材料 Ingredients
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做法﹕
| 1. | 烤箱預熱350˚F(175˚C)。牛骨頭用水沖洗乾淨後擦乾後裝在烤盤上。放進烤箱烤40分鐘。 |
| 2. | 胡蘿蔔洗乾淨，洋蔥去皮。將胡蘿蔔，洋蔥和芹菜切成大塊。大蒜去皮。 |
| 3. | 40分鐘過後拿出烤盤，加入將胡蘿蔔，洋蔥和芹菜，再放回烤箱烤20分鐘。 |
| 4. | 拿出烤盤，將番茄膏塗在牛骨上後放回烤箱繼續烤20分鐘。 |
| 5. | 把烤好的牛骨和蔬菜放進湯鍋裡，並加12杯水燒滾。 |
| 6. | 從湯鍋裡舀一杯滾湯到烤盤內，用木杓將盤內咖啡色的殘留物刮鬆後倒回湯鍋內。 |
| 7. | 加入扁葉巴西利，大蒜和月桂葉開大火煮滾後將浮在湯上的渣滓撇掉。轉成最小火加蓋燜煮5個小時。 |
| 8. | 丟棄牛骨頭。把湯經由濾网倒進一大盆內。用擀麵杖壓擠留在濾网內的蔬菜成泥狀後流入湯內。再將湯經由濾網倒回湯鍋。 |
| 9. | 將湯飯進冰箱直到表面的油變硬。撇掉最上層的油。 |
| 10. | 將高湯裝瓶冷藏。如果短期不食用，可以裝在製冰盒裡冷凍。 |
PROCEDURE:
| 1. | Preheat the oven to 350˚F(175˚C)。Rinse and dry the beef bones. Place them on a baking pan and bake for 40 minutes. |
| 2. | Wash the carrots and celery. Peel the Onions and garlic. Cut the carrots, onions and celery into big chunks. |
| 3. | After 40 minutes, remove the baking pan and add the carrots, onions and celery. Place the pan back to the oven and bake for 20 minutes. |
| 4. | Remove the baking pan. Evenly brush the tomato paste on each bone. Place the pan back to the oven and bake for another 20 mintues. |
| 5. | Transfer the roasted bones and vegetables to a stock pot. Add 12 cups of water and bring it to a boil. |
| 6. | Deglaze the pan with one cup of the boiling soup then pour the liquid back to the pot. |
| 7. | Add the parsley, garlic and bay leaves. While the soup is boiling, skim off the foam at the surface of the soup. Turn the heat to low. Cover and simmer for 5 hour. |
| 8. | Discard the bones. Strain the soup through a sieve. Using a pestle or a dough roller to press the vegetables in the sieve and squeeze out as much juice as you can. Pour the soup back to the pot through a sieve. |
| 9. | Store the soup pot in the fridge until the grease on the surface is harden. Remove the grease. |
| 10. | Pack the stock and store it in a fridge. If not using the stock in the near future, store it with in an ice cube box in a freezer. |
運用食譜(Application)
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| 法式洋蔥湯 French Onion Soup |
最後更新 (Last Update): 01/03/2014
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