- Most of our common delicacies in life are soup, stew, and cooking. Among these soups, in rural areas, almost everything is stewed. The taste of the stew is not only delicious, but also particularly fresh. There is always a famous soup among them. Not only is it delicious in color and aroma, but it also looks very good overall. That is borscht . When you pick up the pot and smell the taste, you want to take a sip. When it comes to borscht, I believe many people are not very familiar with it. In fact, in the final analysis, this delicacy belongs to Western restaurants, but the steps are the same as those in Chinese restaurants. Not much to say below, today I will share with you the specific steps and key links of this borscht soup.
Main ingredients: one tomato, three hundred grams of beef, auxiliary ingredients: one carrot , a little cabbage, half of an onion, one celery, ten grams of sugar, three grams of salt, two grams of black pepper, 30 grams of milk, half of a lemon Each, ten grams of vegetable butter, two slices of ginger.
Step 1: Rinse the beef, drain the water and cut into small pieces (slightly smaller, thumb size is best). Pour moderate cold water into the pot, put the beef into the pot, bring to a boil and cook to remove the blood foam, then Pour out the beef (this step will remove most of the beef smell), then clean it with warm water, add cold water to the pot again, pour the beef into the pot, add ginger slices, and bring to a boil over high heat Turn to low heat and simmer for an hour (cook until the beef is tender)
Step 2. Then peel the tomatoes and cut them into slices (such as beef cubes), peel and cut the carrots into slices, clean and break the cabbage into small pieces. Clean and cut the onions into slices, clean and cut the green bamboo shoots into cubes and bury them (all should be cut into the same size, so that the pot looks more beautiful)
Step 3. Add butter to the hot pot (butter can make the whole dish particularly fragrant). Add onions, carrots, cabbage, and green bamboo shoots to the pot and stir-fry out the water in the vegetables (this step should be done over slow heat, so as not to burn the vegetables)
Step 4. Then scoop out the fried vegetables and put them into the beef soup inside. Add butter to the pot again, pour tomatoes into the pot and fry until sticky, stir-fry thoroughly and add to beef broth. Step 5: Finally, stir all the ingredients in the beef, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes (this step will bring out the aroma of all the raw materials, and you should also be careful not to stew the sauce too dry), add lemon juice and Stir the milk evenly (the sauce will become thicker), then add salt, sugar and black pepper and stir, then you can put it on the plate.
Borscht Based on the above steps, I believe many people already know how to make borscht. In fact, the making of borscht is not very different from the general steps of making soup. It attaches great importance to two key links in the overall steps. The first point is to remove the fishy smell of the beef. This step must remove the fishy smell of the beef, otherwise the borscht will taste bad if it smells fishy; the second point is to remove the fishy smell from the beef. The point is to adjust the taste. This delicious and delicious taste should not be too strong, be a little refreshing, and keep all the raw materials pure and natural. This is the characteristic of this borscht. This borscht with full color, fragrance and flavor is ready.
