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Before you jump to Miso Soup with Nagaimo and Wakame Seaweed recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already realize that the body needs a heart that is strong and healthy. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that getting regular exercise and leading a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, though, that some specific foods are great for making your heart be healthier? In this article, you will find out which foods are great for your heart.
Remember when your mom and dad would say to you that an apple a day keeps the doctor away? Know that apples are high in things that will help your heart be healthier. They’re high in soluble fiber which works as a scrubber on your artery walls, keeping the cholesterol from taking hold and causing blockages. One Red Delicious apple daily can make your LDL levels decrease by as much as 8%! This is a fantastic number for somebody who wishes his or her heart to be healthier.
There are lots of foods that you can consume that are beneficial for your body. The truth is that everything that we’ve mentioned here can help your body in many ways. The foods mentioned are particularly great for the heart, though. Try incorporating these healthy foods in your diet every day. Your heart will benefit from it!
We hope you got insight from reading it, now let’s go back to miso soup with nagaimo and wakame seaweed recipe. You can have miso soup with nagaimo and wakame seaweed using 4 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Miso Soup with Nagaimo and Wakame Seaweed:
- Get 5 cm length Nagaimo yam
- Take 800 ml Dashi stock (of your choice)
- Provide 3 tbsp Miso (of your choice)
- Get 1 Dried wakame seaweed
Steps to make Miso Soup with Nagaimo and Wakame Seaweed:
- Peel the nagaimo, and slice into about 5 mm quarter-rounds. (I cut into quarter-rounds, but using your preferred way of cutting is fine.)
- When you add the nagaimo into a boiling dashi stock, it will start to bubble, so turn down the heat and skim off the scum.
- Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed.
- (For wakame, you can use salted or fresh ones. In that case, add at Step 3 before dissolving in the miso.)
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect your own loved ones 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 food such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely first
Cover raw meat or fish and shop at the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re going to use has been saved properly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say how long you may keep the food and whether it needs to go in the fridge.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it does not mean that the food will be harmful, but its own flavour, colour or texture may start to deteriorate.
Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you sick.
If your plan is on using an egg after its best before date, make certain you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or even as a walnut.
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