How to make Soup Stock - Essential for Natural Cooking
From the recipe in the "Cooking Notebook" published in 1971.
First of all, we'll introduce the soup stock.
The salt content has been increased so that it can be used instead of commercially available soup cubes.
You will be able to adjust the saltiness in the dish depending on the salt concentration of the soup stock.
It is also recommended for those who do not want to use commercially available chemical seasonings.
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See also
Roux Mix
• ルーは自分で作ろう カレーもシチューも完全自家製を目指す方必須アイテム
If you want to make curry without using commercially available roux
• 昭和レシピチャンネルイチオシすべて手作り幻の【欧風カレー】
#basicsofwesterncuisine#demigrass#naturalingredients