West Lake Beef Soup is a famous dish in Hangzhou, mainly the use of fresh beef and tofu production, this dish is the most important feature is to drink to the mouth is relatively smooth, and the flavor of the fragrance, the next I will be West Lake Beef Soup detailed approach to teach you.
First of all, prepare a fresh piece of beef, you need to remember one thing, beef inside can not take too much tendon, preferably without tendon of beef is best.
Beef need to change the knife cut into minced, but must remember, you can not use the meat grinder into minced beef, it is best to use the hand cut, cut into a grain of a grain, so not only taste good, but also in the production of out of the soup is also better looking.
And then prepare a little bit of inner fat tofu or tender tofu, cut into pieces, you can not use the old tofu, because the old tofu texture is more suitable for frying braised, tender tofu is more suitable for soup, more slippery mouth a little.
Mushrooms, I use fresh mushrooms, cut directly into pieces, you can also use dried mushrooms are fine.
Then add water to the pot, add the mushrooms and minced beef, and cook them together in the pot to remove the blood from the beef, and cook the mushrooms until the surface is smooth, and to remove the flavor of the strains.
If you use a meat grinder or a knife to chop the minced beef, it may be jointed and uneven in size, but by hand it's all in one grain, very nice and doesn't stick. Keep in mind that you need to wash the minced beef and mushrooms again with water to remove any blood foam from them.
Then add water to the pot, add cleaned mushrooms and minced beef, add salt to taste after the pot boils, remember, do the West Lake beef soup, before thickening must be put a little bit of pepper, pepper and a little bit heavier, so that the taste will taste better, not only can remove the fishy taste of beef, but also increase the flavor.
All the seasonings all put after you can thicken the gravy, with cornstarch to water to thicken the gravy into a thicker soup, since it is a soup should be made a little thicker, so we must remember that, as for what degree of thickness, just look at the beef and tofu, can be floated up in the pot can be.
The last step is to put the egg white, sprinkle some parsley, put the egg white, must remember to quickly stir, so that the egg white can be more scattered, more uniform
Tips, do this West Lake beef soup the most important two points, the first is thickening the thickening must be hooked thick, the second is the beef must be cut with the hand, can not be used with the meat grinder skills