Firm and silk tofu topped with green onions

This is the 3rd time I made steamed tofu, It is simple to make, and it does not take long. I decided to use 2 different kinds of tofu. One is firm, and the other is silk. Steaming a different kind of tofu can have a different taste. If you like, you can use the same kind of tofu.
All you need to do is take a large plate. Put some flour all around the plate. Open 2 packages of tofu and drain water into the sink. Rinse the tofu. Place the firm tofu on the plate and cut it into a cross. Then in big thick pieces. It will be easier to handle and eat. Place it all on the side around the plate. Then place the silk tofu on the plate. Cut the same way you cut the firm tofu. Place it on a slighted angle on the firm tofu around the middle 2 layers. The last piece, cut into a circle and place in the middle. Now you have a flower tofu plate shape.
When marinating the tofu, I put some salt, garlic powder and soya sauce. If you like it spicy, you can add some spicy season to make it light or very spicy. It all depends on your preference.
The plate of tofu takes about 12 minutes to steam. The starting time is when the water starts to boiling. When the tofu is steaming, you can smell the delicious and tasty tofu. When done. I decided to sprinkle some green onions on top of the tofu to look nice and colourful.
Kids and Adults would love this steam tofu a lot. The best combination that goes well with this dish is rice. With the tofu and sauce, you can mix in the rice. When you have no idea what to make on that day, you can consider making this steam tofu. A fast, easy dish to make. Try the recipe and enjoy.

Preparing the tofu:
1. Take a clean large plate and set it aside.
2. Put some flour around the bottom of the plate.
2. Take firm and silk tofu out of the fridge.
3. Open the package, drain all the water into the sink.
4. Rinse all the tofu.
5. Place all the tofu on the plate and cut the tofu into thick square pieces. 
(Note: Make sure all the tofu, are cut into the same size.)
6. Take green onions in the fridge.
7. Wash and place it on the cutting board and cut it into small pieces.

Making the plate of tofu
1. Put all the firm tofu flate around the plate.
2. Put the silk tofu flate on top of the edge of the firm tofu around 2 layers.
3. Continue the same steps until you reach the top.
4. Cut a round tofu and place it on the in the middle top.

Marinate the tofu:
1. Sprinkle some salt, garlic powder and some light soya sauce.
2. Put some flour and make sure it is coated everywhere.
3. Take green onions from the fridge.
4. Wash and place it on the cutting board.
5. Cut the green onions into small pieces
6. Sprinkle some green oninos on top of the tofu.

Steaming the tofu:
1. In the cupboard, take out a large pan and place it on the stove.
2. Put in some water and turn on the heat to high.
3. Place a wire rack and close the lid.
4. Once the water starts boiling, open the lid. Use a plate clipper or kitchen mittens and put the plate tofu into the large pan.
5. Steam the tofu for 12-13 minutes.
6. When the time is ready, turn off the heat.
7. Open the lid. Use a plate clipper or kitchen mittens and take out the plate of steamed tofu from the large pan and place it on the table.
10. Enjoy this steam tofu with green onions.

Stir fried zucchini with onions and ginger

A stir-fried zucchini is very delicious and tasty. It smells so good when stir-frying from the pan. It can make you feel hungry. Eating zucchini is very healthy and good for the eyes. I decided to make a vegetarian dish by using zucchini. I used a knife peeler mold to peel the skin, but not too much. I also slice some zucchini into strips of pieces. One of the zucchini, you can place the knife at an angle and cut the zucchini into pieces and slice a bit around the zucchini pieces.
I cook the zucchini and onions in a large pan. I added a bit of water. Closing the lid can help the cooking process a bit faster. Let it cook until the water starts boiling. Take a piece and taste it to see if it’s your desire texture. Some people might like it hard, crunchy and tender or tender. Putting seasoning is your preference because some people might like it spicy and others might not. Once it is the right texture, it is ready. When ready, turn off the heat, and pour it onto a plate and place it on the table.
Kids and adults would love these zucchini. This is a good stir-fried zucchini. I like this dish a lot. If you are a vegetarian, this can be a perfect dish to make. I would recommend eating this dish with rice. It will taste good. It is a very delicious and tasty dish. If you make a lot, you can have it throughout the day. It is a good choice dish to make. Try the recipe and enjoy.

