After the autumn, the days become shorter and the nights become longer, and the climate slowly tends to be dry. Many people think that it is enough to drink some tangerine peel water from time to time, but the tangerine peel water has acidic substances in it and is not suitable for regular drinking, so it is very necessary to learn this West Lake beef soup. This dish is a traditional Jiangnan famous dish, which belongs to a kind of Hangbang cuisine.
After cooking, the aroma is smooth and delicious. Generally at the banquet, the West Lake beef soup is served earlier than the cold dish, this is because this dish has the property of moisturizing the throat and appetizing, but anyone who has tasted the West Lake beef soup will suddenly feel that their appetite is open. After the autumn, it is right to learn this soup, help the family to moisten the throat and appetize, but also learn a delicacy with food supplement effect.
West Lake beef soup
Wash the fresh mushrooms and tofu with water and set aside. Mince the beef into minced pieces, add starch and marinate for 15 minutes. Take advantage of the time available for marinating beef, diced tofu and mushrooms, chopped parsley, and set aside the egg whites and water starch.
After marinating, take the marinated beef slices and chop them into wheat grains, cook in a pot of boiling water until 5 minutes cooked, take out and set aside. Then pour the minced beef into boiling water or beef broth, add tofu and mushrooms, simmer for a while over medium heat, then pour in the water starch in turn, and stir well with chopsticks. Finally, stir in the egg whites, add the chicken essence, salt to taste, and then add the coriander Titian.
Tips
When making West Lake beef soup, in addition to the use of tender tofu, you can also use medium tofu, but old tofu is best not to use.