關於 chicken carcass broth ，我們在網路上蒐集到這些相關的討論、資訊與評價

[IG@ @mcintosh Tonight we turned Sirin Farm's produce into Japanese food; Chashu Ramen and Matcha green tea Ice cream. Sirin Farm chicken feet and chicken carcass together with our Berkshire pork bones made our super hearty Ramen broth while the Chashu Pork was made from our Berkshire pork belly. The Matcha Green tea was also made from some of our free range eggs😬 วันนี้เอากระดูกหมูกับกระดูกไก่สิรินทร์ฟาร์มมาทำซุป Ramen ค่ะ แล้วก็นำหมูสามชั้นโครูบูตะมาใช้ด้วย ออกมาดีนะคะ ของหวานเป็นJapanese matcha green tea ทำเอง😬

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【真材實料．清湯牛肉麵 Beef Noodle Soup】

牛肉麵是很多人去台灣必食的美食！當去年七月份在台中的Gubami吃過十分出色的牛肉麵後，我也決心泡製一碗不惜工本的清湯牛肉麵！雖然步驟比較繁複，但這份心思絕對是值得的！大家也快在家中試做一下！
Beef noodle soup is many people's favourite! Last year, I had an amazing beef noodle soup at Gubami in Taichung. That's why I am determined to make a perfect one at home at all costs. Although it requires quite a lot of time and effort, you will be amazed how delicious this beef noodle soup is!

食譜

材料 ???????????
(6-8人份 Portions)
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【清湯 Broth】
牛骨 Beef Bone 1 公斤 kg
雞殼 Chicken Carcass 1個 pc
洋蔥 Onion 1 個 pc
甘荀 Carrot 1 條 pc
西芹 Celery 2-3 支 Stalks
水 Water 5 公升 L

牛腱 Beef Shank 1 公斤 kg
牛腩 Beef Brisket 1 公斤 kg
白胡椒 White Pepper 1 茶匙 tsp
月桂葉 Bay Leaves 2 塊 leaves
花椒 Sichuan Pepper 1 茶匙 tsp
八角 Star Anise 2-3 粒 pcs
蘿蔔 Chinese Radish 2 條 pcs
米 Rice 1/2 杯 Cup
芫茜 Cilantro "
蔥 Scallion "
辣椒 Chilli Pepper "
麵 Noodle 6-8人份 Portions
鹽 Salt "
胡椒粉 Pepper "

做法 ??????
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1. 先將牛骨、雞殼和牛肉汆水
2. 將牛清湯材料放入壓力煲內。煲滾加壓後，煮一小時高湯便成。(如果沒有壓力煲，請將時間加六至八倍。過程中可能要加水。)
3. 壓力煲減壓後，將牛腱、牛腩和香料再加入高湯內。煲滾加壓後，煮三十分鐘便夠腍。
4. 煲另一鍋滾水，之後方入已去皮的蘿蔔和米煮十分鐘。撈起蘿蔔備用。
5. 壓力煲減壓後，將蘿蔔再加入高湯內。煲滾加壓後，煮十分鐘便夠入味。
6. 按個人喜好把麵煮到適當的程度，舀湯、放上切好的牛肉、切碎的芫茜、蔥和辣椒，完成！

1. Blanch the beef bone, chicken carcass and the beef for 5 minutes.
2. Put all the ingredients for the broth in a pressure cooker. After the cooker pressurize, cook the broth for one hour. (If you are not using pressure cooker, a normal pot will require 6-8 times longer. You may need to add more liquid during the cooking process.
3. After the pressure cooker depressurize, add the beef and spices into the broth. Bring the cooker to pressurize again, and cook the meat for 30 minutes.
4. Boil another pot of water, put the radish and rice in it and cook for 10 minutes. Then, take out and drain the radish for later use.
5. After the pressure cooker depressurize, add radish in. Bring the cooker to pressurize again, and cook the radish for 10 more minutes.
6. Cook the noodles to your liking. Pour in some broth, add some slices of beef, cilantro, scallion and hot chilli. Your delicious beef noodle soup is done!