Preparation of the zucchini:
1. In the fridge, take 2 pieces 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. Take 1 zucchini. Take a knife peeler mold shape and peel off some skins, but not too much.
4. Take a knife and place it at an angle. While in each turn, cut the zucchini into pieces and put it directly into a mixing bowl.
5. Take another zucchini and place it at an angle. While in each turn, cut the zucchini into pieces.
6. Take a knife and slice some lines around the zucchini. Put it directly into a mixing bowl.
(Note: Do not cut the zucchini too small or big. Just the right size. )
6. Set the bowl of zucchini aside.

Preparing the onions, and ginger:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.
4. Take a ginger. Use a spoon and peel the skin.
5. Place the ginger on a cutting board.
6. Cut the ginger into pieces and place it in a bowl and set it aside.

Cooking the zucchini:

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 the onions and stir until done.
5. Take the bowl of zucchini, and pour it into the large pan.
6. Stir the zucchini a bit.
7. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
8. Stir the zucchini a few times.
9. Pour in some water and close the lid.
(Note: Keep an eye on the zucchini because they can cook fast.)
10. When the water starts boiling, let it cook by itself for 1 minute.
11. Open the lid and stir a bit.
12. Take a piece of zucchini and taste if it’s a bit crunchy and tender.
13. When it is a bit crunchy and tender, that means it is ready. If not, you need to cook it a bit longer.
14. When the zucchini is tender, put some flour, to coat the zucchini, to have a sauce base.
15. When it is ready, turn off the heat. Pour the zucchini on to a plate and place it on the table.
16. Enjoy.

White radish with ginger (using an instant pot)

This white radish with ginger made from an instant pot is very simple, and you can have this in no time. I decided to use a white radish to make something simple. A white radish can also be called diakon. Using an instant pot is faster than cooking on the stove.
I cut the radish in half and saved the other half in the fridge to use next time. Rinse, peel the skins. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
Fill up the instant pot with water. Put some salt and garlic powder and some pieces of ginger. Put in the bowl of white radish. Pour in a bit of dark soya sauce and close the lid. Press the manual button and cook for 4 minutes. When 4 minutes are done, it will release the pressure of the value. Once done, and the gray thing drops to the bottom. Press the saute button and wait until it starts boiling. When it starts boiling, press the off button.
This white radish is very delicious, and I like it a lot. It’s very convenient when you have an instant pot. It saves time.
Kids and adults would love this white radish with ginger a lot. You can have this dish for lunch or dinner. The best combination that goes well with this dish is rice or noddles. If you cannot finish the white radish with ginger, you can put it in the fridge and have it the next day. It is a very fash and easy to make when you have an instant pot. Try the recipe and enjoy.

Preparing the white radish:
1. Take the White Radish out of the fridge.
2. Take a cutting board and cut the white radish in half, or you can use the whole white radish.
(Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.)
3. Take a knife peeler and peel off the skin directly into the garbage.
4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.

Preparing the ginger:
1. Take a ginger. Use a spoon and peel the skin.
2. Place the ginger on a cutting board.
3. Cut the ginger into pieces and place it in a bowl and set it aside.

Cooking in an instant pot:
1. Take out the instant pot.
2. Fill the instant pot with water the amount that will need to simmer the white radish.
3. Put in some salt and garlic powder. Stir in the water. Then put in some ginger.
4. Put the bowl of white radish into the instant pot. Pour a bit dark soya sauce and stir to mix.
5. Close the lid. Press the manual button and set the time to 4 minutes.
6. Once 4 minutes finished. It will release the pressure of the value.
(Note: Don’t open the lid of the pressure cooker while it is pressuring-cooking, or it will explode.)
7. Once done and the gray thing drops to the bottom, Open the lid. Take a pieces and taste if tender.
Once tender, that means it is ready.
8. Press saute button and let it bring to a boil. Then press cancel/off.
9. Take a kitchen soup spoon and scoop up all the White radish onto a plate and place it on the table. Put some ginger on top of the white radish.
10. Enjoy.

