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home / Beef soups / thickened soups / beef vegetable soup
Beef vegetable soup
This is a recipe of a chinese beef vegetable soup thickened with cornstarch. Compared to the hot and sour soup and the westlake beef soup, there are less ingredients to prepare.
An ideal practice dish for perfecting the technique of thickening soup using cornstarch.
Ingredients
100g beef fillet
1 tbsp cornstarch
50g cabbage mustard
2 dried chinese mushrooms
1/2 stalk spring onion
1500ml soup stock
5 tbsp cornstarch mixture
1 egg white
Seasonings
1 tsp soy sauce
2 tsp sugar
1 tsp salt
2 tbsp cooking wine
Dash of pepper
Directions
- Chop the beef into tiny cubes (seriously tiny)
- Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well
- Chop the stems of the cabbage mustard into tiny cubes (seriously tiny hehe)
- Soak the dried mushrooms to reconstitute and chop into tiny cubes (get the idea)
- Chop the spring onion finely
- Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms
- Bring to a boil quickly
- Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper
- Bring everything to a boil again
- Thicken the soup with the cornstarch mixture. Do not pour the entire mixture in. Add by the spoonful and stir constantly to mix well
- When the soup has thickened to a consistency you like, stop adding
- Beat the egg white well
- Remove the soup from the stove, serve in a big bowl hot
- Drizzle the beaten egg white into the soup, give it a good swirl and serve
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