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Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly 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 minestrone soup recipe. To make minestrone soup you only need 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Minestrone Soup:
- Prepare 1 Can Diced Tomato Can
- You need 1 piece Egg Plant (or Zucchini)
- Provide 1/4 piece Cabbage (or White Pok Choi)
- Prepare 1/2 piece Onion
- Take 2 pieces Potatoes
- You need 50 grams Bacon
- Prepare 1 tsp Salt
- Get 1 tsp Olive Oil
- You need 800 ml Water
- Get 1/2 tsp Suggar
- You need 2 cube Japanese Consommé Soup Stock
Instructions to make Minestrone Soup:
- Dice the Potatoes, Cabbage and Egg plant into 1cm cubes. Chop the Onion. Cut Bacon into 1cm.
- Put 1 tsp Olive oil in a pot and stir-fry the Onion, Bacon, Potatoes, Egg planet and Cabbage.
- Add 800ml Water and then add the Canned Tomato and the Japanese Consommé Soup stocks.
- Simmer until The vegetables become tender. Add the 1 tsp Salt, 1/2 tsp Sugar. (If you like spicy one, add the pepper as your taste.)
- Hunts Diced Tomato Can SG$2.45/Can at FairPrice
- Sakura Pearl Bringer SG $1.6/pck at FairPrice
- Gold Beijing Cabbage $1.00/pc at FairPrice
- Chef Yellow Onion - Large SG$1.45/700g at FairPrice
- Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
- Japanese White Suger SG$3.5/kg at DonDon Donki
- Ajinomoto Consommé Cube (High recommend)SG $3.5/6 cube at DonDon DONKI, Mid Town Mart.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which 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, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the meals will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly
Buy raw meat or fish and shop at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, cook or peel veggies 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 are likely to use was stored correctly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say just how long you can keep the food and whether it must go in the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. By way of instance, 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 fine, since it may contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will be detrimental, but its own flavour, colour or texture might begin to deteriorate.
An exception to that can be 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 and if any salmonella germs are found, they can multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make sure you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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