【法式高湯教學】10分鐘學會做魚、雞、牛高湯｜餐廳食譜公開｜How to make Fish, Chicken & Beef Stock｜EN & CHI SUB｜BigBoyRecipe 藍帶的餐桌
高湯是法式料理的基礎，也是靈魂。在不同的煮食過程中，很多時都會用到高湯，而對於很多不同種類的醬汁而言，高湯更是不可或缺的材料。因此學會製作高湯，是通往法式料理的基礎大門。其實高湯的製作過程非常簡單，只要有新鮮的材料，就能做出美味的高湯，今次我們會製作魚、雞、牛這三款高湯，緊記把食譜收藏起來！/ Stock is the foundation and the essence of French cuisine. In various cooking processes, stock is often used, and it is an indispensable ingredient for many different types of sauces. Therefore, learning to make stock is the gateway to mastering French cuisine. In fact, the process of making stock is very simple—just use fresh ingredients to create delicious broth. This time, we will make fish, chicken, and beef stocks. Be sure to save the recipes!
魚高湯/ Fish Stock：
魚骨/ Fish Bones 1.2公斤/ 1.2kg
大蔥/leek ½ 根/ ½ each
洋蔥/onoin 1顆/ 1 each
西芹/ Celery 1瓣/ 1 stalk
蘑菇/Mushroom 2顆/ 2 each
番茜莖/ parsley stalk 數根/ few sprigs
月桂葉/ bay leaves 2片/ 2 pcs
白胡椒/ white peppercorn 數顆/ few each
清水/water 2公升/ 2L
雞高湯/ Chicken Stock:
雞骨/ Chicken Bones 1.2公斤/ 1.2kg
洋蔥/onoin 1顆/ 1 each
西芹/ Celery 2瓣/ 2 stalk
大蔥/leek ½ 根/ ½ each
月桂葉/ bay leaves 2片/ 2 pcs
番茜莖/ parsley stalk 數根/ few sprigs
百里香/ thyme 數束/ few sprigs
白胡椒/ white peppercorn 數顆/ few each
清水/water 2.5公升/ 2L
牛高湯/ Beef Stock：
牛骨/ Beef Bones 1.2公斤/ 1.2kg
洋蔥/onoin 1顆/ 1 each
大蔥/leek ½ 根/ ½ each
西芹/ Celery 2瓣/ 2 stalk
紅蘿蔔/ Carrot 2根/ 2 each
番茄/ Tomato 2個/ 2 each
蘑菇/Mushroom 4顆/ 4 each
月桂葉/ bay leaves 2片/ 2 pcs
番茜莖/ parsley stalk 數根/ few sprigs
百里香/ thyme 數束/ few sprigs
黑胡椒/ black peppercorn 數顆/ few each
清水/water 3公升/ 3L
