The West Lake Beef Soup is a dish made from beef and mutton, and West Lake in Hangzhou means Hangzhou, so West Lake Beef Soup is a specialty food originating from Hangzhou. There are many ways to make West Lake Beef Soup, mainly with raw eggs, beef and mutton, but also mushrooms and other products. The following is a brief introduction to the West Lake Beef Soup recipe, which will make it easy for you to make this specialty at home in a recreational situation.

The West Lake Beef Soup is a traditional Han Chinese delicacy that is really well known in the south of the Yangtze River in China. It is a Hangzhou dish that can be seen from its name, and is a fragrant, lubricating, delicious and refreshing soup made of beef and mutton, raw eggs, and mushrooms that is cooked to strengthen the spleen, appetizing and moistening the voice, as well as being inexpensive and economical, and thus very common in Hangzhou homes in general. Today we will actually learn about the practice of delicious West Lake beef soup.

450g of beef and mutton, 2 egg whites, 5g of salt, 2g of black pepper, 5ml of sesame oil, 10ml of rice wine, 1500 liters of bone broth, 30ml of gravy powder, 30g of lard; 80g of beef and mutton, 50g of green peas, 1 egg whites, 2tablespoons of cornstarch, 1tablespoon of rice wine, 1tablespoon of vinegar, a pinch of salt, and 500ml of cold water.

The Xihu Beef How to make soup:

1. Prepare 80g of beef and mutton, 50g of green peas, 1 egg white, 2 tablespoons of cornstarch, 1 tablespoon of rice wine, 1 tablespoon of vinegar, a small amount of salt, 500ml of cold water, and then wash the beef and mutton and then chopped up the crumbs and put them into a clean bowl

2. Put in cornstarch and a small amount of old vinegar, and then marinade for a quarter of an hour after grasping with your hands, and then put a small amount of oil into the pan and put in cleaned up meat, and then put in a small amount of oil and then put in the cleaned up meat. Into a small amount of oil, put in clean green peas

3. Stir fry until the surface wrinkled into the rice wine, and then quickly stir fry for a while, put into the gravy powder, and then sprinkle some black pepper, pour into the water, the fire boiled into the minced beef

4. Cooked to the beef and lamb floated up to the egg can be poured into the egg whites, and quickly mixed with chopsticks and scattered to the shape of an egg broth can be rested on fire to be sheng out, and then put into the seasoning of a small amount of salt on the You can also put a small amount of salt and seasoning.

Beef nutritional value:

Beef and lamb with a lot of protein, nutrients, vitamin B2, vitamin B2. is the best source of daily supplementation of iron-containing, and calorie content is very little, so do not have to worry about fat. Eating mutton can strengthen the kidney, improve resistance, resistance to fatigue, but also strong bones, cut into pieces of beef and mutton by the tender egg soup bag, taste smooth and mellow, very tasty and delicious nutrients.

1. Prepare 450 grams of beef and mutton, 2 egg whites, 5 grams of salt, 2 grams of black pepper, 5 ml of sesame oil, 10 ml of rice wine, 1,500 liters of bone broth, 30 ml of gravy powder, 30 grams of lard, and then clean up the beef and mutton after cutting into small pieces

2. And then chopped up the beef and mutton, and then knocked into the bowl of raw egg and stirred evenly, and then the pot embedded in the Fire, pour into the water boiled over high heat and put into the beef and mutton blanch for a while after fishing up, and then put into cool water to clean up for a while

3. Pork plate oil into the frying pan, low heat heat until completely melted, put into the beef and mutton and mix and scattered, and then quickly poured into the rice wine, poured into the bone broth, put into the salt, sprinkled with some black pepper

4. Pour into the sesame oil, and then low-fire boiled while mixing and gradually pouring into the thickening powder, so that it can make the Into the gravy powder, that can make the sauce become sticky, boil after the fire, and then gradually pour into the egg white, while quickly mixing and pouring into the lard can be.