West Lake Beef Broth

Name: West Lake Beef Broth
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g beef; 100g Enoki mushroom; 100g South Tofu; 1 piece Egg white; 1 tsp salt; 1 small bowl Water starch; 1 parsley; 500ml chicken soup; a little Sugar; 1 tsp pepper

by Celery

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

"There is no soup without soup." There is another secret or key to the delicious West Lake beef soup, which is a bowl of chicken soup. If you think about it, you can understand that adding minced beef, tofu, and mushrooms to the chicken broth, and then an egg to make a thick gorgon, it’s hard to think it tastes good.

West Lake Beef Broth

1. Chop the beef finely into grains, the finer the better; add a little water to dissolve

2. Put the water in the pot, add beef cubes after boiling, remove after boiling and set aside; clean the enoki mushrooms in advance and soak them in cold water for more than 4 hours

3. Wash and chop finely for later use; cut south tofu into small cubes for later use

4. Beat egg whites and set aside; chop parsley and set aside

5. Add chicken broth to the pot, after boiling, add tofu; add minced mushrooms and minced beef

6. After boiling again, add a little salt, sugar and freshly ground pepper to taste; after boiling again, add a small amount of water starch several times to adjust the concentration you like