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We hope you got benefit from reading it, now let’s go back to black chicken soup with american ginseng recipe. You can cook black chicken soup with american ginseng using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Black Chicken Soup with American Ginseng:
- Get Whole black chicken
- Prepare American ginseng
- Provide Chinese yam
- You need Solomons seal
- Provide Goji berries
- You need 2 tsp rock salt
Instructions 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 is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your 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 toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. 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 ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
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 ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help prevent 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 which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Cover raw fish or meat and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you’re likely to use was saved properly (according to some storage directions ) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state how long you may keep the food and whether it must go from the fridge.
This sort of food often 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. That is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. For example, you may see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After this date the caliber of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, be sure that you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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