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Concentrated soup base

chinadaily.com.cn | Updated: 2012-12-18 14:47

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.

And wait.

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.

Concentrated soup base

Concentrated soup base

Concentrated soup base

Warm hearth, global appeal 

High steaks 

That last supper 

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