Red vegetable soup


250g beef tenderloin
50g laver head
100g onion
100g carrot
3 diced potatoes (dehydrated)
20G celery
2 persimmon peppers
2 ketchup
Appropriate amount of cabbage
Proper amount of salt
Appropriate amount of ketchup
Proper blending oil


Step 1
Cut beef fillet into pieces, shred onion and laver head, and cut all the remaining vegetables into large pieces. Put water in the casserole on the left of the double eye stove gas, put oil in the frying spoon on the right stove, put in the onion choking pot, then stir fry the beef willow to change color, pour it into the casserole on the left to boil, and skim the water after boiling.

Step 2
Similarly: put the oil into the right frying spoon, put the onion choking pot, add carrots and potatoes, stir fry, and then put it into the left frying pot to continue boiling.

Step 3
Similarly: put the oil in the right frying spoon, put it into the onion choking pot, stir fry with tomatoes and tomato sauce, and then put it into the frying pot on the left to continue boiling.

Step 4
Finally, pour the green pepper, celery and cabbage into the casserole and simmer over low heat for 20 minutes before turning off the heat.