非常感謝solo travel track留言希望我分享如何弄羅宋湯。如果只係照市面上的食譜也未免太沒有意思吧。
港式和台式羅宋湯普遍都只用蕃茄去做出紅色和酸甜的味道，但是正式的羅宋湯會加入紅菜頭和酸忌廉去做出效果。
在我的版本上，在兩者食譜之中作出微調。你們又看得懂我在那裏作了修改？不妨在影片下留言交流一下
如果想睇本人👦親身示範做法可以去Youtube (Link in Bio)，睇完記得讚好、訂閱同埋分享這個頻道!❗️
Thanks for the suggestion from Solo Travel Track. I am going to share how to make borscht. However, I didn’t plan to follow the original recipe.
Hong Kong-style and Taiwanese borscht generally only use tomatoes in order to get the sweet and sour taste, but the original borscht will add beetroot and sour cream to bring the flavor .
In my version, fine-tuning was made between the two recipes. Do you understand where I made changes there? Feel free to share your thoughts in the comment section.
If you want to see personally demonstrate the practice, you can go to Youtube (Link in Bio), remember to like, subscribe and share this channel❗️～～～～～～～～～～～～～～～～～～～你哋煮完歡迎 @mespirit.hk 或回圖比我同大家交流下📩
#homerecipe#mespirit#食譜#cookbook#borscht#fooddesign#privatekitchen#recipe
