White stock
(1) output is 10000mL.
(2) Proportion of raw materials: 5 kg of minced beef bone and calf meat, water 1 2000ml, 600g of onion, 300g of celery, 3g of thyme, 5g of fragrant incense, 10g of fragrant leaves1g, 3g of clove and 3g of white pepper.
(3) Production method:
1) Peel and wash the onion and cut into pieces. Remove leaves and roots from celery, wash and cut into sections.
2) Chop beef bones and veal pieces and wash them with cold water. Put it in a soup pot, add cold water and bring to a boil. After boiling, pour out all the water. Then add 12000mL of water, spices and vegetables. Boil it with high fire, turn it to low fire for 4 hours, and remove the scum on the surface of the basic soup at any time with a spoon.
3) After the finished product is finished, the oil slick on the surface is removed and filtered.
4) The standard color of the finished product is white, with clear soup color and rich meat flavor.
5) Key points of production:
(1) Don't cover the soup pot when cooking.
(2) No veal crumbs can be replaced by beef crumbs.