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We hope you got insight from reading it, now let’s go back to tianjin rice (japanese style chinese omurice) recipe. To make tianjin rice (japanese style chinese omurice) you need 15 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Tianjin Rice (Japanese style Chinese Omurice):
- Prepare 2 pieces Eggs
- Get 4 sticks Crab Sticks
- You need 2 tbsp Water
- Get 1 pinch Salt
- Use 1 bowl Cooked Rice
- Provide As needed Spring onion
- Take As needed White pepper
- Provide <Sauce >
- Use 200 ml Water
- Get 1 tsp Chinese Soup Stock
- Provide 1 tsp Sugar
- Get 1 tsp Oyster Sauce
- You need 2 tsp Soy Sauce
- You need 1 tbsp Potato Starch
- You need 1 pinch Salt
Instructions to make Tianjin Rice (Japanese style Chinese Omurice):
- Mix all Sauce ingredients in a bowl.
- Chop the Spring Onion.
- Tear apart the Crab sticks and put it in a bowl.
- Add Eggs, water and 1 pinch salt in the Ball with crab sticks. Mix it well.
- Heat 2 tbsp Salad Oil in a pan, pour in the beaten eggs. Cook until the eggs are 60 - 70% done.
- Place the cooked egg onto the Rice.
- Re-heat the frying pan and add the Sauce ingredients. Bring to boil while stirring to thicken. (Your favorite solidity)
- Put the Sauce onto the Rice with Egg. Sprinkle little pieces of spring onion and White pepper on top.
- Lining Sea Stix Crab Sticks SG$2.2/145gram at FairPrice
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables 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, such as salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely first
Cover raw meat or fish and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to make sure everything you’re going to use was stored correctly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say how long you may keep the food and whether it must go from the refrigerator.
This sort of food often has special packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of instance, you may see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
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.
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 sick.
If your plan is on using an egg after its best before date, be sure that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or even as a walnut.
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