KOMPAS.com – At the time of dawn some may not cook food ingredients right then and there.
Most will warm the food from vegetables overnight or from the supply of vegetable soup from the cold cupboard.
How to warm the soup can use a stove or with a microwave, here is a way to warm the soup quoted from the Marha Stewart and Betty Crocker pages.
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How to warm vegetable soup
Soup is easily heated again on the stove or in the microwave. If you reheat the meat broth or clear soup, boil for three minutes to make sure it can kill the growth of harmful bacteria.
Soup, on the one hand is the most flexible food in terms of storage and reuse because it can be a boil without the risk of scorching.
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This is more difficult to do with soup that is stated with flour or cream, or most of the seafood; Soup may be too reduced, to be too salty, thick, or cloudy.
As long as you believe that the soup does not smell or feels bad when removing it from the refrigerator, boil then reduce the heat and stir when boiling slowly for three minutes.
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How to warm the thick soup
Reheat thick pure or soup containing milk, cream, eggs, or cheese over low heat, stirring continuously. Boiling can cause separate materials.
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Thick soup tends to be thicker during storage. Add a little broth, milk or half and half cream while reheating until the soup reaches the desired consistency.
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