Stock
April 5th, 2008 by WeryNice Editor - Register for printable Version
(2 votes, average: 5 out of 5)
Some recipe required to have small amount of stock. You could either use stock cubes or canned stock available in supermarket or you can try to make your own. You could make a big pot, divide them into disposable plastic containers, and keep them in deep freezer. They can keep up to 3 months without problem. This portion makes double strength stock for convenience of keeping, which you could dilute with equal amount of plain water when using them.
Ingredient
- 1kg Pork big bones. (猪大骨)
- 50 gms of dried fish fillet (铁薄)
- 200 gms soy beans
- 5 liters water
- pot of boiling water (to be thrown away)
- cooking oil to fry the dried fish.
Method
- Wash the pork bones and briefly let it boil in a pot of water to get rid of the blood. Water is to be thrown away.
- Lightly fry the dried fish in oil till lightly browned.
- Put the bones, beans and dried fish in a stock pot, with the 5 liters of water.
- Let it boil and simmer at very low flame for 6 hours. (make sure it don’t dry up too fast, keep the flame small enough just to keep the stock a slow boil)
- Let it cool to use.
- You may keep them in small portion in plastic container and deep freeze them for later use.
This entry was posted on Saturday, April 5th, 2008 at 3:06 am and is filed under Cooking Tips, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 28th, 2008 at 2:11 am
how to make vegetable stock?
June 30th, 2008 at 3:57 pm
Heh. I usually buy Knoor stock cubes. Not particularly sure if they are the best option but works well since I cook pretty rarely.
June 30th, 2008 at 6:32 pm
I have not tried pure vegetable stock (or specifically vegetarian), anyone out there has a suggestion?
Off hand, things like onions, radish, carrots will be good starting point. Konbu (japanese sea weed) will add more flavours and also lots of nutrients too.
August 21st, 2008 at 9:39 pm
i’ve tried making vegetable stock. just boil the vegetables. I kept in container in the freezer.
August 22nd, 2008 at 10:12 am
If you can share how you do it, that will be great
August 28th, 2008 at 9:46 pm
If you don’t mind mushroom, use dried mushroom stalk with vegetables like, carrots, onions (for full vegetarian, omit onion)celery. It turns out with great flavour and no msg. Do it similar to other stocks.
September 8th, 2008 at 2:41 pm
I have just tried. 1 big yellow onion, 2 carrots, 3 stalks celery. Clean and cut all ingredient and put into pot with 2 litres of cold water. Medium flame and bring to boil, and keep boiling for another 15 minutes.