【石頭美食】1分鐘學會在家自製濃湯寶！炒菜、煮湯、煮麵、煮火鍋都能用！
Recipe Information
Bouillon Cube
Cultural Context
Bouillon cubes originated as a convenient way to create broth, allowing cooks to add flavor to dishes without the need for lengthy simmering. They are a staple in many kitchens worldwide, providing a quick solution for soups and stews. Today, variations exist, including organic and low-sodium options, catering to diverse dietary preferences.
将2斤洗干净的猪棒骨放入锅中，加入能没过棒骨的清水。
煮到水开，主要去除棒骨里的血水。
水开后把棒骨捞出来，洗掉上面的血沫。
重新将棒骨放回锅里，加入干贝（可选），然后放上姜葱。
加入大约3000g的清水。
先大火煮开，水开后把锅盖拿掉，转小火。
一直开盖煮约2个小时，直到汤剩下很少且浓稠。
关火，稍微降温后把汤滤出来。
剩下的棒骨可以直接蘸料汁吃。
将浓汤宝装入小罐里，方便用的时候取。
放入冰箱保鲜室，冷藏两个小时。
浓汤宝做好后可以用于煮汤、煮面、炒菜或做火锅汤料。
如果一次做的多，可以放冰箱下层冷冻室保存，吃的时候拿出来化冻。
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