John Myers
Contents
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Ingredients
Spices:
- 200 g White cabbage
- 200 g Carrots
- 20 g Ginger
- 250 g Bamboo, I had the shrink-wrapped ones
- You can also take a can
- 160 g Paprika, red
- 160 g Fresh mushrooms
- 200 g Bean sprouts, I only had some from the jar
- 450 g Beef fillet
- 100 g Glass noodles
- 7 Dried Chinese mushrooms
- 1 Tl Potato flour, for the meat
- 5 El Sweet and spicy Chinese sauce
- 150 ml Sweet and sour Chinese sauce
- 1 Tl Thai coriander in oil
- 6 turns Pepper
- 2 El Vinegar
- 2 Tl Salt
- 2 Tl Sugar
- 6 El Soy sauce salty
- 6 El Soy sauce sweet
Instructions
- Please change the spices to your own taste. One likes it milder, the other much hotter
- Boil the bones with an onion and a carrot with 1 teaspoon of salt. This can be a good 1 1/2 l of water.
- First, soak the Chinese mushrooms in water so that they can swell up nicely.
- Then cut all the vegetables into small pieces, it looks nice when they are cut diagonally. Cut the Chinese mushrooms smaller as well.
- I took the water from the bean sprouts with me.
- Cut the fillet of beef very finely and flour it. The potato flour then thickens the soup at the same time.
- Remove the bones from the water after about an hour. Now add the vegetables to the broth depending on the cooking time. At the very end, add the bean sprouts, now all the other spices. Season to taste, season to your own taste and add the meat to the broth at the very end and let it boil briefly.
- This soup is also very suitable as a party soup because it tastes good even when warmed up and is very easy to prepare.
Nutrition
Serving: 100gCalories: 93kcalCarbohydrates: 6.4gProtein: 10.7gFat: 2.6g
