Easiest Way to Make Quick West Lake Beef Soup (西湖牛肉羹)
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite West Lake Beef Soup (西湖牛肉羹). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from West Lake Beef Soup (西湖牛肉羹), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare West Lake Beef Soup (西湖牛肉羹) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook West Lake Beef Soup (西湖牛肉羹) using 11 ingredients and 15 steps. Here is how you can achieve that.
Today I will share with you my recipe for West Lake Beef Soup or Shi-Hu-Neou-Rou-Gun in Mandarin Chinese. West Lake Beef Soup is originated in the Zhejing region where the famous West Lake is located. Thus the name. This soup is commonly served as an appetizer. Since it’s very easy to make, for those with a busy schedule, you can even eat it with a bowl of rice and that would be a meal by itself. See my instruction video: https://youtu.be/cW816dqWlRM
Ingredients and spices that need to be Get to make West Lake Beef Soup (西湖牛肉羹):
- 1/3-1/2 cup ground beef
- 1/4 of 14 oz soft tofu
- 1 egg
- 5-6 dried shiitake mushroom
- 2 cups chicken broth
- 1 cup water
- cilantro
- 1/4 tsp grated ginger
- 1 tbsp oil
- 1 tbsp corn starch
- 1 pinch salt
Instructions to make West Lake Beef Soup (西湖牛肉羹)
- Store-bought chicken broth is used in this recipe but you can use homemade beef broth or vegetable broth. If you like a thicker soup, use more corn starch to thicken the soup. Cilantro makes the soup even more flavorful but you can leave it out if you like it.
- Soak the shiitake mushroom in one cup of water for at least 30 minutes. Squeeze out the water and reserve it for later. Dice the shiitake mushroom.
- Cut the tofu into smaller cubes
- Grate the ginger
- Chop the cilantro
- Separate the egg yolk from the egg white
- Pound the ground beef. Transfer it into a large bowl then add grated ginger, 1/4 tsp of corn starch, egg yolk and a pinch of salt to taste. Mix well. Let it sit for 10 minutes.
- In a pot, add 1 tbsp spoon of oil and sauté the shiitake mushroom until it becomes fragrant.
- Add the ground beef and continue to sauté until the meat is fully cooked. Make sure to break up the beef into fine pieces
- Add the water we saved from soaking the shiitake mushroom and chicken broth.
- Add the tofu and bring the soup to a boil
- When the soup starts to boil, mix the remaining corn starch with an equal amount of water then add into the soup. Stir well and wait until the soup thickens.
- Beat the egg white and add it into the soup. Stir the soup well to make the egg white swirl.
- Serve the Soup: Add cilantro to a soup bowl then pour the west lake beef soup over.
- See my instruction video: https://youtu.be/cW816dqWlRM
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