Wednesday, July 02, 2008

the wonders of chinese creativity...

Man used beer bottles to make mom comfortable

(China Daily)
Updated: 2008-06-04 10:26

A farmer in Mizhi county, Shaanxi province, used beer bottles to make a solar water-heating device so his elderly mother could take a warm bath every day.

Ma Yanjun, 42, a resident of a remote mountainous area where farmers aren't even afforded the necessity of bathing after a long day working in the field, collected dozens of beer bottles and improvised the water-heating device in 2006.

Ma's device not only gifted his 73-year-old mother a bath every day, it also attracted the envy of 20 local farmers, who recruited Ma to help them build their own.

(Xi'an Evening News)


Beer and sunshine land farmer in hot water

A Chinese farmer has made his own solar-powered water heater out of beer bottles and hosepipes.

Chinese farmer Ma Yanjun has made his own solar-powered water heater out of beer bottles and hosepipes /Lu Feng

"I invented this for my mother. I wanted her to shower comfortably," says Ma Yanjun, of Qiqiao village, Shaanxi province.

Ma's invention features 66 beer bottles attached to a board. The bottles are connected to each other so that water flows through them.

Sunlight heats the water as is passes slowly through the bottles before flowing into the bathroom as hot water, reports China Economy Network.

Ma says it provides enough hot water for all three members of his family to have a shower every day.

And more than 10 families in the village have already followed suit and installed their own versions of Ma's invention.



my question is how did he manage to fix it???

and let the solar energy collected by the beer bottles change into electricity for heating the water???

how????

if this works can't we ALL collect beer bottles and start making our own water heaters...

and save on electricity bills...

cos i LOVE my bath water HOT.... (^^,)

SO i found these...

A Homemade Solar Water Heater

059-070-01pic
WILLIAM J. WEBER

Last summer my family and I started digging out the foundation for our new home. However, after only two sweaty days of laboring under the Florida sun, I realized that we might be going about the whole project in the wrong order. Maybe, I thought, we should be erecting the solar water heater and shower — which we'd already planned as part of our new homestead — before actually constructing the house itself! Well, the more I considered this notion, and the more layers of grime that built up on my tribe's bodies, the more that bit of backward logic began to make a frontward kind of sense.

As you can probably imagine, when I finally proposed my topsy-turvy suggestion to the rest of the family, the whole gang clapped and cheered their approval. So I sat down to research the current literature on solar water heaters. I studied every book and article I could find, but ended up more confused than educated! All the plans called for elaborate pumps, sensors, control switches and other complicated paraphernalia.

(Oh, I did get one fact straight right away: I discovered that we sure weren't going to buy our water heater. Some of those commercial solar units cost over $2,000!)

It took a lot of time and sifting, but I was finally able to devise a simple and inexpensive water warmer that I knew "us regular folks" would be able to build. In fact, my design involves only three steps:

First, build a glass-covered wood "hot box" to catch the sun's heat.

Second, install a manifold of copper water pipes inside this collector box so the gathered warmth will heat water.

Third, hook the outlets from the manifold to a storage tank (this container should be set above the heat collector) so the thermosiphon principle will move water from the collector to the tank. (That fancy-sounding phrase, "thermosiphon principle," simply means that, since hot water rises and cold water sinks, liquid heated in the closed loop system will move up toward our elevated storage container, while cooler water will circulate downhill toward the collector to soak up more sun.)

Glass, Wood and Copper

We initially planned to construct a 48-by-96-inch collector box, but quickly scuttled those dimensions when I learned that a sheet of glass large enough to cover such a container would cost over $60! That price tag forced me to do some rethinking and to come up with an economical solution: I decided to make panels out of old aluminum awning-type windows! Several of the discarded 15-by-34-inch glass rectangles were lying around our homesite, and I was able to scrounge up a few secondhand panes for $1.50 each. Then all we had to do was adjust our collector size (we made it 34-by-90-inch) and line up six windows in a row to get $60 worth of glass cover for less than $9.00. (Besides, the lightweight aluminum units are a cinch to install and would be easy to replace from standard sources of supply if broken.)

A plumber friend gave me an old water heater to use for our storage tank, and I was able to "scavenge" all the black plastic pipe and odd fittings I'd need to connect all my units, and plenty of nails as well. Still, try as I might, I couldn't get around shelling out hard cash for my wood and copper materials.

