We also recycle when we eat
Cooking that uses things that we usually throw away like fish tails and vegetable skin is called “eco-cooking”. Here, we will show you two easy-to-make snacks that you can try making at home.
Shrimp crackers
Thoroughly pound and stretch the shrimp tails. Fry in oil until crisp. While still hot, sprinkle with salt and serve.
Japanese persimmon skin dessert
In a mixer, mix 180 grams of Japanese persimmon skin, 200cc of water, and 20 grams of Japanese pickles. Mix with gelatin soaked in water and then heat until the gelatin melts. Pour the gelatin into molds and place it in the refrigerator to chill. Once the gelatin is firm, serve. When preparing food with vegetable skin, it is best to use skin from vegetables grown with as few chemicals as possible.
