Chinese-Style Winter Melon and Sakura Shrimp Soup Flavored with Ginger recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn off (energy out).
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Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and drinks which are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then choose food or beverages that have fewer kilo-joules at other foods daily.
Tips for seeing the energy you burn off:
Be active in as many ways as you can through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period at work
Do more activity when you eat more kilo-joules.
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We hope you got benefit from reading it, now let’s go back to chinese-style winter melon and sakura shrimp soup flavored with ginger recipe. You can cook chinese-style winter melon and sakura shrimp soup flavored with ginger using 10 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Chinese-Style Winter Melon and Sakura Shrimp Soup Flavored with Ginger:
- You need 300 grams Winter melon
- Use 1 Sakura shrimp, large
- Get 1 Japanese leek
- You need Seasoning:
- Prepare 2 1/2 cup ☆ Water
- Provide 1 tbsp ☆ Chinese soup stock
- Prepare 1 tsp or more ☆ Coarse salt
- Use 1 tsp ★ Ginger (grated)
- You need 1/2 tsp ★ Soy sauce
- You need 2 tsp ★ Sesame oil (for finishing)
Steps to make Chinese-Style Winter Melon and Sakura Shrimp Soup Flavored with Ginger:
- The photo shows 1/2 of a winter melon. Cut it in half lengthwise, then remove the seeds and pith with a spoon.
- Cut off the skin, then chop the flesh into thin slices.
- Add a small amount of sesame oil (not listed) to a pot, then lightly sauté the shrimp. Once it is cooked through, add the ingredients marked ☆ and the winter melon. Simmer until tender.
- Once the winter melon becomes translucent and tender, add the ingredients marked ★. Transfer to individual bowls, sprinkle with sliced leeks, and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
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
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or veggies 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 completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of the fridge, where they can not 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
Examine the label
It’s important to read food labels to be sure everything you’re going to use was saved properly (according to any storage instructions) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you may keep the food and if it needs to go from the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. By way of example, you might see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it does not mean that the food will probably be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. Following this date the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make certain you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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