西湖牛肉羹

4人食材份量
150g 免治牛肉
2隻[60g] 蛋白,發勻
1杯[40g] 芫茜粒
2罐[820ml] 清雞湯

芡粉水4 tbsp 馬蹄粉/粟粉
+ 6 tbsp 水

吃時加入
蔥粒
麻油
胡椒粉

做法
1 用大火燒熱鑊加1茶匙油,加入牛肉,0.5tsp 鹽,0.5tsp 糖,0.5tsp 蒜粉用大火炒散
2 加入熱水煮1-2分鐘至牛肉全熟,隔水備用
3 雞湯用大火煮熱,加入芫茜粒
4 加入牛肉和芡粉水直至濃稠,加入蛋白拉花
5 吃時再加入蔥粒,麻油,胡椒粉即可

Ingredients for 4 people
150g minced beef
2 pieces [60g] egg whites, beaten
1 cup [40g] diced coriander 
2 cans [820ml] chicken broth

Thickening
4 tbsp waterchestnut starch / corn starch
+ 6 tbsp water

Garnish
Green onion
sesame oil
pepper

Steps
1 Heat a pan with high heat.  Add 1 tsp of oil.  Add beef, 0.5tsp salt, 0.5tsp sugar, 0.5tsp garlic powder and stir-fry over high heat.
2 Add hot water and cook for 1-2 minutes until the beef is fully cooked. Stain it well and put it aside
3 Heat the chicken broth over high heat in a pot.  Add diced coriander.  
4 Add beef and thickening gradually to thicken the soup.  Add egg white and stir to until the egg the white is cooked
5 Add diced green onion, sesame oil and pepper when serve

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