STEP 1/16
Remove the blood from the beef towel.
STEP 2/16
Chop the onions.
STEP 3/16
Stir-fry 2/3 of the shredded onions in a dry pan.
STEP 4/16
If the onions are brownish, stir-fry them with a small amount of water.
STEP 5/16
Slice carrots and celery thinly.
STEP 6/16
Cut tomatoes into quarters, remove seeds, and cut into small dice.
STEP 7/16
Beat the egg whites into a hard, non-floating meringue.
STEP 8/16
Add carrots, onions, celery, tomatoes and beef to meringue and mix thoroughly.
STEP 9/16
Add cloves, bay leaves, whole pepper and parsley stems and mix.
STEP 10/16
Mix all the ingredients of the consomme soup in 600ml cold water.
STEP 11/16
When it boils up, make a hole in the middle.
STEP 12/16
Bring onion brew to a boil in the middle hole.
STEP 13/16
Bring to a boil enough color.
STEP 14/16
Season with salt and pepper.
STEP 15/16
Please hang it on the cloth and submit about 200ml to make it clear brown.
STEP 16/16
Put it in a bowl and complete it.
The test time is 40 minutes.
1) Make and use onion brulee.
2) Slice vegetables including onions and add spices, beef, egg white meringue
Mix together and use.
3) Turn the soup into a clear brown color and submit about 200mL.