Hot rice soup (Chao) recipe. The Way 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 with the energy we burn off (energy out).
Tips for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and drinks which are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then select meals or drinks that have fewer kilo-joules at other foods daily.
Strategies for seeing the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time on the job
Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several ailments.
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We hope you got insight from reading it, now let’s go back to hot rice soup (chao) recipe. You can have hot rice soup (chao) using 9 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Hot rice soup (Chao):
- Use 3 piece vegetarian bouillon cubes
- You need 1 cup White uncooked rice
- You need 1 cup diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do)
- Take 1 cup each of diced tofu, konyaku, vegetarian fish
- Use 1 packages dry bean curd - broken into smaller pieces
- Prepare 1 piece ginger - chopped finely (ginger piece the size of your thumb)
- Use 1 bunch cilantro
- You need 1 packages Frozen chay quay or Chinese bread sticks
- Take 1 each lime - wedges
Instructions to make Hot rice soup (Chao):
- Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat.
- Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast.
- Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories)
- Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot.
- Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own family 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 beginning to prepare food After touching raw foods such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you begin 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 need to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, bread and fruit. This 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 killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re going to use was saved correctly (according to some storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say just how long you may keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you may 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 if the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and may make you sick.
If your plan is on using an egg after its best before date, make sure you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are strong, such as in a cake or even as a walnut.
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