West Lake Beef Soup: Mellow, Tender and Delicious West Lake Beef Soup

West Lake Beef Soup: Mellow, Tender and Delicious West Lake Beef Soup

1. A large display of all ingredients and spices;

2. Chop beef into fillings, chop mushrooms into cubes, and cut tofu into small cubes for later use;

3. Chop coriander and chives, beat the egg whites and set aside;

4. Add Master Kong's packaged drinking water to the wok and boil it to about 70 or 80 degrees;

5. Pour the beef filling into the pot and use a slotted spoon to quickly break it until the meat becomes white. The beef cubes cooked in soft water are more mellow and delicious. Remove the floating powder and quickly remove it with a thin basket for use;

6. Put the shredded mushrooms and the tofu cubes to a boil for a while;

7. Pour the blanched ground beef into the pot, add salt and pepper, boil it with soft water, and slightly skim the froth. At this time, you can smell the aroma of soft water cooking. Beef Q bombs, mushrooms, and tofu are more delicious ~ Use water starch to thicken the soup until it is slightly viscous. After adding the egg whites, stir in a circle with a spoon in one direction until egg white flowers appear;

8. Add chopped coriander and chopped green onions, and stir again in a circular motion;

9. Take a bowl and serve it, you can enjoy the delicious West Lake Beef Soup. I have to feel that the water-soiled vegetables selected by Luo Shengtang are delicious enough. When cooking, I choose Master Kong to package drinking water~

Tips:

1. Master Kong packs drinking water, and the eight national patented processes purify and soften the soup, making this soup more delicious and fragrant!
2. Beef should be pure lean meat. Beef tenderloin is the best. The taste is smooth and tender, and you can feel it even if it is chopped into the bottom.
3. The beef should not be boiled for a long time. If it changes color, it will be fished. Otherwise, the savory taste will be lost too much. Originally, we did not put the MSG chicken essence, so the fresh gas should be kept as much as possible. In addition, Master Kong packaged drinking water to ensure that it will not overturn.
4. The mushrooms and tofu should be boiled slightly for about half a minute to let the fresh aroma of mushrooms and tofu enter the soup.
5. Thicken the soup slightly, otherwise the taste will be poor if it is too thin, not smooth enough, and the egg whites are not beautiful enough.
6. After the beef is put down for the second time, it will thicken when it is slightly opened. Reduce the time the beef is in the boiling water, otherwise it will grow old.
7. The chopped cilantro and chopped green onion must be put last, or you can leave it in the pot. Sprinkle the chopped cilantro and chopped green onion into the soup bowl, and let the beef broth rinse. The taste is also great.