A-choy is a Chinese vegetable, can be found at a Chinese supermarket. It’s simple to make. The only time that took the longest was washing the a-choy. The a-choy is very delicious, and I like it. Look at how beautiful the colour came out after stir-frying. It came out perfectly, and it smells so good. I use onions and ginger to stir fry these a-choy vegetable. They need to be cook until they are a bit crunchy and tender. This a-choy is very healthy. Eating green vegetables is good for the eyes. If you’re a vegetarian, then this will be the perfect dish to make. Kids and adults will love this dish a lot. The best combination that goes well with this dish is rice or noodles. Once you eat it, you will not stop eating this dish. Try the recipe and enjoy.
Washing Chinese A-Choy Vegetable: 1. Take the package of Chinese A-choy out of the fridge. 2. In the cupboard, take out a strainer and a big container to wash the Chinese A-choy. 3. Place the large container in the sink. Take the strainer and place it on the other sink next to it. 4. Take the Chinese Mustard Green out of the package and place it in the big container. 5. Separate each Chinese A-choy apart. Use a knife and cut off the end hard part. 6. Open each A-choy wide wash it in the water very clean. Make sure there is no dirty stuff in the vegetable. 7. Open the cold water and fill it up. Take the end part of the Chinese A-choy on each hand. Turn it upside down and separate apart and shake it in water. (note: Make sure all the dirty stuff is out and each vegetable is clean.) 9. Let them run the water and rinse it. 10. Each time a piece wash, place it in the strainer. 11. Fill the container with water and wash the A-choy 3-4 times, and put it aside (Note: make sure it is all clean and does not have any dirty stuff.) Preparing the onion and gingers 1. In the bag, take an onion. Use a knife and peel the skins. 2. Place it on the cutting board. 3. Cut it in half. Place it on the side and cut it into slices. 4. Put the onions in a bowl and set them aside. 5. Take ginger. Use a spoon and peel the skin. 6. Take a knife and cut a couple of slices of ginger. 7. Put the gingers in a bowl and set them aside.
Cooking process: 1. In the cupboard, take a large pan and put it on the stove. 2. Turn the heat to high. 3. When the pan is hot, put in some oil. 4. Put in some onions and ginger and stir until done. 5. Take a bunch of A-choy. Since the A-choy is long, use scissors, and cut in 3 equal parts directly into the large pan. 6. Stir a bit and let it cook itself. 7. When start, to shrink a bit stir the A-choy. 8. Sprinkle some salt, garlic powder and pour a bit of light soya sauce. Stir to mix. 9. When the water at the bottom starts to boil, take a piece and taste if it’s a bit crunchy and tender. If it’s not, you need to cook it a bit longer. (Note: Keep an eye on the A-Choy. It cooks fast.) 10. Once it is a bit crunchy and tender, stir and then turn off the heat. 12. Scoop it up on to a plate and place it on the table 13. Enjoy.
I t is the 4th time I steamed a redfish. It is simple to make. Look at how perfectly the redfish came out after from the steamer. The colour is so nice, with some onions and ginger coriander on top and onions on the bottom. I like this fish a lot, and it tastes very delicious. Since this is my 4th time making this redfish, I got the hang of cleaning this fish. Once you learn how to do it, you can clean any fish easily. It will not take long. There are some bones in the fish, but be careful eating it. The best combination that goes well with this dish would be rice. With the sauce in the fish, you can mix in the rice. Steaming fish is very healthy and tastes better. Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. This will be a good steam fish to make. Try the recipe and enjoy.
Direction Cleaning: 1. Take the package of frozen redfish out of the freezer. 2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes. (Note: If you are using the whole bag of fish, then soak the bag in warm water.) 3. Put on a pair of dishwasher gloves 4. Take the redfish out of the bowl. (Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.) 5. Wash the fish. 6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish. (Note: Make sure the fish is clean without any scales.) 7. Take scissors and cut a straight line on the stomach almost to the middle. 8. Take out all the dirty stuff inside the stomach. (Note: Make sure the fish is all clean inside.) 9. When it is all clean. Rinse inside and make sure there is no dirty thing inside. 10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.
Marinate the redfish: 1. Put the fish on the plate. 2. Slice up a couple of gingers and set them aside. (Note: you can slice the ginger the way you want.) 3. Put on one dishwashing glove: 4. Sprinkle some salt on the fish on both sides. 5. Put some soya sauce on the fish on both sides and rub it all around. 6. Sprinkle a bit of garlic powder on both sides, but not too much. 7. Sprinkle a little bit of turmeric on the body. 8. Put a bit of turmeric and Chinese cooking wine inside the fish to prevent the fish from having not fresh smell when you eat it. 9. Take an onion. Use a knife peeler and peel the onion skin. 10. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices. 11. Put some sliced onions on the bottom of the fish and top of the fish. 12. Take some ginger and peel skins, and cut them into slices. (Note: You can keep a bit of the skin on the ginger.) 13. Put a couple of gingers on top of the fish and inside too! (Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.) 14. Put some oil on top of the fish to look nice.
