The production method of West Lake beef soup, the practice of West Lake beef soup

The West Lake beef soup is made as follows:

With Xinnon Australia imported beef meat, beef into clean water, add an appropriate amount of cooking wine, soak for two hours, I did not blanch the beef, remove blood and water impurities by soaking, do not blanch in order to reduce the loss of nutrients, cucumbers and carrots cut into small particles, it is recommended to cut them with a knife, do not use a grater to chop after grazing, with a grater is easy to produce water, loss of nutrients, and affect the taste, beef cut into small particles, I use tendon meat, cut relatively small.

If you use beef tenderloin, cut into small granules is better, choose tendon meat to do, tendon to remove, otherwise it will affect the taste, add an appropriate amount of light soy sauce, black pepper, water starch to the beef, grab it for a while, and then add an appropriate amount of egg white and sesame oil, fully grasp it evenly, this step is very important, grasp the smooth meat to fry it out to be tender, otherwise it will be very old and affect the taste, add a little baking soda when grabbing the meat will make the meat more tender.

The nutritional value of beef is very high, and the iron content is also very rich in life, many people will use beef to make delicious food, so there are still a variety of ways to eat beef. West Lake beef soup is a more famous dish, that is, it has local characteristics, of course, there are still many ways to make West Lake beef soup, and the taste of different methods is not the same. So what are the more authentic ways to make West Lake beef soup?

1.Method 1.

Prepare 3-4 taels of beef, 2 egg whites, 3 dried shiitake mushrooms, 1 small section of green onion, 1 small handful of coriander, 1 small piece of ginger, a few starches, a little salt, chop the beef, beat the eggs in a bowl, remove the egg yolk and beat evenly, cut the mushrooms into small cubes with water, cut the coriander into small pieces, chop the green onion and ginger, add water to the starch and mix thoroughly. Put no more than 2 3 cold water in the pot; Add the minced beef and stir with a large spoon in the same direction; Bring to a boil over high heat to remove the foam; Add minced ginger and diced mushrooms, change to medium-low heat, cover and simmer for 10 minutes. Put a small amount of salt, white pepper, in the state of medium heat, evenly sprinkle the starch thickening juice, stir with a spoon, change the heat to low or turn off the heat, put the egg juice, stir the soup while the bottom, because the starch soup is relatively thick, the eggs are easy to break into thin slices, scattered on it like flying flakes; sprinkle with chopped green onions, like parsley under parsley; Pour in sesame oil and it's ready to go.

2.Practice 2.

Chop the corned beef slices into wheat grains, put them in a pot of boiling water until they are ripe, and then take them out. Heat a wok over medium heat, add 15 grams of lard, cook Shao wine, add light soup, refined salt, pepper, sesame oil and beef cubes, boil until slightly boiling, dilute with wet starch and thicken. Remove the wok from the fire, slowly pour the stirred egg liquid into the pot, stir it into a paste in one direction while pouring, and finally add 15 grams of monosodium glutamate and cooked lard to push well, and put it into the soup nest.

3.Method three.

Mince (or minc) beef, add 2 grams of baking soda, 10 grams of corn starch, 10 grams of milk powder, 2 grams of monosodium glutamate, 2 grams of salt, 2 grams of wine, mix well, marinate for 50 minutes; Cut the mushrooms into cubes; Beat the egg whites well. Pour 2 cups of water into the pot and bring to a boil, add the straw mushrooms; When the water is turned on again, remove it and rinse it with cold water. Boil another 4 cups of water, add the beef, blanch it slightly, scoop it up, and drain it with the straw mushrooms.

Heat 3 grams of oil, pour in 4 bowls of stock and bring to a boil, add beef, shiitake mushrooms and 5 grams of salt, 3 grams of monosodium glutamate, and 1 gram of pepper; When the water is boiled again, pour 5 grams of corn starch, 10 grams of water to thicken, egg whites and a little oil, and stir slightly; Cook until the water is boiling, then serve in a soup bowl and garnish with coriander.

West Lake not only produces beautiful women, but also beef soup. Tourists who visit West Lake not only linger on the scenery of West Lake, but also praise the West Lake beef soup. West Lake beef soup is smooth in the mouth, fresh and fragrant and tender, which can effectively enhance the body's resistance and reduce blood lipids, which is not only loved by people from other places, but also difficult for local ordinary people to give up.

