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Before you jump to Stack-Baked Chikuwa and Spring Potato recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers and hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, largely in the kitchen.

A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that difficult. Largely, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to stack-baked chikuwa and spring potato recipe. To make stack-baked chikuwa and spring potato you only need 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Stack-Baked Chikuwa and Spring Potato:

1. Provide 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
2. Use 5 Spring potatoes
3. Get 1/2 Cabbage
4. Prepare 4 slice Sliced cheese
5. Prepare 1 whole sheet Toasted nori seaweed
6. You need 2 tbsp Oil
7. Prepare 2 tbsp Soy sauce
8. Take 1 Sliced scallions

Steps to make Stack-Baked Chikuwa and Spring Potato:

1. This time I used Suzuhiro grilled chikuwa. It has ginger in it.
2. Slice the spring potatoes with a slicer, and soak briefly water.
3. Shred the cabbage, soak briefly in water, and strain.
4. Slice the chikuwa diagonally into 5 mm.
5. Add a tablespoon of oil to a frying pan, spread out the potatoes evenly, add a tablespoon of oil around the pan on top of the potatoes, turn on the heat, and cook over medium heat.
6. After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
7. Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
8. Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
9. Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
10. Turn off the heat after the cheese has melted.
11. Transfer to a plate, garnish with green onions, and it is done.

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