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The ingredients needed to make A Wonton Soup with Plenty of Vegetables:
- Get Wonton ingredients
- Take 200 grams Ground pork
- Take 10 cm length of green onion Green onion or scallion
- Provide 1 tbsp Soy sauce
- Provide 2/3 tsp Salt
- Prepare 1 1/2 cm of tubed ginger Ginger
- Prepare 1 dash Sesame oil
- Provide 1 packet Wonton skins
- Get Other ingredients
- Prepare 1/2 Carrot
- You need 10 cm Daikon radish
- Get 3 leaves Cabbage
- Use 1 packet Enoki mushrooms
- Use 1 as much as you need Thin green onion
- Get 1 as much as you need Sesame seeds (if you have them)
- Get 2500 ml Water
- Provide 1 1/2 tbsp Weipa
- Provide 2 tbsp Soy sauce
- Provide 1/2 tbsp Salt
- Prepare 1 dash Pepper
Steps to make A Wonton Soup with Plenty of Vegetables:
- Take all of the wonton ingredients, except for the skins, and mix together. Mince the green onions.
- Wet half of the wonton skin and wrap the wonton filling.
- It's alright to add a bit more filling if you're the type who likes that! But be careful not to tear the skin.
- Combine water in a large sauce pan, and add the vegetables that take the longest. Don't add the green onions as that'll be added last.
- Once the ingredients have started to boil, add the seasonings and wontons. This will flavour the soup. If you have leftover wonton filling, roll into meatballs and add to the soup.
- Sprinkle the soup with chopped thin green onions and your dish is finished!
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 bacteria from spreading and growing. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely
Buy raw meat or fish and store at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you’re going to use was saved correctly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that state just how long you can keep the food and if it must go from the fridge.
This sort of food often has particular packaging to 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 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 should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you ill.
If you plan on using a egg after its best before date, make sure you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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