Aromatic fish and vegetables soup recipe. The Way to be a healthy weight balancing energy in and energy out
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Tips for seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the amounts recommended Observe your portion sizes particularly foods and beverages which are high in kilo-joules Restrict your intake of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, select meals or drinks that have fewer kilo-joules in other foods daily.
Strategies for seeing the energy you burn:
Be active in as many ways as you can through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period on the job
Do more action when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several diseases.
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We hope you got benefit from reading it, now let’s go back to aromatic fish and vegetables soup recipe. You can have aromatic fish and vegetables soup using 18 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Aromatic fish and vegetables soup:
- You need 600 g fish fillet, cut to big pieces
- Get 1 medium size onion, finely chopped
- Get 3 cloves garlic, finley chopped
- Provide 3 cm fresh ginger, grated
- Prepare 3 carrots, cut to thin cirlces
- Provide 1 cup chopped celery(including leaves)
- Get Half cup spring onipns chopped
- You need 2 tomatoes, cut to wedges
- Provide Canola oil
- Get Black pepper
- Use Salt
- Provide Canola oil
- Take Half tea spoon turmeric powder
- Get 1 tea spoon corriander powder
- Take 2 bay leaves
- You need 2 lime leaves(indonesian daun jeruk)
- Get 2 lemon grass(white part bruised)
- You need Fresh limes to serve
Instructions to make Aromatic fish and vegetables soup:
- Heat oil in big pot. Saute onion, after few minutes, add garlic and ginger. Saute few seconds. Now add bay leaves, lime leaves and lemon grass. After seconds add turmeric and corriander powder. When you feel the aroma of spices add carrots and celery and enough water.
- Cover the pot and let it simmer for 30 minutes. Now add fish fillets, tomato wedges, black pepper and spring onions.
- Cover the pot and let it simmer for about 20 minutes. Do not overcook the fish. Serve the soup with fresh lime and steamed white rice.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they have been washed thoroughly first
Buy 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 label
It is important to read food labels to make sure everything you are likely to use was saved properly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say how long you may keep the food and whether it must go from the fridge.
This sort of food often has particular packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. By way of instance, you might see’eat in 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, since it may contain harmful bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, colour or texture might start to deteriorate.
Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If your plan is on using a egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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