Authentic hot and sour soup recipe. How 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 the energy we burn off (energy out).
Tips for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and drinks which are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, select food or beverages that have fewer kilo-joules in other meals daily.
Tips for watching the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time at work Exercise frequently at least 30 minutes of moderately intense activity on most days Do more action when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several diseases.
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We hope you got insight from reading it, now let’s go back to authentic hot and sour soup recipe. To cook authentic hot and sour soup you need 11 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare Authentic hot and sour soup:
- Use 1 tofu
- Provide 1 carrot
- Use 8 mushroom
- Take 200 grams pork belly or minced pork
- You need 2 eggs
- Use White pepper
- Prepare Sriracha or chili 🌶
- Get 25 gram Soy sauce
- Take Cooking wine (optional)
- You need Sesame oil
- Prepare Vinegar
Instructions to make Authentic hot and sour soup:
- Shred carrot, mushroom, and pork belly
- Stir fry the pork belly untill the surface is cooked on medium heat. Add carrot in the pan
- Stir fry till the color of carrot turns into a bit transparent. Add mushroom.
- Turn the stove up to high heat and stir fry for 30 seconds. Add soy sauce along the pan. Then add cooing wine (optional). Stir fry for 30 seconds
- Add 1 liter of boiled water then turn to medium heat
- Shred tofu. Starting from slicing it. Knock them down like dominoes then shred the tofu.
- Mix one tablespoon of potato powder with cold water. Add the starch water into the soup. Don’t put it all in once. Stop when you like the thickness of the soup.
- Wait until the soup is boiling again then add tofu in. It’s important not to stir at this point. Just gently push the tofu a bit to ensure it’s covered by the soup
- Mix 2 eggs with a pinch of salt and some sesame oil
- Wait till the soup is boiled again, turn down to low heat. Pour the egg with chopsticks or spoon to slow down the process. Move around to make sure every section is covered by egg.
- Wait until it’s boiled again then add Shiracha (optional),white pepper and vinegar. It’s better with Asian black vinegar, but red wine vinegar works as well. Turn off the heat in 10 seconds.
- Serve with coriander and some sesame oil. voilà ❤️ you can service as a soup dish with dinner or Gyoza. Adding water dumpling in the soup is also an authentic way of serving hot and sour soup.
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. You can take some actions 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 like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are likely to use was stored correctly (according to any storage instructions) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say how long you may keep the food and whether it must go in the fridge.
This kind of food often has special packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. By way of instance, you may see’eat in two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be harmful, but its flavour, texture or colour may start to deteriorate.
An exception to this is eggs, which 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 bacteria are present, they can multiply to high levels and may make you ill.
If you plan on using an egg after its best before date, be certain 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 hard-boiled egg.
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