Pampano fish with ginger, onions topped with green onions

A steamed pamapno fish is simple to make. I used frozen pampano fish bought at a Chinese supermarket. When steaming the fish, it smells so good. It looks so good and beautiful coming out of the steamer.
Making a good steam fish needs to be marinated to have a better taste. Put some salt, turmeric, soya sauce, garlic powder, ginger and onions outside and inside. A the bottom place I put some onions. Also, you can put some Chinese cooking wine inside. It will taste better, and you won’t notice any not a good smell. Steaming fish is very healthy.
The steaming time takes 12 minutes. When the water starts boiling. That is when you put the steam fish in the steamer. Be careful, the steamer is very hot. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, it’s ready. If not, you need to cook it a bit longer. When 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. I choose to put some green onions on the top because I like to eat green onions.
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 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 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. 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 12-13 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.

Pampano fish topped with onions, ginger and green onions

A steamed pamapno fish is simple to make. I used frozen pampano fish bought at a Chinese supermarket. When steaming the fish, it smells so good. It looks so good and beautiful coming out of the steamer topped with some green onions.
  Making a good steam fish needs to be marinated to have a better taste. Put some turmeric, soya sauce, garlic powder, ginger and onions outside and inside. You can put some Chinese cooking wine inside. It will taste better, and you won’t notice any, not a good smell. Steaming fish is very healthy.
The steaming time takes 12 minutes. When the water starts boiling. That is when you put the steam fish in the steamer. Be careful, the steamer is very hot. To know, the fish is ready. Take a knife and insert it in the middle. If you feel the bone, it’s 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. I chose to put some green onions on top because I like to eat green onions.
 When eating the fish, there are bones. Be careful eating it. The meat in the fish taste delicious and very good. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
  When eating 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 steamed, 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.

Pampano fish with ginger and onions topped with green onions

  A steamed pampano fish with ginger, onions, and topped with green onions. It is simple to make when you know how to clean the pampano fish. It takes a few times until you get the hang of cleaning the fish. Once you know how to clean the fish, you can clean any kind of fish very well.
The pampano fish can be bought at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampano fish it comes in small and big in the package. If you buy big, you can have more to eat compared to eating a small pampano fish. When buying frozen fish, most of the time it needs to be clean. I have the instruction at the bottom on how to clean the fish.
To marinate the fish I put some garlic powder, onion salt, and light soya sauce on both sides. I also put a bit of oil. Inside the fish I put some garlic powder, Chinese cooking wine if the fish does not have a good smell. Putting Chinese cooking wine will prevent the fish from having a bad smell from the inside. I put some sliced ginger and onions inside and spread some on top of the fish. That way it will look nice from the outside and from inside the fish will take the bad fish smell away. When finish marinating the pampano fish, set it aside. I like steaming fish because it is healthy and it is a fast way of cooking the fish.
To steam a pampano fish, take a large pan. Pour in some water. Put in a wire rack. Turn the heat to high and close the lid. When the water starts boiling, put the plate of pampano into the steamer. I steam the fish for 12 minutes because it’s a big fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure you do not over-cook the fish or the fish will not taste good. To know if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it’s ready. If not, you need to cook it a bit longer. When it is done, Sprinkle some green onions on top of the fish. Then carefully take the plate of steam fish out of the steamer. It is very hot. Then place it on the table.
Be careful eating the fish because there are many bones inside. I really like the fish meat a lot. It is very tasty and delicious. This is one of my favorite fish I like to eat. It is best to eat the fish with rice because you can mix it together. Make sure there are no bones in the fish before mixing it together in the rice. It is best to eat the whole fish on the same day once it is steamed, to get the freshness of the fish. Try to make this fish, and you will like it a lot.

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, peppers 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.
5. Take a bag of small peppers.
6. Take a slice cutter and make sure the knife is attach to the slice cutter.
7. Slice the orange peppers into slices.
8. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some some garlic powder, onion salt and some light soya sauce.
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some garlic powde and Chinese cooking wine.
(Note: Putting Chinese cooking wine can prevent the fish from having a bad smell.)
5. Spread some onions on top of the fish and inside also.
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.
3. Put a wire rack.
4. Turn the heat to high and close the lid.
5. Once the water starts boiling, put the fish inside the steamer and close the lid.
6. Cook the fish for 12 minutes for a large fish.
7. 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.
8. Once it is ready. Turn of the heat.
9. In the fridge, take out some green onions and rinse it.
10. Cut some green onion into small pieces. 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.

