Rouge borscht -- the beautiful collision of low fat seasonal vegetables-You Are Foodie

By Irma
68

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.

Main Ingredients

Auxiliary Ingredients

Chives A moderate amount of

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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