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We hope you got benefit from reading it, now let’s go back to azerbaijani noodles soup recipe. To cook azerbaijani noodles soup you need 11 ingredients and 29 steps. Here is how you achieve that.
The ingredients needed to make Azerbaijani noodles soup:
- You need 200 g Persian noodles ) if it is not available you can use egg noodles instead of Persian noodles)
- Provide 1 large onion or 2 small ones
- Prepare 200 g ground beef
- Use 2 cups cooked lentils, chickpeas and pinto beans
- Provide 1 cup prunes
- Provide 2 Tbsp plain flour
- Use 1/2 cup apple cider or grape vinegar
- Provide to taste Salt- black pepper
- Take 1 Tbsp dried mint
- Take 1 Tsp turmeric
- Prepare Oil
Instructions to make Azerbaijani noodles soup:
- In a big pot with 8 cups of water, add flour and bring it to a boil.
- Mix ground meat with one of grated onions. Combine together. Give small balls shape to the meat
- And fry them until they are brown.
- Finely chop second onion and fry until golden. Keep some for the garnishing and use remaining for mixing with the soup.
- Once water started to boil, add cooked cereals, all spices, prunes, oil, vinegar, fried onion, noodles, and meat balls. Cook it on low heat until soup is thick.
- For the garnishing the soup, fry dried mint and garnish with fried mint and fried onion.
- Ingredients
- Ingredients
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from spreading and growing. 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 with soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals won’t be killed.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry 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 have been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you are going to use was stored correctly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say how long you may keep the food and whether it must go in the fridge.
This kind of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you might see’eat in two days of launching' on the tag. Use by dates
You’ll 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 harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not indicate that the food will be harmful, but its own flavour, texture or colour might start to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date, that the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, make certain you only use it in dishes at which it’s going to 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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