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Make smart decisions when grocery shopping. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to go to your apartment and make something from your kitchen. Your home should be stocked with healthy foods and ingredients. This way—even if you pick out something a bit greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.
There are a good deal of things that factor into getting healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done each day, can do a lot to make it easier to get healthy and lose pounds. Being clever when you choose your food and routines is where it begins. Getting as much exercise as possible is another factor. Don’t overlook that health isn’t only about how much you weigh. You need to make your body as strong as possible.
We hope you got insight from reading it, now let’s go back to autumn eggplant & shiitake mushrooms with a sesame sauce recipe. To make autumn eggplant & shiitake mushrooms with a sesame sauce you need 8 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Autumn Eggplant & Shiitake Mushrooms with a Sesame Sauce:
- Provide Eggplant
- Prepare Shiitake mushrooms
- Get Sesame Sauce
- Get If you don't have Sesame Sauce:
- Prepare Roasted sesame seeds
- Get 1/2- tablespoons Ground sesame seeds
- Get Soy sauce
- Prepare Sugar
Steps to make Autumn Eggplant & Shiitake Mushrooms with a Sesame Sauce:
- Peel the eggplants and slice them vertically in half, and then horizontally into 7-8 mm slices. Soak in water to remove the harsh taste.
- Cut off the stems from the shiitake mushrooms and slice them into 5 mm pieces. Don't throw out the stems, but also cut them into thin slices.
- Boil the eggplant and shiitake in salted water. Once boiled, drain the water.
- Lightly wring out the excess moisture from the eggplant and shiitake, then add the sesame sauce. Don't add it all at once, but add a little at a time to adjust the taste.
- After this sits awhile, the vegetables will release more moisture, so test the flavor once again and then it's done.
- Homemade sesame sauce is so easy to make. It can be stored, which makes it very convenient to have on hand. - - https://cookpad.com/us/recipes/155477-seriously-useful-easy-sesame-sauce-base
- [Note:] In case you don't have sesame sauce, I recommend combining roasted and ground sesame seeds. If you don't have both, using one or the other is fine!
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