Green Mustard In Salted Fish With Pork Rib Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using the energy we burn (energy out).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups from the quantities recommended Observe your portion sizes particularly foods and drinks which are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, choose food or drinks that have fewer kilo-joules at other foods in the day.
Tips for seeing 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 action 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.
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We hope you got insight from reading it, now let’s go back to green mustard in salted fish with pork rib soup recipe. You can cook green mustard in salted fish with pork rib soup using 7 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Green Mustard In Salted Fish With Pork Rib Soup:
- Take 1 1/2 Kg Pork Rib
- Take 1 1/2 liter water
- Provide 8 inches salted fish bone
- Provide 10 piece (4 inches) ginger slice
- Use 25 white peppercorns
- Use 2 bunch green mustard vegetables
- Take 5 Korean dried oyster (optional add on)
Steps to make Green Mustard In Salted Fish With Pork Rib Soup:
- Quick blanch the pork rib then set aside
- Put the light crush whole white peppercorn into pouch
- Wash and drain dry then Pan salted fried bone for few minutes then put it into a pouch
- Put all ingredients into a pot and cook it on high for 35 minutes (pressure cooker) or you can simply slow cook it in a pot on stove for 1 and 1/2 hour
- Then put the green mustard and cook for another 10 minutes in the (pressure cooker) or another 30 minutes in the pot on a stove
- Enjoy this simple soup with some white rice are great on a winter days or rainy days
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 bacteria from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
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 hands spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material.
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 ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. That 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 murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Buy raw meat or fish and store on the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you’re going to use was saved correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that say how long you can keep the food and whether it needs to go from the fridge.
This sort of food frequently has special packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you may see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most 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, texture or colour may start to deteriorate.
After this date that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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