Royalties
Master Kong packaged drinking water 1.5L
Beef 120 g
Fresh mushroom 30 g
70 grams of tender tofu
Protein 25 g
Salt 5 g
Pepper 0.5 g
10 g coriander
10 g chives
West Lake beef soup: Mellow tender and delicious West Lake beef soup preparation
A big display of all ingredients and spices;
Beef minced into fillings, mushrooms chopped into small pieces, tofu cut into small cubes and set aside;
Finely chop the parsley and chives, break up the egg whites and set aside;
Add Master Kong's packaged drinking water to the wok and burn it to about 70 to 80 degrees;
Pour the beef filling into the pot, quickly break it with a colander until the meat filling turns white, the beef grains cooked in soft water are more mellow, delicious and delicious, beat off the floating powder, and quickly fish out with a fine basket for later;
Put the mushrooms and tofu grains down and boil them slightly;
Blanch the water of the minced beef poured into the pot, put salt and pepper, with soft water boiled after a little skimming foam, then you can already smell the aroma of soft water cooking, beef Q bomb, mushrooms, tofu is more delicious ~ water starch to the soup to outline to slightly viscous, after the egg white with a spoon in a circle stirred in one direction until the emergence of egg whites;
Add the chopped parsley and chopped chives, turn in circles again and stir well;
Take the bowl out, you can enjoy the delicious West Lake beef soup, have to sigh that the water-fired dish selected by Luo Shengtang is indeed fragrant enough, and the chef chooses Master Kang to package drinking water
Tips
1. Master Kong packages drinking water, and the national patent eight processes purify and soften, making this soup more delicious and fragrant! 2. Beef should be pure lean, beef tenderloin is the best, the taste is smooth and tender, even if chopped into small pieces can be felt. 3. Beef blanching water can not be boiled for a long time, change color on the fishing, otherwise the umami loss is too much, originally we will not put MSG chicken essence, so the fresh gas as much as possible to retain, plus Master Kang packaged drinking water, to ensure that the car does not overturn. 4. Cook the mushrooms and tofu slightly for about half a minute before the fresh flavor of mushrooms and tofu enters the soup. 5. Give the soup a little thicker, otherwise the taste will be very poor, not smooth enough, and the protein is not beautiful enough. 6. After the beef is put down for the second time, it will be hooked when it is slightly opened, reducing the time of the beef in boiling water, otherwise it will be old. 7. The chopped parsley and chopped green onion must be put last, or you can not put it in the pot, sprinkle the coriander and minced green onion into the bowl where the soup is prepared, let the beef soup flush, the taste is also very good.