Napa cabbage with Chinese mushrooms

This napa cabbage with Chinese mushroom is very delicious and simple to make. When washing the napa cabbage, if the outer part of the cabbage is not very dirty, you can rinse and cut it into pieces. If it’s dirty, then wash it 3-4 times to be sure it’s properly clean. Cutting the napa into small pieces will help cook faster in the large pan.
Napa cabbage cooks fast, and it does not take long. You can put any seasoning of your desire. Cook until the desire of your texture. Be sure to taste it to see if it’s the right texture. I added a bit of water, so it will not be hard and helps the process cook faster.
I decided to use Chinese mushrooms to have a combination dish with the napa cabbage. I put some onions to stir-fry with the mushroom on high heat. Stir until done. The Chinese mushroom cooks fast. You can find Chinese mushrooms at a Chinese supermarket.
This dish is very delicious, and I like it a lot. I place the food nicely on the plate. First, I put all the napa around the place. Then I put one by one mushroom nicely in the middle. Look at how beautiful the colour of the dish. You can try making this dish and place it nicely on the plate the way you like it. If you have no idea what to make that day. You can consider making this napa cabbage with Chinese mushroom. Try the recipe and enjoy.

Chinese dry mushroom soak overnight:
1. Take a clean bowl
2. In the Chinese package mushroom, take as much mushroom as you need in the bowl. Rinse 2-3 times,
3. soak over cold water.
4. Put in the microwave. Heat for 7-10 minutes, until the water is boiling
(note: keep an eye on the mushroom to avoid water spilling.)
5. Once the water is boiling, take it out of the microwave.
(Note: Use a kitchen mitten to take out the dry mushroom because it will be hot.)
6. Pour out the bowl of water in the sink.
7. Rinse the mushroom a couple of times.
8. Squeeze the water out from the mushroom 2-3 times
9. Use a scissor, cut off the end steam on each mushroom and place it on a bowl.
10. soak the mushroom with cold water.
11. Place it on the table overnight.
12. You can use it anytime the next day.

Preparing the napa cabbage:
1. In the fridge, take out the bag of napa cabbage.
2. Take the napa cabbage out of the bag.
3. Remove the outer part of the cabbage if it’s not good.
4. Take off as many napa cabbages as you need to cook.
5. Wash the cabbages. If it’s dirty, you need to wash it a couple of times.
6. Place the cabbage on a cutting board and remove the stems. Cut the stems into pieces directly into a mixing bowl.
7. Take the leaves. Cut the leaves into pieces directly into another mixing bowl and set them aside.

Preparation the mushroom and onions:

1. Take the bowl of Chinese mushrooms soaked overnight.
2. Take a bowl and put the Chinese mushrooms. Soak it in water, put it in the microwave and heat it for 4 minutes to have a soft texture mushroom.
(note: if you like the mushroom to be hard, you can eliminate this step.)
3. Use a kitchen scissor and cut the mushroom into pieces directly into the bowl, and set it aside
4. Take an onion, peel the skins.
5. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices.
6. Put the onions in a bowl and set them aside.

Cooking napa cabbage:
1. In the cupboard, take out a frying pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Put in the onions. Take a wooden cooking spatula and stir until almost done.
5. Put the napa cabbage into the pan. You will hear a sizzling sound.
6. Stir the napa cabbage until done.
7. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
8. Stir the napa cabbage. 
9. Pour in a bit of water and close the lid.
10. Once the water starts boiling, open the lid.
(Note: keep the lid off will prevent the napa cabbage from not being a good colour)
11. Take a pieces and taste if a bit crunchy and tender, once it’s the right texture. it is ready.
11. Stir the cabbage a bit and let it cook for another 2 minutes to ensure it is properly cooked.
12. When it is ready, turn off the heat. Put it in a bowl and set it aside.

Cooking the Chinese mushrooms:
1. Re-use the same large pan.
2. Turn the heat to high.
3. When the large pan is hot, put some oil.
4. Put in the onions and stir until done.
5. Put in the Chinese mushrooms.
6. Stir a bit. Let it cook for a few seconds.
(Note: Keep an eye on the Chinese mushrooms, they cook fast.)
7. Stir a bit.
8. Once done. Turn off the heat and set it aside.

