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We hope you got benefit from reading it, now let’s go back to lazy wonton soup recipe. To make lazy wonton soup you only need 8 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Lazy Wonton Soup:
- Prepare 100 g Pork Mince *OR Chicken Mince
- Use 1 small piece Ginger *grated
- Use 1 teaspoon Sesame Oil
- Prepare 1 tablespoon Soy Sauce
- Take Finely Ground White Pepper
- You need 600 ml Chicken Stock
- Use 8-10 Wonton Wrappers *separated, cut in half diagonally into triangles
- Prepare 1 Spring Onion *finely chopped
Instructions to make Lazy Wonton Soup:
- Heat Sesame Oil in a large saucepan over medium heat, cook Pork Mince (OR Chicken Mince) and grated Ginger. When cooked, season with Soy Sauce and some Finely Ground White Pepper.
- Add Chicken Stock and bring to the boil over higher heat. Add Wonton Wrappers to the boiling soup, and stir. *Note: Do not add all at once because they tend to stick to each other.
- Cook until Wonton Wrappers are cooked. It won’t take long. Season with Salt if required. Add chopped Spring Onion, sprinkle with extra Finely Ground White Pepper, and enjoy.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like fish, poultry 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 from ready-to-eat meals, like 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 food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as 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 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 Buy raw meat or fish and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re likely to use has been saved properly (according to some storage instructions) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say how long you can keep the food and whether it needs to go from the fridge.
This kind of food often has particular packaging to help keep it fresh for more. But it is going to 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. For example, you might see’eat in two days of opening' 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 fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be certain that you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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