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so you just mix up the cuke & all the seasoning and leave it in the fridge?
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Is that tofu scramble? Looks decent. I often make excess smacked cuc and leave in fridge to intensify for subsequent meals. Is delicious.
I'm checking in at 90kg, looking to get back down to 78kg in 6 months. I did the same 2 years ago for my wedding, but 10 months out with a persistent knee injury (recently operated on and hopefully successfully rehabbing now) plus firstborn arriving in August has made this a bad year for weight gain. Hoping my previous routine of missing breakfast, healthy lunches, portion control for dinner and cutting out egregious snacks does the business again, but will be following here (as long as here exists, anyway) for motivation and recipe suggestions!
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A little tip, scoop out the soft seed bit as it keeps a little longer, stays a little crunchier and resists getting unpleasantly slimy.
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I make a very similar thing but with black vinegar rather than mirin and with some gochugaru flakes, roasted sesame seeds and some chili oil. Very tasty, goes great with stir fries etc to add some flavour without adding too many calories.
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el_presidente
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@Tenderloin
A thing I’ve been making a lot in the last 6m is a sort of pickled cucumber.
Slice lots of cuckes up thin or thick (whatever your jam)
Add salt to draw out moisture
Pour out water and pat dry with kitchen towel
I usually season mine with 1tbsp soybean paste, (1tsp)sesame oil, gochujang paste, mirin and some vinegar, minced garlic clove. Can also add some pickled ginger, sliced spring onion.
I would probably slice 4 cucumbers at a time and it will last me a week. Somewhere in the region of 250-300 cals. And can always slice up another cucumber and add it in. It’s also pretty cheap once you have the ingredients in.
As seen here for last nights dinner
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