Rouge borscht -- the beautiful collision of low fat seasonal vegetables
In this age of thin beauty, losing weight has become an inexhaustible lesson in daily life. Little s is blatantly shouting: either thin or dead! The streets are filled with all kinds of slim waist beauties... Dear, have you lost weight?To get down to business, there is only this 2-liter electric rice cooker in the dormitory. Today's steamed bun is replaced by stewed rice tomorrow. I've discovered it to be a multi-functional star product. Let's take a look at another Kwai lazy low-fat electric rice cooker recipe - Rouge borscht soup. Because the cabbage and tomato were put in, the soup was as bright and bright as rouge. It was sweet and sour to taste.1. I put Meiji fresh soy sauce instead of chicken essence to avoid damaging the original freshness of vegetables;2. the tomato has a certain acidity and sweetness, and the sugar content should be well controlled;3. because there is no ketchup, I use vinegar instead. Personally, I think the taste is more refreshing. If I am afraid of trouble, I can use ketchup instead of vinegar and sugar;4. add vinegar along the edge of the pot to make the soup more flavorful
Step 1 . Wash and dry the raw materials as shown in the picture, shred the cabbage, slice the tomato, diced the carrot, and chopped the onion and scallion.
Step 2 . Use a chopstick to hold down the inner pot of the rice cooker, press the cooking button, pour in the cut onions and stir them with a spoon until they are soft, then pour in tomatoes, add a bowl of water, continue to add the remaining ingredients, and cook slightly.
Step 3 . After one minute, add salt, sugar, vinegar, Meiji Fresh soy sauce, and scallions and stir well.
Step 4 . Boil for one minute and serve.
Step 5 . The soup is bright red, the ingredients are refreshing, and the taste is sweet and sour.
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