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We hope you got insight from reading it, now let’s go back to winter special tomato soup without colour recipe. To cook winter special tomato soup without colour you only need 9 ingredients and 14 steps. Here is how you do that.
The ingredients needed to cook Winter special Tomato Soup Without Colour:
- Take 5 Tomatoes medium sized (hybird)
- Prepare 5-6 pods Garlic
- Use 1 Beetroot small sized
- Take 1 inch Ginger piece
- Take 1/2 tsp Black pepper Powder
- Prepare 1/2 tsp Salt
- Provide 1 tbsp Butter
- Use 4 cup Water
- Get 1 tbsp Corn Flour
Instructions to make Winter special Tomato Soup Without Colour:
- Cut tomato & beetroot into pieces.
- Add butter in the pan.
- Add garlic & Ginger, saute for 30 sec.
- Add tomato & beetroot.
- Add salt & 2 cups of water
- Cover and cook for 10 to 12 minutes.
- After 12 minutes, When it is cooked, turn off the flame and let it cool.
- After it is cooled blend this into a grinder mixer.
- Strain it with a strainer
- Mixing of cornflour and 4 tbsp water
- Boil in the same pan.
- Add Black pepper Powder.
- Add cornflour solution.
- Boil for 5 mins and it's done..
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly first
Cover raw fish or meat and store on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to be sure everything you are going to use has been stored properly (according to any storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say how long you can keep the food and if it needs to go from the fridge.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you might see’eat within two days of launching' 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 nice, 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, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and may make you sick.
If your plan is on using an egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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