|
 
|
16#
發表於 2010-3-24 13:53
| 只看該作者
回復 15# chowB
Korean beef bone soup or Vietnamese Pho is neither expensive
or difficult to make, the drawback is that it is time consuming.
It takes 6 hours to extract full flavour from beef bones and
you need to cool it overnight that the fat solidify for easy removal.
I use a 12 Qt pressure cooker so it is easier for me.
1. Rinse bones, roast 1.5 hours in 400F oven, pour off fat
2. Place bones in pot, cover bones with cold water plus 3 inches
add ginger, garlic, kelp bring to boil, turn down heat and simmer 5 hours
skim off fat
3. Add diakon, carrot, onion and cook 30 minutes
4. Add tofu, siu choy and mushrooms, cook 10 minutes, season with sea salt |
|
However, to add carrot and tofu and stuff, is it a usual Korean or Vietnamese style?