how to make west lake beef soup,west lake beef soup recipes

Do you add the slurry and broth to a cold pot and mix and then heat together? Or do you heat the broth and then add the slurry and mix to combine? Do you think it would matter?

Ingredients

  • 8 ounces ground pork or minced beef fillet, or white fish fillets, such as cod or flounder, roughly chopped
  • Kosher salt
  • 1 tablespoon light soy sauce
  • 2 tablespoons Shaoxing rice wine
  • 6 cups homemade or store-bought low sodium chicken broth
  • 5 tablespoons cornstarch mixed with 1/4 cup water
  • 4 egg whites, lightly beaten
  • 1/4 teaspoon white pepper
  • 1 1/4 cups finely chopped cilantro

Directions

  1. In a medium-sized mixing bowl, combine meat with 1 teaspoon salt, soy sauce, and rice wine and set aside.

  2. Combine broth and slurry in a medium saucepan and cook over medium-high heat, stirring occasionally, until broth comes to a boil and thickens slightly. Reduce heat to a bare simmer.

  3. Add the marinated ground meat stirring to break it up as you add it (stir gently if using fish). When the meat or fish is just cooked (about 30 seconds for meat or 2 minutes for fish), add egg whites by drizzling them into the simmering broth and stirring the broth around slowly with a pair of chopsticks. When egg whites are solidified, about 30 seconds longer, turn off the heat. Add white pepper and more salt to taste. Add chopped cilantro and stir around to incorporate. Serve immediately.

     

 

west lake beef soup recipes

that soup looks great, however, I would think the fish would cook faster than the ground pork. Definitely going to make this.

5 minPrep Time

25 minCook Time

30 minTotal Time

Recipe Image

5 based on 1 review(s)

Ingredients

  • 8 ounces ground pork or minced beef fillet, or white fish fillets, such as cod or flounder, roughly chopped
  • Kosher salt
  • 1 tablespoon light soy sauce
  • 2 tablespoons Shaoxing rice wine
  • 6 cups homemade or store-bought low sodium chicken broth
  • 5 tablespoons cornstarch mixed with 1/4 cup water
  • 4 egg whites, lightly beaten
  • 1/4 teaspoon white pepper
  • 1 1/4 cups finely chopped cilantro

Instructions

  1. In a medium-sized mixing bowl, combine meat with 1 teaspoon salt, soy sauce, and rice wine and set aside.
  2. Combine broth and slurry in a medium saucepan and cook over medium-high heat, stirring occasionally, until broth comes to a boil and thickens slightly. Reduce heat to a bare simmer.
  3. Add the marinated ground meat stirring to break it up as you add it (stir gently if using fish). When the meat or fish is just cooked (about 30 seconds for meat or 2 minutes for fish), add egg whites by drizzling them into the simmering broth and stirring the broth around slowly with a pair of chopsticks. When egg whites are solidified, about 30 seconds longer, turn off the heat. Add white pepper and more salt to taste. Add chopped cilantro and stir around to incorporate. Serve immediately.

Notes

Do you add the slurry and broth to a cold pot and mix and then heat together? Or do you heat the broth and then add the slurry and mix to combine? Do you think it would matter?

Tags

Cuisines
Chinese
Courses
Dinner

Nutrition

Calories

970 cal

Fat

3 g

Carbs

55 g

Protein

160 g
7.8.1.2
8
https://www.how2makefood.com/recipes/how-to-make-west-lake-beef-soup/

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