Beef and tomato soup

In some areas the " Beef and tomato soup " called " Borscht ( 罗宋汤 )". The soup tastes really great and rich in nutrients . What's important is that the soup completely appetizing , and drink soup could slow down the ageing process . Drink the soup is especially applicable for the constitution slants cold person . The tomato's beautiful color , even attracted the children . Come on , learn to do this soup that whole family will like it !


Ingredient :

350g beef
2 tomato
1/2 onion
1 carrot
1 green onion


Condiment :

1 tbsp ketchup
1/3 tbsp chicken powder
1/2 tbsp salt


Flavor : refreshing


Directions :

1、Rinse beef , cut it into cubes about 1 cm thick . Rinse tomato , carrot , onion and green onion , then cut tomato into parks , cut onion into strips , sliced green onion and carrot .

2、Add 3 tbsp vegetable oil in wok , use medium fire until 50% , add green onion and tomato , stir-fried 2 minutes .

3、Add ketchup , onion and carrot , stir evenly .

4、Add 1L water , bring to a boil over high heat , then reduce heat to low , simmer for 15 minutes , take off flame , set aside .

5、Add the beef in cold water , use medium fire heating until boiling , take away impurity , then drained .

6、Put beef into the wok which one cook the tomato , add cooking wine , use the high flame heating the wok until boiling , then simmer for 1.5 hours with low heat . The last , add salt , chicken powder , serve hot .


Experience : Experimental evidence , at your meal time only drink soup , 4 to 8 times one week , then after 10 to 12 weeks you can lose your body 20% fat . I'm planning to lose weight , so going to start to drink soup . Wish me luck !

Vermicelli mixed cabbage

The summer has arrived , all kinds of cold dishes is well received by people like in summer . We often use vegetables to make the cold dishes , today I will recommend a cold dish cooked with vermicelli , hope you will like it !


Ingredient :

5g vermicelli
100g Chinese cabbage
15g cucumber
15g carrot
10g garlic


Condiment :

1 tbsp sugar
1 tbsp rice vinegar
1/3 tbsp sesame oil
1/3 tbsp red chili powder
1/4 tbsp salt
1/3 tbsp chicken power
1/3 tbsp oyster sauce


Flavor : refreshing , sweet and sour


Directions :

1、Put the vermicelli into sections and soak in boiling water for 2 minutes . Then drain away the water , set aside .

2、Cut Chinese cabbage , cucumber , carrot into slices ; Chopped the garlic .

3、Put all into a big bowl , add the condiments , mixed well , and then serve .


Experience : Cooking in the summer is a terrible thing , the everyone no cooking enthusiasm when they stand by the cooker , the hot weather and the hot fire ...So we want to use the shortest time make delicious food . This dish is a light food and has a lot of nutrition , the vegetable crispy , the taste sweet and sour suitable for all people eat in summer .

Cabbage pickles with cucumber

Kimchi , a spicy mixture of pickled cabbage , radish and cucumbers . Sometimes , there is no dish to go with rice , just have kimchi is enough ! The kimchi are able to increase appetite and reduce greasy feeling , so many people like to eat it . A lot of vegetables can do kimchi , cabbage , turnip , cucumber , potatoes , bean sprout , hot pepper and so on . Even the fish , shrimp , crab and other seafood , also can make kimchi . Now , I choose the cabbage and cucumber , do the most ordinary kimchi show to you .


Ingredient :

300g cabbage
1 cucumber
15g garlic
5 slices ginger


Condiment :

5 tbsp salt
1 tbsp sugar
1/2 tbsp white spirit
2 tbsp Korean chili sauce


Flavor : hot , crisp


Directions :

1、Rinse the cabbage and cucumber , cabbage into small pieces with your hands , cucumber cut into thick slices , put all in a bowl , set aside .

2、Add salt , stir evenly , salted for 5 hours .( A heavy pressure on the object is the best . I use a bowl with some water pressured .)

