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Before you jump to Watercress Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can In Addition Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to watercress soup recipe. You can cook watercress soup using 6 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Watercress Soup:
- Prepare bunch watercress
- Prepare half a tomato
- Prepare half a red onion
- Get 1 tsp ginger & garlic paste
- Get to taste salt
- You need 6-7 cups water
Steps to make Watercress Soup:
- Soak watercress in water. rinse and drain the water.
- Chop off the stalky bit of the watercress (about 2-3 inches of the stalk at the bottom).
- Chop the watercress in half.
- Slice half a red onion. slice half a tomato.
- Add 2 tbsp of vegetable oil to a pan over medium heat.
- Add the sliced onions to the pan when its hot, stir and wait for the onions to be translucent.
- Add in 1 tsp of ginger & garlic paste. add in the sliced tomatoes. add some salt to taste. Stir.
- Add 6-7 cups of water. allow the water to come to a boil.
- Add in the watercress once the water has boiled. stir and let it sit on low heat for about 2 minutes.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from spreading and growing. You can take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
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, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed completely first
Buy raw fish or meat and store on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you’re going to use has been stored correctly (according to some 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 how long you can keep the food and if it needs to go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. That is why 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 opening' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, colour or texture might 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 may make you ill.
If your plan is on using an egg after its best before date, be sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, like in a cake or as a walnut.
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