a classic in my household :) reminds me of wintertime
ingredients:
protein: 1/2lb of beef, pretty much any cut that isn’t ground. i get whatever is cheapest, even if it’s lean it’s fine. a block of soft tofu (not silken), 2 egg whites
produce: shiitake mushrooms, cilantro, ginger
spices/sauces: soy sauce, white pepper, salt, corn starch, cooking wine
directions:
slice your beef into thin slices, make em square if you want. long or short it is all dependent on you
cube your tofu, chop up your cilantro, and slice your mushrooms
start boiling water in a different pot
fry the beef in a pan with big chunks of ginger and oil, don’t cook thoroughly - 70% cooked. finish it with chinese cooking wine (pretty important ingredient)
add everything from the pan into the water. you can fish out the ginger if you want
then add your tofu cubes and mushrooms
create a corn starch slurry (water and corn starch) and then add it to your pot. this is a very viscous soup so add a lot of the slurry
then slowly drizzle your egg whites into the pot, stir gently after
season heavily with white pepper, soy sauce, salt. the white pepper makes this dish awesome
add in all your cilantro, stir a final time, and you are done!
some people like to add an aromatic oil (chili/sesame) after, up to taste. i add more white pepper
here are pics from my other iterations of this recipe!
