Black Chicken Soup with American Ginseng 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 using the energy we burn (energy out).
Strategies for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and beverages that are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, then choose food or drinks that have fewer kilo-joules at other meals daily.
Strategies for watching the energy you burn:
Be active in as many ways as you can throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time on the job
Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several ailments.
Before you jump to Black Chicken Soup with American Ginseng recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can In Addition Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to black chicken soup with american ginseng recipe. To cook black chicken soup with american ginseng you need 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Black Chicken Soup with American Ginseng:
- Take Whole black chicken
- Prepare American ginseng
- Use Chinese yam
- Prepare Solomons seal
- Get Goji berries
- Take 2 tsp rock salt
Steps to make Black Chicken Soup with American Ginseng:
- Add all ingredients in a pot of 4 litres water. Let it boil for 15 minutes and let it slow simmer for at least 8 hours. Add salt when simmered for more than 3 hours.
- You can use a Thermos cooking pot or electric induction slow cooker to save gas when slow cook for long hours.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like poultry, meat 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 readily. 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 meat, poultry, eggs or vegetables you’ll want to wash them completely.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw food from ready-to-eat food
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 should keep raw foods away from ready-to-eat meals, like salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any germs that get onto the food won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly first
Cover raw meat or fish and store on the bottom shelf of this fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to be sure everything you are going to use was saved properly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the label that say how long you can keep the food and if it needs to go from the fridge.
This sort of food often has special packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. That is the reason 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 in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be detrimental, but its own flavour, texture or colour may 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, the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If you plan on using a egg after its best before date, make sure you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, like in a cake or as a walnut.
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