Direction cooking: 1. Take a steamer pot out and boil some water with a rack inside. 2. Once the water is boiling, put the plate of fish inside the steamer and close the lid. 3. Cook the fish for about 10-12 minutes. (Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.) 4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer. (Note: Do not overcook the fish, it will not taste good.) 5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table. 6. In the fridge, take out some coriander. Rinse the coriander and put it on top of the redfish. 6. Enjoy this wonderful steam fish.
Steaming eggplants are very healthy. Eggplants have vitamins A and C, which can help protect your cells against damage. It may help sugar if you have diabetes. Steaming eggplants are very simple to make, and it does not take long. I decided to cut the eggplants in half into 3 equal parts. Then cut it into kind of a rectangle shape. If you do not these shapes, you can cut them in any size and shape as your choice. Marinating eggplants, I put salt, garlic powder, soya sauce, flour and breadcrumbs. For each marinating, I toss the bowl to mix. I decided to put the eggplants nice, on the plate. I started with a non-colour side around the plate at an angle. I turn the eggplant over and Put 7 colour-sided eggplants around the eggplants in a circle. Place the rest in the middle. I Put 4 closing doors on the colour-sided eggplants in the middle. I put a couple of ginger and onions everywhere on top. I steam the eggplants for 7-8 minutes. When done, I take out the eggplants from the steamer and put some coriander on the top of the eggplants. The eggplants are beautiful coming out of the steamer. It is very delicious, and I like it a lot. Kids and Adults would love these steam eggplants a lot. The best combination that goes well with this dish is rice. The eggplants you can mix in the rice. If you are a vegetarian, you can consider making these steam eggplants. It is healthy and good for the eyes. When you have no idea what to make on that day, you can steam eggplants. This is a fast, easy dish to make. Try the recipe and enjoy.
Preparing the eggplants: 1. In the fridge, take out 2-3 pieces of eggplants. (Note: if you have eggplants in a package, take them out and remove them from the package.) 2. Rinse the eggplants. If you feel that the eggplants are slippy, rinse with water and rub the eggplants with a cloth. 3. Place the eggplants on the cutting board and cut off 2 end parts 4. Take a knife and cut the eggplants in half into 3 equal parts. Then cut the eggplants into almost a rectangle shape. Put them directly into a mixing bowl. 5. When all is cut up and put into the mixing bowl, rinse the eggplants and set them aside.
Marinate the eggplants: 1. Take the bowl of eggplants. 2. Put in some salt and garlic powder. Toss the bowl of eggplants a few times to mix. 3. Put in some soya sauce and toss the bowl of eggplants to mix. 4. Pour in some flour and toss the bowl to mix. Continue adding flour and toss the bowl until everywhere is coated and mix. 5. In the cupboard, take out breadcrumbs. Use a spoon a scoop up some breadcrumbs, put it into the bowl of eggplants. Toss to mix. Continue adding breadcrumbs, and toss the bowl until everywhere is coated and mix. 6. When all done, set it aside.
Preparing the onion and gingers 1. In the bag, take an onion. Use a knife and peel the skins. 2. Place it on the cutting board. 3. Cut it in half. Place it on the side and cut it into slices. 4. Put the onions in a bowl and set them aside. 5. Take ginger. Use a spoon and peel the skin. 6. Take a knife and cut a couple of slices of ginger. 7. Put the gingers in a bowl and set them aside.
Making the plate of eggplants for steaming: 1. Take a clean plate for steaming. 2. Use a tong and place all the eggplants on the non-colour side around the plate at an angle. 3. Put 7 colour-sided eggplants around the eggplants in a circle. 4. Place the rest in the middle of the circle. Put 4 closing doors on the colour-sided eggplants in the middle. 5. Put a couple of onions and ginger around the eggplants 6. When all done. Set the plate of eggplants aside
Steaming the eggplants: 1. In the cupboard, take out a portable steamer or a pot. Place it on the stove or the table. 2. Put in some water and turn on the heat to high. 3. Place a steamer tray on the steamer and close the lid. 4. Once the water is boiling, open the lid. Use a plate clipper or kitchen mittens and put the plate of eggplants into the steamer tray. 5. Steam the eggplants for 10 minutes. The time it takes to boil the water and to steam it. 6. When the time is ready, turn off the heat. 7. Take a plate clipper or kitchen mittens and take out the plate of steamed eggplants from the steam tray and place it on the table. 8. In the fridge, take out some coriander. Rinse the coriander. 9. Put the coriander in the middle on top of the eggplants. 10. Enjoy the steam eggplants