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We hope you got benefit from reading it, now let’s go back to dashi gelée soup recipe. To cook dashi gelée soup you only need 18 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Dashi Gelée Soup:
- You need 5 grams ●Gelatin (powdered)
- Prepare 3 tbsp ●Water
- You need 4 grams △Dashi stock granules
- Use 1/2 tsp △Weipa (or chicken stock granules)
- Use 400 ml △Water
- Prepare 1/2 to 1 teaspoon △Salt
- Use 1/2 tsp △Soy sauce
- Take 1 Chicken tenders
- You need 1 dash ■Salt
- Prepare 1/2 tsp ■Sake
- Get 1 tsp ■Katakuriko
- You need 1 Tomato (medium)
- Provide 2 Okra
- Provide 1 cm Nagaimo yam
- Provide 20 edamame beans or 1/2 cucumber Boiled edamame or cucumber
- You need 1 Myoga ginger
- Prepare 1 Grated ginger
- Prepare 1 Minced umeboshi
Steps to make Dashi Gelée Soup:
- Put the ● water into a container. Sprinkle in the gelatin and leave it to soak.
- Put the △ ingredients into a pot and turn on the heat. When it comes to a boil, remove from the heat and stir in the gelatin from Step 1 until it has dissolved.
- Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator.
- Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients.
- Bring water to a boil in a pot and add in the chicken from Step 4. Once the chicken has through (about 30 seconds), drain the water using a colander.
- Peel the tomatoes and dice into 1 cm cubes. Parboil the okra and thinly slice. Peel the nagaimo yam and cut into 1 cm cubes.
- Shell the edamame. If using cucumber, cut into 1 cm cubes.
- Julienne the myoga ginger and soak in water. Drain the water well.
- Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly.
- Stir the chicken, tomato, okra, nagaimo yam, and edamame or cucumber into Step 9. Arrange on a dish and chill well in the refrigerator.
- Portion into dishes before eating. Top with myoga ginger and optionally, ginger or umeboshi. It's done! Stir it well while eating and enjoy!
- If using the broth left over from boiling chicken, substitute for the Weipa and water. - - https://cookpad.com/us/recipes/143249-moist-boiled-chicken
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread quite 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 kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you are going to use has been stored correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that state how long you can keep the food and whether it needs to go in the refrigerator.
This kind of food frequently has special packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. This 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 label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, texture or colour may begin to deteriorate.
Following this date, that the quality of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If you plan on using an egg after its best before date, make certain that you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a walnut.
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