Braised soup(hong shao tang )

Method of stewed soup:

Raw materials for making braised soup:

1 bowl of vegetarian meat, half bowl of vegetarian mutton, 1 piece of white radish (about 10cm long), 1 piece of carrot (about 10cm long), 1 piece of ginger (about 5cm long), 1 packet of marinated bread, 1 small handful of celery (about 2 sticks), 1 tbsp of soy sauce, 1 tbsp of granulated sugar, 1 tbsp of sesame oil, 1 / 2 tbsp of bean sauce (spicy bean sauce can be used for spicy food).

Processing steps of braised soup:

1. Boil the marinated bread, celery and 3 bottles of water (1250cc) for 20 minutes. Then pick up the celery.

2. Peel the red and white radishes and cut them into 2cm cubes.

3. In another frying pan, slice the ginger and saute it with sesame oil. Put it into the soup together with sesame oil.

4. Put all the ingredients into the soup pot and cook for 30 minutes.

Characteristics of braised soup:

This soup is a kind of soup. It tastes stronger and is not suitable for drinking directly as soup. After cooking, it can be added to the rice to become braised rice; or some noodles can also become braised noodles, which can be changed as you like. In the cold winter, it's really relaxing to have a bowl!

Attention should be paid to when making braised soup

Because the water will evaporate when the soup is boiled, it is necessary to add some boiling water to avoid being too salty. When eating, you can add some hot spinach to make it taste better. Add the soup to the rice and turn it into braised rice; add the noodles and turn it into braised noodles.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Tang