Bouillon

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 this broth to prepare some sauces and many kinds of soup such as:

• 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; add 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 over; 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 advance.

Source TUVY