The lumber costs weren't too severe. In fact, I bought all the wood I needed for the box's sides and support pieces, plus two sheets of styrofoam insulation and one of pegboard Masonite, for a very reasonable $25.59 (see the accompanying bill of materials).

Our project did require one "killer expense," though: copper. I didn't want to spend any money I didn't have to, but I also figured that the outlay for our conducting medium was no place to cut corners. Copper is incredibly efficient at absorbing and releasing heat. And any less expensive collector material would have given us a "temporary gain but a permanent drain."

So, to build the manifold, I bought three 20-foot lengths of three-quarter-inch copper pipe, two rolls of 50-50 solder, one can of flux and numerous fittings. That added up to an admittedly not inexpensive $75.72. (Of course, half-inch pipe and parts would have cost less, but such smaller diameter lines are too restrictive for good thermosiphon flow.)

I also paid $45 for a large 12-gauge copper sheet, which became the main "heat catcher" inside the box. This material is commonly sold in a 36-inch width, so, rather than cut off two inches of copper to meet my 34-by-90-inch requirement, my local sheet metal salesman kindly bent a one-inch border along each side, which made the piece both more rigid and easier to fasten.

To Work, To Work

At last we were ready to build. We made the 34-by-90-inch (measured on the inside) frame from two 12-feet long 2-by-6's. This rectangle had 2-by-2's spiked along its sides and 2-by-4's at its ends to support the collector plate. An extra 2-by-4 was nailed across the middle of the box as a brace. Then we covered the frame's "bed" with a piece of one-eighth-inch pegboard Masonite and two sheets of heat-holding Styrofoam insulation.

Next we started on the main task: welding our copper pieces together. The first stage of this "penny metal" work involved constructing the pipe manifold, a "jail-door" structure that had four "bars" inside a frame-fitting rectangle. (Since each interior pipe section had to be fastened to the top and bottom pipe lines by three-quarter-inch T's, we did a lot of cutting and soldering at the manifold's ends.)

After that job was done, we laid the $45 copper collector sheet on a level concrete surface (so the heated material wouldn't warp) and brazed the manifold to this backing. Then we put the pipe-to-sheet assembly in its wood and Styrofoam frame bed, soldered the supply, discharge and relief valve lines in place, and topped the finished structure with the six awning windows.

A Trying Moment

To test the airtightness of our manifold, we plugged the collector's intake line, attached a garden hose to the top outflow opening, and trickled water into the pipeworks until air quit coming through the relief valve outlet. Then we tightened up the release mechanism, opened up the hose spigot and let 'er have it!

Sixty pounds of water pressure rushed into our lines. The pipes held for about ten minutes, then a small trickle started running down the collector, so we drained the conduit and resoldered the leaky seal. We left the equipment under pressure all night for its second test, and — thank goodness — when we examined our "sun catcher" the next morning, not one drop of H20 had escaped.

Hot Times

The last construction steps were to paint the collector sheet and manifold flat black, coat the exposed wood with a protective oil-based covering, set the water heater in place (at a 45 degree angle), attach the storage tank and rig up our outdoor shower.

That was that. For about $160 in materials, we'd built a solar heater that now gives my whole family an abundant supply of free hot water. (In fact, we actually had to add a cold water line to our shower stall to keep from getting scalded on especially sunny Florida days!)

Now I'll admit that our fresh air facility does look kind of silly perched by itself on the side of a hill, but we're all as blissful as bluebirds over our outdoor showers. After all, it may take us more than two summers to finish our house, but we're enjoying the pleasures of sunheated bathing right now!

EDITOR'S NOTE: While we congratulate Bill for his clever design, and acknowledge that Mr. Weber's homemade water heater is perfectly suited to his family's needs, we should also add that his device won't be appropriate for everyone because there's no feature in Bill's collector to keep the water in his pipes from freezing! Since such a mishap would obviously damage the unit, any folks who want to copy William's ideas, yet live in colder climates than the Floridian enjoys, should include some method of preserving their pipes.

One solution to this dilemma would be to use Bill's solar collector in the summer and a wood-burning stovepipe system in the winter. This approach is explained in "The Blazing Showers Stovepipe Water Heater," Mother Earth News, No. 42, Page 60.