What exactly does West Lake beef soup have to do to make it so attractive to people?

Ingredients: Beef tofu.

Excipients: mushrooms, egg whites, coriander.

Seasoning: green onion, pepper, salt, sesame oil.

The preparation of West Lake beef soup:

1. Choose the beef.

2. Chop the beef into a filling, the finer the better.

3. Cut the mushrooms into small pieces.

4. Cut the tofu into small pieces, and the size should be the same as that of the mushroom.

5. Remove the egg whites from the eggs and beat them with chopsticks.

6. Mix the beef filling with cold water, otherwise it will not be fun to stick to a ball when blanching.

7. Blanch the beef and skim the blood foam, then put it out for later use.

8. Sit down in the water or chicken soup, if it is the best chicken soup, the taste is not ordinarily good, then put in mushroom cubes and tofu cubes, as well as blanched beef floss, and boil.

9. Cook it slightly, then add salt and pepper and mix thoroughly, ready to thicken, the consistency of the thickening is mastered by yourself, and you don't need to put too much if you like to drink smooth.

Tips for making West Lake beef soup.

1.When making soup, do not keep the soup open all the time, and turn off the medium heat or low heat after skimming the foam, because the soup is wide open, one is to destroy the nutrients, and the other is that the soup is easy to become turbid and unsightly.

2.Be sure to thicken it with a slightly thinner consistency than you expect.

3.Turn off the heat when laying egg whites, so that the egg whites can not only maintain the nutrients, but also maintain the appearance, otherwise the heat will be messed up.

4.You can also put chopped coriander and chopped green onion in separate bowls and rinse them with soup.

Ingredients: cooked beef, tender tofu, shiitake mushrooms, coriander, eggs, starch.

Seasoning: salt, chicken powder, pepper, sesame oil.

First of all, let's prepare the ingredients needed for this dish:

A small piece of spiced cooked beef bought in the vegetable market, first cut into thin slices, flattened by hand, then cut into beef cubes, and put in a basin for later use.

Tender tofu is a small piece, first cut into thin slices, then into long strips, also cut into tofu cubes, and put together with the beef.

A few shiitake mushrooms, cut into slices first, then cut into shiitake mushroom cubes, and put them in a small pot for later use.

Chop a small handful of washed coriander, put it in a soup basin, beat an egg white into the basin, and stir well with chopsticks.

Add an appropriate amount of water to the pot, boil the water over high heat, add an appropriate amount of salt, chicken powder and pepper, stir it with a spoon to dissolve, pour in the mushroom granules first, cook for about a minute, and cook out the aroma of the mushrooms.

Then pour in the beef cubes and tofu cubes, continue to cook for two minutes, stir gently with a spoon to heat the ingredients evenly, and then skim off the foam in the pot, hook in a little water starch, make the soup more thick and viscous, and wait for the soup to boil again, you can turn off the heat and start the pot.

Finally, pour the soup into the soup basin, use the hot soup to instantly cook the egg whites, and then drizzle a little sesame oil to increase the flavor of the soup.

Ingredients for West Lake beef soup.

Ingredients: 100 grams of beef, 50 grams of oyster mushrooms, 50 grams of southern tofu, 1 egg white, 2 coriander, 2 slices of ginger, 1 chives.

Seasoning: 1 2 tsp salt, 1 4 tsp chicken bouillon, 1 4 tsp ground white pepper.

Water starch: 1 tbsp corn starch, 2 tbsp water.

The steps of the West Lake beef soup.

Step 1: Chop the beef, as finely chopping as possible.

Step 2Remove the stems of the oyster mushrooms and chop them, cut the southern tofu into small pieces, chop the coriander, chop the chives, and slice the ginger.

Step 3: Adjust corn starch + water into water starch, separate the egg yolk and egg white, and only take the egg white for later use.

Step 4 Boil a pot of water in a pot, take a tablespoon of boiling water and put it in a beef bowl, melt the beef, drain the beef with a slotted spoon and set aside.

Step 5Put the oyster mushrooms, southern tofu cubes, and ginger slices into the water and bring to a boil.

Step 6: Add drained minced beef and bring to a boil.

Step 7Add the pre-prepared water starch to thicken and cook until the soup thickens.

