Curry Beef Soup
500 grams (1 1/9 lb.) of a fore shank of beef
10 grams (1/3 oz) chopped onions
25 grams (0.9 oz) wheat flour
100 grams (2/9 lb.) water-soaked bean thread
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) sliced ginger
30 grams (1 oz) curry powder
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG
25 grams (5 tsp. or 1 3/4 tbsp.) cooking wine
25 grams (2 tbsp.) cooking oil


1. Cut the beef into fairly large chunks. Add ginger slices, cooking wine and cook for about 2 hours. Take out the beef and cut it into thin slices.

2. Heat the cooking oil to 110-135ºC (230-275ºF), put in the onions, turn the fire to low and stir-fry the onions to a light yellow color. Add the flour and quick stir-fry. Add the curry powder, beef slices, and 1,000 grams (2 cups) of water to let it boil. When it reaches boiling point, add the bean thread, salt and MSG and cook over low fire for 5 minutes. Pour out into soap bowl and sprinkle in the scallions.

Features: Milky white in color.

Taste: Spicy, aromatic and rich in flavor.

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