Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.
Practice: Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.
Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.
After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).
Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.
Scoop a bowl, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.
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.
(2) Simple:
Ingredients: oxtail 500G (choose a moderate size, which is easier to stew), onion 1 root, potato 1 piece, tomato 1 piece (all vegetables can be larger), and ginger slices.
Practice: 1. Wash the oxtail, blanch it with hot water to remove the oil slick, and take it out for later use.
2. Wash onions, potatoes and tomatoes, peel them and cut them into 1cm cubes.
3. Put oxtail ginger slices into clear water, bring to a boil over high fire, add chopped onions, potatoes and tomatoes, and stew for 2 hours.
4. Finally, you can put some tomato sauce and add salt.
Simple 2:
Ingredients: neither fat nor lean beef 1 kg diced, potatoes, carrots, tomatoes and celery. All the above four vegetables are diced. Cabbage, white pepper and salt.
Practice: Add water to diced beef and simmer until it is 70% mature. At this time, add the unripe diced potatoes, diced carrots and diced tomatoes into the beef soup, and cook them together until the potatoes are sandy and the tomatoes are red in the soup. Add ground white pepper and salt, and you can drink. You can also add a bowl of boiled milk to the pot after the soup is boiled, which becomes the kind of milk soup provided by western restaurants.
True:
Well, this Luo Songtang is often drunk by Russo, so it is called Luo Songtang. The method is relatively simple, but the preparation of materials is a little more complicated and the cooking time is longer. Now I want to share with you my experience in firing Luo Songtang for many years.
Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).
Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.
Practice: Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.
Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.
After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).
Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.
Scoop a bowl, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.
(3) Luo Songtang
Materials:
1. Beef (brisket or oxtail is acceptable)
2. Shred half an onion or an onion.
3.3, 4 slices of tomatoes
4.2.3 Carrot hob block
5.3 or 4 pieces of potatoes, soaked in cold water.
6. Koryo, Taiwan Province Province.
7. Rice wine, sugar and a little salt
8. Ginger 1
[Production technology] Practice:
1. First blanch beef in Sichuan to remove blood smell, then wash it, cook the meat with cold water, and add rice wine and ginger before cooking.
2. After boiling again, add onion and simmer for 3~5 minutes, then add tomato and cook for 10~ 15 minutes.
3. Add carrots and cook for 10 minute, then add potatoes and cabbage and cook for 10 minute. Add seasoning before turning off the fire.
Keke (replacing monosodium glutamate with sugar)-.
1. Wash and slice mushrooms.
2. Break the eggs and add a little salt.
3, a small amount of oil in the hot pot, stir-fry the mushroom slices for 30 seconds, and add cold water.
4. After the water is boiled, add the eggs and season with salt. Note: you don't need to add monosodium glutamate, it's already very fresh. Try it:)
There are also online finishing, which is more complicated:
1, cream tomato bacon mushroom soup
Ingredients: tomatoes (three), bacon and fresh mushrooms.
Accessories: flour, milk, seaweed.
Seasoning: pepper, salt, chicken essence, butter.
Exercise:
1. Fry bacon in oil, chop it up, blanch tomatoes in boiling water, peel them, mash them with a pulverizer, and slice fresh mushrooms;
2. Add butter to the wok, stir-fry a little flour, add fresh mushrooms, milk and tomato sauce, add water to adjust to a proper thin consistency, and add pepper, chicken essence and salt to adjust the taste concentration;
3. Pour the prepared soup into a dish, cut the laver into filaments and sprinkle them on the soup together.
Features: Western-style soup is nutritious, appetizing and beautiful, and can also be used as breakfast with toast.
2, ribs and mushroom soup
Ingredients: 500g of ribs, fresh mushroom soup100g, tomato100g, Shaoxing wine15g, 5g of refined salt and 3g of monosodium glutamate.
Practice: 1. Slap each big sparerib loosely with the back of a knife, then break the bone marrow and marinate it with cooking wine and salt 15 minutes.
2. Add boiling water to the vessel, add big ribs, skim off the floating foam, add wine, slow down 15 minutes, and then fire for 8 minutes. Add monosodium glutamate to taste, add tomato pieces and boil.
