West Lake beef soup(xi hu niu rou geng )

Xihu beef soup

Raw materials for making West Lake Beef Soup:

100g lean beef, 100g tofu, 1 egg and 1 coriander

Seasoning for West Lake Beef Soup:

1 tsp pepper (3 G); 2 tsp refined salt (6 g); 1 tsp monosodium glutamate (3 G)

Processing steps of Xihu beef soup:

1. Wash the lean beef and chop it into antler, blanch it in boiling water and remove it; dice the tofu and wash the coriander;

2. Pour clear water into the pot, add minced beef and diced tofu, bring to a boil, add refined salt and monosodium glutamate, and pour in egg white, coriander powder and pepper.

The characteristics of Xihu beef soup are as follows

The taste is light, refreshing and appetizing.

Attention should be paid to when making West Lake Beef Soup

Cook the beef first to make the soup clearer.

West Lake beef soup

Minced beef thick soup

< I, < / I is a famous traditional dish in Jiangnan area, belonging to Hangzhou cuisine. Often in advance on the table as a throat appetizer soup. Xihu beef soup is also popular among ordinary people.

Only beef, eggs and mushrooms can be used to make soup with low price and good quality. Therefore, Xihu beef soup is a very common family dish among the people.

Ingredients needed

Beef 4 liang (160g), tofu 1 box, onion 2, coriander 1, beef soup 1 can, water 1 cup (about half a can), a little salt, sesame oil and pepper.

Production method

Practice 1

Food preparation

Ingredients: 4 liang beef (160g), 1 box tofu, 2 green onions, 1 coriander, 1 can beef broth, 1 cup water (about half a can), a little salt, sesame oil and pepper.

Ingredients: 2 tbsp flour, 4 tbsp water.

Seasoning: 1 / 4 tsp salt, 2 tsp soy sauce and 2 tsp flour, a little sesame oil and pepper, 1 tbsp water and 1 tbsp oil.

Production steps

1. Rinse and dry the beef, chop and chop, mix in the marinade and marinate for 10 minutes; shred the scallion, wash the coriander and remove the leaves.

2. Bring half a wok of water to boil. Put chopped beef in boiling water and remove.

3. Bring beef broth and 1 cup water to a boil. Add tofu and stir gently. Add beef. Add sauce, salt, sesame oil and pepper. Sprinkle with coriander and scallion. Remove from heat.

Practice 2

Food preparation

Ingredients: 100g lean beef, 100g bean curd, 1 egg, 1 coriander

Ingredients: 1 tsp pepper, 2 tsp salt, 1 tsp monosodium glutamate

Production steps

1. Wash and chop the lean beef, put it into boiling water, remove it, dice the bean curd, wash and chop the coriander;

2. Pour clear water into the pot, add minced beef and diced tofu, bring to a boil, add refined salt and monosodium glutamate, and pour in egg white, coriander powder and pepper.

Practice 3

Food preparation

Ingredient: 450 grams of salted beef slices.

Ingredients: Sesame 0.5g, egg liquid 150g, Shaojiu 10g, refined salt 6G, wet starch 40g, monosodium glutamate 5g, danertang 1500g, pepper 0.05g, cooked lard 30g

Production steps

1. Chop the marinated beef slices into wheat, put them in boiling water for five minutes, and remove.

2. Heat the wok over medium heat, add 15g lard, cook Shaojiu, add light two soup, refined salt, pepper, sesame oil and beef, bring to a boil, dilute and thicken with wet starch. Remove the end of the frying pan from the fire, and slowly pour the egg mixture into the pan. Stir it into a paste in one direction while pouring. Finally, add 15 grams of monosodium glutamate and cooked lard, and push evenly. Serve in the soup nest.

Practice 4

Food preparation

Ingredients: beef (lean and fat) (100g) straw mushroom (225g)

Accessories: egg white (40g) whole milk powder (10g) seasoning: vegetable oil (5g) soda powder (2G) Euryale ferox powder (15g) monosodium glutamate (5g) salt (7G) cooking wine (2G) pepper powder (1g)

Production steps

1. Chop (or mince) beef, add 2G soda powder, 10g raw powder, 10g milk powder, 2G monosodium glutamate, 2G salt and 2G wine, mix well, marinate for 50 minutes; dice straw mushroom; beat protein well.

