West Lake Beef Soup First Release

Name: West Lake Beef Soup First Release
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 100 g Beef tenderloin; 1 handful White Beech Mushroom; 1 piece Silken tofu; 1 stick Coriander; to taste Salt; 3 g Black pepper; to taste Sesame oil

A classic Hangzhou soup of minced beef, white beech mushrooms and silken tofu thickened with cornstarch, enriched with egg white for a smooth, delicate, gently savory bowl.

30 minNewMedium Soups Boil Savory

Instructions

1
Prepare beef tenderloin, white beech mushrooms, soft tofu, eggs, cilantro, and small green onions.
2
Cut the beef tenderloin into cubes, then chop finely. Cut the tofu into cubes, chop the white shimeji mushrooms into cubes, beat the egg whites into a small bowl, and finely chop the scallions and cilantro.
3
Soak the minced beef in water to loosen it, and prepare the wet starch.
4
Add the minced beef to boiling water and blanch until just cooked (skim off the foam).
5
Scoop out.
6
Place the pot in water (or chicken broth) and bring to a boil, then add the white beech mushrooms.
7
Add tofu and minced beef.
8
Adjust the salt.
9
Add pepper powder.
10
Pour in the wet starch.
11
Beat in the egg whites, add a few drops of sesame oil, and remove from heat. Pour into a bowl and sprinkle with cilantro and chopped green onions.