Tuesday, October 28, 2008

Clear Vegetable stock

Chinese stock differs from French stock in the lack of spices. While a recipe for French stock might call for a pinch of thyme or a few garlic cloves, the chinese believe spicing masks the flavour of the stock. Seasonings are added later, depending on what the individual recipe calls for. This stock is used for soups and sauces to add more flavour to them.

Preparation time 5 minutes
Cooking time 20 minutes
makes 4 1/2 CUPS

1/2 cup Cabbage, roughly chopped
1/2 cup Carrots, roughly chopped
1/4 cup Celery, chopped
2 tbsps Spring onions, chopped
3 to 4 Cauliflower florets


Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 1/2 cups.

Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.

Use as required.


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