Ingredients:Beefa small piece (I used minced beef),Mushrooms2-3 pieces,Coriandera handful,Egg whitesone for seasoning: salt,monosodium glutamate,pepper powder, cornstarch Method:1. Chop the beef into small pieces and cook in cold water until the water boils.Skim off the blood foam and set aside.Chop the coriander finely.Slice the mushrooms.Reserve only the egg whites in a soup bowl for later use.2. Boil water in a pot, add beef and mushroom pieces, let it boil again for a short while, then add salt, monosodium glutamate, and pepper powder.3. Thicken with wet cornstarch, then pour into the egg white bowl and stir quickly to form frothy strands.4. Finally, sprinkle coriander and serve.Main Ingredients:Bok choy4 ounces, minced beef 6 ounces, 3 cups of broth,2 egg whites.Accompaniments:Seasoning: 1/2 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon cornstarch, 4 tablespoons water.Sauce: 2 tablespoons cornstarch, 2 tablespoons boiling water.Preparation: 1. Clean and chop the bok choy finely, mix beef with seasonings.2. Boil the broth, add minced beef for about one minute, then add bok choy and bring to a boil again.3. Mix sauce ingredients well and gradually pour into the soup, simmer until slightly thickened, then mix in beaten egg whites and taste adjust if needed.Note:In soups,brothall ingredients should be fresh, tender, and smooth without overcooking.Bok choy is rich in iron, using it in broth does not result in nutrient loss.