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MotoTec X1 70cc 4-Stroke Gas Dirt Bike

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Motor: 110cc 4-Stroke Single Cylinder Air Cooled

Factory Model# K1

Displacement: 107 ml

Max Power: 6.7 HP @ 8000 RPM

Max Torque: 4.94 ft-lb @ 5500 RPM

Compression: 9.1:1

Transmission: Automatic Single Gear

Engine Oil: SAE 10w/40

Engine Start: Electric Start (12v/4ah battery)

Carburetor: PZ22 Jingke

Drive Train: #420 Chain (14T, 39T Sprockets)

Fuel Tank: 2.2 Liter

Introducing the MotoTec X1 70cc 4-Stroke Gas Dirt Bike, designed for those seeking an adrenaline-fueled off-road experience.

Equipped with a powerful 110cc 4-Stroke Single Cylinder Air Cooled motor, this bike delivers impressive performance and responsiveness. The factory model K1 ensures reliability and durability in every ride.

With a displacement of 107 ml, the MotoTec X1 boasts a maximum power of 6.7 HP at 8000 RPM, allowing you to conquer any terrain with ease. Its maximum torque of 4.94 ft-lb at 5500 RPM ensures excellent acceleration and control.

Featuring a compression ratio of 9.1:1, this dirt bike offers optimal combustion efficiency for enhanced power delivery. The automatic single gear transmission simplifies operation, making it suitable for riders of all skill levels.

The engine oil recommended is SAE 10w/40, ensuring smooth performance and longevity. Thanks to the electric start powered by a reliable 12v/4ah battery, you can effortlessly ignite the engine and get ready for action.

The PZ22 Jingke carburetor guarantees efficient fuel delivery for optimum performance while the drive train consists of a sturdy 420 chain with carefully matched sprockets (14T front and39T rear) for exceptional traction on various terrains.

With a generous fuel tank capacity of 2.2 liters, you can enjoy longer rides without worrying about refueling frequently.

Experience unparalleled excitement on the MotoTec X1 - where power meets durability and adventure awaits!

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Sweet and Salty Tofu Salad

INGREDIENTS

4 medium-sized ripe tomatoes

2 ripe plums or peaches

1 red onion

1 bunch fresh basil

1 orange or yellow pepper

1 lime

250g green beans

50g black olives

750g small-variety white or gold potatoes

2 tsp sumac

2 tsp dried oregano

2 tsp peanut butter

1 pack firm tofu

4 cloves garlic, minced

1 fresh chilli, sliced

1 tsp oil (coconut oil works well)

1 tsp sweet paprika

1 tsp turmeric

1 tbsp red wine vinegar

>>Get a FREE Veggie Recipe Ebook Here<<

This sweet and salty tofu salad offers a little something to satisfy everyone – even the salad doubters.

It can be easily adapted with any combination of your preferred hot and cold ingredients, and your choice of seasoning for the tofu.

METHOD

Heat the oven to 200°C / 400°F / Gas Mark 6.

Drain the tofu, wrap it in kitchen paper to soak up any residual water and slice it into small chunks (no smaller than 1cm).

In a baking dish, mix the minced garlic, chopped chilli, turmeric, paprika, soy sauce, red wine vinegar and a squeeze of the lime juice. Cover and set aside. Add the tofu and mix, carefully, until all the pieces are covered with the marinade.

Line a baking tray with a sheet of parchment paper or foil and slice each potato in half. Arrange the potatoes on the tray, skin-side down. Squeeze over some of the lime juice (this helps the dry seasoning to stick) and then sprinkle on 1tsp each of the sumac and oregano.

Line a second tray with parchment paper or foil and slice two of the tomatoes into eight segments each. Slice one of the plums or peaches into eight segments. Arrange these, skin-side down, on the tray.

Place both trays in the oven, the potatoes on a higher shelf, and cook for 20-25 minutes.

While the potatoes are cooking, cut the remaining tomatoes and plum/peach into bite-size pieces, thinly slice the onion and pepper, and chop up the olives and basil. Combine all of these in a salad bowl with a squeeze of lime and some black pepper.

Cut the green beans into 1-inch pieces and steam or boil for about 5 minutes. Rinse under cold water, drain, and add them to the salad bowl.

Remove the potatoes from the oven and turn each one over. Squeeze over the rest of the lime and a further 1tsp each of the sumac, chilli flakes and oregano. Return to the oven for 20 minutes.

Add the oil to the tofu and put this in the oven, too. Cook for 15 minutes, give it all a stir and return to the oven for a further 10 minutes. It will be ready when all of the marinade has cooked off and the tofu is slightly crispy.

Remove all of the oven-cooked components and leave to cool for 5 minutes.

To assemble, carefully combine all of the ingredients and then pile them into individual serving dishes, topping with a nice spoonful of peanut butter!

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