West Lake Beef Soup
West Lake Beef Soup is a traditional Chinese dish in the Jiangnan area and belongs to Hang Bang Cuisine. Because it is lubricious and delicious, it is often used as a soup for a banquet.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 150g beef
- 10 Coriander
- 1 egg
- 100g starch
- 1 teaspoon salt
- 400g lactone tofu cut into 1-2cm cubes
- 10 mushroom
Add the beef and starch in a bowl and marinate it for 15 minutes.
Cut the beef into a shape of wheat, and put it in the boiling water to cook until the beef is cooked to five maturities. Transfer it in a bowl and set aside.
Add the boiled water, beef, tofu, and mushroom in a wok and cook under middle heat for a few minutes. Then add starch in the wok and mix well.
Pour the egg white, salt, and chicken essence in the wok and mix well. Cook it until boiling. Sprinkle the coriander and transfer it on a large bowl. Serve.
1. Cut the beef into thin slices against the grain of the beef. Then cut it into small pieces. (Cut the beef into small pieces and add some starch and mix well, that will make the beef taste will be better)
2. The egg white should be infused after the fire is turned off, which can bring out a light floc and a smoother taste. (The soup temperature is high enough to boil the egg white)