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We hope you got insight from reading it, now let’s go back to chinese soup recipe. You can have chinese soup using 12 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Chinese soup:
- Take 2 carrots
- Prepare 1 big onion
- Use 1 big white turnip
- Provide 200 g shrimp
- Provide 200 g white fish
- Provide 250 g broccoli
- Use Butter
- Take Persil
- Get 200 g White mushroom
- Take 10 g dried black mushroom
- Take Vermicelli
- Provide Soja sauce
Instructions to make Chinese soup:
- In a hot pot, put the butter, shrimp, white fish cut to small pieces, white mushroom, onion, salt and pepper let cook for 5 min.
- Shop the carrots and white turnip, add them to the pot, add the broccoli and stir, let the veggies absorb the butter, then add 1 liter of water or fish stock,
- In a bowl add some boiled water to the vermicelli and dried black mushroom, let it absorb for 10 min, rince and cut to small pieces
- Add the vermicelli, black mushroom and persil, taste for the salt and add 2 tablespoons of soja sauce, serve hot ! Bon appetit 💃🏻
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to take some steps to help protect yourself and your 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 foods such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them completely.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they have been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to make sure everything you’re likely to use was stored properly (according to 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 label that say just how long you can keep the food and whether it must go in the fridge.
This kind of food frequently has particular packaging to keep it fresh for more. But it will go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not indicate that the food will probably be harmful, but its flavour, texture or colour might start to deteriorate.
Following this date, the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be certain that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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