Beef and Egg-flower Soup Recipe
(Niurou Danhua Tang)
Chinese Recipes

Ingredients

1.2 liters/2 pints
100 g/4 oz
2 tsp
1
1

To garnish:
  

hot chicken stock or water
beef steak, coarsely chopped
salt
celery stick, coarsely chopped
egg, beaten
freshly ground black pepper

few spring onions, sliced

Method:

1. Bring the stock or water to the boil in a pan, then add the beef, salt and celery. Bring back to the boil, then add the egg, a little at a time, stirring vigorously to achieve the egg-flower effect. Add pepper to taste.
   

2. Sprinkle with spring onions (scallions) before serving.
   
   Serve hot