the pot is, the color makes people look at all want to drink a mouthful.

So this time there must be someone curious, since the borscht so delicious, that in the end how to do it? In fact, the practice of borscht is very simple, the most important thing in the whole process is to simmer. To simmer out all the ingredients of the flavor and nutrition, so that out of the pot borscht will be fresh, at the same time out of the pot of beef fishy flavor will be reduced a lot. As long as the "boil" to do, then basically it is difficult to fail.

Preparation

Main ingredient: three hundred grams of beef, one hundred grams of beetroot, a potato, a round onion, a tomato

Supplementary ingredients: half a carrot, five garlic, sixty grams of butter, twenty grams of sugar, ten grams of white vinegar, five grams of salt, three grams of pepper, two hundred grams of cabbage

Steps to borscht

Steps one, first, will beef cleaned, and then cut into three centimeters square block, in the preparation of a pressure cooker, add the right amount of water, put the beef block into it, large fire boil, skim the surface foam, then add a little salt and pepper, press half an hour. (In the production of beef, we only need to add a little salt and pepper on it, because this borscht inside, is not allowed to put onion and ginger or five spice powder a kind of seasoning)

Step two, in the production of beef in the spare time, we will need to use the ingredients, are clean, cut into suitable shapes for spare

Step three, the sauté pan is hot, put 60 grams of butter, wait until the butter melted. Butter, wait until the butter melts, add cut garlic slices stir-fried flavor, do not fry the garlic slices burnt, as long as the fragrance can be

Step 4, garlic slices fried, we will put all the ingredients in the pot, add salt, sugar, white vinegar, and then stir fry them evenly, add a little water, stewed for about half an hour over a small fire

Step 5, then the beef broth also pressed finished, we do a good job of beef and beef broth poured in the ingredients, large fire boil, turn into a small fire to continue to stew for half an hour

Step 6, after half an hour of stewing, borscht has been made mature, and then out of the pot before we wash the fennel chopped up, sprinkled in the soup can be (like to eat soup flavor of the friends, you can also add sour cream seasoning, so that the more authentic some of) In fact, the overall practice of this borscht can be divided into two points, the first point of selection, the soul of this borscht ingredient is tomatoes, with it in order to make borscht out of the pot brighter, better color; the second point is the details of it, a lot of people out of the borscht is not authentic, because the details are not grasped in place, as long as the details of the problem is controlled in place, so basically it is very difficult to fail.