Steamed corns

It is time of the month from august to september to have a delicious and fresh corn. when the weather is still warm and not too cold, you will see supermarket with corns. When you don’t see them selling corns that means the season of corn is finish.
When buying a lot of corns, you can put them in the freezer and freeze them. when you want to eat, take the corns out of the freezer and defrost it before steaming the corns.
Corn has vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. Yellow corn is good for eye health and help prevent the lens damage that leads to cataracts.
Steaming corn is so simple and easy and you can have these corns in no time. When you come home from work and you want to make something fast without having to cook a big meal, this can be a choice of a dish to make.
All you need to do is take a couple of corn and break the end hard part on each corn. Peel the corn.
Take a large pan and put some water. Put a wire rack and place all the corns on the wire rack. when the water starts boiling, steam it for 15-17 minutes. When they are ready put it on to a plate and place it on the table. Cover it with a plastic wrap if you are not eating it right away.
kids and adults would love this corns. They are very delicious and tasty. Corns are only August to end of september. It is best to eat corn that are fresh bought. Corn is one of my favorite food. You can eat corn in the corb. You can also eat it natural just the way it is.
Another way of eating the corn is cut all the corn out and stir-fried it with beef and mix small peppers. This can be another dish you can make. You can have this dish with rice. There are many other ways you can eat with this corn. Try making these fresh corn and see which way you like to eat them. Enjoy.

Preparing the corn:
1. Take some corn.
2. Break off the front hard part on each corn.
3. Peel the corn off.
4. Place each corn that is peeled onto a plate.

steaming the corn:
1. Take a large pan.
2. Put some water.
3. Put a wire rack in the pan.
4. Put all the corns on the wire rack.
4. Turn the heat to high and close the lid.
5. When the water starts boiling, steam the corn for
15-17 minutes.
6. When the corns are ready, Turn off the heat.
7. Use a tong and place all the corn onto a plate and place it on the table.
8. If you are not ready to eat yet. Cover the plate of corns with a plastic wrap
to prevent it from drying out.
9. When you are ready to eat, you can eat it as a corn on the corb or just like that.
10. Enjoy

Steamed Pampano fish topped with ginger, onions and green onions

This is a steamed pampano fish topped with green onions. It is the 40th time I made this fish. You can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampapno fish it comes in small and big in the package. If you buy big, you can have more to eat compare to eating a small pampano fish. When buying a forzen fish, most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. If your pampano does not have a fresh smell then put some Chinese cooking wine inside. It will make the fish taste better. If the pamapno is fresh, you do not need to put any cooking wine. The Chinese cooking wine can be bought at a Chinese supermarket. Most of the time I like to steam the pampano fish because it is simple and fast.
To steam a pampano fish, take a portable steamer or a large pan. Pour some water and boil on high heat. Close the lid. When the water starts boiling, Put in the pampano into the steamer. I steam the fish for 8 minutes because it’s a small fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat will not taste good. To know if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it’s 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. It is very hot.
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 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 to make this fish, and you will like it a lot

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, peppers 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.
5. Take a bag of small peppers.
6. Take a slice cutter and make sure the knife is attach to the slice cutter.
7. Slice the orange peppers into slices.
8. 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. Then topped some sliced pieces of orange peppers.
(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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for 8 minutes for a small fish and a large fish 12-13 minutes.
7. 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.
8. Once it is ready. Turn of the heat.
9. In the fridge, take out some green onions and rinse it.
10. 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.

Steamed eggplants with onions topped with green onions

Steaming eggplants is 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 is very simple to make and does not take long.
I decided to cut the eggplants into round shapes. If you want the eggplants to be softer when you eat, you need to use a slice knife to slice lines on the eggplant skin a bit. If you do not like these shapes, you can cut them in any size and shape of your choice.
Marinating eggplants, I put salt, garlic powder, light soya sauce, and flour. For each marinating, I toss the bowl to mix. Make sure the flour is coated everywhere when mixing it together.
To make the plate I put pieces of onions at the bottom of the plate. Then I put some over the onions and add some onions on the middle top layer of the eggplants. I added the rest of the eggplants on the plate. Then top some onions on the top. By doing this it will look like the onions have been mixed in the plate.
Steam the eggplants for 10 minutes. I recommend boiling the water first before steaming the eggplants. It will be a faster way. When it is done. Take out the eggplants from the steamer and put some slice pieces of green onions on the top of the eggplants or you can just leave it the way it is. I decided to put some green onions on 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. You can mix the eggplants into 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 4 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. Use a knife scaper slice lines on the skin everywhere to make the eggplant softer and easier to eat.
4. Cut the eggplants into round shape or slated slices whatever you like as your choice, directly into a mixing bowl.
5. When it is all sliced up and put into the mixing bowl 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.

