This post was edited by WhiteBear at 2012-10-24 13:48|
Concentrated soup base
I don’t like to waste food, but I also don’t cook „all Chinese way” – frying meat with bones etc.
So, what to do with all those bones, skins, and “not edible” (for non-Chinese) parts of daily meals?
It’s easy – use it as a soup base J
Sometimes I add also some “first class” meat – to make it way better (and then use this meat for other purposes).
Every Saturday I make big shopping, and then “cleaning the fridge”.
From vegetables (bought Saturday before) I select some “usable”, then add mentioned meats.
Then all I need is to put it all into thermostatic (or any other) cooking pot, add some seasonings, cold water, and set the temperature for a little below full boiling.
Sometimes many hour, but usually – one day of cooking.
If I added “first class” meat – I put it out of “soup” after few (2-3) hours (when it is not parted into small pieces), then I chop it and freeze in few portions (then it can be used in other dishes – for example in filling for dumplings).
After then – I let it all cook slowly for about one day (at list few hours).
Then I remove all “solid parts”, check the seasoning (correct it if necessary), and then let it boil until it will reduce into thick “liquid jelly” consistence.
At this point – all I have to do is to wait until it is not too hot, and pour it in few plastic cups – from full pot (about 2l) it is 6 2-cm deep cups of soup concentrate.
After it gain “jelly” consistence – I can keep it in the fridge for few days, or deepfrozen for even months.
To use – I simply put it into cooked dish, and add some water… it dissolves and instantly I have thick, reach in taste soup base, with seasonings as I've chosen myself.
From quantity shown on pictures I have 6 portions of fine chopped meat, and 6 portions of soup concentrate.
Sorry for not detailed pictures, but I just forgot to make it.