Making the plate of napa cabbage with Chinese mushrooms:
1. Take a clean plate.
2. Use a tong and put all the napa cabbage around the plate.
3. Take the Chinese mushrooms and place it nicely in the middle of the plate.
(Note: Make sure there are no napa cabbages in the middle.)
4. A plate of napa cabbage with Chinese mushrooms is ready to eat.
5. Enjoy.

Chinese broccoli with small side dish oyster sauce

A healthy boiled Chinese broccoli is very simple to make. You can find Chinese broccoli at a Chinese supermarket.
This Chinese broccoli is the easiest to wash because they are not very dirty. Cut off the end hard part. Just wash 3-4 times to ensure it is clean. When you see the water is clear without any dirty stuff, it is clean.
When cooking the Chinese broccoli, it does not contain any oil or salt. Put the Chinese broccoli in boiling water and cook until it is a bit crunchy and tender. If you like the texture hard. You don’t need to cook it longer. Once it is boiling again, open the lid to taste it. If it’s the right texture, that means it is ready. Remember not to close the lid once it is boiling to prevent it from not being a good colour. When they are ready, turn off the heat.
I decided to place the Chinese broccoli nicely on the plate. I used a tong. Take the Chinese broccoli one by one and put it horizontally on the plate. The stems are facing the left and the leaves on the right.
I also made a small sauce plate of oyster sauce and place it on the side of the dish. It is placed nicely and beautifully on the plate. You can buy the oyster sauce at a chinese supermarket or any where that sells oyster sauce.
Kids and adults would love this dish. It is very healthy and good for the eyes. After boiling the Chinese broccoli, the water that is left in the large pan, you can drink it as a soup or have it as a noodles soup. The Chinese broccoli is very delicious and tasty. You can dip the Chinese broccoli in a plate of oyster sauce, and it will taste so good. It is best not to eat the oyster sauce a lot because it’s not healthy. If you are a vegetarian, this can be a perfect dish to make. Once you eat this dish, you will like it a lot. Try the recipe and enjoy.

Washing Chinese broccoli:
1. Take the package of Chinese broccoli out of the fridge.
2. In the cupboard take out a strainer and a big container to
wash the Chinese broccoli.
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 broccoli out of the package and place it in the big container.
5. Separate each Chinese broccoli pieces apart. Use a knife and cut off the end hard part.
7. Open each Chinese broccoli wide wash it in the water very clean, make sure there are no dirty stuff
in the vegetable.
6. Open the cold water and fill it up. Take the end part of the mustard green on each hands. 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.)
7. Each time a pieces is wash, place it in the strainer.
8. Fill the container with water and wash the Chinese broccoli 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)

Cooking process:
1. In the cupboard, take a large pan and place on the stove.
2. Pour some cold water into the a large pan. If there is not enough water then you can add more.
(note: Add just the right amount of water that you need to boil the Chinese broccoli.)
3. Turn on the heat to high and cover the lid.
4. Wait until water starts boling.
5. When the water is boiling ready, add the Chinese broccoli into the large pan and cover the lid.
(Note: Make sure all the Chinese broccoli pieces are in the water and nothing is sticking out.)
6. Wait for it boil up. Once the water is boiling up, leave the lid open.
(Note: Keeping the lid open will prevent the vegetable from having a not-good colour.)
8. When the Chinese broccoli is boiling again. Let it sit and cook in the boiling water for little bit.
(note: if you like the broccoli to be hard then do not need to cook longer. If you want it to be tender then let it cook a bit longer.
9. Once they are ready. Turn off the heat and set it aside.

Making the plate of Chinese broccoli with oyster sauce:
1. Take a clean round plate.
2. Use a tong and take a piece of Chinese broccoli and place it horizontally on the plate.
(Note: The stems facing the left and leaves on the right.)
3. Continue the same steps for the rest of the Chinese broccoli.
4. Take a small sauce plate.
5. Place it on the side of the plate.
6. Now you have a plate of Chinese broccoli with a small side dish sauce of oyster sauce.
7. Enjoy.

