What is the origin of this Hangzhou dish, West Lake Beef Soup?

To put it bluntly, West Lake beef soup is a dish made of beef and mutton. The West Lake in Hangzhou means Hangzhou, so West Lake beef soup is a special food originating from Hangzhou. There are many ways to make West Lake beef soup, mainly made of raw eggs, beef and mutton and Pleurotus ostreatus. The following is a brief introduction to the West Lake beef soup, which is convenient for everyone to make this special food at home in the case of leisure and entertainment.

West Lake beef soup is a famous traditional China food in southern China. It can be seen from the name that it is a hangzhou dishes. It is a delicious and refreshing soup made of beef and mutton, raw eggs, Pleurotus ostreatus and other foods. It is also very cheap and affordable, so it is also very common in ordinary Hangzhou families. Today, let's actually know about the delicious West Lake beef soup.

450g of beef and mutton, 2 egg whites, 5g of salt, 2g of black pepper, 5ml of sesame oil, 0/0ml of rice wine/kloc-,0/500l of bone soup/kloc-,30ml of starch and 30g of pork fat; 80g of beef and mutton, 50g of green peas, egg white 1 piece, 2 tablespoons of corn flour, rice wine 1 frying spoon, vinegar 1 spoon, a little salt and 500ml of cold water.

Practice of West Lake beef soup;

1. Prepare 80g of beef and mutton, 50g of green peas, 1 egg white, 2 tablespoons of corn flour, 1 stir-fried rice wine, 1 spoon of vinegar, a little salt and 500ml of cold water, then wash the beef and mutton, chop up the crumbs and put them in a clean bowl.

2. Add corn flour, pour in a small amount of aged vinegar, marinate for a quarter of an hour by hand, heat the pot, pour in a small amount of oil, and add clean green peas.

3. Stir fry with slow fire until the surface is wrinkled, pour in rice wine, stir fry quickly for a while, add flour, sprinkle some black pepper, pour in water, and add minced beef after the fire is boiled.

4. Boil the beef and mutton until it floats, then pour it into the egg white, mix it quickly with chopsticks and spread it into egg soup, then take it out of the fire and add a little salt to taste.

Nutrition and edible value of beef;

Beef and mutton contain a lot of protein, nutrients, vitamin b2 and vitamin b2. It is the best source of daily iron supplement, with few calories, so there is no need to worry about weight gain. Eating mutton often can strengthen yang and kidney, improve resistance, resist fatigue and strengthen bones and muscles. Chopped beef and mutton are wrapped in tender egg soup, which tastes smooth and mellow and is very delicious and nutritious.

1. Prepare 450g of beef and mutton, 2 egg whites, 5g of salt, 2g of black pepper, 5ml of sesame oil, 0/0ml of rice wine1500l of bone soup/kloc-0, 30ml of starch and 30g of pork suet, then clean the beef and mutton and cut it into small pieces.

2. Chop the beef and mutton into powder, then knock the raw eggs into a bowl and stir them evenly, then embed the pot in the fire, pour water and boil it, then put it in the beef and mutton for a while, then pick it up and wash it in cold water for a while.

3. Dig the pork suet into the wok, heat it with low fire until it is completely dissolved, add beef and mutton and mix, then quickly pour rice wine, bone soup, add salt and sprinkle with some black pepper.

4. Pour in sesame oil, then turn on a small fire, while stirring, gradually pour in the thickening powder, which can make the juice sticky. After boiling, stop firing, then gradually pour in the egg white, while stirring quickly, while pouring in the pig fat.