Borsch(luo song tang )

Borsch

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: wash the potatoes, cut them into small hob pieces, put them in the pot, steam them over high heat to soften the glutinous.

Step 3: blanch the tomatoes in boiling water for one or two minutes to remove the skin.

Step 4: peel off the skin.

Step 5: cut the peeled tomato into small pieces.

Step 6: shred the onion.

Step 7: dice the cabbage.

Step 8: pour the chicken soup into the pot and set aside.

Step 9: saute in onion oil.

Step 10: stir fry the tomato after discoloration.

Step 11: when the onion is soft and the tomato comes out of the water, add ketchup for the first time.

Step 12: add steamed potato chips when the soup is thick.

Step 13: add the cabbage and stir fry.

Step 14: after all ingredients are softened, add ketchup a second time.

Step 15: put the fried ingredients into the chicken soup.

Step 16: bring to a boil over low heat, turn to high heat and cook for another 5 minutes. The soup will be thicker. Add a small amount of salt to taste before leaving the pot.

Materials required:

Tomatoes: 5 (small)

Potatoes: 2 (small)

Onion: 2 (small)

Cabbage: 1 (small)

Chicken soup: 1 bowl

Tomato sauce: right amount

Salt: right amount

Note: 1, chicken soup can also be used instead of soup. Bone soup

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Luo Song Tang