白汤底 White Stock

白汤底 White Stock

材料鸡骨750克，洋葱、胡萝卜、西芹（粗切）各50克，丁香、蒜头各2粒，白胡椒粒10粒，香草束1束，清水1.5升。

制作方法

1 所有材料放入锅内。

2 小火烹煮2.5小时，不时撇去汤上浮沫。

3 滤出清汤，用勺子压出汤渣内的剩余汤汁，待凉即可。

Ingredients

Chicken bone 750g

Onion, roughly chopped 50g

Carrot, roughly chopped 50g

Celery, roughly chopped 50g

Cloves, chopped 2pcs

Garlic, chopped 2 pcs

White peppercorn 10pcs

Bouquet garni 1pc

Water 1.5L

Procedures

1 Place all ingredients in pan and bring to the boil.

2 Simer for 2.5 hours and skim the foam frequently.

3 Strain the stock, press the solid with ladle to extract extra liquid and let cool.