This steam frozen sole fish is very delicious and simple to marinate and steam. It does not require any cleaning. There are no bones inside the sole fish. Steaming the sole fish is fast. The meat inside is very good and tasty. The best combination would be rice with all the sauce and fish you can mix in the rice. Kids and adults would love this sole fish since it does not have any bone. Steaming the sole fish is very healthy. I like the sole fish a lot. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. Once you eat it, you will love this fish a lot. Try the recipe and enjoy.
Marinate the frozen sole fish: 1. Take the frozen sole fish out of the freezer. 2. Open the package and take as much frozen sole fish out of the package as you need to cook. Remove from package. 3. Separate the frozen sole fish on the cutting board. 4. Sprinkle some salt, garlic powder, pour some light soya sauce and rub all over. 5. Put some flour and coated it everywhere on the sole fish. 6. Use a tong and flip the sole fish over and repeat the same steps. 7. When it is all marinated, Place all the frozen sole fish onto a large plate for steaming.
Preparing of the onions and ginger: 1. Take an onion, peel the skins. 2. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices. 3. Put the onions in a bowl and set them aside. 4. Take ginger. Use a spoon and peel the skin. 5. Take a knife and cut a couple of slices of ginger. 6. Put the gingers in a bowl and set them aside.
Cooking process: Steaming the frozen sole fish: 1. In the cupboard, take a steamer pot and place it on the stove. 2. Fill the steam pot with some water. 3. Put the steamer tray on top of the steamer pot and close the lid. 4. Turn on the heat to high 5. Wait until the water starts to boil. 6. While waiting, put a some oil on top of the sole fish. 7. Put a couple of pieces of onions and gingers on top of the sole fish. 8. When the water starts boiling, open the lid. Take a plate clipper to grab the plate of sole fish, or put on a pair of kitchen mittens. 9. Place the plate sole fish into the steamer and steam it for 7 minutes. 10. When it is ready, turn off the heat. Use a plate clipper or a pair of kitchen mittens and take the plate of sole fish out of the steam. Place it on the table. 101. Enjoy.
A stir-fried mixed vegetable dish with broccoli, celery and zucchini is simple to make. When I prepare the broccoli and celery, I remove the end part of the strips from the stem so it will not be very crunchy. For the zucchini, I cut them into thin round pieces so that they can be cook faster. If you prefer to eat it crunchy, you can leave it the way it is. Each cooking method is different. First, I stir-fried the broccoli in a large pan. Put some salt, garlic powder and light soya sauce. Stir to mix. Then I added some water to cook until they are a tender texture. You need to taste to know if there tender or insert a knife. If it goes through, it is tender. Second I cook the celery until they are bit tender and crunchy. The last thing I cooked was the zucchini until they are a tender texture. Almost the same way that you will cook the broccoli. Then all done. Mix everything in a large pan together. Then turn off the heat. Put everything onto a plate. Kids and adults would love this mixed vegetable dish. It is very healthy and good for the eyes. If you’re a vegetarian, this is a well-mixed vegetable dish that you can make. The best combination with this dish would be rice or noodles, whichever you choose as your desire. You can have this for lunch and dinner. If you don’t finish, you can save it in the fridge to eat the next day. When you have no idea what kind of vegetable to eat on that day, you can consider making this stir-fried broccoli with celery and zucchini. Try the recipe and enjoy.
Cleaning and preparing the celery: 1. In the fridge, take out the celery. 2. Peel off as much celery as you needed to eat. What is left over, put it back in the bag and place it in the fridge. 3. Place the celery on a cutting board, cut the end parts and some leaves. Wash each celery very clean. 4. Take a knife, place it on the top of the celery at an angle and peel some strips off. If you use your hand and break it in half, you will still be able to take off the strips but take off as many as you can. (Note: Peeling the strips from celery will prevent the celery from being very crunchy.) 5. Continue the same steps for the rest of the celery. 6. Cut the celery into pieces. Make sure the pieces are cut into the same size to be cooked and finished same time. 7. Put it all into a bowl and rinse it. Then pour out the water from the bowl and set it aside.
Preparation of the broccoli: 1. Take the broccoli out of the fridge. Remove from bag. 2. Rinse the broccoli’s 3. Place the broccoli on the cutting board and cut it in half. 4. Separate the broccoli and place it directly into the sink. 5. Take a knife, and peel the end hard part strips off the broccoli to prevent crunchy. (Note: If you like it crunchy, and hard you can leave it the way it is.) 6. When you see big pieces of broccoli that are not separated, cut the broccoli into broccoli pieces. 7. When done separating. Place it into a mixing bowl. 8. Rinse the broccoli, pour the water into the sink and set it aside. Preparation of the zucchini: 1. In the fridge, take 1 piece of zucchini. If you feel that the zucchini is slippy, rinse with water and rub the zucchini with a cloth. 2. Place the zucchini on the cutting board and cut off 2 end parts. 3. Cut the zucchini into thin round pieces directly into a bowl. (Note: cutting it into thin round pieces makes it easier and cooks faster until it is tender.) 4. Set the bowl of zucchini aside.
