Hello, this is Wang Gang
In this video, I will share the recipe of
homemade beef soup
First, we prepare 150g of fresh beef tenderloin
Slice the beef then finely dice it
Prepare 150g of firm tofu and cut it into small cubes for later use
Firmer tofu is preferred for a richer flavor
Prepare two fresh shiitake mushrooms and finely dice them
Keep the mushroom stems for more savouriness
Dice few white beech mushrooms for later use
Other mushrooms can be added based on your preference
The addition of shiitake and white beech mushrooms creates an umami flavor and acts like a MSG substitute
Chop some cilantro for later use
Those who dislike cilantro can use green onions instead
Lastly, prepare two eggs, beat the egg yolks and whites separately
Separating yolks and whites adds more color contrast to the dish
Now we are ready to cook
First, we add the right amount of water in the wok
Then add some salt
Blanch prepared tofu, mushrooms and beef
This is to remove the unpleasant "beany" taste of tofu
as well as the astringency of the mushrooms and blood scum in beef
Skim off the scum once it's boiling
Strain out the ingredients and set aside
Used two strainers stacked or a fine-mesh sieve
Or you may lose all the ingredients
Add filtered water in the wok
Use a clear stock if you can
Bring to a boil then add the blanched ingredients
Skim off the scum
Cook for 1 minute before seasoning
Add salt and ground white pepper to taste
Remove from heat and add some slurry
Stir until the soup has slightly thickened. (Consistentcy should be similar to hot and sour soup)
Bring it to a boil and add the beaten egg yolks and whites
Slowly drizzle in the eggs so that the shape looks nicer
Foam can form while adding the egg whites. It doesn't look great but is edible.
Feel free to skim if off
Add light soy sauce (to taste) before serving
Finally add the chopped cilantro. The soup is ready to serve.
The delicious and nutritious homemade beef soup is done
Below is the technical summary Firstly, it's better to use beef tenderloin for this dish as it's easier to digest for kids and elders Secondly, blanch the ingredients ahead of time to remove unwanted tastes (e.g. bitterness and beany taste from tofu, bloody odor from beef) Thirdly, don't add all the slurry at once. Drizzle it in bit by bit to prevent over-thickening. Fourthly, this dish is suitable for all seasons. It is warming in the winter and refreshing in the summer, great for elders and children with poor digestion.