Socrates Said," Let foods be your medicine and let medicine be your foods". Let us all practice the values of the past wisdom to build a letter living and living health while we enjoy the delicious drinks

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Wednesday, January 4, 2017

The Healthy and Weight loss recipe: Vegetable stock

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

The Healthy and Weight loss recipe:  Vegetable stock
Recipe by 125 Best Chinese Recipe1 By Bill Jones and Stephen Wong (Robert Rose)

4 large onions, peeled and roughly chopped
2 leeks, washed and roughly chopped
5 stalks of celery, roughly chopped
3 bay leaves
1 small mixed herb (cilantro, basil, etc.)
10 whole pepper corns
1/2 head garlic
2 ginger slices
1 tsp. fennel seed
1 tsp. whole allspice
1 tsp. whole coriander seed
2 cups white wine
20 cups water
1. Place ingredients in a large stockpot, adding more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 2 hours, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.
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