The most common "collector-protector" technique, though, is to install a heat exchanger in the storage tank so that fluid coming from the collector warms water in the tank but remains, itself, within a closed heating circuit. The sun-grabbing liquid in this sort of rig can be mixed with antifreeze to protect it from bitter weather. Two examples of the method are discussed in [1] "Doyle Akers' $30 Homestead Solar Water Heater," Mother Earth News, No. 51, Page 122 (Doyle used salvaged air conditioner coils to build his exchanger) and [2] "More Ways to Recycle Old Refrigerators Into Low-Cost Solar Water Heaters," Mother Earth News, No. 49, Page 94 (Mother's researchers recycle a gas-fired hot water tank into an efficient heat exchanger). (The article also displays a passive no-heat-exchange unit that Mother's inventors designed. This particular model is protected from frostbite because it can be closed up at night!)

Several examples of direct heaters that, like Bill Weber's model, are inexpensive do-it-yourself solar devices but don't have any freeze protection appear in "The Khanh Solar Water Heater" (Mother Earth News, No. 45, Page 124), "A Simple Solar-Heated Shower" (No. 46, Page 64), and "Recycle a Refrigerator Into a Solar Water Heater" (No. 48, Page 108).

Lastly, a good explanation of the solar thermosiphon principle can be found on page 19 of Mother Earth News, No. 47 in the "Plowboy Interview" with David Wright.


almost free garage heat - just drink a lot of soda

solar furnace

I’ve had a few days during the HMX build while I’m either waiting for parts or waiting for something to dry and had some free time. I’m not exactly one to sit and watch TV when I have nothing planned, so I set out on another project.

While I have electricity out to the garage now, heat has been an issue all winter long. Mattar graciously lent me his kerosene heater, which did an okay job of taking the bite off the chill. Insulating the garage would go a long way to help keep the bitter Vermont cold out, but that’s a project for another day. I decided instead to take advantage of the south-facing side of the garage and build a solar furnace to collect some of that sunshine just bouncing straight off my garage. My dad built one years ago and said he recorded a 110-degree temperature differential between inlet and outlet. And I had enough scrap materials around the basement to do something similar to what my dad built.

my carpentry skills suck

I started with some 2×4s and plywood to build a simple box. I’m no carpenter, but I learned that if it’s wobbly, just add more nails.

that's a lotta soda

I actually built the box to certain dimensions, based on what scrap materials I had and on the dimensions of my heat collection method - aluminum cans. That sure was a lot of Sprite. Fifty cans in five columns of 10 will funnel the air upward.

caulk fills all holes

Sealed the box using adhesive caulk, just to keep any heated air from escaping the box.

45 cans of soda on the drill, 45 cans of soda...

So you may have already thought, “How can air climb the columns of cans when there’s no hole at the bottom of the can?” Answer: drill press and 3/4-inch bit. Times 45.

doesn't have to be a clean cut

The last five cans, the bases of each column, will sit on the bottom of the box and thus will be unable to draw air from underneath, so I poked holes in the sides of each of the five.

use more caulk than that

Stack the cans with liberal doses of adhesive caulk. Give them enough time to dry.

make sure you're only drilling through wood, not the nails holding the wood together

Once they’re dry, I painted each column with black BBQ paint. Black to best absorb the sun’s heat, BBQ paint to keep from flaking off the cans. At the top, I drilled an outlet hole. I left an inch or two of space between the tops of the columns and the top of the box to permit air to flow out of the columns.

wet-dry vacuum hose - I did buy that

I drilled the outlet hole based on the diameter of some wet-dry vacuum hose I picked up, about 1-1/2 inches in diameter.

don't put it here

At the bottom, I used another wet-dry vacuum attachement that would more evenly disperse the incoming air. Screwed it in at each end, then caulked the seal.

keep your columns straight

Then started to caulk the columns in place. At the bottom, you can see the inlet hole I drilled. At about this point, I realized that a better place for the inlet would have been through the plywood at the bases of each column. In this location, the air can simply pass over the cans (there’s about 1/2 to 3/4 of an inch between the cans and the upper edge of the 2×4 frame) and not really pick up that much heat. If I were to relocate the inlet, it would force all the air to pass through the cans and pick up the absorbed heat. Next time.

I see a red door...

