Chicken and vermicelli soup - shorbet djej recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with all the energy we burn (energy out).
Tips for seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the quantities recommended Watch your portion sizes particularly foods and beverages that are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then select meals or beverages that have fewer kilo-joules at other foods in the day.
Tips for watching the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than the lift, 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.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many ailments.
Before you jump to Chicken and vermicelli soup - shorbet djej recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to chicken and vermicelli soup - shorbet djej recipe. To cook chicken and vermicelli soup - shorbet djej you need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Chicken and vermicelli soup - shorbet djej:
- You need 4 skinless chicken thighs, cleaned
- Take 1/4 cup vermicelli
- Provide 1 medium onion
- You need 2 cinnamon sticks
- Get 2 tablespoons lemon juice
- Get 3 bay leaves
- Get 1/2 teaspoon white pepper
- You need 1/2 teaspoon nutmeg powder
- Get 1 teaspoon salt
- Use 2 tablespoons vegetable oil, for frying
Steps to make Chicken and vermicelli soup - shorbet djej:
- In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
- Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
- Cook for 25 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
- Strain the chicken broth into a cooking pot. Make sure you remove the cinnamon sticks, bay leaves, and the onion. Remove bones from chicken; cut the chicken into small pieces and add them to the broth.
- Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some actions to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate 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 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 meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish 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’ve been washed thoroughly
Buy raw fish or meat and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you’re going to use has been stored correctly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that state how long you can keep the food and if it must go in the fridge.
This sort of food often has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. For example, you might see’eat within two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not mean that the food will be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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