Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn (energy out).
Tips for seeing the energy you require in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes particularly foods and drinks which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select meals or drinks that have fewer kilo-joules at other meals daily.
Strategies for watching the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time at work
Do more action when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent many diseases.
Before you jump to Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can Also Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to simmered winter melon and chicken in soup with two kinds of dashi stock recipe. To make simmered winter melon and chicken in soup with two kinds of dashi stock you need 14 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock:
- Provide 1/4 Winter melon
- You need 1 small Chicken thigh
- Take 1/3 Onion
- Get 1/2 Carrot
- Provide 1 tbsp Sesame oil
- You need 1 thumb's worth Grated ginger
- Provide 2 tbsp Sake
- Use 1/2 tbsp ●Weipa
- Use 1 tsp ●Japanese soup stock (granules)
- You need 400 ml ●Water
- You need 1 tbsp ●Mirin
- Use 1 tsp ●Salt
- Prepare 1 tsp ●Soy sauce
- Get 1 Black pepper or shichimi spice
Instructions to make Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock:
- Cut the winter melon, onion, carrot, and chicken into bite-sized pieces.
- Add the sesame oil and ginger into a frying pan, and turn on the heat to low. Fry the ginger until fragrant.
- Add the chicken, and turn up the heat to medium. Stir-fry until both sides change colours.
- When the colours have changed, add the vegetables. Briefly stir-fry until everything is coated with the oil.
- Swirl in the sake, and mix briefly.
- Add the ● ingredients, and bring to a boil. Skim off the scum, simmer for about 10 minutes over medium heat, and done!
- It's also delicious to sprinkle on some black pepper or shichimi spice to your liking!
- I garnished this dish with mitsuba This is also delicious!
- When you are using chicken broth from boiled chicken, substitute Weipa Chinese chicken stock paste and water with it. - - https://cookpad.com/us/recipes/143249-moist-boiled-chicken
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you’re going to use was stored properly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state just how long you may keep the food and whether it needs to go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you may see’eat within two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make certain that you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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