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We hope you got benefit from reading it, now let’s go back to wonton soup recipe. To make wonton soup you need 16 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Wonton Soup:
- Take 1 pack pre made square wonton wrappers
- You need 200 gr baby bok choi, halved, put into boiling water for 30 seconds, drained, set aside
- Provide 2 ltr chicken broth
- Provide 4 cloves garlic, finely minced
- Use 4 stalks green onions, thinly sliced
- Provide 2 tsp sesame oil
- Prepare 1 Tbsp salt or to taste
- Get 1 tsp white pepper powder or to taste
- Provide For the fillings:
- Get 200 gr ground chicken/pork
- You need 100 gr shrimp, roughly chopped
- Get 3 stalks green onions, thinly sliced
- Use 4 cloves garlic, finely minced
- Provide 2 Tbsp oyster sauce
- Provide 2 tsp fish sauce
- Prepare 1/2 tsp white pepper powder
Instructions to make Wonton Soup:
- In a big bowl, add all ingredients for the fillings. Mix well.
- Use your fingers, wet the edges of wonton wrapper with water. Place half a tablespoon of filling in the center of wonton wrapper. Fold wonton in half diagonally to create a triangle. Seal the edges. Fold the two corners in on each other, glue them with water, and press to seal. Do the same thing to the rest of wonton wrappers.
- Bring the chicken broth to a boil. Add garlic, salt, and white pepper powder. Add in wontons and cook for more or less 10 minutes. Add sesame oil. Mix well.
- Serve into bowls and garnish with baby bok choi and green onions. Yum! 😋
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful bacteria from growing and spreading. You can take some steps 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 on food.
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish 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 away from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are going to use was saved correctly (according to 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 state just how long you can keep the food and whether it needs to go in the fridge.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. For example, you might see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, texture or colour might begin to deteriorate.
An exception to that is eggs, which have a best before date of no more than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, be sure you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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