Step 8Remove the ginger slices, reduce the heat and pour in the egg whites in a circular motion.

Step 9: Turn off the heat and add salt, pepper, chicken essence, chopped coriander and chopped chives.

West Lake beef soup, easy to learn and delicious, like the double click.

The West Lake beef soup is made as follows:

With Xinnon Australia imported beef meat, beef into clean water, add an appropriate amount of cooking wine, soak for two hours, I did not blanch the beef, remove blood and water impurities by soaking, do not blanch in order to reduce the loss of nutrients, cucumbers and carrots cut into small particles, it is recommended to cut them with a knife, do not use a grater to chop after grazing, with a grater is easy to produce water, loss of nutrients, and affect the taste, beef cut into small particles, I use tendon meat, cut relatively small.

If you use beef tenderloin, cut into small granules is better, choose tendon meat to do, tendon to remove, otherwise it will affect the taste, add an appropriate amount of light soy sauce, black pepper, water starch to the beef, grab it for a while, and then add an appropriate amount of egg white and sesame oil, fully grasp it evenly, this step is very important, grasp the smooth meat to fry it out to be tender, otherwise it will be very old and affect the taste, add a little baking soda when grabbing the meat will make the meat more tender.

The preparation of West Lake beef soup is as follows:Ingredients: 100 grams of lactone tofu, 100 grams of beef.

Excipients: 2 coriander, 2 shiitake mushrooms, 100 ml of water, 40 grams of egg white, 1 gram of white pepper.

Steps: 1. Cut 100g of lactone tofu into strips.

2. Cut two pieces of coriander.

3. Finely chop 2 shiitake mushrooms.

4. Dice 100g beef.

5. Put the beef in a bowl and add water, stir well, and soak for 10 minutes to remove the blood.

6. Add mushrooms, tofu and beef to the pot and pour water, pour the egg whites into the pot, pour the egg whites while stirring and add white pepper.

7. Finally, add the coriander.

Ingredients: 1 small piece of beef, 2 shiitake mushrooms, 1 small handful of coriander, 1 egg white, salt, monosodium glutamate, pepper, cornstarch.

Method:1Chop the beef into small pieces, pot under cold water, and wait for the water to boil and wash off the blood foam.

2.Chop the coriander, dice, take the egg white, and pour it into a soup bowl for later use.

3.Bring the water to a boil in the pot, add the beef cubes and mushroom cubes, and then boil for a while after the water boils, add salt, monosodium glutamate, and pepper.

4.After thickening with wet cornstarch, pour into a soup bowl with egg whites, stir quickly to make the egg whites fly into flocculents, and finally sprinkle in coriander.

Ingredients: 80 grams of eggs, 200 grams of beef.

West Lake beef soup method: chop the beef and fly the water, mix the eggs well and set aside. Stir the oil in the wok over the fire, add the wine to the soup, put in the seasoning, and put in the beef, thicken it with wet starch and then put the eggs in and mix well.

[Ingredients].

Beef not 115

g (4 oz) green beans 1

4 cups oil, 2 teaspoons salt, 1

4 teaspoons (or to taste) 400 chicken broth

Gram of ten water in a total of 3 cups of egg white 3

Beat only 1 green onion and chop 2 cornstarch

tablespoon 1 of ten water

4 cups salt to taste, 1 teaspoon sesame oil.

Seasoning] 2 tablespoons water 2 light soy sauce

A teaspoon of salt, a little pepper, 1 wine, corn starch, and 1 sesame wine

1 teaspoon sugar 4 teaspoons oil 2

Teaspoon [Preparation].

Before the beef is put into a small bowl, stir with water, then add other seasonings and mix well, marinating for 20 minutes.

Method] Add oil and salt to a liter deep pot (the amount of salt depends on personal taste), heat for 1 minute, add chicken broth, water and green beans, cover, and heat 8

minutes to a boil.

2. Mix the corn starch slurry and pour it into the hot soup, stir a few times, and heat for 1 minute. 3. Add the beef to the hot soup and beat it well with a whisk to avoid lumps of beef. Stir in the egg whites and stir. Cover back, big heat 2

Minute. Add sesame oil and pepper, test the salt, remove the green onions, and serve in the original pot.

West Lake beef soup, easy to learn and delicious, like the double click.