 一 白色基础汤 white stock 成分: 牛骨5kg 瘦牛肉2kg 清水15Kg 洋葱250g 胡萝卜250g 芹菜150g 香叶2片 胡椒粒2g 百里香1g 烹饪指示: 1, 芹菜洗干净切成段，胡萝卜切成滚刀块，洋葱切块备用。 2, 把牛骨，牛肉洗干净，放在汤桶中加入冷水烧开锅。 3, 烧开锅后除去渣滓，再冷水清洗。 4, 酱所以原料放入汤桶中加水，小火煮制5个小时，并不断去除表层的浮沫和油脂。 5, 去除骨头渣滓后过滤。 1. white stock Ingredients: 5kg of lean beef bone 2kg 250g carrots 250g of water 15Kg celery 150g onions 2 bay leaves thyme peppercorns 2g 1g Cooking instructions: 1, celery washed and cut into sections, carrots cut into pieces hob, onion cuts back. 2, the bone, beef washed in cold water bucket burning soup boil. 3, after the removal of waste burning boil, then cold water. 4, so the sauce ingredients into the soup bucket of water, simmer for 5 hours system, and continue to remove surface scum and grease. 5, after removal of the bone remnants filtration. 二 布朗基础汤 brown stock 成分: 牛骨5kg 小牛骨2.5kg 水8kg 洋葱800g 胡萝卜500g芹菜500g 番茄酱1kg 黑胡椒5g 百里香3g 香叶3片 丁香2粒 烹饪指示: 1, 将牛骨切断洗干净放在烤盘中，在烤箱烘烤，不断翻动，烤制褐色。 2, 将胡萝卜，洋葱，芹菜切块，番茄酱放入烤箱中烤制棕色。 3, 把烤好的牛骨，蔬菜放在汤桶内加入水大火煮开，除去浮沫。 4, 小火煮至8小时以上，直到蔬菜煮碎烂为止。过滤后即可 2, brown stock Ingredients: Small bone bone 5kg 2.5kg water 8kg 500g onions 800g carrots 500g celery 1kg black pepper ketchup 3g 5g thyme 3 cloves 2 bay leaves Cooking instructions: 1, the bone cut clean in a baking dish in the oven baking, constantly flip, baked brown. 2, carrots, onions, diced celery, tomato sauce into the oven baked brown. 3, the baked bone, vegetable soup on the fire to boil water bucket add, remove froth. 4, more than eight hours to simmer until the vegetables and cook until broken rotten. After filtration can be. 三 鸡肉基础汤 chicken stock 成分: 鸡骨头5kg 清水15kg 洋葱350g 芹菜200g 香叶2片 胡椒粒2g 百里香1g 烹饪指示 1, 把 鸡骨头切块洗干净，蔬菜洗干净切块。 2, 把鸡骨头和其他原材料放入汤桶中加入清水，用大火煮开锅后改小火煮。 3, 不断除去表层的浮沫和油脂。 4, 煮4小时后过滤即可。 3, chicken stock Ingredients: Chicken bones 5kg 15kg onion 350g celery 200g water 2 bay leaves thyme peppercorns 2g 1g Cooking instructions: 1, cut the chicken bones clean, wash and cut vegetables. 2, Place the chicken bones and other raw soup bucket add water, boil after piecemeal simmer with high heat. 3, continuous removal of surface scum and grease. 4, you can cook four hours after filtration. 四 鱼基础汤 fish stock 原料: 鱼骨5kg 水 15kg 洋葱350g 芹菜200g 香叶2g 黑胡椒5g 莳萝1g 烹饪指示: 1, 把鱼骨切块洗干净，蔬菜洗干净切块。 2, 在锅中放入适量的橄榄油把鱼骨2边煎一下。 3, 把煎好的鱼骨和蔬菜及其他原料放在汤桶中加入水大火煮开。 4, 开锅后不断除去表层浮沫和油脂。 5, 小火煮至40分钟后过滤即可。 4, fish stock Raw materials: Fishbone 5kg 15kg onion 350g water 200g celery bay leaves black pepper 2g 1g 5g dill Cooking instructions: 1, cut the fish bones clean, wash and cut vegetables. 2, put the right amount of olive oil in the pan to fry fish bone two sides. 3, put the fried fish bones and vegetables and other ingredients in the soup by adding water bucket fire to boil. 4, continuous removal of surface scum and grease boil. 5, simmer until 40 minutes after the filter can be. 五 蔬菜基础汤 vegetable stock 成分: 洋葱250g 芹菜100g 黑胡椒6粒 香叶1片 柠檬汁5g 法香1og 5kg 烹饪指示: 1, 把蔬菜切块，与其他的原料一起放入汤桶中加入清水煮开。 2, 小火煮40分钟后过滤。 3, 制作蔬菜基础汤时也可以加入适量的番茄或番茄酱，也可以加入白醋或白葡萄酒，柠檬汁等 5, vegetable stock Ingredients: Onion 250g celery 100g black pepper 6 bay leaves 1 lemon juice 5g France incense 1og 5kg Cooking instructions: 1, cut vegetables, along with other ingredients into the soup bucket add water to boil. 2, simmer for 40 minutes and then filtered. 3, the production of vegetable-based soup can also add some tomatoes or tomato sauce, white vinegar can also be added or white wine, lemon juice, etc. |
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