Eggplants with onions and ginger

This is the 2nd time I steamed eggplant. It is 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 a kind of a rectangle shape.
Marinating eggplants, I put salt, garlic powder, soya sauce, and flour. For each marinating, I toss the bowl to mix. This time I made a little change, I did not put any breadcrumbs.
To make the plate of eggplants, I just pour all the eggplants on the steaming plate, easy and simple. Steam the eggplants for 10 minutes. The time it takes to boil the water and steam it. The eggplants came out beautiful from 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 with this dish is rice. You can mix the eggplants in the rice. If you are a vegetarian, you can consider making these steamed eggplants. It is healthy and good for the eyes. Try making these steamed eggplants, it is a healthy way of making an eggplant dish.

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 and into small pieces.
4. Put the onions in a bowl and set them aside.
5. Take ginger. Use a spoon and peel the skin.
6. Take a slice cutter and slice the ginger into strip pieces.
7. Put the gingers in a bowl and set them aside.

Making the plate of eggplants for steaming:
1. In the cupboard. Take a clean plate for steaming.
2. Take the bowl of marinated eggplants and pour it into the plate.
3. Put some pieces of onions and strips of ginger on the plant of eggplant.
4. When done, set it aside.

Steaming the eggplants:
1. In the cupboard, take out large pan. 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, Take a knife or a fork and insert it into the eggplants. If it goes through, that means it is ready. If not, cook it a bit longer.
7. Once it is ready, turn off the heat.
8. 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.

Stir fried napa cabbage with garlic and ginger

A stir-fried napa cabbage is so simple to make. I decided to separate the stems and leaves and cut them into pieces and cook them at different timing on a large pan. Stems cook longer than the leaves.
When the large pan is hot, you drop the napa cabbage stems into the large pan. You can hear the sizzling sound. When stir-fried the napa cabbage with garlic and ginger, you can smell the tasty and delicious napa cabbage from the large pan. Stir-frying the cabbage steams takes a longer time.
All you need to do is stir the napa cabbage. Let it cook for a bit. Pour in some water. When the water starts boiling. Stir. Sprinkle some salt, garlic powder and pour light soya sauce. Stir to mix. Put in the napa cabbage leaves. Stir a bit. The napa leave will start to shrink. Stir a bit. If there is still some water in the large pan, close the lid and let it cook until the water starts boiling again. Taste if it is the desired texture. Once ready, you have a plate of stir-fried napa cabbage.
When you cut the whole napa cabbage into pieces, It can take a bit longer to cook. I prefer cutting into pieces. So when you cook it, you can have something fast to eat.
Eating green vegetables is healthy. It’s good for the eyes. It can make you feel happy. If you are a vegetarian, this is the perfect stir-fried napa cabbage to make.
Kids and adults would love this dish a lot. The best combination of this dish is rice. Mixing the napa cabbages and sauce in the rice will taste good.
When you have leftover napa cabbage, you can add it to different varieties of food to make a dish of your choice. Another way of eating the napa cabbage is putting it into a tortilla wrap to make a napa cabbage tortilla wrap. Once you make this dish, you will know how easy it is to make this dish. Try the recipe and enjoy.

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. ake the leaves. Cut the leaves into pieces directly into another mixing bowl and set them aside.

Preparing the ginger and garlic:
1. Take a mid-size blender and blend the garlic. Put it into a bowl and set it aside.
2. Take ginger. Use a spoon to peel the skin.
3. Use a slice cutter and slice the ginger into strip pieces directly into a bowl.

Cooking process:
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 some blended garlic and strips of garlic into the large pan. Let it cook in the large pan by itself until done.
5. Take the napa cabbage stems and put them into the large pan. Take a wooden cooking spatula and stir a bit.
6. Put in some water and close the lid for a bit.
7. When the water starts boiling, open the lid.
8. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
9. Stir the napa. Let it cook for a bit.
10. Pour the bowl of napa cabbage leaves into the large pan and stir a bit.
11. The napa cabbage leaves will shrink in the large pan.
(Note: the napa cabbage leaves cook fast.)
12. If the water is all dried up, pour some water. Close the lid.
13. When the water starts boiling, open the lid. Take a piece, taste it if it’s the desired texture.
14. Once the texture is right, turn off the heat. Scoop up all the napa cabbage into a plate and place it on the table.
15. Enjoy.