West Lake Beef Soup

Overview

West Lake Beef Soup is a traditional famous dish. It is a nutritious and refreshing dish that combines beef and some vegetables with eggs. There are also different ways to make this dish. Some use braised beef, and some blanch beef and mushrooms. The methods are different for the taste. I think cooking is not a mathematical company. You can make it according to your own situation. For example, I made some modifications to this dish. The beef and mushrooms are not blanched in order to retain more nutrients. My food is made for the growth and development of children. It not only needs to be delicious, but also suitable for the healthy growth of babies. My West Lake Beef Soup uses shank meat, removes the tendons, and carefully smooths it when marinating. The texture is smooth and tender. I add mushrooms, carrots, and cucumbers to make it more nutritious, brighter in color, delicious and fragrant. I used whole eggs instead of just egg whites, because there is no better place for the egg yolks to go, and I think this way the nutrition is more comprehensive. Beef is a high-protein and low-fat meat. Its amino acid composition ratio is very close to that of humans. It can improve human immunity and promote growth and development. Other vegetables are also added to this soup to make it more nutritious. It would be better to add some tofu. I didn’t buy it today, so I didn’t add it. There are no more seasonings added to the soup. It is low in oil and salt, light and delicious. It is a refreshing and delicious soup suitable for all ages.

Tags

• soup
• common dishes
• baby
• dinner with friends
• spring recipes
• local cuisine
• dinner
• beef
• cooking wine
• cucumber
• egg
• fresh mushrooms
• ginger
• light soy sauce
• oil
• water starch
• black pepper
• carrot
• garlic
• green onions
• salt
• sesame oil

Ingredients

Steps

1. 1 The beef meat imported from Xinnon Australia is used

   

2. 2 Prepare raw materials

   

3. 3 Put the beef into clean water, add an appropriate amount of cooking wine, and soak it for two hours. I did not blanch the beef. I used soaking to remove blood and water impurities. I did not blanch it to reduce the loss of nutrients

   

4. 4 Cut the mushrooms into small pieces

   

5. 5 Cut cucumbers and carrots into small pieces. It is recommended to use a knife to cut them. Do not use a grater to grate and then chop. Using a grater will easily release moisture, lose nutrients, and affect the taste

   

6. 6 Chop the ginger, garlic, and shallot into small pieces, and separate the green onion whites and green onion leaves

   

7. 7 Cut the beef into small pieces. The tendon meat I used is chopped into smaller pieces. If you use beef tenderloin, it is better to cut it into small pieces. Use tendon meat to make it. The tendon must be removed, otherwise it will affect the taste

   

8. 8 Add an appropriate amount of light soy sauce, black pepper, and water starch to the beef. Grip it for a while, then add an appropriate amount of egg white and sesame oil, and stir it thoroughly. This step is very important. The smooth meat must be stir-fried to be tender, otherwise it will be very old and affect the taste. Adding a little baking soda when grabbing the meat will make the meat more tender. I don’t think it will affect health

   

9. 9 Stir the eggs evenly. I used whole eggs. The regular West Lake beef soup uses egg whites. You can make it according to your own situation

   

10. 10 Heat the pot, add appropriate amount of oil and heat until 70% hot, add onion, ginger and garlic and quickly sauté until fragrant

    

11. 11 Add the beef and stir-fry quickly over high heat until it changes color. Do not stir-fry for too long. Stir-frying for too long will affect the taste of the meat

    

12. 12 Add the shiitake mushrooms and stir-fry quickly until cooked, add an appropriate amount of salt and a little light soy sauce and stir-fry evenly

    

13. 13 Add an appropriate amount of boiling water and boil again. Be sure to add boiling water. When frying the beef, use another pot to boil the water first and set aside. Adding cold water will affect the taste and nutrition of the meat

    

14. 14 Add diced carrots and cucumbers and cook for one minute

    

15. 15 Pour in the egg liquid and stir gently while pouring

    

16. 16 Add water starch and stir evenly while adding

    

17. 17 It’s out of the pot