Classic Vegetable stock >> a kitchen essential + storage idea.
Hi, socials The internet is buzzing with several recipes, especially with the lock-down season. Most of us are experimenting with a lot of sweet and savory dishes. With this, we have also tried our hands on quite a few delicious yet healthy recipes. When we talk about curry recipes, we sometimes need to use vegetable or meat stock to add extra flavors and thicken the consistency to our meals. Bouillon cubes are also available in the market as an easy alternative, however, it may turn out expensive and/or unhealthy.
In this case, it is easy to make your own stock at home that is healthy and cost-effective. We can use the basic simple ingredients or even toss in some of the leftover herbs/veggies. If you are thinking of the storage problem, then we’ve got you covered. We have added an accidental item in this stock recipe which is optional. Without wasting any more time, we would like to take you straight to the recipe.
Additionally, add Garlic.
Optional ingredients – Any herbs and vegetables available at home/ fridge. We also added some clove.
Accidentally added – Samgyetang Ingredients Mix These ingredients are used to make a traditional bowl of chicken soup in Korea during the summer to build up the lost energy.
Take a large container and all 1lit water. simmer the gas and add all the chopped ingredients to it and let it boil for 45 mins to 1 hour. Use a large strainer or a cheesecloth to strain the ingredients. Let the stock come to room temperature before you store it.
You can store the stock in a glass bottle in the refrigerator. Or if you have a shortage problem, then you can freeze the liquid in an ice tray and then transfer the cubes into a storage bag. When needed, just add 6-7 stock ice cubes to your dish to enjoy its great flavours.