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

The home-cooked recipe of West Lake beef soup:

Chop the beef tenderloin, add marinade and mix evenly, marinate for 10 minutes. Finely chop the shiitake mushrooms and chop the coriander. Ginger puree, half mixed with beef, half kept.

Boil water in a pot, add beef and mushrooms, and put a tablespoon of cooking wine. Turn off the heat immediately as the fire boils. Strainer to remove beef.

Rinse and drain for later use. Put the beef, shiitake mushrooms and minced ginger in a pot of cold water. Bring to a boil over high heat, add salt and pepper.

Pour in the water starch and stir well. Stir the egg whites thoroughly, place the chopsticks on the bowl as shown in the picture, pour the egg mixture down the chopsticks, and pour it in a circle in the pot to form a circle (that is, evenly pour it in every corner of the pot). Remove from heat.

Ingredients: 1 small piece of beef, 2 or 3 shiitake mushrooms, 1 small handful of coriander, 1 egg white.

Salt, monosodium glutamate, pepper, cornstarch.

Method: 1. Chop the beef into small pieces, pot under cold water, and wait for the water to be boiled to wash off the blood foam. Coriander finely chopped. Cued shiitake mushrooms. Take only the egg whites and pour them into a soup bowl for later use.

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

3. After thickening with wet cornstarch, pour it into a soup bowl with egg whites, and stir quickly to make the egg whites fly into flocculents.

4. Finally, sprinkle in the coriander.

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

Method 1. Ingredients preparation: Ingredients:

4 taels of beef (160 grams), 1 box of tofu curds, 2 green onions, 1 coriander, 1 can of beef consommé, 1 cup of water (about half a can), salt, sesame oil and a little pepper. Ingredients: 2 tablespoons cornstarch, 4 tablespoons water.

Seasoning: 1 4 tsp salt, 2 tsp light soy sauce and corn starch, a pinch of sesame oil and pepper, 1 tbsp water and 1 tbsp oil.

Production steps: Rinse and wipe the beef, chop and chop it, mix it with the marinade and marinate for 10 minutes; Cut the green onion into shreds, wash the coriander and remove the leaves. Bring half a wok of water to a boil, put the chopped beef into the boiling water, and remove.

Put the beef broth and 1 cup of water into a pot and bring to a boil, add the tofu and stir gently, add the beef, then add the sauce, salt, sesame oil and pepper, sprinkle the coriander and green onion, and remove from the heat to serve.

Practice 2. Ingredients: Ingredients: 100 grams of lean beef, 100 grams of tofu, 1 egg, 1 coriander, ingredients: 1 tsp pepper, 2 tsp refined salt, 1 tsp monosodium glutamate.

Production steps: Wash and chop the lean beef into puree, put it in boiling water to cook, and remove it; Cut the tofu into cubes, wash and mince the coriander; Pour water into the pot, add minced beef and diced tofu to boil, add refined salt and monosodium glutamate, pour in egg white, chopped coriander and pepper.

Method three. Ingredients preparation: Ingredients: 450 grams of corned beef slices. Ingredients: sesame grams, 150 grams of egg liquid, 10 grams of Shao wine, 6 grams of refined salt, 40 grams of wet starch, 5 grams of monosodium glutamate, 1500 grams of light soup, 30 grams of pepper, 30 grams of cooked lard.

Steps: Chop the corned beef slices into wheat grains, put them in a pot of boiling water until they are ripe, and 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.

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.

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

The preparation of West Lake beef soup.

Ingredients: 100 grams of minced beef, 3 eggs (only egg whites), 2 celery.

Seasoning: 4 cups of hot stock, a pinch of refined salt;

a) 1 2 tbsp fresh soy sauce, 1 3 tbsp sugar, 1 2 tbsp starch, 2 tbsp water, 1 tbsp sake, 1 2 tsp sesame oil, 1 2 tsp pepper;

b) 3 tablespoons corn flour and 4 tablespoons water.

Method: 1. Stir the minced beef with seasoning (a).

2. Beat the egg whites well and chop the celery.

3. Pour the hot stock into a large soup bowl on high heat for 5 minutes, add the seasoning (b) and stir well, then add the minced beef and stir well, cover on high heat for 3 minutes until the beef is cooked, that is, put the egg white into the mixture, add a little salt to taste, and sprinkle with minced celery.

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

Ingredients: 120g beef, 100g tofu, 50g fresh shiitake mushrooms, 1 egg white;

Excipients: appropriate amount of water starch, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of pepper.

West Lake beef soup.

Remove the stems of the mushrooms and wash them and chop them, cut the tofu into small cubes, slice the ginger, mince the green onion and coriander, take 1 egg and separate the egg white and egg yolk, only take the egg white for later use, put 1 tablespoon of corn starch and 2 tablespoons of water into a bowl and mix it into water starch for later use;

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The beef is first cut into thin slices with reverse grain, and then cut into small slices with a knife, (generally the beef is chopped into pieces and put directly into the pot, I think the beef is too old, so cut into small slices, and then add some starch and mix well, so that the taste is more beautiful);

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Put in a bowl, add a pinch of salt, pepper and starch, mix well, and marinate for 10 minutes;

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Put the mushrooms, tofu and ginger slices into the pot, pour in an appropriate amount of water and boil;

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Add the beef and bring to a boil;

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Add the adjusted water starch to thicken and cook until the soup thickens, (don't pour all the water starch into it at once, pour some first, feel that it is not thick enough and then pour in the rest);

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Reduce the heat to low and slowly pour in the egg whites in a circular circle;

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Add salt, chicken essence and pepper;

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After turning off the heat, add chopped green onion and coriander.

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The preparation of West Lake beef soup.

1.The beef is finely chopped into grains, the finer the better; Add a little water to melt.

2.Sit in the pot with water, add the beef cubes after boiling, remove the beef after boiling, and set aside; Enoki mushrooms should be washed in advance and soaked in cold water for more than 4 hours.

3.Wash and chop for later use; Cut the southern tofu into small cubes and set aside.

4.Beat the egg whites and set aside; Chop the parsley and set aside.

5.Add the chicken broth to the pot and bring to a boil, then add the diced tofu; Add the minced mushrooms and minced beef.

6.Bring to a boil again and add a pinch of salt, sugar and freshly ground pepper to taste; After boiling again, add a small amount of water starch several times to bring out your favorite concentration.

7.Bring to a boil again, turn off the heat and beat in the egg whites, stirring in the same direction; Finally, add a little chopped coriander.

West Lake beef soup is a very common and popular home-cooked dish, and there are many details to pay attention to when making this dish.

Method steps.

Put the water in the pot, **, 80 grams of braised beef cut into small pieces, 10 grams of fresh shiitake mushrooms cut into small slices, and put them in the pot.

How to make West Lake beef soup?

Put 5 grams of salt, 5 grams of pepper and 5 grams of thirteen spices in a pot to taste.

How to make West Lake beef soup?

Half a bowl of cornstarch, stir well with water, after the water boils, pour in the water starch, and stir constantly.

How to make West Lake beef soup?

Knock an egg and beat it, pour it into the pot, wait for the frangipani to float up, stir it into broken eggs with chopsticks, pour a little sesame oil, and turn off the heat.