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We hope you got insight from reading it, now let’s go back to bok choy soup recipe. You can have bok choy soup using 14 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Bok Choy Soup:
- Get 1 head bok choy
- Provide 1 medium onion (chopped)
- Use 1 Tablespoon minced garlic
- Prepare 1/2 cup soy sauce
- Prepare 1 Tablespoon fish sauce
- You need 2 Tablespoons butter
- Use 8 cups water
- You need 1 cube beef bouillon
- Get 1 cube pork bouillon
- Use 1 teaspoon ground black pepper
- Use 3 teaspoons salt
- Get 1/2-1 teaspoon crushed red pepper flakes
- Use Serve with:
- Prepare White rice
Steps to make Bok Choy Soup:
- Wash bok choy and cut in 1/2 inch to 1inch square pieces. Separate greens and stalk and set aside.
- Melt butter in 5 quart pot. Saute onion and garlic until onion is translucent. Add bok choy stalk and cook until soft, about five minutes. Add soy sauce and ground black pepper and stir until well coated.
- Add water to pot and bring to a boil. Add fish sauce, beef bouillon, pork bouillon, salt, and crushed red pepper. Bring mixture back to a boil stirring occasionally.
- Mix bok choy greens in pot and bring back to a boil. Reduce heat and simmer until greens and stalks and desired tenderness, about 30 minutes.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your 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 onto food. It’s 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 going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Maintain 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 will need to wash them completely.
You should change dish cloths and tea towels regularly 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 from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy 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, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are likely to use was stored correctly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you may keep the food and whether it needs to go from the fridge.
This kind of food often has particular packaging to keep it fresh for more. But it will go off immediately as soon as you’ve opened it. By way of instance, you may 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 quickly. You should not use any food after the’use by' date, even if the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. If this date runs out, it does not mean that the food will be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date, that the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, be certain 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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