2 days to prepare Homemade pork bones stock and soup base! (Recipe included).
Vložit
- čas přidán 6. 05. 2020
- #CookingTipsSeries
What to do with the fats from pork bones stock?
Ah So shows you the secret trick to remove fats she learns from Howard Cai.
__
Step 1
Stock (for cooking): 1 catty pork bones, 1 catty lean pork.
Soup base (for making soup): 2 and half catties lean pork, 3 and half catties pork tail bones.
Step 2
Cut the pork bones and pork into pieces, blanch, remove brown foam, and rinse with water.
Step 3
Stock: put bones and lean pork into pot, fill water to 80% full, first on high heat and then low heat for 7-8 hours, another 7-8 hours the next day.
Soup base: put tail bones and pork jowl meat into pot, fill water to 60-70% full, first on high heat and then low heat for 7-8 hours, another 7-8 hours the next day.
Step 4
Prepare 2 pots, pour the stock and soup base into the pots using a sieve, and seal them with glad wrap.
Step 5
Place the 2 pots into the freezer for 3 hours and take them out.
Step 6
Remove the solidified fats on top of stock and soup base, use glad wrap to remove the remaining fatty bits, put them in containers.
__
Instagram: / ah_so_good
Facebook: / sogoodahso - Jak na to + styl
真係好正又健康👍🏻多謝亞蘇分享🙏🏼🙏🏼👍🏻👍🏻❤💕
用料十足,好認真👍
多謝阿蘇分享。
謝謝!
想學這個,等了很久😁
真心勁,厲害,高質,超班
健康上湯, 正!😋
我好欣賞
謝謝大愛分享和示範🤝🤝👍👍💪💪🙏🙏
正是想學👍🙏
屋企有個廚神,真的很幸福!👍👍👍
Look nice and clear, good job👍
好正
又学到野!!多谢!!
正,老人家都食得👍
Very smart method
琴日照住阿蘇咁煲,今日試飲,真系好飲😍😍😍😍
睇完我決定煮飯繼續用史雲生
Liquid gold🔥Any preference on were you buy this pork or are this pork from grass fed. Thank you for sharing a brilliant tip!!
清而有內涵👍👍👍
🤔 Hum... I will try making this with my Instant Pot!
正!!
呢啲咪叫真材實料囉,好食嘅嘢大多數真係要用時間同足夠嘅材料去做㗎,而家好多人都係用味精、雞粉、鬆肉粉,煮嘢食真係唔急得㗎!So Good💪🏻💪🏻👍🏻👍🏻
謝謝你這個教學方式,我可以教媽咪整,佢話而家煲湯材料都成二三佰,因豬肉貴,老人家亦愛用新鮮豬肉煲老火湯。
啲湯真係用心機煲, 好正呀👍👍
呀So金小姐早晨!要健康好味真係少d功夫都唔得!
Woowwwwwww knowledge knowledge. Must learn, indeeeeeed! 💕🙏🏼
亚So, D汤好得。👍
亞 So 從來沒想過煲湯要 16 小時,有時間學下先得,去油法真係要學🤗
正!我明白了
蘇,豬油係好嘢嚟!好油對健康好,糖同碳水化合物先害人不淺!
亞蘇好嘢! Ben爺支持你!
叻叻阿蘇
阿蘇有6個爐頭咁多,好好用呀!
你個雪櫃好大,淨係冰格都有兩大個!!
我老豆買咗d有蓋膠杯用嚟裝上湯
用完洗完又可以再用
不如阿蘇你試下
Thank u for showing the tips.to remove the fatty oil. May i know how long can you keep the broth and is it to store packed broth in the freezer ? Thanks.
2-3 weeks
Thx for sharing, 家中兩老覺得雞多激素,唔肯飲雞湯😹
跟足呀蘇煲呢個豬骨湯煲魚湯堅係係得輸,我貪心落埋花膠,金華火腿,真係好正👍🏻👍🏻👍🏻
要食好野係要花心思時間,希望呀蘇分享多啲🙏🏻🙏🏻🙏🏻🙏🏻
Btw, 落准山杞子,係咪用個湯底滾兩滾就得,同埋是否用乾准山呢,謝謝🙏🏻
阿蘇你好!想問大煲可以裝幾多升水?是什麼牌子呢?我很想買個高身容量大一點的湯煲,謝謝賜教!
