小吃基本功_萬用湯底_大骨高湯
描述
最常見的高湯，煮法簡單，應用在小吃的範圍廣泛
步驟
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準備一鍋冷水，放入豬大骨，開火將水煮滾 Prepare a pot of cold water, add pork bones, turn on the fire and bring the water to a boil
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水滾後，煮出的血水也變成浮沫，將浮沫撈除乾淨 After the water boils, the boiled blood will also become foam, remove the foam
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豬骨血水都煮出來後，將豬骨撈出用水清洗乾淨 After the pork bones are boiled, remove the pork bones and wash them with water
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3000cc水煮開，將清洗乾淨的豬骨放入 Boil 3000cc water, put the cleaned pork bones in
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轉小火，蓋上鍋蓋(要留一條縫隙)，煮2小時 Turn to low heat, cover the pot (leave a gap) and cook for 2 hours
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2小時後，高湯已經呈現乳白色。關火放涼 After 2 hours, the stock was already milky white. Turn off the fire and let it cool
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放涼的高湯可做成冰塊，可延長保存時間 The cold stock can be made into ice cubes, which can prolong the preservation time
小撇步
詳細烹飪影片：https://youtu.be/7JiuRdYC3gk
一開始一定要冷水下鍋才能將血水煮出
保存方式：
室溫~每天要煮開一次
冷藏~2-3天
冷凍~2-3個月
