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We hope you got benefit from reading it, now let’s go back to ton-jiru (pork & vegetable miso soup) recipe. To make ton-jiru (pork & vegetable miso soup) you only need 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Ton-Jiru (Pork & Vegetable Miso Soup):
- Use 100 grams Sliced Pork
- Take 100 grams White Radish (Daikon Radish)
- Prepare 1/2 pieces Carrot
- You need 1/2 pieces Leek
- You need 400 ml Water
- Provide 2 tsp Japanese Soup Stock
- Provide 2 tbsp Miso
- Use 1/2 tbsp Salad Oil
Instructions to make Ton-Jiru (Pork & Vegetable Miso Soup):
- Cut the White Radish & Carro into 3 to 4mm thick quarters. Slice the Leek into 1 to 2mm. Cut the sliced pork into bite size.
- Heat the Salad Oil in a pot and cook the Pork until turns colour.
- Add the White Radish & Carrot in the pan and stir-fry until the oil has been absorbed.
- Add 800ml water. When it comes to a boil, turn to low heat and simmer till tender while removing the scum.
- Mix in and add the Miso with a small amount cooking soup, then add the Japanese Soup Stock. Add the Leek.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like meat, poultry and veggies After visiting 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 readily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals will not 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 uncooked food, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish 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, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you are going to use has been stored properly (according to some storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that state how long you may keep the food and whether it must go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. By way of example, you might 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 when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will be detrimental, but its own flavour, colour or texture might begin to deteriorate.
After this date that the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, make certain that you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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