Steamed white perch fish

This is a steamed white perch fish, which is simple to make and does not take long. The white perch fish was bought at a Chinese supermarket, at the fish department. When cleaning the white perch fish, cut off the fins to prevent them from getting cut. Use a knife at an angle and scrape off all the scales. Cut halfway in the middle and take out all the dirty stuff inside the fish. Make sure the inside of the fish is clean. Rinse the fish to take out any dirty stuff stuck on the outer part of the fish. When you know how to clean fish, you can clean any kind of fish.
Marinating the fish with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will make the fish taste better. You won’t notice any fresh smell.
Steaming the fish takes about 12 minutes. You start to count the time when the water starts boiling. To know if the fish is ready, inserting a knife in the middle. If you feel the bone, that means it is ready. The steamed white perch fish smells so good when it comes out of the steamer. The fish came out perfectly with some green onions on top.
When eating the white perch fish, there are bones. Be careful eating it. The meats inside taste very good. I like it a lot.
When eating the fish, it is best to go with rice. If you have never eaten this white perch fish, you should give it a try. You can have this for lunch or dinner. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and see if you like it enjoy.

Cleaning the white perch fish:
1. Take the bought white perch fish out of the bag and put it in a mixing bowl.
2. Put on a pair of dishwasher gloves.
3. Take the white perch fish out of the bowl.
5. Wash the fish.
6. There are fins in the top and bottom. Use scissors and cut it off.
(Note: cutting the fins off to prevent from getting cut and easier to clean.)
8. 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.)
9. Take scissors and cut a straight line on the stomach almost to the middle.
10. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the white perch fish:
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. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any not a fresh smell when you eat it. If it have a good fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and on the top of the fish.
13. Take some ginger and peel the skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. 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.)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water starts boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 12 minutes.
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 whiting fish out and place it on the table.
6. In the fridge, take out some green onions. Wash and cut into small pieces.
7. Sprinkle some green onions on the top
8. Now the white perch fish is ready to eat.
9. Enjoy.

Pork chops topped with green onions

These pork chops are simple to make, and it does not take long. When you buy pork chops straight from the supermarket, you can cook it right away, and it saves time. If you already have pork chops in the freezer. You need to defrost it in the microwave. It can take a bit longer. Different microwave defrost timing can be different.
When marinating the pork chops, I put salt, garlic powder and soya sauce. I toss the bowl to mix. I added some flour. When tossing the bowl to mix, ensure all the flour is coated everywhere. Marinating has a better taste than without it. You can also marinate the pork chops the night before to have a better taste of the flavour texture. If you like, you can marinate the pork chops to spicy seasoning flavour.
When the pork chops are put into a frying pan, you can hear a sizzling sound. It smells so good and makes you very hungry. Pan fried the pork chops on each side for 5 minutes. It will cook fast. If you cook it for too long, it will be tough. When you press on the pork and it is hard, that means it is ready. Also, make sure it is well-done and not tough.
This time I did not make any sauce. I made it plain, topped with some green onions. I decided to put some green onions to make the dish look nicer.
Kids and adults would love these pork chops. You can cut the pork chops into pieces and make a sandwich. You can also eat the pork chops with rice and some vegetables on the side. I really like this dish, and it is very tasty. This can be a choice dish to make when you have no idea what to make on that day. Try the recipe and enjoy.

Marinating the pork chops:
1. Take a package of pork chops
2. Open the package. Take as many pork chops as you need.
3. Raise pork chops.
4. Put the pork chops in a mixing bowl. Marinates with some salt, garlic powder, and light soya sauce. Toss the bowl to mix . Then add some flours and make sure it coated everywhere and mix until you see no more flour.
5. When all mixed set the mixing bowl aside.
6. If you already have pork chops in the freezer, you can take them out the night before and put them in the fridge to thaw.

Cooking process:
1. Take a non-stick frying pan out of the cupboard and place it on the stove.
2. Turn on the heat to medium
3. When the pan is hot, add in some oil.
4. Turn the heat to medium
5. Use a tong and put the pork chops into a pan.
6. Close the lid and cook one side for 5 minutes.
7. Open the lid and take a tong and turn the pork chops over to the other side and cook for another 5 minutes.
(Note: If you cook the pork chops to long it will be tough.)
8. Make sure there are no pink or blood coming out.
9. When the pork chops are all done cooking
10. Take a tong and place it all nicely onto a plate and place it on the table.
11. Take green onions out of the fridge. Wash and cut into small pieces.
12. Sprinkle some green onions on top of the pork chops
13. Enjoy.

