Hong Kong borscht
By VicentaLakin
The acids are sugary, sweet, sweet, and the tomatoes are used extensively as the main spices, with vegetables of all colours combined with beef, and are abundant。
Recipe Recommendations
- beef brisket 1 kg
- potatoes one
- broccoli half a
- tomato of 3
- carrot one
- onion one
- Chili Boy of 2
- onion one
- tomato paste one
- bay leaf 5 pieces
- salt appropriate amount
- black pepper appropriate amount
- butter appropriate amount
- sugar a little
- slightly spicy
- stewed
- several hours
- simple
Steps for Hong Kong borscht
1
Wash all vegetables。
2
Unfrozen beef。
3
Cut all the vegetables and vegetables, spare。
4
The calf is made of frozen water (i.e., the water is put in the water for about 10 minutes until it rolls up), which is taken out and washed with fresh water。
5
Creamed onions, carrots, celery, potatoes, tomatoes, and eggplant。
6
The other boiler, the water rolls, puts all the material into the pot and adds to the moon leaf。
7
15 minutes to roll, two hours to turn the fire and add sugar, black pepper, salt and butter, that's all。Hong Kong borscht Make Tips
The borscht is usually a cowtail, but it's fatter. Try using oxen bones, oxen, stronger beef and sweeter soup. The rest of the butter can add to the scent and the diet. A person who fears spicy is not allowed to use chili。