Flounder Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn (energy out).
Strategies for seeing the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and beverages that are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then select food or beverages that have fewer kilo-joules at other foods in the day.
Strategies for watching the energy you burn:
Be active in as many ways as you can through the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time on the job
Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent several ailments.
Before you jump to Flounder Soup recipe, you may want to read this short interesting healthy tips about In This Article We Are Going To Be Checking Out The Many Benefits Of Coconut Oil.
Many men and women don’t recognize that coconut oil has lots of benefits to it and is really something you need to be using on a regular basis. You’re also going to see that there isn’t just one specific benefit that is connected with coconut oil but the benefits can be vast. There’s another thing that is important to understand about this product and that is the fact that it can benefit you when you use it both internally as well as externally for your body. If you are wondering what some of these benefits are you ought to be glad to realize that we’re going to be explaining to you on this page what a number of these benefits may be.
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We hope you got benefit from reading it, now let’s go back to flounder soup recipe. To cook flounder soup you need 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Flounder Soup:
- You need 100 grams Flounder cutoffs
- You need 600 ml Dashi stock
- Get 1 tbsp Sake
- You need 2 tsp Soy sauce
- Get 2 tbsp Wakame seaweed (dried)
- You need 1 Salt
- You need 1 to garnish Mitsuba
Steps to make Flounder Soup:
- Wash the flounder cutoffs and wipe away any excess moisture. Coat with the sake and salt and set aside. Re-hydrate the wakame seaweed.
- Bring the dashi stock to a boil in a pot. Add the soy sauce and a pinch of salt to flavor.
- Add the flounder cutoffs and lightly simmer. Remove any scum. Taste, and if you find it's not salty enough add more salt.
- Put the cooked cutoffs and wakame in a bowl. Pour in the soup from Step 1, and top with mitsuba and it's ready.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you are going to use has been stored properly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the label that say how long you can keep the food and whether it needs to go in the fridge.
This kind of food often has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You will 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 nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it does not indicate that the food will be harmful, but its own flavour, texture or colour may begin to deteriorate.
Following this date the caliber of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, make certain that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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