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Before you jump to Cauliflower Peas Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can Also Be Beneficial For Your Health.
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We hope you got benefit from reading it, now let’s go back to cauliflower peas soup recipe. You can have cauliflower peas soup using 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Cauliflower Peas Soup:
- Take 1 cauliflower, cut into segments
- Use 2 yellow tofus, cut into cubes
- Take 3 tbsp green peas
- You need 1 chicken sausage, slice
- Use 3 garlics, slice
- Get 1 green onion, slice
- You need Some water
- Get Salt
- You need Pepper
- You need Chicken powder
Steps to make Cauliflower Peas Soup:
- Bring the water to a boil.
- Then add in the garlics and green onions. Simmer until fragrant.
- Then add in the cauliflower. Simmer to soften.
- Then add in the peas, tofus and sausage. Mix evenly.
- Add in the seasonings. Taste test.
- Simmer again until everything is cooked.
- Turn off the heat. Serve.
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 germs from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
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
Don’t forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Maintain 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 will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly first
Buy raw meat or fish and shop on the bottom shelf of the fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to be sure everything you are likely to use was stored properly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you can keep the food and if it needs to go in the fridge.
This sort of food often has particular packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of instance, you might 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 quickly. You should not use any food after the’use by' date even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it does not mean that the food will be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If you plan 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 strong, like in a cake or as a hard-boiled egg.
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