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We hope you got insight from reading it, now let’s go back to home-made wonton soup recipe. To make home-made wonton soup you only need 13 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Home-made wonton soup:
- Provide 500 g minced pork
- Use 200 g chopped shepherd's purse
- You need 1 egg
- Use 10 g chopped ginger
- Use 1 teaspoon oyster oil
- You need 1 teaspoon Chinese pepper sauce
- Use 10 g salt
- You need 1 quart broth
- Prepare 5 g lard
- Use 5 g dried laver
- Provide 10 g shredded egg crepe
- Get 5 g dried shrimp
- You need 5 g chopped spring onions
Steps to make Home-made wonton soup:
- Add a teaspoon of flour into the water and leave the shepherd’s purse to soak for 30mins before you wash it. Flour can make it easy for you to get rid of the dirt.
- Wring the shepherd’s purse before mixing it with minced pork or you will find the stuffing soggy.
- To make the wonton filling, finely chop the shepherd’s purse. Transfer to a basin and stir in the minced pork,egg, chopped ginger, oyster oil, Chinese pepper sauce and salt.
- .Lay the wonton wrappers on a work surface in a single layer and put about 1 tablespoon of the filling mixture in the centre of each. Fold each one into a rectangle.
- Bring the two bottom corners of the edge which hasn’t been sealed to meet in the centre.
- Secure with a little of water to hold in place.
- Cook the wontons in boiling water. Add another cup of cold water when they start to swim on the surface of boiling water. Cook the wontons until they flout onto the surface again.
- Transport the wontons to the heated broth and add lard, shred laver and chopped spring onions before serving. You can also add chili oil, coriander or sesame seed oil as you like.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the meals will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly
Buy raw fish or meat and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are likely to use was stored properly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you can keep the food and if it needs to go from the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you might see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, since it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its own flavour, colour or texture might begin 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, the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, make sure you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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