West Lake beef soup(xi hu niu rou geng )

West Lake beef soup

Introduction:

"Xihu beef soup is a famous dish in the south of the Yangtze River, which is very popular among the common people. It only uses beef, mushrooms and tofu. It's not much, but it's rich in nutrition. It can be called a" concentration camp "of high-quality protein. It's simple, but it's just putting the materials into the pot to cook, thicken and beat egg. It's delicious, rich in taste, smooth and appetizer Spring and summer season to a bowl, is absolutely good soup

Production steps:

Step 1: cut the beef into small pieces, the finer the better;

Step 2: add a little water to melt;

Step 3: take water in the pot, put beef into the pot after boiling, take out the beef after boiling;

Step 4: wash Flammulina velutipes in advance and soak in cold water for more than 4 hours;

Step 5: after washing, chop and set aside;

Step 6: cut the southern tofu into small cubes and set aside;

Step 7: break up the egg white;

Step 8: Chop parsley and set aside;

Step 9: add the soup to the pot;

Step 10: after boiling, add diced tofu;

Step 11: add chopped mushroom and beef;

Step 12: boil again and add a little salt and sugar to taste

Step 13: add freshly ground pepper and season;

Step 14: after boiling again, add a small amount of starch for many times to adjust the concentration you like;

Step 15: boil again, turn off the heat, pour in the egg white, and stir in the same direction;

Step 16: add a little coriander powder at last.

Materials required:

Lean beef: 100g

Flammulina velutipes: 100g

South tofu: 100g

Egg white: 1

Clear chicken soup: 500ml

Starch: appropriate amount

Salt: right amount

Sugar: right amount

Pepper: right amount

Coriander: moderate

Note: 1, beef with cold water before boiling, can avoid boiling water is beef into a ball; 2, can use other mushrooms. I used to use straw mushroom, but I didn't buy it, but 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.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xi Hu Niu Rou Geng