Stir fried Shanghai bok choy

A stir-fried Shanghai bok choy is very simple to make. It does not take long, and you can have this dish in no time. A Shanghai bok can be found and bought at a Chinese supermarket. Shanghai bok choy and bok choy are different. Shanghai bok choy has a wade Jade colour stalk, and bok choy is almost like cabbage, and baby bok choy has white stalks and dark green ones.
When washing Shanghai bok choy, you need to cut off the end hard part and separate it apart. Wash 3-4 times to ensure proper clean without any dirt.
When cooking the Shanghai bok choy, you can cook it to the desire of your texture. Some people might like it crunchiness and some tender. putting seasoning is your preference because some people might like it spicy and others might not. Putting water to cook the shanghai bok choy can have a better texture and easier to eat. If you overcook the Shanghai bok choy, it will not be a very green colour.
Kids and adults would like this stir-fried Shanghai bok choy. It is very healthy and good for the eyes.
The colour of this dish came out very nice. It tastes very delicious, and I like it a lot. You can have this for lunch or dinner. This is a good combination with rice. If you are a vegetarian, This will be a perfect dish to make. If you have no idea what kind of vegetable dish to make. This can be a choice dish to make. Try the recipe and enjoy.

Washing process:
1. Take the package of Shanghai bok choy and set it aside.
2. In the cupboard, take out a strainer and a big container to wash the shanghai bok choy.
3. Place the large container in the sink. Take the strainer, and place it on the other sink or on the counter with a container to hold the strainer from the water dripping everywhere.
4. Take the shanghai bok choy out of the package and place it in the big container.
5. Separate each shanghai bok choy pieces apart.
6. Cut the end part.
7. Open the cold water and fill it up. While washing, shake each piece in the water to take the dirty stuff out and rinse it with tap water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each timepiece of shanghai bok choy is wash, place in the strainer.
9. Repeat the same step by washing the shanghai bok choy 3-4 times.
10. The last washing. Soak it in the water for a few seconds, and place it onto a strainer and set it aside.

Preparing the onions, and ginger:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.
4. Take a ginger. Use a spoon and peel the skin.
5. Place the ginger on a cutting board.
6. Cut the ginger into pieces and place it in a bowl and set it aside.

Cooking Direction:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put some oil.
4. Put the onions and garlic in the pan.
5. Use a wooden cooking spatula and stir the garlic, and onions until done.
6. Put in the Shanghai bok choy in the pan. You will hear a sizzling sound.
7. Stir the Shanghai for a few seconds.
8. Sprinkle some salt, garlic powder and a bit of soya sauce and stir to mix.
9. Pour a bit of water and close the lid.
(Note: If you let it sit and cook too long, the colour will not look greenly.)
10. When the water starts boiling, let it boil for a few seconds.
11. Take a piece and taste if it’s a bit crunchy or tender. If it’s the right texture, that means it is ready. If not, needs to cook it a bit longer.
12. When the Shanghai bok choy is ready, turn off the heat. Take a plate and put all the Shangai bok choy and place it on the table.
13. Enjoy.

Steamed pampano fish topped with green onions and ginger

A steamed pamapno fish smells so good when it comes out of the steamer. Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will make the fish taste better. You won’t notice any fresh smell. Steaming fish is very healthy compared to pan-frying fish.
The steaming time takes 12 minutes. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means ready. If not, you need to cook it a bit longer. When it is done be careful taking the plate of steam fish out of the steamer. You can sprinkle some green onions, cilantro or coriander. Whatever you choose as your desire.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
when eating the fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. In the fridge, take out some green onions and rinse it. Wash the coriander and rinse them.
9. Chop up some green onion Sprinkle some green onions on top of the fish.
11. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
12. Enjoy.

