material
1g
1 egg
3 mushrooms with water
appropriate amount of coriander
a little ginger
method
1. Take egg yolk, add a spoonful of Shaoxing wine, a little salt and mix in beef stuffing.
2. Heat the wok, put a little oil, add ginger slices and stir-fry until fragrant.
3. Take out the ginger slices and add the chopped mushrooms.
4. Add the marinated minced beef and stir fry.
5. Stir-fry the beef until it is uncooked, and add Shaoxing wine to remove the fishy smell.
6. After seasoning with salt, pour in water starch to thicken.
7. Turn off the low heat, pour in the egg whites and stir out the egg blossoms.
8. Turn off the fire, add the coriander, put it in a bowl, and sprinkle a little white pepper before eating.
west lake beef soup method 2,
material
beef 5g
mushroom 5g
thin fragrant dried 4 pieces
a lettuce
an egg
a handful of coriander
salt, vinegar and appropriate amount of starch
method
1. Boil
5, pour in the broken eggs
6, season
7, pour in the prepared starch water, thicken
8, sprinkle with coriander, and take out the Xihu beef soup
Method 3,
Material
Pepper 1 tsp salt 1 tsp monosodium glutamate .5 tsp lean beef 1g. Dice tofu, wash coriander and mince;
2. pour clear water into the pot, add minced beef and diced tofu to boil, add refined salt and monosodium glutamate, and pour egg white, minced coriander and pepper.
Method 4 of West Lake Beef Soup
Material
Ingredients: beef, egg white, broth,
Ingredients: salt, sugar, dried starch, chopped green onion, cooking wine and pepper
Method
1. Wash beef, cut it into large pieces, then cut it into shreds, and finally cut it into wheat granules.
2. add clean water to the pot, add beef to boil, blanch until blood bubbles float, remove quickly and rinse with clean water.
3. Stir the egg whites evenly. Put the dry starch into a bowl and add some water to stir well to form starch water.
4. When the oil temperature is 5% hot in another oil pan, add the beef and stir-fry it slightly, add the cooking wine and stir it evenly, then add the broth to boil and skim off the floating foam.
5. Stir the water starch again, pour it into the pot and thicken it, then beat in the egg white. Finally, add some salt, sugar and pepper to taste, and sprinkle with chopped green onion.
the key: this soup needs to be thicker, so that the eggs will be beautifully beaten.
tips
attach broth-it's a pity to discard the chicken leg bones from cooking chicken leg rice skillfully. It's a good raw material to cook broth.
practice: wash the chicken leg bones and break them from the middle with the back of a knife (which is beneficial to fully dissolve bone marrow oil in the soup and make the soup more delicious. ), put the chicken bones and a few slices of ginger into the pot, add enough water to boil over high fire to remove foam, turn to low fire and cover for 2 hours, and filter out the chicken bones and ginger from the soup through a strainer.