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Before you jump to Microwaved Miso Soup with Plenty of Wakame Seaweed recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.
You already are certain that you must have a strong and healthy heart. Think about it: if your heart isn’t fit then the rest of your body won’t be either. You already know that working out on a regular basis and adopting a healthy lifestyle both factor heavily into the overall health of your heart. Are you aware, however, that several specific foods are great for making your heart be healthier? In the following paragraphs, you will discover which foods are good for your heart.
Fish is basically the healthiest food you can eat. You’re probably already aware of this because your health care provider has instructed you to eat some fish at least two or three times a week. This is especially true for those whose hearts aren’t healthy or doing well. Know that fish is loaded with Omega 3s which are what helps process and transform unhealthy cholesterol into good energy. Try including fish in at least two of your meals every week.
There are many foods that you can consume that are good for your body. To be sure, the foods cited in this article can help your body in many ways. They are especially good, though, for making your heart healthy as it possibly can. Try introducing these heart-healthy foods into your diet on a regular basis. Your heart will greatly benefit from it!
We hope you got insight from reading it, now let’s go back to microwaved miso soup with plenty of wakame seaweed recipe. To make microwaved miso soup with plenty of wakame seaweed you need 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Microwaved Miso Soup with Plenty of Wakame Seaweed:
- Use 300 ml Water
- Get 8 grams Dried wakame seaweed
- Get 1 tsp Dashi stock granules
- You need 2 tsp Miso
- Prepare 1 Japanese leeks (optinal)
Steps to make Microwaved Miso Soup with Plenty of Wakame Seaweed:
- Put the water and dried wakame seaweed in a heatproof dish, and microwave for 3 minutes at 600 W. (It's better if it's piping hot, so please adjust the cooking time according to your oven.)
- Add the dashi stock granules, and miso. Mix well until miso is dissolved. If it's not hot enough, microwave again for a little bit.
- Serve in a bowl, and done. It comes in handy if you have frozen pre-cut Japanese leeks in the freezer.
- Related recipe with wakame seaweed. "Wakame Seaweed Chawanmushi (Egg Custard Dish)" - - https://cookpad.com/us/recipes/153086-wakame-seaweed-chawanmushi-egg-custard
- Related recipe with wakame seaweed. "No Need For Stir-Frying! Fried Rice in a Microwave" - - https://cookpad.com/us/recipes/153150-microwaved-fried-rice-with-wakame-seaweed
- Related recipe with wakame seaweed. "Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup" - - https://cookpad.com/us/recipes/154088-crunchy-salad-with-deep-fried-yakisoba-noodles-thick-soup
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. 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 with soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and veggies 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 easily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve 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 material.
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 ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other food 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 Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store at the bottom shelf of the fridge where they can not 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
Check the label
It is important to read food labels to make sure everything you are going to use has been saved correctly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that say just how long you can keep the food and whether it must go from the fridge.
This sort of food often has special packaging to keep it fresh for longer. But it will go off quickly once you’ve opened it. By way of instance, you might see’eat in two days of opening' on the tag. 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 when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
If this date runs out, it does not indicate that the food will be detrimental, but its own flavour, texture or colour might start to deteriorate.
After this date the caliber 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 sure you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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