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We hope you got insight from reading it, now let’s go back to chinese style soup with wakame seaweed and onion recipe. To make chinese style soup with wakame seaweed and onion you need 8 ingredients and 2 steps. Here is how you do that.
The ingredients needed to make Chinese Style Soup with Wakame Seaweed and Onion:
- Prepare 3 grams Wakame seaweed (dried)
- Get 1/2 Onion
- You need 600 ml water
- You need 1 tsp or more ★Weipa
- You need 1 tsp ★Soy sauce
- You need 1 dash ★Sesame oil
- Get 1 Toasted sesame seeds
- Get 1 Katakuriko slurry
Instructions to make Chinese Style Soup with Wakame Seaweed and Onion:
- Rehydrate the wakame in water, slice the onion.
- Pour 600 ml of water and sliced onion into a pot. When it comes to a boil, add the wakame and ★ ingredients, thicken the soup with katakuriko slurry, and it's done.
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 spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That 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 prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you’re likely to use was stored properly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say how long you may keep the food and whether it needs to go in the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, texture or colour might start to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date, the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan on using a egg after its best before date, be certain that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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