3、Pour out the water in a bowl , rinse the vegetable 2 times , drain .

4、Chopped garlic and ginger , put them in the bowl .

5、Add sugar , white spirit and Korean chili sauce , mix well , then put them into box , keep box in a refrigerator , you'd better try to eat it after 1 day . Because at that time the eaten is the best !


Experience : Summer begins , the weather gets hot , It's no wonder that recently I always want to eat cool noodles . Every time I cook the cool noodles , I must use the cabbage pickles with cucumber match with noodles . Delicious and bright color ! I think you will like it too !

Braised soybean paste with eggplant

One week haven't eat eggplant , a lot miss it . Ask for my husband agreed to later , I decided to do the " Braised soybean paste with eggplant " ( He haven't eat it before ) . In order to let he also like this dish , I'm determined to make . If my family all like this dish , dining will be more happy ! After all , with one dish can get the whole family's favorite food , this is the most hope things for housewife .


Ingredient :

300g eggplant
200g potatoes
100g streaky pork


Condiment :

50g soybean paste
1 tbsp cooking wine
1 tbsp light soy sauce
1 green onion
5g ginger strips
10g garlic sliced
3 cups water
2 tbsp vegetable oil


Flavor : fresh and salty , soft slippery


Directions :

1、Rinse eggplants , cut into strips . Potatoes peeled , cut into strips , streaky pork cut into strips .

2、Green onion sliced , green onion and ginger with the streaky pork together , and then add cooking wine and light soy sauce , stir evenly , set aside .

3、Heat the vegetable oil to 70% , add marinated streaky pork , stir fry 2 minutes , add potatoes , stir evenly .

4、Add water , turn to high heat until boiling , add eggplants when potatoes six matured .

5、Add garlic and soybean paste , cover with lid after stir evenly , use medium flame braised 8 minutes , remove .


Experience : Today , my husband said the taste very nice , I heard that of course more happy ! If you like to eat rice served with meat and vegetables on top , or noodles served with soy sauce , you can use this dish as soy sauce , match with noodles and rice . A dish has many kinds of methods to eat , super !

Chinese cabbage fried black fungus

This is a northeast of China home cooking , the people usually called it " Black and white dish 黑白菜" . The " black " is black fungus , and the " white " is Chinese northeast cabbage . Whether when you come to the northeast of China , and go to northeast of any place , you can get this dish to eat , because the Chinese cabbage and black fungus is China's northeast specialties . I am a China's northeast person , I like to eat this dish , the northeast of cabbage's leaves more thick than other place , and contain more water . Then black fungus meat was very paddy , recommend you taste it !


Ingredient :

40g pork
50g black fungus
150g Chinese cabbages


Condiment :

1/2 tbsp salt
1/4 tbsp chicken powder
1 tbsp light soy sauce
1 tbsp cooking wine
15g green onion
5g ginger
2 tbsp vegetable oil
2 tbsp starch
150ml water


Flaovr :soft slippery and refreshing


Directions :

1、Rinse and clean black fungus , heating water to boiling , boiling the black fungus for 3 minutes . Remove , drain . Green onion sliced , chopped ginger . Starch with water mix , set aside .

2、Rinse Chinese cabbages , cut the cabbage with oblique cutting into slice . Then fungus tear into small pieces . Pork sliced .

3、Use the medium flame heat vegetable oil to 70% , add pork , stir fried until the pork turn to brown , add cooking wine , light soy sauce , green onion and ginger .

4、Add the Chinese northeast cabbages slices stir-fry 2 minutes , then add water , stir fried until the cabbages 80% matured .

5、Add black fungus , salt and chicken powder , fry evenly . The last , add starch , mix well , remove .


Experience : This dish is 100 eat not tire , the taste is sweet with salty , moderatdly salt and fresh , and then match with northeast rice together to eat , it will increase you appetite !