Nguyên Liệu

Good broth always means tasty soup. A multi-purpose bouillon can be prepared in advance, helping the hostess to serve her guests in time on the day she has to entertain.
Chicken and pork have similar tastes, as do some vegetables. Monosodium Glutamate can be used to bring out the flavor of these ingredients in the soup. We use this broth to prepare some sauces and many kinds of soup such as:

Cách Làm

Cream of crab and corn soup

Cream of crab and asparagus soup

Chinese vermicelli and chicken soup

Mixed vegetable soup

Mixed vegetable and meat soup

Chinese noodle and chicken or pork soup

Rice noodle and chicken or pork soup

To make 6 cups of soup stock, boil 8 cups of water; ađ to boiling water 3 teaspoons salt, 1 onion or leek (about 2 ounces), 2 to 3 lbs pork bones, meat scraps or chicken bones, chicken wings, left overs; and 1lb of two or three of the following vegetables: whole carrot, quartered cauliflower, whole green beans, 1/4 cabbage (about 4 ounces)
Skim while cooking to make a clear bouillon. Remove meat and vegetables after one hour of cooking. Strain the broth and season it with 1/2 teaspoon of Monosodium Glutamate (it can be omitted or cut down). the bouillon can be used immediately or can be kept in the freezer as soup stock prepared in advancẹ