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We hope you got insight from reading it, now let’s go back to pounded yam with vegetable soup recipe. To make pounded yam with vegetable soup you need 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Pounded yam with vegetable soup:
- Get Fresh yam
- Prepare Kayan miya
- Provide Nama
- Prepare Alaiyahu
- You need Spices
- Prepare Mai
Instructions to make Pounded yam with vegetable soup:
- Zaki fera doyarki ki Dora a wuta ta dafu, kada ki bari tasha ruwa. sai ki kawo ruwan xafi da mai ki ajeyi a gefe,
- Zaki zuba doyar a wankakken turminki ki daka sosai kinayi kina dangwala tabarya a cikin ruwan zafi saboda yana kara mata taushi.
- Idan ta daku tayi taushi saiki shafa mai a hannunki ki mulmuta yadda xatayi kyau. Sai nade a Leda kisa a food flask
- Zaki tafasa namanki da kayan kamshi. Sai ki soyashi a mai sama sama, ki kawo kayan miyanki ki zuba tare dasu maggi da curry.
- Zaki wanke alaiyakunki ki yankashi sannan ki sake wankeshi ki tsaneshi a gwagwa. Yi yanka albarsa itamw ki ajiye a gefe.
- Albasar xaki fara xubawa a miyar sai ki bata some minutes idan miyarki ta dahu sai ki zuba alaiyahu ki kashe wutar ki rufe siracin shi xai dafa alaiyahun.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
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 ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed completely
Buy raw meat or fish and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you’re likely to use was saved correctly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say how long you can keep the food and whether it must go from the fridge.
This kind of food often has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. For example, you may see’eat within two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. 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
If this date runs out, it does not indicate that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date that the quality of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, be certain that you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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