Western Lake Beef Soup (China)
- Total time
- 15 min
- servings
- 2 servings
- Dish type
- Starter
Auto-translated · View original
Prep
10 min
Cook
5 min
Total time
15 min
Ingredients
Ingredients
- 200 g 200 g minced meat
- 500 ml 500 ml of poultry broth
- 1 c. à soupe 1 tablespoons of cornstarch
- 1 1 egg white
- 1 c. à café 1 teaspoon sesame oil
- 1 1 bouquets of coriander
- white pepper
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Mix the meat with a little water in a container. Let stand for 5 minutes and drain the meat with a colander. Add 1 teaspoon corn starch and mix.
- 2
Bring the chicken broth to a boil. Add beef and mix well to separate meat.
- 3
Add a tablespoon of starch with a tablespoon of water and mix well. Add to soup to thicken. Fire up and bring to a boil for a few seconds.
- 4
Pour egg white into the soup and mix with sticks to create filaments.
- 5
When serving the soup, add cilantro, white pepper and sesame oil.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!