<Ingredients>
150 g hakusai napa cabbage (small inner head or approx. 1/4 regular head)
1/4 onion or shallot of equivalent size (45 g shallot in photo)
Vegetable trimmings (carrot ends, onion skins in photo)
1000 cc water
<Directions>
1.
Roughly chop hakusai and shallot (save skins), and grind in food processor.
2.
Transfer ground hakusai and shallot to a pot, pour water, and heat on medium.
3.
Put vegetables trimmings and shallot skins in a tea bag, and add to pot.
4.
Remove thick whitish foam that appears when almost boiling.
5.
Reduce heat to low, and simmer for 30-60 minutes while removing white foam on surface from time to time.
Discard vegetable trimmings tea bag.
Keep stock refrigerated or frozen in small batches.
<Notes>
- This is great as is or when blended with other stock (see recipe for chicken stock for Asian dishes).
No comments:
Post a Comment