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Before you jump to Cucumber and tomato salad with young sardine recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has totally changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to change things for the better without everyone’s active involvement. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your kitchen more green.
A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, after all. Typically, all it will take is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to cucumber and tomato salad with young sardine recipe. You can have cucumber and tomato salad with young sardine using 4 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Cucumber and tomato salad with young sardine:
- Take 3 Japanese cucumbers
- Get 1 tomato
- Take 1 tbsp dried young sardine
- Prepare 1-2 tbsp ponzu
Steps to make Cucumber and tomato salad with young sardine:
- Peel cucumbers. (Leave about an half skin on.) Spread salt over (extra amount, a pinch of salt) and roll against a cutting board a couple of times. (This removes extra water. Also helps dressing to soak in.) Cut into chunks.
- Cut tomato into a bite size.
- Mix cucumbers and tomato in a bowl. Add ponzu and dried young sardine. Serve cold.
- Tip - Ponzu dressing available at Japanese supermarkets.
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