聪明日本主妇用剩菜煮”汤泡饭/面”

达人搜寻中 (煲汤达人- 制造方法!营养又美味)

This Japanese housewife makes a well-balanced nutritious meal with leftover vegetables and food:

Her soup base’s (汤底) secret is the ‘magic’ stock: “魔术”高汤

1. Boil the leftover fresh cutting vegetable ends (mirepoix: onion, celery, carrot, and others) with minced chicken. The later meat ‘filters’ (中餐师傅的”鸡腻子”, the French called Consommé) the vegetable dregs (渣) from the soup into crystal clear vegetable stock.

2. Keep the ‘magic stock’ in bag in fridge (for a week) or in the freezer in ice cubes (for few months) for future use.

Note: Ice cubes after thaw do not re-freeze.

达人搜寻中 (煲汤达人- 制造方法!营养又美味)

Part 2:

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