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Make smart choices when grocery shopping. Making good decisions when shopping for food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and cook what you have in the cupboards. Make sure that what you have at home is nutritious. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.
There are all kinds of things that you can do to get healthy and balanced. Extensive gym visits and directly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being clever when you choose your food and routines is where it begins. Getting as much exercise as possible is another factor. Don’t ignore that health isn’t only about just how much you weigh. You need to help make your body as strong it can be.
We hope you got benefit from reading it, now let’s go back to pickled "kyu-chan" cucumbers recipe. You can cook pickled "kyu-chan" cucumbers using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Pickled "Kyu-chan" Cucumbers:
- Take 600 grams Cucumbers
- Get 2/3 tsp Salt
- Take 20 grams Ginger (julienned)
- Use 180 ml ● Soy sauce
- Provide 120 grams ● Sugar (light brown sugar)
- Prepare 30 ml ● Vinegar
Steps to make Pickled "Kyu-chan" Cucumbers:
- Rub the salt into the cucumbers, then let sit for about 30 minutes. Lightly rinse, then drain.
- Combine the ● ingredients in a frying pan, bring to a boil, then add the cucumbers from Step 1 together with the ginger. Turn off the heat when it comes to a boil, then cover with a lid.
- Cool them until they become cool to the touch. Turn them over occasionally to evenly coat the cucumbers in the pickling juice.
- Once they are cool to the touch, transfer the cucumbers to a tray.
- Boil the pickling juice once more.
- Return the cucumbers to the frying pan, turn off the heat, cover, then let cool.
- Once they are completely cool, transfer the cucumbers and pickling juice to an airtight bag or resealable container, then store in the refrigerator.
- Slice them diagonally, in rounds, or munch on them whole–Enjoy!
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