West Lake Beef Soup
By VicentaLakin
Recipe Recommendations
- beef tenderloin 200 grams
- mushrooms
- coriander two
- Jiang a
- egg white two
- water starch appropriate amount
- cooking wine a tablespoon
- salt two teaspoons
- pepper One and a half teaspoons
- sesame oil a teaspoon
- edible oil a tablespoon
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for West Lake Beef Soup
1
Raw material diagram.
2
Chop the beef tenderloin, add the cured meat, stir well, and pickle for 10 minutes. Minced mushrooms and minced coriander. Grind ginger into paste, mix half with beef, and keep half.
3
Boil boiling water in the pan, add beef and mushrooms to disperse, and add 1 tablespoon of cooking wine. Turn off the fire immediately when it rolls away.
4
Filter out the beef. Rinse with water and drain for later use.
5
Put the beef, mushrooms, and shredded ginger in cold water in the pot.
6
Bring to a boil over high heat, add salt and pepper. Pour in water and starch and stir well.
7
Fully stir the egg white, place the chopsticks at the mouth of the bowl as shown in the figure, pour the egg liquid down along the chopsticks, and pour it in circles into the pan to form a circle (that is, evenly spread it in every corner of the pan). Turn off the fire.
8
Stir with chopsticks. Sprinkle with parsley and add sesame oil.West Lake Beef Soup Make Tips
1. Only when the portions of each ingredient are well controlled can the soup look balanced. This is for four people. The serving for two people is halved, and the serving for multiple people is increased.
2. The beef is marinated in advance and tastes very tender. Doing it directly will feel a bit like eating an eraser.
3. A lot of dirty powder will come out when you blanch the water. You will understand why you blanch the water.
4. Because the beef is cooked, it will burn quickly throughout the rest. Guarantee the shortest time.
5. This soup is particularly delicious, only salt and pepper are used. Sesame oil can even be ignored.
6. Coriander is the finishing touch and is indispensable.
2. The beef is marinated in advance and tastes very tender. Doing it directly will feel a bit like eating an eraser.
3. A lot of dirty powder will come out when you blanch the water. You will understand why you blanch the water.
4. Because the beef is cooked, it will burn quickly throughout the rest. Guarantee the shortest time.
5. This soup is particularly delicious, only salt and pepper are used. Sesame oil can even be ignored.
6. Coriander is the finishing touch and is indispensable.