Peter Zhang

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Peter Zhang
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【越南河粉】牛肉高汤:牛骨头3磅,洋葱一颗,草果1颗,八角1颗,小茴香一小把,芫荽子一小把,丁香几颗,桂皮两块,姜片几块,葱,泰国鱼露,白糖,鸡精. 牛骨头洗干净,放入洋葱,青葱,姜片和香料们,熬2个小时,冷却。捞干净表层油脂,用纱布过滤汤渣,只留清汤,用鱼露调咸味,稍微加点白糖和鸡精提味。

【越南河粉】牛肉高汤:牛骨头3磅,洋葱一颗,草果1颗,八角1颗,小茴香一小把,芫荽子一小把,丁香几颗,桂皮两块,姜片几块,葱,泰国鱼露,白糖,鸡精. 牛骨头洗干净,放入洋葱,青葱,姜片和香料们,熬2个小时,冷却。捞干净表层油脂,用纱布过滤汤渣,只留清汤,用鱼露调咸味,稍微加点白糖和鸡精提味。

20121009_ss_korean_004

STEP ONE : In an extra large mixing bowl dissolve 1 cup coarse sea salt into 6 cups of cold water and place cabbage halves in to soak.