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.
6. When all done. Set it aside.

Making the plate of eggplants for steaming:
1. Take a clean plate for steaming.
2. Put some onions on the bottom of the plate.
3. Use a spoonand put some eggplants on the plate.
4. Put some onions in the middle of pile of eggplants.
5. Place the rest of the eggplants onto the plate.
6. Top some onions on top of the egg plants
7. When it is all done. Set it aside.

Steaming the eggplants:
1. In the cupboard, take out a large pan and place it on the stove.
2. Put some water and turn on the heat to high.
3. Place a steamer rack in the steamer and close the lid.
4. Once the water starts boiling, open the lid. Use a plate clipper or kitchen mittens and put the plate of eggplants into the steamer pan.
5. Steam the eggplants for 10 minutes.
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 steamer and place it on the table.
8. In the fridge, take out some green onions. Rinse the green onions.
9. Use a cloth and dry the green onions. Cut the green onions into small pieces.
9. Top some green onions on top of the eggplants.
10. Now you have a delicious plate of steamed eggplants with onions topped with green onions.

Steamed eggs topped with green onions

This is a plate of steamed eggs. It is a simple and fast dish to make. I recommend using large eggs because you can have more to eat and it can make a smooth steaming of eggs. I really like this dish a lot.
 When you come home from work and you want to make something simple and fast, you can make steam eggs. You can also cook some rice in a rice cooker, to match this steam egg dish as a great combination.
To make this dish, I used 5 large eggs. Wash the eggs and use a cloth to dry it clean. Crack the eggs into a large measuring cup. Beat the eggs. Look at the measuring cup to see how much is the amount of egg mixture in the measuring cup. Pour the egg mixture into a large bowl.
Pour warm water that has been boiled into the measuring cup of the same amount of egg mixture. Then pour it into the large bowl of egg mixture. Then another half cup into the mixture too! Mix it.  
 To add the taste to the egg mixture, I put in a bit of salt, oil, and light soya sauce.  I used a teeth knife to mix the sauce into the egg mixture. Using a knife can mix the egg better. When it is all mixed together. I pour it into a large plate.
To cook the steam eggs, I take a large pan and put it on the stove. Put some water and a steam rack in the large pan and close the lid. Turn the heat to high. When the water starts boiling, put in the plate of steam eggs. Turn the heat to medium low. Do not close the lid. Let it open a bit by holding it with a chopstick or wooden spoon. Cook steam eggs for 10-12 minutes. When it is done. Use a knife and feel the center. If it does not crack that mean the egg is ready. If you like. you can sprinkle some green onions on top of the steam eggs or you can leave it the way it is. Once it is ready, use a kitchen mitten and take the steam egg out and put it on the table.
Kids and  adults would love this dish a lot. Eating the steam rice with the steam eggs, you can mix it together and it will taste so good and delicious that will make you want to have some more. You can have this for lunch or dinner. Once you make this a couple of time, you will know how easy this dish can be. Try the recipe and enjoy.

Preparing the steam egg mixture:
1. Take out 5 large eggs from the fridge. Crack it in a bowl and beat it
2. Pour the egg into a measuring cup, to see how much water you need to put.
3. Put in the same amount of water as the egg measurement. Then put another
half water.
4. beat the bowl of eggs well
5. Put in some soya sauce, oil and salt
6. Mix it well, without any egg yolk or white in the bottom.

Steam the eggs:
1. Take out a large pan. Put some water into the pan and a steamer rack.
2. Turn the heat to high.
3. Wait until the water starts boiling.
4. When the water starts boiling, put the place of steam eggs in the steamer.
5. Turn the heat to medium.
6. Do not close the lid. Let it open a bit by holding it with a chopstick or wooden spoon.
7. Cook it for 10-12 min on medium low heat.
8. When it is ready use a knife or chopsticks and feel the center.
If it does not crack that means it is good and ready.
9. Use a kitchen mitten or a plate clipper and take out the steam eggs and put it in the table.
10. Wash some green onions. Place it onto a cutting board and cut the green onions into pieces.
11. Sprinkle some green onions on top of the steam eggs.
12. Now you have a steam eggs enjoy.

