Main ingredients:
60 grams of beef fillet.
Accessories:
1 coriander, 3 water-soaked mushrooms, 1 egg white, 1 ginger slices, 5 teaspoons of starch, 8 ml of soy sauce, 8 ml of cooking wine, 3 g of salt, 1 g of white pepper, 1 g of white sugar and a little sesame oil.
Production process:
1. Cut beef tenderloin, add 0.5g of soy sauce, cooking wine, white pepper and 0.5 teaspoon of starch, mix well and marinate for 10 minute. Adding starch can lock the moisture in beef and make it tender.
2. Cut coriander into powder, cut ginger into pieces, and cut water-soaked mushrooms into small grains.
3. Separate the egg whites and break them up with chopsticks.
4. Add 2 teaspoons of starch to 3 teaspoons of water and stir well to make water starch.
5. Blanch the marinated diced beef and mushrooms in boiling water and remove them for later use.
After you put the diced beef into the pot, you must quickly spread out the beef Liu Ding with chopsticks, otherwise it will be boiled into a large piece of beef.
6. Add 750 ml of cold water to the pot again, add blanched beef, mushrooms and ginger, add salt, 0.5 g of white pepper and sugar, and boil the soup with fire. Boil the water for two minutes.
7. Pour in water starch and stir with a spoon to make the soup sticky.
8. Slowly pour the egg white into the pot to form a circle and wipe it with a spoon. The reason why the egg is thickened first, and then the egg white is poured is because the egg flower looks better and looks like a flying catkin.
9. Sprinkle in coriander and pour in sesame oil. This soup can be served.