Monday, March 30, 2009

Beef vegetable soup

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 and 1 egg white
For Seasonings you can use:
1 tsp soy sauce
2 tsp sugar
1 tsp salt
2 tbsp cooking wine and Dash of pepper


1. Chop the beef into tiny cubes
2. Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well
3. Chop the stems of the cabbage mustard into tiny cubes
4. Soak the dried mushrooms to reconstitute and chop into tiny cubes
5. Chop the spring onion finely
6. Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms
7. Bring to a boil quickly
8. Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper
9. Bring everything to a boil again
10. Thicken the soup with the cornstarch mixture. Do not pour the entire mixture in. Add by the spoonful and stir constantly to mix well
11. When the soup has thickened to a consistency you like, stop adding
12. Beat the egg white well
13. Remove the soup from the stove, serve in a big bowl hot
14. Drizzle the beaten egg white into the soup, give it a good swirl and this is ready for enjoy


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