Had some red paint left over from one of Heather’s previous projects, so slapped on a couple coats to at least keep the weather off the bare wood.

not a trick shot

The caulk is pretty strong. Kept the cans from falling out while I had the box inverted.

finally put to good use

Also had some 3/4-inch PVC pipe from another previous project. Bought a couple elbows and T-fittings and whipped up a simple frame to keep the box off the ground and to angle it upward toward the sun. Didn’t give the exact angle too much thought.

sittin' pretty

Caulked a clear plexiglas cover on the front and sat the furnace out in the sun for a full day over the weekend to see how it would work.

need to clean out those leaves

Using some advanced technological equipment, such as this precisely calibrated pyrometer, I determined the intake air temperature, which should have been the same as the ambient air temperature, to be about 80 degrees.

could be better

Using the same equipment and methods, I determined the outlet temperature to be about 95 degrees - thus a 15 degree temperature differential. Not 110 degrees, but not bad , considering I didn’t even break $50 in materials - most of that being the plexiglas window.

Obviously don’t have the inlet and outlet attached to the garage - figures that the day I finish the furnace, it’s 80 degrees and sunny and it looks like we’re finally done with winter. Dad recommends wiring a pusher fan at the end of the inlet tube to keep the air circulating through the furnace.

Were I to do this again, I’d first make the furnace larger. As I recall, Dad’s measured something like four feet on each side. Obviously, the more surface area, the more heat you’ll pick up. Second, as mentioned above, I’d relocate the inlet to the back of the box to direct all the air through the cans. Or at least I’d cut a piece of aluminum to act as a baffle and prevent the air from rising straight up. Third, I might use those small soda cans I’ve seen in the grocery stores lately, just to get more surface area.

Fourth, I’d finish the build at the beginning of winter, not the end.

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Surfer dawgs....

saw this online today...


A dog participates at the 3rd Annual Loews Coronado Bay Resort surf dog competition at Imperial Beach, south of San Diego, California. [Agencies]


A dog participates at the 3rd Annual Loews Coronado Bay Resort surf dog competition at Imperial Beach, south of San Diego, California. [Agencies]


i wonder what else can't pet owners make their pets do to win some fame and fortune...
i wonder if the dogs feel distraught when they are on the surfboard surfing over rapidly gushing waves in the open sea...
even worse for the one wearing shades...
i thought they already see the world in black and white?
won't wearing shades make the world even darker for them???

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Saturday, June 28, 2008

Finger-Lickin’ Oven ‘Fried’ Chicken

Finger-Lickin’ Oven ‘Fried’ Chicken
(adapted from Elle’s New England Kitchen)

Ingredients
150g plain natural yogurt (or Greek yogurt, if you can find it)
2 tbsp Dijon mustard
1 tsp Tabasco (or other hot sauce)
1.5kg chicken drumsticks
2 1/2 cups dry bread crumbs
1 tsp ground cumin
1/2 - 3/4 tsp creole seasoning (plus a couple extra pinches for the marinade!) (see recipe for seasoning below)
2 tbsp olive oil

1. Carefully remove all the skin from the chicken drumsticks, then cut 3 diagonal slices into each side of the drumstick. This will help the marinade to penetrate the chicken flesh for stronger flavour. Once that’s done, give them a quick rinse in cold water and pat dry with paper towels.

2. In a bowl, stir together yogurt, mustard, Tabasco, and half of the creole seasoning. Put chicken in a large ziptop bag, add marinade, seal the bag and turn to coat chicken completely . Marinate for at least 6-8 hours, but overnight is better.

3. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. Preheat oven to 200 degrees C.

4. In a medium bowl, combine bread crumbs, the cumin and creole seasoning, then roll each piece of chicken in the crumb mixture.

6. Place chicken in prepared pan and lightly drizzle with olive oil.

7. Bake 50 minutes to one hour until golden brown and crispy outside and the juices run clear.

Creole Seasoning

Ingredients
1 tbsp salt
1 tbsp freshly ground black pepper
2 tbsp garlic powder
1 tbsp onion powder
1 1/2 tbsp paprika
1 tbsp smoked paprika
1 tbsp cayenne
1 tbsp dried oregano

Mix and store in an airtight container.



wow this looks nice and delicious....
n most of all....
guilt free!!! (^^,)


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Ddukboki!!!!! korean's verison of china's nian gao....

Korean street food

Ddukboki
(serves about 2-3, depending on how hungry you are!)