As you say a lot of work but definitely worth it
Some people wrote comments without finished watching the whole video, the money spent is not for one meal or one pot of soup. Making big pots of stock / soup once awhile for storing in batches save time and money.
U r my sweetheart 😘🙏
蘇小姐你用的油什么牌子,哪裡買?
先用保鮮紙包在湯碗上,然后在碗邊保鮮紙處開一個小洞將湯倒出也可以
No way
阿So,好想做你朋友啊。哈哈哈
你好,多謝分享,蔡老闆名 蔡昊(音浩)字冇錯,讀錯。 唔好意思。
阿蘇,自家上湯,,So Good!!!ha....ha...
用壓力煲嚟煲, 得嗎?
🙏
其實用廚房紙會比較環保 , 而且當湯熱的時候唔多唔少保鮮紙的plastic 也會melt into the soup! 長期會對身體有害!
你咪試吓囉
湯靚好飲咪得咯,理得你凍水煮熱水煮。Thanks for sharing!😃
蘇👸好心機教煲上湯🥣唔洗出去賣✌
識煮嘢食,都知要凍水落肉去出水啦,阿SO。
我麻麻哋識煮咋🤣
证明无教真才实学 教晓徒弟无师傅
@@ThisisSogood haha
睇十幾廿年亞so,呢集都算最癲
👻
你食水要煲幾次?
👍👍🙏🙏
點解煲16個鐘水份都無乜小?中間要再加水?
骨和肉出水,不是凍水出水,好過熱水喎。
骨湯太耐,会出飄靈沒咁好呢?
下次我请朋友饮汤 我一定会讲 阿蘇传授嘅 面子都大啲 哈哈哈 冇阿蘇冇我
第二次再煲會唔會容易有嘌呤㗎
食好嘢真係 心機/功夫/時間/金錢(上湯要千幾銀😂)缺一不可
2:21阿蘇請問你用個水煲加入去嘅係"熟水"嗎?
凍水,只不過個夠大,所以用水煲加水入去
👍
嘻嘻哈哈哈阿蘇,你煲嘢湯都千幾蚊,負擔唔到喎!😂
你好 亞蘇 請問你係唔係因為用最細火煲 所以咁長時間湯唔會蒸發太多?🙏🏻
細火
咁細個煲,煲十四,五個鐘仲有水?
睇左幾次,一直有幾樣野唔係好明,好多地方都話要用冷水汆湯會清d,點解你會用熱水出?另外用幾多肉對幾多水,可以煲到16個小時??
压力锅了解下吧
亞蘇,你個單頭壚,是咩 牌子,因為我是老人家,喜歡 擰掣可以告訴我嗎?謝謝!
Town gas
😋😋
Hi! In Australia the pork got a weird smell. Is there any method to remove it?
Frozen meat got that strange smell .
Soak the meat in water n squeeze out the blood... repeat a few times, then blanch with ginger n spring onion
多謝教學🙏🏼🙏🏼
想請教下:你煲上湯的煲,份量大約幾多公升呢?
大約可以儲存多久?
謝謝🙏🏼🙏🏼
唔知個煲喎
可以keep在freezer兩三星期
呢個濃煲咁來時間嘅,你煲8個鐘,我一般煲4個鐘.豬骨雞湯,我會落一塊金華火腿煲呢個濃湯嘅,更加出味D.先至帶出豬骨雞湯嘅鮮味.
阿蘇廚神請問凍水落肉出水同熱水落肉出水既分別
我一向都同熱水,因為我只想去一些味或收咗緊外皮或去食物內一些污糟嘢,所以用熱快快處理,立即用凍水停止繼續煮熟食物,尤其蔬菜類 。用凍水落食物,食物在水中時間太長了😅
I try to understand the difference between these two soups..
1. pork bone + lean pork => cook for 14-15 hours = stock?
2. pork tail bone + lean pork => cook for 8 hours = soup base for common soup?
Is my understanding correct? 🤔 Thanks!! 💕
Correct
請問豬肉青英文是?被字幕擋住了
點解唔用壓力煲呢 好好心機做美食👍
可以,不過我一向都唔鍾意用
建議你食素
👍👍🙏🙏😂😂
首先肉類非水一定係凍水落肉,由內至外將血水滲出,,基本功
自從microwave 出現,就冇嘢係一定了。
阿蘇係飛水點解唔用凍水加料酒及疆呢?
加酒加疆保存唔耐同埋唔要有味道
豬肉青係唔係豬頸肉?
