Sup
oleh CookWhatHK0 tersimpan
Kaldu Salmon Slow Cooker merebus kepala dan tulang salmon dengan bawang, jahe, dan daun salam untuk dasar seafood yang gurih dan kaya.
Bilas bagian salmon di bawah air dingin untuk membersihkan darah atau kotoran.
Begin by well rinsing the salmon pieces under cold water to clean off any blood or impurities.
Masukkan semua bahan ke dalam slow cooker—salmon, bawang bombay, bawang putih, jahe (jika digunakan), daun salam, dan daun bawang.
Place all the ingredients into your slow cooker: the salmon, onion, garlic, ginger (if you're using it), bay leaves, and scallions.
Tuangkan air yang cukup untuk menutupi semua bahan sepenuhnya.
Pour in enough water to ensure all the ingredients are fully submerged.
Atur slow cooker ke suhu tinggi selama 6–8 jam, kemudian suhu rendah selama 8 jam lagi.
Set your slow cooker to the 'high' setting and cook for 6 to 8 hours. After that, switch it to 'low' and continue cooking for an additional 8 hours.
Saring kaldu melalui saringan halus atau kain tipis, buang padatannya. Bumbui dengan garam secukupnya.
Once cooked, strain the stock through a fine mesh sieve or cheesecloth, making sure to discard all the solid ingredients. At this point, you can season the stock with salt to your liking.
Biarkan dingin sepenuhnya, lalu simpan di lemari es hingga 3 hari atau bekukan hingga 3 bulan.
Allow the stock to cool down completely before storing it. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
