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The ingredients needed to make Assorted Taiwanese Noodle Soup 台灣的什錦麵:
- Get 240 g Taiwanese noodle (yellow color) 台灣式的油麵
- You need 2 Shrimp….large size。蝦2支
- Take 30 g pork 30克豬肉
- Provide 2 Fish ball or shrimp ball or meat ball。2粒魚丸或貢丸或蝦丸，
- You need 40 g Mushrooms （any kind)。 40克的香菇
- You need 50 g Chinese Cabbage (slice)。 50克台灣小白菜
- Provide 20 g snow peas。20克 雪豆
- Provide 20 g green onion (cut into small pieces) 20克。青蔥
- Provide 20 g ginger (chop it up)。20克 僵
- You need 20 g garlic (chop it up)。20克。蒜切碎
- Provide 40 g fried tofu。40克。油豆腐
- Take tea spoon white paper。小匙的白胡椒
- Provide 1 table spoon salt 大匙的塩
- Get 1 table spoon soy sauce。大匙醬油
- Get 1 tea spoon sesame oil。 小匙香油
- Prepare 1 tea spoon cooking wine。l小匙的料酒
- Provide 600 chicken broth。 600 克雞湯
- Prepare Chicken favorite powder (optional)。 雞精.隨意
- Provide 1 table spoon vegetable oil。一大匙大蔬菜油
- Take 50 g bean sprout。50克的豆芽菜
Steps to make Assorted Taiwanese Noodle Soup 台灣的什錦麵:
- All ingredients 全部的材料
- Pour vegetable oil into the pan (use bigger size pan). Add ginger, garlic, onion into the pot, stir it around till the all aroma came out from ginger, garlic,and onion.蔬菜油放入鍋裡，等待油加熱之後加入蒜蔥姜等然後再炒一炒，炒熱後把這蔥薑蒜味道出來就可
- Add mushrooms, tofu, and meat into the pan and stir fried it. 加入香菇豆腐還有肉進去再炒一炒
- Add noodles into the pan stir fried a little bit. 現在就加入面
- Add chicken broth (this chicken broth has salted in it already so you don’t want any more salt) into the pan. Let it bring to the boil it. 第四步之後就加入個雞湯進去雞湯已經有鹽了所以不用再加鹽
- After boil add Chinese cabbage and bean spout and snow peas. it is done. 等湯滾了之後再加豆芽菜跟白菜及四季豆就可以了. 你加的豆芽菜跟白菜之後不要再煮太久因為很快就熟，就可以撈起來了
- Scoop into a bowl then add sesame oil and cooking wine。撈起到碗內之後就可以加一點酒跟那個香油
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful germs from growing and spreading. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing meals, it’s important 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 change dish cloths and tea towels regularly to avoid 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 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 germs that get onto the meals won’t be killed.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely
Cover raw meat or fish and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you are going to use was saved correctly (according to some storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state how long you can keep the food and if it must go in the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. By way of example, you might 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
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 might begin to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date, the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, make sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, such as in a cake or even as a walnut.
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