Seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤 recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in using the energy we burn off (energy out).
Strategies for seeing the energy you require in:
Enjoy many different foods from each of the five food groups in the quantities recommended Watch your portion sizes particularly foods and beverages which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, select meals or beverages that have fewer kilo-joules in other meals daily.
Tips for watching the energy you burn:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work
Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many diseases.
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We hope you got insight from reading it, now let’s go back to seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤 recipe. You can have seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤 using 9 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤:
- Use 3 homemade fishcakes
- Take 1 piece 2 by 2 inch dried Kombu sheet
- Provide 1/4 cup dried wakame seaweed
- Provide 1/3 package tofu
- Take 1 medium roasted potato
- You need 2 green onions
- Prepare 1 tsp pickled chilli for garnish
- Provide 8 anchovies
- Prepare 1/2 onion
Steps to make Seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤:
- Make dashi broth using dried anchovies, onion and Kombu sheet boil in 6 cups of water for 20 minutes.
- Add tofu, fish cake, sliced potato, and simmer for another 10 minutes. Season with fish sauce.
- Finally add rehydrated wakame seaweeds. Garnish with green onions and pickled chilli.
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 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 onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you are going to use was saved correctly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that state how long you may keep the food and if it needs to go from the refrigerator.
This kind of food often has particular packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. For instance, you may see’eat in two days of launching' on the tag. Use by dates
You shouldn’t 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
When this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date, the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, be sure you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or even as a walnut.
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