Read 5264086 times
Connect me to:
Soups and Congees
½ pound hand-minced beef
1 teaspoon thin soy sauce
½ teaspoon coarse salt
½ teaspoon Mao Tai
½ teaspoon sesame oil
1 egg white
1 Tablespoon cornstarch
1 quart chicken broth
3 slices fresh ginger, slivered
1 scallion, minced green and white parts, separated
1. Gently mix beef, soy sauce, salt, Mao Tai, sesame oil,,
egg white, and cornstarch and shape into small balls.
2. Bring broth to a simmer, add balls of beef, and when
they float to the top, add half the white scallion parts,
and simmer for two minutes.
3. Next, put the soup in a pre-heated soup tureen, add
the rest of the white and green scallions, stir, bring to
the table, and serve.