拉麵湯頭 Ramen Soup Base

材料 Ingredients

豬頸骨 Pork neck bone 3 磅 lb (1.35kg) 雞腳 Chicken feet 3 磅 lb (1.35kg) 蠔菇 Oyster mushroom 10 朵 ea 蔥(對切) Scallion (cut in half) 5 支 stalk 薑 Ginger 3 片 slice 大蒜 Garlic 5 瓣 clove 洋蔥(切大塊) Onion (Cut into big chunks) 1 顆 ea 清酒 Sake 1/4 杯 cup 水 Water 20 杯 cup

做法

1.	燒開2/3鍋的水。放進豬頸骨和雞腳，水要蓋過豬骨。等再度滾後繼續煮5分鐘。
2.	將水濾乾並將豬骨和雞腳沖洗乾淨。如果使用原湯鍋，鍋也要洗乾淨。
3.	將所有材料放進鍋裡等水滾後用小火煮6個小時。如果使用壓力鍋，則等湯滾後用中火煮2個小時。
4.	將湯汁過濾出來﹐剩餘的材料丟棄不要。
5.	湯冷卻後放進冰箱﹐等湯上面的油脂凝結後再撇掉。

PROCEDURE

1.	Boil 2/3 pot of water. Add the pork neck bones and chicken feet. The water must be over the bones. Cook over medium heat. When the water is boiling again, continute to cook for 5 minutes.
2.	Drain the water and rinse the neck bones and chicken feet under running water. If using the same pot for later use, clean the pot too.
3.	Add all the ingredients in the pot and bring the mixtures to a boil. Turn the heat to low, cover and simmer for 6 hours. If using a press cooker, cook over medium heat for 2 hours after the mixture is boiling.
4.	Pour the soup through a strainer. Reserve the soup and discard the rest.
5.	Store the soup in a fridge after it cools down. When the fat on top becomes solid, skim off of the fat.

運用食譜(Application)

鹽味拉麵 Shio (Salt Flavor) Ramen

最後更新 (Last Update): 06/11/2018
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