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Before you jump to Veg Wonton soup recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Looking At The Many Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to veg wonton soup recipe. To cook veg wonton soup you need 18 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Veg Wonton soup:
- Provide 4 cups veg stock
- Provide 1 mushroom sliced
- Provide 2 inches carrot sliced
- Use 1/4 cup cabbage chopped
- Provide 1 tbsp green onions
- Get 1 tsp oil
- You need For filling-
- Get 1 inch carrot finely chopped
- Prepare 4 french beans finely chopped
- You need 1 tbsp cabbage chopped
- Use 1 tbsp chopped green onions
- Provide to taste Salt
- You need to taste Pepper
- Prepare 1/2 tsp soya sauce
- You need for Wonton dough-
- Use 1/2 cup maida
- Prepare 1/4 tsp salt
- Provide as required Water
Steps to make Veg Wonton soup:
- Firstly make a soft dough with the flour. Then roll out thin sheets to make wonton wrappers of 5cm x 5cm.
- Filling: mix all the ingredients of the filling and fill them in each wonton wrappers and give it wonton shapes. (put filling in the center and fold into triangle shape. Then take the 2 nd corner and paste at the back like a boat.
- Heat a pan and add oil (less than a tsp). Then add sliced vegetables and saute for 2 mins add vegetable stock, salt and pepper to taste. Bring to boil, then lower the flame and add the wontons to it.
- Cook the wontons till they start floating on the surface will take around 5 -6 mins because I made mini wontons. Cook for another 2 mins. Garnish some greens of spring onions and then serve hot.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from growing and spreading. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables 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, like salad, bread and fruit. This is because these types of food won’t 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 like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely first
Cover raw meat or fish and store on 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 veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to make sure everything you are going to use has been stored properly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say just how long you can keep the food and whether it must go in the fridge.
This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of instance, you may see’eat within 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 when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. If this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, colour or texture may 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. After this date that the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan on using an egg after its best before date, be certain that you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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