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#牛肉麵
#清湯牛肉麵
#台中
#BeefNoodleSoup
#TaiChung
#Gubami

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♥ Ingredients:
(8-10 servings)

For the broth:
1 lb (453g) chicken carcass
1 lb (453g) pork bones
2 onions
2 shallots
1 squid
⅓ cup (100g) dried shrimps
4 dried shiitake mushrooms
1 tbsp salt
½ tsp black pepper
About 12 cups water (2880ml)

For the pickle radish:
1 ½ cup (90g) dried radish
1 cup (240ml) water
¼ cup (60ml) rice vinegar
½ cup (100g) sugar
¼ cup (140g) fish sauce

For other combinations:
⅓ cup (150g) peeled, deveined shrimps
1 tsp fish sauce

Shredded omelette (Watch this video to learn how to make the thin omelette: https://youtu.be/5QWMkbyWqOE?t=2m6s)

Shredded Vietnamese ham (Watch this video to learn how to make Vietnamese ham: https://www.youtube.com/watch?v=i91kLxOazgA)

Shredded green onion
Vietnamese cilantro (rau răm), finely chopped
Green onion and cilantro, finely chopped
Lime wedges
Hot chillies
2 tbsp shrimp paste (Mắm tôm)
Wild water bug essence (dầu cà cuống), optional
2 tsp oil
2 shallots, peeled, minced
1 drop of red food coloring, optional

Rice vermicelli (Watch this video to learn how to make fresh rice vermicelli: https://www.youtube.com/watch?v=dr-m5fcfe3s)

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♥ Nguyên liệu:
(8-10 servings)

Nước dùng:
1 lb (453 gr) xương gà
1 lb (453 gr) xương heo
2 củ hành tây
2 củ hành ta
1 con mực
⅓ cup (100 gr) tôm khô
4 nấm hương khô
1 tbsp muỗng canh muối
½ tsp muỗng cà phê tiêu xay
Khoảng 12 cúp nước (2880 ml)

Củ cải dầm:
1 ½ cup (90 gr) củ cải phơi khô
1 cup nước (240 ml)
¼ cup dấm gạo (60 ml)
½ cup đường (100 gr)
¼ cup nước mắm (60 ml)

Các nguyên liệu khác:
⅓ cup tôm tươi, lột vỏ, bỏ chỉ đen (150 gr)
1 tsp muỗng cà phê nước mắm

Chả trứng tráng mỏng, cắt sợi (Xem video cách làm chả trứng tráng mỏng: https://youtu.be/5QWMkbyWqOE?t=2m6s)

Chả lụa cắt sợi (Xem video cách làm Chả lụa: https://www.youtube.com/watch?v=i91kLxOazgA)

Hành lá chẻ nhỏ
Hành ngò cắt nhỏ
Răm răm cắt nhỏ
Chanh, ớt
2 tbsp muỗng canh mắm tôm
Tinh dầu cà cuống nếu thích
2 tsp cà phê dầi
2 củ hành ta, lột vỏ, băm nhỏ
1 giọt màu đỏ nếu thích

Bún gạo sợi nhỏ (Xem video cách làm bún: https://www.youtube.com/watch?v=dr-m5fcfe3s)

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♥ Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef's Knife: http://amzn.to/YSD4Vg
Victorinox Paring Knife: http://amzn.to/YgxiLH
KitchenAid Shears with Soft Grip: http://amzn.to/1SOsIhH
OXO Good Grips 15-Inch-by-21-Inch Cutting Board: http://amzn.to/1Cv3z7O
Peugeot Paris U'Select Pepper Mill: http://amzn.to/1OKZHBJ
Calphalon Tri-Ply Stainless Steel Cookware Set: http://amzn.to/1jTCHBg
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p

♥ Music courtesy of Audio Network