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Before you jump to Dried Sweet Potato and Mizuna with Mayonnaise-Ponzu Dressing recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.
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Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less frequently, will also save electricity.
As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living is not that hard. Mostly, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to dried sweet potato and mizuna with mayonnaise-ponzu dressing recipe. To make dried sweet potato and mizuna with mayonnaise-ponzu dressing you only need 5 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Dried Sweet Potato and Mizuna with Mayonnaise-Ponzu Dressing:
- Take Dried sweet potatoes
- Provide Mizuna greens
- Get Ponzu soy sauce
- Use Mayonnaise
- Provide Roasted sesame seeds
Instructions to make Dried Sweet Potato and Mizuna with Mayonnaise-Ponzu Dressing:
- Lightly toast the dried sweet potatoes in an oven and finely julienne.
- Cut the mizuna into 4 cm long strips and drain well. Combine with the dried sweet potatoes and mix with the mayonnaise and ponzu.
- Sprinkle some sesame seeds on top and serve.
Vegetables are a big part of a Japanese For a basic dressing, you need vinegar and oil; so I use ponzu (citrus soy sauce) for the vinegar and sesame oil for the oil. Dressing: Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for. A duo of roasted sweet potatoes and sugar snap peas (finished with bright ponzu) rounds out the dish on a hearty note. Wash and dry the fresh produce.
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