Pampano fish toppes with ginger, onions and green onions

This is a steamed pampano fish topped with ginger, onions and green onions. You can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampapno fish it comes in small and big in the package. If you buy big, you can have more to eat compare to eating a small pampano fish. When buying a forzen fish, most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
Making a good steam fish needs to be marinated with onion salt, soya sauce, garlic powder and garlic and onions outside and inside. If your pampano does not have a fresh smell then put some Chinese cooking wine inside. It will make the fish taste better. If the pamapno is fresh, you do not need to put any cooking wine. The Chinese cooking wine can be bought at a Chinese supermarket. Most of the time I like to steam the pampano fish because it is simple and fast.
To steam a pampano fish, take a portable steamer or a large pan. Pour some water and boil on high heat. Close the lid. When the water starts boiling, Put in the pampano into the steamer. I steam the fish for 10 minutes because it’s a small fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat will not taste good. To know if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it’s 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. It is very hot.
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 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 to make this fish, and you will like it a lot

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, peppers 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.
5. Take a bag of small peppers.
6. Take a slice cutter and make sure the knife is attach to the slice cutter.
7. Slice the orange peppers into slices.
8. 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. Then topped some sliced pieces of orange peppers.
(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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for 8 minutes for a small fish and a large fish 12-13 minutes.
7. 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.
8. Once it is ready. Turn of the heat.
9. In the fridge, take out some green onions and rinse it.
10. 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.

Steamed pampano fish with ginger, onions topped with perilla leaves and green onions

This is a steamed pampano fish topped with ginger, onions, perilla leaves and green onions. Usually you can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. If your pampano does not have a fresh smell then put some Chinese cooking wine inside. It will make the fish taste better. If the pamapno is fresh, you do not need to put any cooking wine. The Chinese cooking wine can be bought at a Chinese supermarket.
You can find perilla leaves at a vitenamese supermarket or a japanese supermarket. Usually they come in green leaves. The purple perilla leaves, you can buy the seeds online and grow them at home. They will come back every year inself. The perilla leaves that I put on the pampano fish were grown in the garden.
To steam a pampano fish, take a portable steamer or a large pan. Pour some water and boil on high heat. Close the lid. When the water starts boiling, Put in the pampano into the steamer. I steam the fish for 12 minutes becasue it is a large fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat will not taste good. To know if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it’s 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. It is very hot.
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 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 to make this fish, and you will enjoy 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, ginger and perilla leaves:
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.
5. Take some perilla leaves
6. Cut the perilla leaves into pieces.
7. Put the perilla leaves on to 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.)
7. Take some perilla leaves and put them on top of the fish.
8. When it ids done. Set the plate of fish aside.

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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for about 12-15 minutes.
( Note: A small size fish cooking time takes 10 minutes.)
7. 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.
8. Once it is ready. Turn of the heat.
9. In the fridge, take out some green onions and rinse it.
10. 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.

Steamed eggs

Instruction:
Preparing the steam egg mixture:
1. Take out 5 eggs from the fridge. Crack it in a bowl and beat it
2. Pour the egg in a measuring cup, to see how much water you need to put.
3. Put in the same amount of water as the egg measurement. Then put another
half water.
4. beat the bowl of eggs well
5. Put in some soya sauce, oil and salt
6. Mix it well, without any egg yolk or white in the bottom.

Steam the eggs:
1. Take out a large pan. Put some water into the pan and a steamer rack.
2. Turn the heat to high.
3. Wait until the water starts boiling.
4. When the water starts boiling, put the place of steam eggs in the steamer.
5. Turn the heat to medium.
6. Do not close the lid. Let it open a bit by holding it with a chopstick or wooden spoon.
7. Cook it for 10-12 min on medium low heat.
8. When it is ready use a knife or chopsticks and feel the center.
If it does not crack that means it is good and ready.
9. Use a kitchen mitten or a plate clipper and take out the steam eggs and put it in the table.
10. Wash some green onions. Place it onto a cutting board and cut the onions into pieces.
11. Sprinkle some green onions on top of the steam eggs.
12. Enjoy.