Corn and Minced Beef Soup
The soup has a thin, even starchy consistency—thick but not sticky—with tender minced meat, a rich milky aroma, a hint of sweetness, and a delicate flavor.
Ingredients
Beef (remove sinew, wash clean, and finely mince)
100 g
Corn
1 can
Fresh milk
100 g
Refined salt
1 g
Flavor enhancer (MSG)
1 g
Eggs (crack into a small bowl, beat until combined, and set aside)
1
Cooked pork lard
20 g
Starch slurry
30 g
Instructions
1
Step 1
Remove the sinew from the beef, wash it clean, and finely mince it. Crack the egg into a small bowl, beat until combined, and set aside.
2
Step 2
Heat a wok over high heat, add the cooked pork lard, and heat until hot. Add the minced beef and stir-fry until separated. Add 500 g water, salt, flavor enhancer, fresh milk, and corn. When the mixture comes to a boil, stir in the starch slurry to thicken it. Slowly drizzle in the beaten egg while stirring, then stir until combined and transfer to a large serving bowl.
