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Vegetable stock recipes
Homemade Chinese Soups Homepage / Vegetable stock recipes
Vegetable Stock Recipe No.1
This chinese vegetable stock is cheap and easy to make. It is full of vitamins and minerals too.
An ideal soup stock for vegans and vegetarians.
It can be used as a soup base for a variety of dishes including clear soup for dumplings and egg drop soup.
Ingredients
1 onion
1 carrot
2 stalks of celery
2 tomatoes
30g dried shitake / chinese mushrooms
1 teaspoon of fennel
3 litres of water
Directions
- Wash and cut up the vegetables.
- Wash the mushrooms and place into the pot. Add the rest of the vegetables.
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- Pour the cold water in the pot, bring to a boil on high heat.
- Lower the heat and cook for 40 minutes uncovered.
- Remove the ingredients and strain the soup stock.
Vegetable Stock Recipe No.2
Frying the ingredients first before simmering results in a stronger flavour and a darker colour.
Ingredients
30ml Vegetable cooking oil
1 radish, peeled and cubed
1 carrot, peeled and cubed
2 onions, peeled and halved
4 celery sticks, cut into sections
55g fresh mushrooms
3.1 litre of water
2 tsp salt
1 spice bundle (2 stalks of parsley, 1 stalk of rosemary, 1 cinnamon stick)
Pinch of black pepper
Directions
- Heat the cooking oil in a big pot
- Add all the vegetables and mushrooms
- Stir fry the vegetables and mushrooms for about 5-7 minutes
- Add the water, salt, spices and black pepper
- When the water comes to a boil, turn the heat down to a simmer
- Simmer for 30 minutes
- Strain the soup
- Discard the vegetables, mushrooms & spices
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