Vegetable soup with tuwon shinkafa 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 all the energy we burn off (energy out).
Strategies for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Watch your portion sizes particularly foods and beverages which 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 exercising ) Should you have an energy-dense meal, choose food or drinks that have fewer kilo-joules in other foods daily.
Tips for watching the energy you burn off:
Be active in as many ways as possible through 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 general energy and well-being and helps prevent many ailments.
Before you jump to Vegetable soup with tuwon shinkafa recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Looking At The A Large Amount Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to vegetable soup with tuwon shinkafa recipe. To cook vegetable soup with tuwon shinkafa you only need 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Vegetable soup with tuwon shinkafa:
- Prepare 2 dry /smoked fish
- Take 1/2 cup palm oil
- Use 2 cups ugwu
- Get 1 cup water leaf
- Take 4 cubes maggi
- Provide 1/2 kilo of beef
- Provide Small bowl of pepper and tomatoes
- Use 1/2 cup onions
- Prepare 1/2 tspn of salt
- Provide 2 cups white rice
- Use 1 cup stock
Steps to make Vegetable soup with tuwon shinkafa:
- Rinse the meat under water and put it in a large pot. Add the onion,maggi,salt, spices, and cook the mixture for half an hour. Wait until the meat is about 3/4 soft compared to full readiness. - Rinse fish in hot water to get rid of dirt and sand, mix it with the rest of ingredients. If the fish is very dry, add it at the very beginning. - Slice ugu and waterleaves into small pieces. - Put the leaves in separate dishes and rinse
- Add 1/2 cup of palm oil into a pot add peeper,onion and fry for 3mins,add I cup of water,risk,fish,meat to the boiling ingredients. - Add spices according to your - Stir, wait for 3 more minutes before using the leaves. - Mix and add seafood, - Cover pan with lid, leaving a small opening for steam and let the soup boil for another 5 minutes.
- To make tuwon Shinkafa
- In a different pot put water to boil,wash 2 cups of white rice and add to the boiling water to cook for 30mins until soft and well cooked.once the water in the rice finishes use wooden spoon to mix until soft.you can use white nylon to mold you tuwo or serve directly
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 loved ones from the spread of harmful bacteria. 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 starting to prepare food After touching raw foods such as meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it is important 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 completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not 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 Clean your hands thoroughly after touching raw meat, fish or veggies 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 Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you are going to use was saved properly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state how long you can keep the food and whether it needs to go in the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it is going to go off quickly once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it might 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, texture or colour might start to deteriorate.
An exception to that is 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 bacteria are found, they could multiply to high levels and may make you sick.
If you plan on using a egg after its best before date, be sure you only use it in dishes at which it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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