Zucchini with shrimp

A stir-fried zucchini with shrimps 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 add some shrimps with zucchini 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. I put some dice of onions with the shrimps to stir-fry it. Stir-fried the shrimps until they are well-done.
Second, 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.
Putting the sauce from the zucchini to the shrimp mix will taste good. Pour it with the zucchini to mix. It will smell so good and tasty. 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 with shrimps. This is such a good stir-fried combination dish with shrimps mixed in with the zucchini. I like this dish a lot. 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 3-4 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 a knife peeler 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.
(Note: Do not cut the zucchini too small or big. Just the right size. )
5. Take a vegetable slice cutter and slice into thin strip pieces directly into a bowl. When using the slice cutter, just be careful when slicing.
(Note: slicing it into thin pieces will make it easier and faster cooking.)
6. Set the bowl of zucchini 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 onion:
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.

Cooking the shrimps:
1. In the cupboard, take a non-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 zucchini and shrimps together:
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. Take the pan of shrimps, pour some sauce from the zucchini large pan to the shrimps and mix. 
(Note: Taking some zucchini sauce and mix it with the shrimps to take the shrimp flavour taste.)
16. Pour the shrimps into the large pan with the zucchini and mix. 
17. Turn off the heat. Pour the zucchini with shrimps on a plate and place it on the table.
18. Enjoy.

instant pot – Vegetable soup with turkey bones

This is a vegetable soup with leftover turkey bone. I decided to use an instant pot to make this soup because it is fast and does not take long. If you make it from a stove, it can take longer. It is very simple to make it from an instant pot.
After a long day at work, and you want to make this kind of soup, all you need to do is take half white radish, rinse and peel the skin. Place the knife at an angle and cut it to pieces. Take parsley. Wash and chop into small pieces. Take a cucumber, open the package, place the knife at an angle and cut into pieces. Take celery, cut the leaves off. Take kife and 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. It can prevent having crunchy celery. Take a cabbage, take as much as you need, remove the outer part. If not very dirty, you do not need to wash it clean. Rinse the cabbage and cut it into pieces. Take leftover turkey in the freezer and defrost it in the microwave. Different microwave defrosts time can be different. Take some barley and chickpeas, rinse and place it aside.
Fill the instant pot with water, then put everything in the instant pot. Press the manual button and cook for 25 minutes. Once 25 minutes finish, 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 the soup starts to boil. That means it is ready to eat.
This soup 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 soup a lot. You can have this soup for lunch or dinner. The best combination that goes well with this soup would be noodles. If you cannot finish the soup, you can leave it in the instant pot and reheat it the next day. This is the best and fastest way to make a soup with an instant pot. If you have an instant pot, try this recipe and enjoy it.

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.
6. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
7. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices. Place the onions in a bowl and set them aside.

Preparing turkey bone:
1. In the freezer, take out the leftover turkey bone.
2. Take it out of the bag and place it onto a plate
3. Set the plate of turkey bone aside.

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.

Preparing the cucumber:
1. In the fridge, take out the cucumber.
2. Cut the cucumber in half. What is leftover, wrap it with a plastic wrapper and place it back in the fridge.
3. Open wrapper. Cut the cucumber into pieces.
4. Put the cucumbers in a bowl and set them aside.

Preparing the cabbage:
1. In the fridge, take out a cabbage.
2. Remove cabbage from the package.
3. Remove the outer layer of the cabbage.
(Note: If the cabbage is dirty, you will need to wash the cabbage. If it’s not, then you can skip it.)
4. Rinse the cabbage. Place the cabbage on the cutting board and cut it in half.
5. Cut the cabbage into thin slice pieces. Each slice is cut, put in a mixing bowl.
6. When all cut slice pieces are done, set the mixing bowl aside.

Preparing the parsley:

1. In the fridge, take out the parsley
2. Wash the parsley 3-4 times.
(Note: Make sure the parsley is washed clean.)
3. When finish washing, Place the parsley on the cutting board.
4. Cut the parsley into pieces.
5. Place the parsley in a bowl and set it aside.

Preparing barley and chickpeas:
In the cupboard, take out a package of barley.
Open the package, and take as much barley as needed to cook and put it in a strainer.
Rinse the barley, make sure it is clean and place it over a bowl to prevent water from dripping everywhere and set it aside.
Take out chickpeas. Take as many chickpeas as needed to cook and put them in a strainer.
Rinse the chickpeas and place t over a bowl to prevent water from dripping everywhere. Set the chickpeas 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 cook the soup.
3. Put in the turkey bone, white radish, cucumber, celery, cabbage, parsley, parsley, barley and chickpeas.
4. Close the lid. Press the manual button and set the time to 25 minutes.
5. Once 25-minute finish. 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.)
6. Once done and the gray thing drops to the bottom, that means the soup is ready to eat.
7. Press saute button and let it bring to a boil. Then press cancel/off.
8. Now soup is ready to eat
9. Enjoy.