Stir frying the broccoli: 1. In the cupboard, take a large pan and place it on the stove. 2. Turn the heat to high 3. When the pan is hot, put in some oil. 4. Take the bowl of onion and pour the onions into the frying pan. Use a wooden spatula and stir the onions until done. 5. Put the bowl of broccoli into the pan, and stir a bit. 6. Sprinkle some garlic powder, salt, and pour some light soya sauce. 7. Stir a few times. 8. Pour in some water into the large pan and close the lid. Let it cook for a few minutes. 9. When the water starts to boil, let it continue boiling for 2-3 minutes. 10. Open the lid. Take a knife or a long toothpick, put it into the broccoli. If you feel the broccoli is tender, that means it is ready. If it’s not, cook it a bit longer. Another way, take a piece of broccoli and taste if it’s tender. 11. Once the broccoli is tender, turn the large pan heat off, and place it onto a plate and set it aside.
Stir frying the celery: 1. Rinse the frying pan and re-use the same frying pan. Place the frying pan back on the stove. 2. Turn the heat to high. Put in some oil. 3. Put in the onions and stir until it is almost ready. 4. Take the bowl of celery and pour all the celery into the frying pan. 5. Stir the celery a bit. (Note: Keep an eye on the celery, it cooks fast.) 6. Sprinkle some salt and garlic powder. Pour a bit of soya sauce. Stir to mix. 7. Let it cook for a bit. 8. Turn the heat to medium-low. 9. Stir a bit. 10. Take a piece to taste if it is a bit crunchy and tender. When it is crunchy and tender, that means it is ready. If not, then it needs to be cooked longer. 11. Once the celery is ready, turn off the heat, place it onto a plate and set it aside.
Cooking the zucchini, celery and broccoli together: 1. Rinse the frying pan and re-use the same frying pan. Place the frying pan back on the stove. 2. Turn the heat to high. Put in some oil. 3. Put in the onions and stir until it is almost ready. 4. Put the thin round pieces of zucchini into the frying pan. 5. Stir the zucchini a bit. Put some salt, garlic powder, and pour some light soy sauce. 6. Stir to mix. Lower the heat to medium-low. 7. Pour in some water and close the lid. 8. When the water starts to boil. 9. Let the zucchini cook a bit until they are tender. 10. Open the lid, take a piece and taste if it’s tender. Once it is tender, that means it is ready. If it’s not then, you need to cook it a bit longer 11. Once ready lower the heat. Pour in the broccoli and celery and stir to mix. 12. Turn off the heat. Scoop up all the zucchini with broccoli and celery onto a plate and set it aside. 13. Now you have a plate of mix vegetable zucchini, broccoli and celery. 14. Enjoy.
These pork chops are very delicious and easy to make. This time, I use egg mixture and breadcrumbs to dip the pork chop 2 times. To have a better texture and have more to eat. When pan-frying the pork chops, it will smell so good and makes you very hungry. When pan-frying the porks, they cook ready fast on each side. Don’t forget to keep an eye on the pork chops. If you cook them too long, it will become tough. I have the recipe for how to marinate and pan-fry them. I decided to take some celery leaves. Place them on the backplate of the pork chops to look nice. The perfect combination that goes well with this dish is noodles or rice. Which every choice of your desire. You can have this for lunch or dinner. If you do not finish it, you can put it in the fridge and eat them the next day. Kids and adults would love this dish. It is tasty, and I like it. The way I put the pork chop with celery leaves on the backplate looks nice. You can try creating the same dish I made and you will like it a lot. Try the recipe and enjoy.
Marinate the pork chops: 1. Take a package of pork chops 2. Open the package, take as many pork chops as need. 3. Raise pork chops 4. Put the pork chops in a mixing bowl. If you find the pork chops are too big, you can cut them in half. 5. Marinate both sides with some salt, garlic powder, and pour some soya sauce. Use a tong and mix the pork chops. 6. If you already have pork chops in the freezer, you can put the pork chop package in the fridge the night before to defrost it.
Preparing the egg mixture and breadcrumbs: 1. Take a container, fill it with some breadcrumbs and set it aside. 2. In the fridge, take out 2-3 eggs. 3. Crack the eggs into a bowl. 4. Use a teeth knife and beat the eggs. (Note: using a teeth knife to beat can beat the eggs evenly.) 5. When all mixed, set the bowl of egg mixture aside.
Cooking process: 1. Take a non-stick frypan and put it on the stove. 2. Turn the heat to medium-low 3. When the pan is hot, put in a lot of oil, but not too much. 4. Use a tong and take a pork chop. Dip it in the egg mixture. Make sure it is all coated everywhere. Then place the pork chop into the breadcrumbs and coat it everywhere. 5. Repeat the same steps for the 2nd time (Note: Repeating the 2nd time will make it a thicker texture and have more to eat and taste better.) 6. Once the pork chop is coated, place the pork chop into the frying pan. 7. Repeat the same steps, coating the pork chops 2 times in the egg mixture and the breadcrumbs and putting them in the frying pan. 8. When it is all coated and place in the frying pan, close the lid 9. Let the pork chop cook for 3-4 minutes. (Note: Keep an eye on the porks, so that it does not get burnt. They cook fast.) 10. Use a wooden spatula, turn the pork chops over and cook for another 3-4 minutes. (Note: If you cook the pork chops too long, it will be tough.) 11. Take scissors, cut a piece, and check if there is any pink or blood coming out. If there are none, that means it is ready. 12. When the pork chops are all done cooking, take a tong and place it all nicely onto a plate. 13. Take some celery leaves and place them on the back of the plate of the pork chops to look nice. (Optional)