White stock
The output of (1) is10000ml.
(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 it 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 it to a boil. After boiling, pour out all the water. Then add12000ml of water, spices and vegetables. Boil over high fire, then cook over 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 product is finished, remove the floating oil on the surface and filter it.
4) The standard color of the finished product is white, the soup color is clear and the meat flavor is rich.
5) Key points of production:
(1) Don't cover the soup pot when cooking.
(2) No veal crumbs can be replaced by beef crumbs.