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 cooked5 Add diced green onion, sesame oil and pepper when serve