3. Goose blood mushroom soup
Ingredients: 200g goose blood, 0/00g mushroom/kloc.
Production method: cut the coagulated goose blood into small pieces, cut the mushrooms into strips after boiling, stir-fry with vegetable oil for 5 minutes, then pour in the goose blood clot, stir-fry quickly until cooked, and season to serve.
Medicinal value: It is mainly used to treat gastric cancer with qi-blood and phlegm-stagnation: the mass in the epigastrium is hard and fixed, sometimes painful, the vomit is like red bean juice, sometimes the stool is tarry and black, the body is emaciated, the face is pale, the spirit is tired, the tongue is red and purple, and the pulse is thready.
4. Bean sprout and mushroom soup
Main ingredients:
Bean sprouts, Tricholoma, Flammulina velutipes.
Composition:
Appropriate amount of cherries, green beans, corn kernels and broccoli.
Seasoning:
1, 1 tbsp cooking wine, 1 tbsp soy sauce, 1/4 tsp baking soda, 4 tbsp water;
2. Half a tablespoon of cooking wine, 3 tablespoons of curry powder, half a teaspoon of salt, sugar 1 teaspoon, and 2 cups of water.
Exercise:
1. Boil ginger slices in water, heat the water and add Tricholoma.
2. After the water is boiled, add Flammulina velutipes and bean sprouts. Add some salt.
3. Turn off the fire after turning on the water again. (You can also put some monosodium glutamate or sesame oil)
Key points:
1. Don't put the lid on the bean sprouts.
If you have ready-made chicken soup, you can add some.
5. Cream mushroom soup
Materials:
* Mushrooms
* Cream
* Milk
* Butter
* Carrots and tomatoes
* onions
Making:
1, take a pot, add 2 bowls of water, add appropriate amount of milk and whipped cream, and then start to cook with slow fire.
2. Slice mushrooms, shred carrots, cut tomatoes into small pieces, and chop onions for later use.
3. Put a small piece of butter in a frying pan, add chopped green onion and stir-fry, then add tomatoes and carrots in turn and stir-fry. If you feel dry, put down the butter and add salt. After peeling off the tomato skin, pour in the cream soup and continue cooking.
4. Stir-fry mushrooms with butter, and then put them into the soup.
Boil the soup with high fire, and then you can hook the thin sauce.
6. You can add some cheese sticks after serving.
6. Carrot and mushroom soup
Efficacy: Carrots are rich in vitamin A, a variety of essential amino acids and more than a dozen enzymes, which is of great benefit to the prevention and treatment of hyperlipidemia and obesity. Mushrooms contain sugar and little fat. Eating this dish can achieve better slimming effect.
Ingredients:150g carrot, 50g mushroom, 30g soybean and 30g broccoli.
Seasoning: salad oil 5g, salt 5g, monosodium glutamate 2g, sugar1g.
Methods: 1. Peel carrots and cut them into small pieces, cut mushrooms into pieces, soak soybeans thoroughly and steam them, and change broccoli into small pieces; 2. Add oil to the pot, stir-fry carrots and mushrooms a few times, cook clear soup and cook over medium heat; 3. After the carrots are boiled, add the soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook thoroughly.
7. Chicken skin mushroom soup
[Main materials and auxiliary materials]
Cooked yellow chicken skin 15g.
Sichuan dried mushrooms ... 50g monosodium glutamate ...................... 5g.
Jiu Shao ..................
Ginger ........................ 1 g soup ................... 500g.
[Cooking method]
1. Cut the cooked chicken skin into pieces with a length of 4cm and a width of 1.7cm, put it in a bowl, add 150g soup, 25g Shaoxing wine, ginger slices and 2g monosodium glutamate, steam in a steamer for10min, take it out, remove the ginger slices, and decant.
2. Soak the dried mushrooms, remove the sand and pedicels, wash them, slice them, put them in a small pot, add 50 grams of soup and cooked chicken oil, steam them in a steamer for 5 minutes, take them out, pour in the steamed juice for later use, and put the mushrooms on the chicken skin slices.
3. Put the wok in medium heat, pour 300g of soup, steamed chicken skin juice and mushrooms, add 25g of soy sauce, Shaoxing wine and 3g of monosodium glutamate, and mix well. When it boils, take out the wok and pour it on the chicken skin and mushrooms.
