Beef soup
Ingredients: 4 taels of spinach, 6 taels of minced beef, 3 cups of soup, 2 egg whites.
Ingredients: Seasonings: 1/2 teaspoon each of sugar and salt, 1 teaspoon cornstarch, 4 tablespoons water. Gorgon juice ingredients: 2 tablespoons each of cornstarch and boiling water.
Method: 1. Wash and chop the spinach, and mix the beef with seasonings.
2. Bring the soup to a boil, add beef and cook for about a minute, add spinach and bring to a boil again.
3. Stir the gravy ingredients evenly and slowly pour it into the soup. Cook until slightly thick. Add the beaten egg whites and stir well to taste. Serve.
Remarks:
1. All ingredients in the soup should taste fresh, sweet and tender, so the cooking time should not be too long.
2. Spinach contains a lot of iron and can be used to boil soup without losing nutrients.
Corn Beef Soup
Ingredients: 100 grams of beef, 2 corns, 2 eggs, 1 coriander, 1 slice of ginger, and enough for soup.
Method: ① Beat eggs well, wash and chop coriander.
② Wash the beef, pat dry and mince it finely, add seasoning and marinate for 10 minutes, add a little oil and stir-fry until cooked, remove the oil and blood.
③ Wash the corn and remove the corn flesh with a knife.
④ Bring an appropriate amount of water and 1 slice of ginger to a boil, put down the corn and cook until cooked, cook for about 20 minutes, add seasonings, thicken with cornstarch water into a thin paste, add beef and bring to a boil, add Mix the eggs well, put into a soup bowl, sprinkle with coriander and serve.
Beef Soup with Minced Eggs
Ingredients: 450 grams of marinated beef slices (see Note on Egg Beef), 150 grams of egg liquid.
Seasoning: 3 tsp refined salt, 2 tsp MSG, 1 tsp pepper, 2 tsp sesame oil, 0.5 tsp Shaoxing wine, 1 tsp wet starch, 5 cups light soup, 0.5 tbsp cooked lard.
Preparation: Chop the marinated beef slices into wheat grains, put them into a boiling water pot and simmer until they are five times cooked, take them out and drain them. Place the wok on medium heat, heat up half of the lard, cook with Shaoxing wine, add two soups, refined salt, pepper, sesame oil and beef cubes, bring to a slight boil, and thicken with wet starch.
Take the wok away from the fire, slowly pour the stirred egg liquid into the pot, stir it in the same direction while pouring, and finally pour half of the lard and push it evenly, and put it into a soup bowl. become.