Basic Bouillon
Be careful when the heat is increased, scum will appear! Make effective use of vegetables without throwing away the stems and skins of vegetables. You can make delicious bouillons no matter what vegetables you add. The bouillon, which is usually made from consomme cube, is transformed into a genuine flavor with just a little effort.
How to make it
1
Cut the carrots into small pieces, slice the onion and celery, slice the poiro, and cut the fruit tomatoes in half.
2
Add 1 and all other ingredients to water and simmer slowly over low heat for 30 minutes, removing the scum.
3
Pick 2 with a strainer.
Materials 1000cc
-
- skin included
- 50g
-
- Onion
- 1/4
-
- celery
- 1 bottle
-
- Poirot green onion part
- 1 share
-
- Fruit tomato
- 1 piece
-
- Laurier
- 1 piece
-
- basil
- 1 piece
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Bouillon Cube
- 1 piece
-
- water
- 1000cc
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