Ingredients
2 cups water
2 heaped tbsp gochujjang (Korean chilli paste)
2 tbsp light corn syrup
1 tbsp sugar
1 tsp dashi powder
1 onion, halved and sliced (we were out of onions this day so none in the photo!)
2 sheets fried fishcake (also known as odeng), sliced into strips
500g rice cake sausages (dduk), soaked in boiling water still softened then drained
2 green/spring onions, cleaned and sliced
2 boiled eggs

1. In a large, deep frying pan, stir together the water, corn syrup, sugar and dashi powder till all is dissolved.

2. Add the sliced onion, egg, fried fishcake strips and rice cake pieces to the frying pan and simmer for a few minutes, stirring to ensure that the thickening sauce coats everything properly.

3. Once the sauce has thickened and the rice cakes are soft all the way through, serve on a plate, sprinkle the sliced spring onions on top and enjoy while steaming hot :)


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
this is quite a tasty treat...
but...
i'd pile on the red pepper paste to make this spicier...
MUCH spicier for my taste buds.... (^^,)

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Trusty circular cranberry scones

Scones

Makes 21

Barefoot Contessa TV personality Ina Garten writes that the secret to good scones is the butter, which should not be completely incorporated into the dough. "When the heat of the oven hits the butter," she says, "the water in the butter evaporates, creating steam and making the scones light and flaky."

SCONES



1 cup dried cranberries
4 1/4 cups flour
1/4 cup granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt

Grated rind of 2 oranges
1 1/2 cups (3 sticks) cold unsalted butter, cut up
4 eggs
1 cup cold heavy cream

Flour (for shaping)

Extra sugar (for sprinkling)

1. Set the oven at 400 degrees. Line 2 baking sheets with parchment paper. Have on hand a 2 1/2-inch cutter.

2. In a small bowl, combine the cranberries and 1/4 cup of the flour; set aside.

3. In an electric mixer fitted with the paddle attachment, mix the remaining 4 cups of the flour, the granulated sugar, baking powder, salt, and orange rind. Add the butter and mix at low speed until the butter is the size of peas.

4. In a bowl combine the eggs and cream. With the mixer set on low speed, add the egg mixture to the flour mixture and mix just until blended. The dough will look lumpy.

5. Add the cranberry mixture. Mix on low speed until they are blended.

6. Turn the dough out onto a floured counter and knead it into a smooth flat cake. Roll the dough until it is 3/4-inch thick. You should see small pieces of butter in the dough; that's OK. Keep moving the dough on the counter so it doesn't stick. Flour the cutter and cut circles of dough. Reshape the scraps and stamp out more circles.

7. Transfer the scones to the baking sheet. Sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are browned and the scones are firm to the touch.

8. Let the scones cool for 15 minutes.

GLAZE



1/3 cup confectioners' sugar
4 teaspoons orange juice

1. In a bowl, sift the confectioners' sugar. Stir in enough of the orange juice, 1 teaspoon at a time, to make a mixture that is pourable.

2. Using a small spoon, drizzle the glaze over the scones. Leave to cool completely. - Adapted from "Barefoot Contessa at Home"



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Simple Scones

Simple Scones

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Gans

"Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats."
SERVINGS & SCALING
Original recipe yield: 8 scones
About scaling and conversions

INGREDIENTS

  • 125 g all-purpose flour
  • 35 g sugar
  • 2 g baking powder
  • 0.6 g baking soda
  • 2 g salt
  • 55 g unsalted butter, frozen
  • 40 g raisins (or dried currants)
  • 60 g sour cream
  • 1/2 large egg

DIRECTIONS

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Cranberry-Orange Scones

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.

Cherry-Almond Scones

Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.



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Thursday, June 26, 2008

my very own ja jang myun!!!!

at last...
my 2nd try at cooking korean Ja Jang Myun...
and it's a success!!!!
yum yum yum...

doesn't it look like the real thing from korea???



maybe just lacking in the yellow pickled daikon radish....

and i used udon instead of ramen...
can't find frozen ramen here... only instant ones...

and it doesn't work so well with soba on my first try...
so udon was my next try...
and this tastes great!!!! (^^,)

the secret is to use the authentic korean black bean paste direct from korea, and not those chinese type... i think they add something different inside which makes the taste different...


i forgot to take pics of my strawberry + azuki red bean mochi... these are quite a challenge to wrap.... but i managed somehow to squeeze in a full sized strawberry together with the azuki red beans from daiso, into my mochi skin...

but i'll take pics of my azuki red bean mochi the next time i eat them....

cos they need an hour to thaw before serving... they really keep very well in the freezer... and are so delicious... (^^,)

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Monday, April 21, 2008

How to make a genuine Osaka Okonomiyaki.

