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Lightly Pickled Shio-Koji Cucumbers
Lightly Pickled Shio-Koji Cucumbers

Before you jump to Lightly Pickled Shio-Koji Cucumbers recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Continue reading for some approaches to go green and save energy, generally in the kitchen.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen on its own provides you with many small ways by which energy and money can be saved. It is reasonably straightforward to live green, all things considered. Largely, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to lightly pickled shio-koji cucumbers recipe. You can have lightly pickled shio-koji cucumbers using 4 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Lightly Pickled Shio-Koji Cucumbers:
  1. You need 2 Cucumbers
  2. Use 2 tbsp Shio-koji
  3. Use 1 Salt
  4. Prepare 1 Bonito flakes
Steps to make Lightly Pickled Shio-Koji Cucumbers:
  1. Wash the cucumbers and sprinkle with salt. Roll the cucumbers around on the cutting board. Quickly rinse them with water and slice off the skin in 3 vertical lines. Cut into 5 mm thick diagonal slices.
  2. Put the cucumbers and shio-koji in a plastic bag and rub together. Place in the refrigerator. After 2 hours, they're ready to be served.
  3. Soft & Juicy Shio-Koji Steamed Chicken.. - - https://cookpad.com/us/recipes/143449-soft-juicy-shio-koji-steamed-chicken
  4. Tosa-Style Simmered Green Peppers. - - https://cookpad.com/us/recipes/143428-tosa-style-green-bell-peppers

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