Celery with yellow peppers and shrimp

Stir-fried celery with yellow peppers and shrimps is very delicious. It smells so good when stir-frying from the pan. It can make you feel hungry. Eating celery and peppers is very healthy and good for the eyes. I decided to add some shrimps with celery with yellow peppers to have something mix with the vegetable.
First, I cook the shrimps because they cook fast. I decided to remove the shells before cooking because it can be easier to eat. If you like to remove shells when you eat, you can do that too! When cooking, putting seasoning is your preference because some people might like it spicy and others might not. You can also marinate the shrimps before cooking them in a frying pan. Stir-fried the shrimps until they are well-done.
Second, I cook the celery and onions in a large pan. I added a bit of water. Closing the lid can help the cooking process a bit faster. Let it cook until the water starts boiling. Take a piece and taste it to see if it’s your desire texture. Some people might like it hard, crunchy and tender or tender. Putting seasoning is your preference because some people might like it spicy and others might not. Once it is the right texture, it is ready.
Third, I cook the yellow peppers on a frying pan. I just put some oil, pour the yellow peppers and stir-fry it until they are still crunchy. Cooking the yellow peppers is fast. Sometimes when you cook it too tender, it might not taste good. Cooking the yellow pepper until it has a crunchy texture. You can also cook it to a bit crunchy and tender. Put everything in the large pan with the celery and stir it to mix.
The dish is so nice that brightens the dish with different colours. I decided to place it on the dish very nicely. First, I put the yellow peppers all around the dish. Then I pour the celery in the middle. I put a couple of shrimps on the top of the celeries and at the bottom also.
Kids and adults would love this dish a lot. This is such a good stir-fried combination dish with shrimps mixed in with the celery and yellow peppers. I like this dish a lot. If you do not eat shrimp, I would recommend not putting any. When you make a lot, you can have it throughout the day. It is a good choice dish to make. Try the recipe and enjoy.

Cleaning and prepare 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.
4. Take a knife, place it on the top of the celery at an angle and peel some strips off.
(Note: Peeling the strips from the celery will prevent the celery from being very crunchy.)
5. Continue the same steps for the rest of the celery.
6. Put the celery on a cutting board. Cut the celery into 2 equal parts and cut into pieces. Make sure the pieces are cut into the same size to be cooked and finished same time.
7. Repeat the same steps for the rest of the celeries.
8. Put it all into a bowl and rinse it. Then pour out the water from the bowl and set it aside.

Preparing the shrimp:
1. Take the package of shrimp out of the freezer.
2. Open the package and pour out as many shrimps as you need to cook on a strainer.
3. Rinse the shrimps.
4. Remove all the shells from the shrimps.
5. When all done. Rinse the shrimps and set them aside.

Preparing the yellow peppers:
1. Take red pepper out of the fridge.
2. Place the yellow pepper on a cutting board.
3. Cut the pepper in half.
4. Remove the seeds.
5. Cut the yellow pepper into pieces and place it directly
into a bowl and set it aside.

Preparing the onions:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half.
3. Put it on the side and cut it into slices.
4. Put it into a bowl and set it aside.

Cooking the shrimps:
1. In the cupboard, take a non-stick frying pan and place it on the stove.
2. Turn the heat to high.
3. When the heat is hot, put in some oil.
4. Put the onions in the large pan and stir until done.
5. Pour the bowl of shrimps into the large pan.
6. Stir 2-4 times.
(Note: Keep an eye on the shrimps because they cook fast.)
7. Sprinkle some salt, garlic powder and put some light soya sauce and stir to mix
8. Continue string until it is all cooked well.
9. When the shrimps are well done. Turn the heat off. Place the pan of shrimps aside.

Cooking the red peppers:
1. Reuse the same non-stick frying pan
2. Turn the heat to high
3. When the pan is hot, put in some oil.
4. Put in the red peppers and stir a bit.
(Note: keep an eye on the yellow peppers because they cook fast.)
5. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
6. Stir to mix.
7. Take a piece and taste if the texture is tender and a bit crunchy. If it’s the right texture, that means it is ready.
8. Stir a bit. Ensure it is properly cooked.
10. Once ready, turn off the heat and set the yellow peppers aside.

Cooking celery, yellow peppers and shrimps together:

1. In the cupboard, take a frying pan and place it 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 celery is ready, pour the yellow peppers and shrimps and stir to mix.
12. Turn off the heat and set it aside.

Making the plate of celery, yellow peppers and shrimps together:

1. Take a tong.
2. Put all the yellow peppers around the plate.
3. Put all the celeries in the middle. as much as you can
4. Place the shrimps on top of the celeries.
(Note: you do not need to put all the shrimps on the top. You can leave some at the bottom of the celeries.)
5. Enjoy this wonderful place of celery with yellow peppers and shrimps.