Brown stock
Raw materials: 1.5kg beef bones, 3kg beef tendon, 1 cup salad oil, 1kg onion, 300g celery, 300g carrot, 2 bay leaves, 300g tomato burnt, 2 tbsp flour, 300cc red wine, 8000cc water.
How to make it:
1, chop the beef bones and tendon into cubes. Put them on a baking sheet, drizzle with salad oil, and bake in the oven at 180℃ until slightly charred.
2. Cut onion, celery and carrot into chunks and place on top of beef bone and tendon with bay leaf and tomato char, then bake in the oven until lightly charred.
3. Sprinkle the flour and red wine evenly over the ingredients in recipe (2) and bake again until the flour is slightly charred. Remove from the oven, bring all the ingredients and water to a boil over high heat, then reduce the heat to low and continue to simmer for 24 hours, then strain the broth to complete the brown broth.
White broth:
Raw materials: 600g of beef bones, 600g of beef mince, 600g of chicken bones, 300g of onion, 150g of radish, 150g of celery, 1 tomato, 2 basil stems, 2 bay leaves, 5,000cc of water, 1 tsp of pepper.
How to do:
1, beef bones, beef bones, chicken bones first blanch in boiling water, then with all the ingredients and water together with high heat, boil, turn to low heat, and then simmer for 4 hours.
2, cooking should always pay attention to the soup above the froth (oil and impurities) fish out, and then finally filtered with a fine mesh and gauze, you can get the finished white soup.
The best way to make soup for casserole is to use stock.
Brown stock
Raw materials: 1.5kg beef bones, 3kg beef tendon, 1 cup salad oil, 1kg onion, 300g parsley, 300g carrot, 2 bay leaves, 300g tomato burnt, 2 tbsp flour, 300cc red wine, 8000cc water.
Method:
1, beef bones and tendon chopped into cubes. Put them on a baking sheet, drizzle with salad oil, and bake in the oven at 180℃ until slightly charred.
2. Cut onion, celery and carrot into chunks and place on top of beef bone and tendon with bay leaf and tomato char, then bake in the oven until lightly charred.
3. Sprinkle the flour and red wine evenly over the ingredients in recipe (2) and bake again until the flour is slightly charred. Remove from the oven, bring all the ingredients and water to a boil over high heat, then reduce the heat to low and continue to simmer for 24 hours, then strain the broth to complete the brown broth.
White broth:
Raw materials: 600g of beef bones, 600g of beef mince, 600g of chicken bones, 300g of onion, 150g of radish, 150g of celery, 1 tomato, 2 basil stems, 2 bay leaves, 5,000cc of water, 1 tsp of pepper.
How to do:
1, beef bones, beef bones, chicken bones first blanch in boiling water, then with all the ingredients and water together with high heat, boil, turn to low heat, and then simmer for 4 hours.
2, cook at any time to pay attention to the soup above the froth (oil and impurities) fished out, and then finally filtered with a fine mesh and gauze, you can get the finished product of white soup.