[Process key]
This is a soup dish. The key is to serve the soup well and it is not sticky. Tang Qing is the top grade.
[Flavor characteristics]
The chicken skin is the most delicate and smooth part of the whole chicken, especially the yellow chicken is elegant in color and delicious in taste. Using it to make mushroom soup, the meat is well-known, delicious, smooth and refreshing, light and pleasant.
8. Chicken wings and mushroom soup
Materials (4 persons) Chinese traditional medicine: lily root 1 Ingredients: chicken wings 8 ingredients: 8 mushrooms, 3 celery, 3 tablespoons of wine, 0.5 tablespoons of salt/kloc-0, a small amount of sesame oil 65438+ 0-2 drops of pepper, and 6 cups of water. Practice: 1, wash chicken wings, remove water and add wine and salt. 2. Add water to the pot and cook. After boiling, skim off the foam and cook for another 20 minutes. 3. Cut celery stems into 4cm long segments, and peel and wash lily roots. 4. Add sliced mushrooms, lily roots and celery and season with sesame oil.
9. white wine and mushroom soup
Ingredients (4 persons):
4 slices of bread, 1/2 lemon peels, 1 tablespoon lemon juice, salt and pepper,125g mushrooms, washed and cut into sections. Paris mushroom 125g, 2 tbsp olive oil, garlic 1 petal, 6 green stems and tender onions, cut into pieces, 600ml chicken soup, 4 tbsp dry white wine, tender onions 1 tbsp.
Making:
1, heating the furnace to 180℃, removing the crust and dicing the bread;
2. Stir the croutons, lemon peel, lemon juice, 2 tablespoons of water and a lot of pepper in a large lettuce tray;
3. Spread a thin layer of oil on the pastry frying pan, spread the pastry pieces on it and heat them on the stove until the pastry pieces are crisp and golden;
4. If the selected mushrooms are small, put the whole one aside for later use; If the mushrooms are big, cut them into appropriate sizes;
5. Heat oil in the pan, then add the onion and garlic and fry for 1-2 minutes;
6. Add all the mushrooms and fry for 3-4 minutes until the mushrooms begin to change color. Pour in the chicken soup. Stir;
7. Continue to heat to the boiling point, then turn off the heat, cover the pot and stew for 10 minutes;
8. Add white wine, salt and pepper, pour into a bowl and sprinkle with chopped shallots. Serve with small pieces of lemon juice fried bread.
A little trick
In order to thin the peel, you can use the peeler in the kitchen appliance store. Or peel and cut into thin strips with a sharp knife. If you want to shred the whole fruit, prepare a brush to collect peel debris.
10, pork and mushroom soup
Don't underestimate ordinary things. They are very useful. Listen carefully and introduce them.
Indications: chronic hepatitis, nourishing blood and moistening skin.
Mushroom and pork lean soup has the effects of nourishing yin, moistening dryness, invigorating stomach and spleen, and has adjuvant therapeutic effect on diseases such as leukopenia and chronic hepatitis.
Food efficacy:
Mushrooms are the fruiting bodies of black umbrella plants, which are cultivated all over China. They are sweet and cool, and enter the spleen and stomach. Vitamin mineral containing multiple amino acid
For example, nutrition is very rich.
Pork lean meat is sweet and sweet, and enters the spleen, stomach and kidney meridians. Functions: nourishing yin, moistening dryness, curing thirst, tonifying kidney, nourishing stomach juice, nourishing liver and yin, moistening skin and producing essence.
Boil the soup with fresh mushrooms100g lean pork100g each time, and season with salt.
1 1, butter potato mushroom soup
Ingredients: a potato and two mushrooms. A small piece of butter.
Exercise:
1, first cook potatoes, peel them and grind them into powder with a spoon. Chop the mushrooms for later use.
2. Put a small piece of butter in the wok, increase the heat, and stir-fry the mashed potatoes in hot oil.
3. Add two bowls of water to the fried mashed potatoes. When the water boils, add the chopped mushrooms.
4, small fire stew, big fire can be cooked, depending on your own time.