My Won Ton Soup with prawns squid & miso base recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn (energy out).
Tips for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups in the amounts recommended Observe your portion sizes particularly foods and beverages that are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, choose meals or beverages that have fewer kilo-joules at other foods daily.
Tips for watching the energy you burn off:
Be active in as many ways as possible through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting time at work Exercise regularly at least 30 minutes of moderately intense activity on most days Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent many ailments.
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We hope you got benefit from reading it, now let’s go back to my won ton soup with prawns squid & miso base recipe. You can have my won ton soup with prawns squid & miso base using 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare My Won Ton Soup with prawns squid & miso base:
- Use 12 Wontons shrimp & Pork
- Use 1 pint water
- Prepare 1 sachet Miso base
- Provide 1 handful frozen cooked prawns and squid
- Provide 1 tbls Oyster sauce
- You need 2 small drops of fish sauce
- You need Chop some spring onion for the finish
Instructions to make My Won Ton Soup with prawns squid & miso base:
- Bring the water to the boil add the sachet of miso then add the frozen wontons.
- Next add the prawns and chopped squid. Then turn up to boil once boiling turn down and simmer
- Add the oyster sauce and drops of fish sauce simmer for 10 - 15 minutes then its ready to serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will want to wash them completely.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away 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 bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely first
Buy raw fish or meat and shop on the bottom shelf of the 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’re likely to use has been saved properly (according to some storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say how long you can keep the food and if it needs to go in the refrigerator.
This sort of food frequently has special packaging to keep it fresh for longer. But it will go off immediately once you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. For example, you might see’eat within two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it might contain harmful bacteria. Best before dates
When this date runs out, it does not mean that the food will be harmful, but its own flavour, texture or colour might start to deteriorate.
An exception to this can be eggs, which 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 bacteria are present, they could multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, be sure you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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