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We hope you got benefit from reading it, now let’s go back to creamy and rich nagaimo yam soup recipe. You can cook creamy and rich nagaimo yam soup using 5 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Creamy and Rich Nagaimo Yam Soup:
- Get 120 grams Nagaimo yam
- Provide 300 ml ★ Unflavored soy milk and milk combined
- Take 1/2 tsp ★Soup stock granules
- You need 1 tsp ★Salt
- Use 1 Black pepper and parsley (optional, to garnish with)
Steps to make Creamy and Rich Nagaimo Yam Soup:
- Peel the nagaimo with a peeler and slice into rounds. Cover with plastic wrap and microwave for about 3.5 minutes at 600W.
- Blend the yam with a food processor or a hand-held blender.
- Put the yam and the ingredients marked with a ★ in a pan, and simmer over low to medium heat. Don't let it boil, and stir until thickened. It's ready to serve. ♪
- Tip: I used 200 ml of soy sauce and 100 ml of milk this time.
- Tip: If you want to serve it as a cold soup, put it in a container when the soup cools down and chill in the fridge for a few hours.
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 yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you’re going to use was stored correctly (according to some storage instructions) and that none of the meals 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 from the refrigerator.
This kind of food frequently has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
Following this date, the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be certain that you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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