But Russian red cabbage soup is hot and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the purchase of raw materials and local tastes, Luo Songtang with a unique Shanghai style was gradually formed. Nowadays, in Shanghai, almost every family can make Luo Songtang, but the ingredients taste different. Today's chef brought us the milk Luo Songtang cooked by her unique secret recipe.
Raw material preparation: red, yellow, white and purple.
Although Luo Songtang's raw materials are very common, there are many things to prepare, and one or two things will be forgotten if you are not careful. So before purchasing raw materials from Luo Songtang, Jingjing always makes a list. The raw materials on the list are grouped by color, which is not only easy to remember, but also clear at a glance. Red: beef, tomato sauce and carrots.
First of all, it is suggested to use beef when cooking this soup. The Luo Songtang cooked in this way is more delicious than that cooked with sausage, but the disadvantage is that it takes too long to cook. Some people are very picky and will eat beef and sausage together, but Jingjing told Xiaoji that the taste is a bit mixed and strange. As for ketchup and carrots, they are necessary materials to color Luo Songtang. Yellow: butter, soybean sprouts and potatoes.
Some "canteen pies" in Luo Songtang usually don't use ketchup, or only put a little to color them. The reason why soup is "clear soup and fresh water" is that butter is not used. Butter is as important to Luo Songtang as balsamic vinegar and hairy crabs. If you want to cook the taste of western-style thick soup, you can't do it without it. Soybean sprouts and potatoes can make Luo Songtang slightly sweeter. White: milk, flour.
Milk and flour are raw materials that many people easily forget or even ignore when cooking in Luo Songtang, but they are necessary raw materials to make milk in Luo Songtang have a taste and a strong feeling. Some people like to use condensed milk instead of milk, which is also delicious. Purple: onion
Onion is the oldest raw material in Russian traditional red vegetable soup, and it is also very important in Shanghai-style Luo Songtang. It can bring out the fragrance of Luo Songtang.
Beef stew: Time and sincerity are very important.
After buying beef, wash it and cut it into pieces. Because it takes a long time to cook, the meat is too small and brittle. Might as well cut it bigger, then there will be a "big feast" feeling. I still remember watching Dae Jang Geum two days ago. The first event of the Supreme Palace competition is beef stew. Because of gluttony, Changjin cooked beef quickly and crisply with spices, which reduced the cooking time, but the taste was not as good as the beef soup stewed one night today, so he finally lost the competition. The truth of the story is clear at a glance Food comes from time and sweat. So is cooking in Luo Songtang. The umami flavor of cooked beef does not exceed two or three hours. When stewing beef soup, don't forget to remove the foam from the beef, so that the burnt Luo Songtang will be purer in color. If you have lemon at home, you might as well squeeze out the juice and burn it together, which will not only make the meat crisp and tender, but also increase the flavor.
Four oil pans: neither strong nor weak, and the soup is colorful.
Jingjing started preparing vegetables and sauces while cooking beef soup. To make Luo Songtang neither strong nor weak, and the soup is rich in color and fragrant, the secret lies in using butter to cook in oil.
Stir-fry the onion first, and stir-fry the fragrance.
Then add vegetables such as cabbage, carrots and potatoes and continue to stir-fry and dehydrate. Stir-fry and put in beef soup, and simmer.
The third wok is the stir-fry of tomato sauce. Luo Songtang's bright red and sweet and sour are based on tomato sauce. When cooking Luo Songtang, you must be willing to use ketchup. Jingjing told Xiaoji that she usually used a whole bottle of ketchup. Stir-frying tomato sauce can not only make it give off a strong fragrance, but also make the soup look better. Stir-fried tomato sauce into the pot and simmer. At this time, add milk, just a small box, and the thick soup will be fragrant immediately.
Many people always think that their stewed Luo Songtang is not as strong as that of a western restaurant, but there is a key process called "Zhajiang Noodles" in this soup. The fried noodle sauce is very simple. Put a few spoonfuls of oil in the pot, turn on low heat, add flour and stir well until the flour and oil are completely blended. Don't use too much batter, or the thick soup will turn into batter. After the batter is put into the soup, stir it evenly and the soup will thicken immediately. Add salt, sugar, monosodium glutamate and pepper to taste and refresh.
postscript
After serving, a pot of Luo Songtang's extraordinary fragrance came to the sight, which immediately made people's appetite big. Scoop a bowl and take a piece of whole wheat bread, which tastes the most delicious. Jingjing told Xiaoji with a smile that if you drink such a bowl of rich soup, you don't have to eat, and you can drink it all day. My husband drinks two bowls at a time on average. Although I know there is butter and milk in it, which is extremely high in calories, the sour taste is sweet, sweet, fragrant but not greasy, fresh and smooth, and people can't help drinking a few mouthfuls.