Enoki Mushroom and Beef Soup First Release

Prepare a piece of tender beef, cut it into thin strips or slices, and soak and rinse it several times with clean water, changing the water multiple times to wash out the blood from the beef, so that the soup will not have a gamey taste.

Drain the washed beef strips, add a spoonful of cooking wine, an appropriate amount of salt, a little white pepper, and a little cornstarch, and mix well to set aside.

Clean the enoki mushrooms, cut off the roots, and then cut them into short pieces for later use. Enoki mushrooms are also called 'Yizhi mushrooms.' They are especially good for children to eat, but because enoki mushrooms are slender and not easy to chew, children who don't know how to eat them can easily choke. Cutting them into short pieces eliminates this worry.

Julienne the ginger, crack an egg into a bowl, and beat it until mixed for later use. When beating the egg, you can add a tablespoon of water; this will make the egg drop soup have fine and even egg strands, which look especially nice.

Cut a cross on the top of the tomato and soak it in boiling water for one or two minutes. The tomato skin can then be easily removed. Cut the peeled tomato into small cubes, about one centimeter square in size.

Heat the oil in a pan, add diced tomatoes, and stir-fry until they release their juice. Ripe tomatoes release juice very easily.

Add an appropriate amount of water to the tomatoes and bring it to a boil. Once the water boils, add the marinated beef strips to cook. Adding some ginger shreds can drive away the cold and remove the fishy smell. After putting in the beef strips, use a ladle to stir them to prevent the beef from sticking together.

After the beef is separated, add the enoki mushrooms. Enoki mushrooms cook very easily, and two minutes of cooking is enough.

Finally, add the eggs, pouring the egg mixture into the pan while stirring with a ladle, and cook until the egg mixture solidifies.

Add a little salt for seasoning before taking it off the heat, drizzle in a bit of sesame oil for fragrance, and you can sprinkle either green onions or cilantro; I used green onions.

Finished product

Finished product.