Ingredients

By the way, this recipe is for five people. You need:

  • One big Chinese yam (it is available at Asian markets)
  • 160 grams of flour ¡¡
  • 200 grams of ground pork
  • one cabbage
  • half of a green onion
  • one squid
  • a hand full of dried shrimps
  • 6 eggs
  • and about one cup of tenkasu(it is available at Asian markets)
  • For the sauce, you need
    • instant dashinomoto(it is available at Asian markets)
    • mayonnaise
    • wouchester sauce
    • mustard
    • and soy sauce

¡¡Keep in mind that there will be less flour than Chinese yam. The Okonomiyaki introduced here is not only fried with water and flour; the flour will only be used as a glue to stick all the ingredients together. The base is the Chinese yam. We don't use any water. Restaurants which serve bad Okonomiyaki add only a small amount of Chinese yam for seasoning and put in too much flour. If you cook this way, your Okonomiyaki will turn out to be too hard. A tasty Okonomiyaki needs to be crunchy on the outside and moist inside.

¡¡Ground pork is also an important part of this recipe. You should not use expensive red meat. Please use the thin sliced meat that has an equal amount of fat and red meat.

¡¡Do you know what tenkasuis? It is a fried mixture of flour and water that is left after frying tempura. Please make sure that you have it. Around the area where I came from, the tempura stores in the market places often sold it for a cheap price. How about your town? In Nagano, it is sold in bags at super markets. Please find where it is sold.

Preparation

  1. Mix theflourandeggswell. Be very careful not to put too much flour in the mixture. As a reminder, we don't use any water.

  2. Mix the ground Chinese yam into the mixture.

  3. At this point, you need to put a small amount of instant dashinomoto¡¢mayonnaise, and soy sauce
  4. Next, you need to cut the cabbage into small pieces (you do not need to slice it too thin) and add them to the mixture. You may think that there are too many pieces of cabbage in the mixture, but you will need a lot. If you stir thoroughly, it will mix readily with the other ingredients. Okonomiyaki is a healthy food with a lot of vegetables in it.
  5. Next, thin slices of green onion and STRONG>squid should be mixed into the mixture. After stirring for a while, add the dried shrimps and tenkasu.

  6. Finally, you need to fry it. Okonomiyaki should be crunchy on the outside and moist inside. To make it so, you will need a well heated hotplate. Luckly, most hotplates can heat more than 200cel. these days. In my home, I use a hotplate that is heated by the gas.
  7. Spread some cooking oil on the heated hotplate and put the mixture on it. You may fry as much mixture as you desire. However, you should not spread it too thin. This Okonomiyaki mainly contains the Chinese yam; therefore, it easily gets separated. Spread a thick layer of the mixture in the center of the hotplate and prevent it from getting separated. Next, spread the chopped meat on it.

  8. When one side of the mixture is cooked, turn it over. Make sure that the side on the pan has turned light brown before you turn it over. Check a few times to see if it is done. The trick in turning it over is the timing and speed. When the mixture is not cooked enough, it will break apart while you are flipping it over. You can prevent this from happening by making sure that one side is completely cooked. Also, if you flip it too slowly, it will break apart on the spatula. Have two big spatulas ready and turn it over quickly. After turning it over, press the mixture gently and make sure that the entire surface of the mixture has contact with the hotplate.

  9. Again, make sure that the other side is cooked well. After it is cooked, turn it over again with the side of ground pork on top and turn off the hotplate.
  10. Spread the mayonnaise,two sauces, and mustard according to your preference. Cut it into small pieces. Finally, please eat it when it is still warm. You do not have to put mayonnaise on it, but you may want to try it at least once.

And it will taste well with

beer.

I wonder why Okonomiyaki goes so well with beer (if you add a lot of Kimchi to the mixture and fry it, it will taste even better with beer).

Please enjoy Okonomiyaki with many people.


wow... i think e abv is a bit too overcooked... e okonomiyaki looks burnt...

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