Beef soup recipe

I believe that many people have eaten beef soup in their daily lives. It tastes good, but it is troublesome to make. This is why many people like to drink beef soup. The method of making beef soup is rather complicated, mainly because beef soup requires a lot of ingredients and it takes a long time to cook. It requires everyone to be patient to cook the beef soup to be delicious.

Method 1:

Main ingredients: 4 taels (160 grams) of beef, 1 box of tofu pudding, 2 scallions, 1 coriander, 1 can of beef broth, 1 cup of water (about half a can), a little salt, sesame oil and pepper.

Ingredients: 2 tablespoons cornstarch, 4 tablespoons water.

Seasoning: 1/4 teaspoon salt, 2 teaspoons each of light soy sauce and cornstarch, a little sesame oil and pepper, 1 tablespoon each of water and oil.

1. Rinse and dry the beef, then chop and mince it. Mix it with the marinade and marinate for 10 minutes. Cut the green onion into shreds and wash the coriander and take out the leaves.

2. Bring half a wok of water to a boil, put the chopped beef into the water and remove from the water.

3. Put the beef broth and 1 cup of water into the pot and bring to a boil. Add the tofu pudding and stir gently. Add the beef, then add the starch sauce, salt, sesame oil and pepper. Sprinkle with coriander and green onions and remove from the heat.

Ingredients: 100g lean beef, 100g tofu, 1 egg, 1 coriander

Seasoning: 1 tsp pepper 2 tsp salt 1 tsp MSG

Production process:

1. Wash and chop the lean beef into minced meat, blanch it in boiling water, and remove it from the water; cut the tofu into cubes, and wash and chop the coriander;

2. Pour clean water into the pot, add minced beef and diced tofu and bring to a boil, add salt and MSG, pour in egg white, chopped coriander and pepper.

Method 2

Material

Main ingredients: 450 grams of marinated beef slices.

Ingredients: 0.5g sesame, 150g egg liquid, 10g Shaoxing wine, 6g refined salt, 40g wet starch, 5g MSG, 1500g light soup, 0.05g pepper, 30g cooked lard

Cooking method

1. Chop the marinated beef slices into wheat grains, put them into a boiling water pot and cook until half cooked, then take them out.

2. Heat a wok over medium heat, add 15 grams of lard, Shaoxing wine, light soup, salt, pepper, sesame oil and beef cubes, bring to a slight boil, and thicken with wet starch. Move the wok away from the heat, slowly pour the beaten egg liquid into the wok, stirring in one direction until it becomes a paste. Finally, add MSG and 15 grams of cooked lard, mix well, and serve in the soup pot.

Process Key

Marinated beef slices are a common dish among Cantonese chefs. Cut the beef into thin slices across the grain, add appropriate amounts of baking soda, light soy sauce, water and dry starch, mix well and marinate for about 1 hour.

Flavor characteristics

The Qing Dynasty's "Langji Santan" quoted "Yili Shaolao Feeding Ceremony" as saying: "In ancient sacrifices, cattle, sheep, and pigs must be included, which is called Tailao, with cattle as the main ingredient; Shaolao Yuanniu, sheep, and pigs are also included, but sheep are the main ingredient; a bull cannot be called a lao." In ancient times, cattle had a very high status. "West Lake Beef Soup" is made with egg liquid, minced beef and two soups. It is fragrant and smooth, and is a popular dish in Cantonese. This dish is served first and is often used as a throat-soothing and appetizer soup.

Method 3

Material

Ingredients: beef (fat and lean) (100g) straw mushroom (225g)

Accessories: Egg white (40g) Whole milk powder (10g)

Seasoning: Vegetable oil (5g), baking soda (2g), cornstarch (15g), MSG (5g), salt (7g), cooking wine (2g), pepper (1g)

Production process

1. Chop (or mince) the beef, add 2 grams of baking soda, 10 grams of cornstarch, 10 grams of milk powder, 2 grams of MSG, 2 grams of salt, and 2 grams of wine, mix well, and marinate for 50 minutes; cut the straw mushrooms into small pieces; beat the egg whites.

2. Pour 2 cups of water into the pot and bring to a boil, then add the straw mushrooms; when the water boils again, remove them from the pot and rinse with cold water. Boil another 4 cups of water, add the beef, blanch it slightly, then remove it from the water and drain it together with the straw mushrooms.

3. Heat 3 grams of oil, pour in 4 bowls of broth and bring to a boil, add beef, mushrooms, 5 grams of salt, 3 grams of MSG, and 1 gram of pepper; when the water boils again, pour in 5 grams of cornstarch, 10 grams of water for thickening, egg whites and a little oil, stir slightly; cook until the water boils, then serve in a soup bowl and garnish with coriander.

No matter whether it is method one, two or three, the control of the heat is very strict, so it is still difficult for ordinary families. So you can choose to buy ready-made soup ingredients on the market. I usually choose Mu Tangxiang’s West Lake Beef Soup Ingredients, so you can choose according to your taste.