2. Pour 2 cups of water into the pot and bring to a boil. Add straw mushroom. When the water boils again, remove and rinse with cold water. Bring to a boil 4 cups of water, add beef, scald slightly, remove and drain with straw mushroom.

3. Heat 3 grams of oil, pour into 4 bowls of stock and bring to a boil. Add 5 grams of beef, mushrooms and salt, 3 grams of monosodium glutamate and 1 gram of pepper. When the water is boiling again, pour in 5 grams of raw powder, 10 grams of water, thicken, protein and a little oil. Stir slightly. When the water is boiling, serve in the soup bowl. Finally, garnish with coriander.

Practice 5

Food preparation

2 liang beef, 2 mushrooms, 1 handful of coriander, 2 egg white, 1 spoonful salt, pepper, raw powder and 1 spoonful cooking wine.

Production steps

1. Finely chop the beef, then put it into the pot under cold water, remove it after the water changes color, and rinse it with hot water;

2. The mushroom is finely chopped, and the coriander is finely chopped. The egg only needs egg white, and the yolk is fed to amung for use;

3. Boil water in a pot, add beef and mushrooms, bring to a boil and simmer for 3 minutes;

4. Add water to make sauce, pour into the pot, add salt, white pepper, soup thick, pour in egg white, gently stir with chopsticks, egg liquid into catkins, finally sprinkle coriander foam can be out of the pot.

matters needing attention

1. This soup should be light and the beef should not be too fat.

2. Mushrooms and coriander should be finely cut so that they can float on the soup and drip.

3. Don't cook the beef hard. It's not delicious when it's too old.

4. I don't use MSG for many years. I'm used to this light taste. If I'm used to MSG, I can put some to improve the taste.

5. Vegetable protein is better absorbed when eaten with animal protein, so tofu is recommended. The best is tender tofu, don't throw old tofu in.

6. People with gout can't eat mushrooms, so people with this problem should be careful.

Practice 6

Food preparation

A small piece of beef, 2 or 3 mushrooms, a handful of coriander and an egg white

Seasoning: salt, monosodium glutamate, pepper, raw powder

Production method

1. Chop the beef into small pieces, put it in the pot under cold water, and wash it with boiling water to remove the blood foam. Chop parsley. Dice mushrooms. Take the egg white and pour it into the soup bowl.

2. Bring the water to a boil, add the beef and mushroom, bring the water to a boil, then add salt, monosodium glutamate and pepper.

3. Thicken with wet flour, pour into the soup bowl with egg white, stir quickly to make the egg white into catkins.

4. Sprinkle with coriander.

Practice 7

"No soup, no soup". Another secret or key to the delicious West Lake Beef Soup is a bowl of chicken soup. If you think about it, it's hard to add minced beef, diced tofu and diced mushrooms to the chicken soup, and then add an egg to thicken it

Materials used

Beef 100g

Flammulina velutipes 100g

South tofu 100g

1 egg white

Seasoning

1 tsp salt

1 small bowl of starch

1 coriander

Chicken soup 500ml

A little sugar

1 tsp pepper powder

step

< I1. < / I finely chop the beef into grains, the finer the better; add a little water to melt

Set the water in the pot, put the beef into the pot after boiling, take out the beef after boiling and set aside; wash the Flammulina velutipes in advance and soak it in cold water for more than 4 hours

After washing, chop and set aside; South bean curd cut into small cubes and set aside

Break up egg white and chop parsley

Add chicken soup to the pan, bring to a boil, add diced tofu, add chopped mushrooms and beef

< I6. < / I after boiling again, add a little salt, sugar and freshly ground pepper to taste; after boiling again, add a small amount of starch many times to adjust the concentration you like

< i7. < / I bring to a boil again, turn off the heat, add in the egg white and stir in the same direction; finally, add a little parsley

Cooking skills

1. Boiled beef with cold water before blanching can avoid the formation of a ball of beef in blanching water;

2. You can use other mushrooms. Originally should use straw mushroom, I did not buy, with Flammulina velutipes is also good;

3. The egg white should be added after the heat is turned off, which can produce light flocculent and smooth taste. Don't worry, the soup is hot enough to cook the egg white;

4. I put a few medlar, just for the color is good, not necessary. But it's also good to eat more medlar this season.

Other practices

Ingredients

Main materials

Beef 120g, tofu 100g, fresh mushroom 50g, egg white 1

accessories

Appropriate amount of starch, ginger, onion, salt and coriander

Chinese PinYin : Xi Hu Niu Rou Geng