West Lake beef soup(xi hu niu rou geng )

West Lake beef soup

Introduction:

"Xihu beef soup is a famous traditional dish in the south of the Yangtze River. Because it is fragrant, smooth and delicious, it is often served in advance as a soup to moisten the throat and appetizer."

Production steps:

Step 1: 1. Chop beef tenderloin, add marinade, stir well, marinate for 10 minutes, set aside.

Step 2: 1. Chop beef tenderloin, add marinade, stir well, marinate for 10 minutes, set aside.

Step 3: 2. Cut mushrooms and parsley. Mashed ginger, half mixed with beef, half left

The fourth step: 3, eggs only take egg white, stir evenly, and use chopsticks to filter out the surface of the foam.

Step 5: 4. Boil the water in the pot, add the minced beef and disperse it, so as to remove the blood stains on the surface of the beef, and then filter the dried beef.

Step 6: 5, pot of cold water into the beef, mushrooms, ginger, bring to a boil, add salt, pepper. Pour in the water and mix well.

Step 7: 6. Pour the mixed egg white down slowly, and circle it in the pan with a spatula, so that the egg white can form egg flower evenly.

Step 8: 7. Stir with chopsticks, sprinkle coriander and sesame oil.

Materials required:

Beef: 250g

Mushroom: 10g

Coriander: 15g

Ginger: 5g

Eggs: 2

Salt: 8g

Pepper: 1g

Raw powder: 30g

Chicken powder: 5g

Sesame oil: 2G

Note: 1, thicken to achieve thick but not thick, want the right concentration, clear ingredients and each other, it needs to accurately grasp the weight. 2. Suspended, such as cloud like egg flowers, etc. should pay attention to the time and technique of holding and placing.

Production difficulty: ordinary

Process: slip

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xi Hu Niu Rou Geng