煤氣費好貴阿So!
呢個方法煲湯都大煲D,因為冇哂D骨同肉👍🏻
稔緊你嘅論點🤔
教煮蘇 This is So good sorry sorry, 我語焉不詳,我意思係如果我連骨連肉和其他湯料一齊煲,湯量一定少於你用呢個方法
Can I use pressure cooker? Will it tastes different?
I'm sorry ... I do understand what you said but I'm lousy at writing.
Certainly . Howard uses pressure cookers too
@@ThisisSogood thanks. But how many hours should I boil if I use pressure cooker? I want the same effect as yours. I'm a soup craze.
煲了这么久,水分不会蒸发吗?为什么最后还会有这么多汤?
好慢火
煲好嘅上湯可以放幾耐呀👍👍
放freezer都可以兩三星期
甘撚晒時間既湯,你想放到幾時?當紅酒放?on9
你用翻史雲生啦
雞上湯係咪都係咁整?
我從不飲雞湯的
我每次炆完牛腩都係雪凍去肥皂(留番黎炒菜).XD
“出水”好多人都話用溫水落,但係又好多人用滾水,其實有無分別?
法國煮食出水是冷水落,一同加熱,滾了,熄火,瀝水。
當疫情時有很多打工仔已冇收入,我仲有乜心情去㷛个一千蚊湯飲? 五饼二魚咩俾一萬人享用? 所謂的健康觸動很多人的痛苦情緒
蘇,其實呢個方法,己好多年
當然
塑化劑有害
點解煲十几個鐘都唔會乾水嘅?🤔
細火
😎😳
要煲這么長的時間變成千滾湯,喝了健康嗎?
阿蘇啲湯渣你點處理呀?每次煲咁多。
唔要了
煲了16小時,乜味都出來了,渣滓還有味嗎?
@@ThisisSogood 我用來做豬肉鬆,同出面無分別,可以試下,又不浪費。
湯落膠袋再雪之後再滾😅翻滾應該唔係咁好
阿so:吾會蝕水嘅?
好似你咁煲法平常家庭都破產啦,貼地小小得唔得呀
我的生活有貼地的,亦有超高消費的,看你合自己budget的罷。
我都喜歡八吓英女王的生活㗎
佢有系貼地過咩,最識屌就系佢
可以試吓用急凍肉嚟煲
上進爭氣啲啦,淨係識憎人富貴自己都唔會變有錢。
個湯都未加海味尼樣果樣,算比面你弱小心靈啦。哈哈哈。
@@DIO.Passenger 你都痴孖根
一般家庭去邊揾到吉冰箱呢???醒吓喇
煲咁多個鐘,唔會煲乾水咩?
細火
阿苏,发抖音,真系好多人关注的啊!
唔識呀!慢慢學好utube先
教煮蘇 This is So good 抖音是一个短视频的分享平台。比较长的话有点难度,我想问问您,您视频经过专业人士剪切过的话,那您就能发抖音了。我看看能不能私下发信息给您先。因为这里有些回复太长不好搞。或者我上微博那里可以私聊给您的。我试试,您记得睇新浪微博。我现在就去发给您
教煮蘇 This is So good 我去您新浪微博私信您后,记得看。我再来这里告诉您
分享煲個湯都要鬧😹 有錢的錯 純分享姐 用雞精又鬧唔健康 好矛盾啊
出水唔係凍水落既咩
以前嗰代D人,係熱水落出水,感覺大熱乾淨D?
但近呢一代嘅多咗科學理據支持,所以,就咁係啩?
我媽媽現年八十幾歲,因為十幾歲時是在上環陳財記茶樓做工,睇佛山順德師傅做,有可能年少記錯,一咪堅持話要熱水落出水,我就解釋給她知應室溫水落,一同加熱出水。
當年嘅掌櫃是我公公,白雪仙同任劍輝都有坐住私家車去買嘢食,我阿媽很興奮,成日講翻,但問佢粽,煎堆,角仔等点整,就話唔記得晒,選擇性失憶。我阿媽仲 keep住數簿,我阿公死前要我阿媽保存。
當年灣仔一舊式酒樓結業,移民到國外,TVB有播茶樓最後一天和那老闆,我媽媽喜極而泣,原來那老闆是昔日陳財記的員工之一。😁
媽媽成日想見翻昔日茶樓的人。
肉類煲得耐飲咗係傷身呀、
長期病患,忌飲老火湯,病係食出來的。