Shanghai bok choy with onions

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.

Stir-fried shanghai bok choy with onions

A stir-fried Shanghai bok choy, when it is put into a large pan, you can hear the sizzling sound. It smells so good. It makes you feel hungry. I put some onions and ginger to stir-fry the Shanghai bok choy. A Shanghai bok choy can be bought at a Chinese supermarket.
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 the water is clear, it means that the Shanghai bok choy is clean. When cooking the Shanghai bok choy, you can cook it to the desire of your texture. Some people might like it crunchy and others might like it tender. Putting seasoning is your preference. 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.

Stir-fried apple with pork and onions

A simple apple with pork and onions dish to make. When you have apples and haven’t eaten it in a while, you can use the apple to make a stir-fry dish. It is very delicious, and I like it. You can add an apple to the stir-fry dish to have something special.
The pork cooks fast in the pan. Keep an eye on the pork, or it will become tough. The pork needs to be cooked well-done without any pink or red inside showing. When pork and celery are done cooking separately, mix them in a frying pan with the apple and onions. Place it on a plate and place it on the table.
Kids and adults would love this dish a lot. You can have this for lunch or dinner. The best combination of this dish would be rice. With the sauce and different food on the dish, you can mix it in with the rice. It will taste so good mixing in with the rice. On that day, when you have no idea what to cook, you can consider making this dish. Try the recipe and enjoy.

Preparing the apples and onions:
1. Take out 3 apples. Use a knife peeler, peel the skins and cut them into pieces, put it directly into the saltwater. Set it aside until you are ready to use it.
(Note: Putting the apples in the saltwater to prevent it from not being a good colour.)
2. In the fridge, take red peppers. Cut it in half. Use a spoon and scoop up all the seeds out and put it directly into a bowl.
Put red peppers on a cutting board. Cut the red peppers into slice pieces. Place it into a bowl and set it aside.
3. In the bag, take an onion, peel the skins. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices. Put the onions in a bowl and set them aside.
4. Take an onion. Use a knife peeler and peel the onion skin.
5. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.

Preparing the pork:
1. Take the pork package, use a tong take as many as you needed and put it on the cutting board.
2. The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
3. If you already have pork in the freezer, take the pork out of the freezer, put it in the microwave to defrost.
(Note: Different microwave wattage and defrosting time can be different.)
4. Put on some dishwasher gloves.
5. Take a knife and cut the pork into pieces. Put it into a bowl and set it aside.

Marinating the pork:
1. Take the bowl of pork and a tong.
2. Sprinkle some salt and mix. Put a lot of garlic powder and a bit of soya sauce together, and mix well.
3. Put some cornstarch. Mix until you do not see any more cornstarch.
(Note: Make sure all the cornstarch is coated in the pork.)
4. Put some flour. Mix until you do not see any more cornstarch.
(Note: Make sure all the flour is coated everywhere in the pork.)
5. When it is all mixed, set the bowl aside.

Cooking the pork:
1. In the cupboard, take a non-stick frying pan and place it on the stove.
2. Turn the heat to medium-low. Put in some oil.
3. Take the bowl of pork and put it into the frying pan.
4. Separate the pork apart.
5. Let the pork cook a bit. Then move the pan.
(Note: Keep an eye on the pork because they cook fast.)
6. Use a tong, turn over all the pork and turn the heat to low.
7. Cook the pork until it is well-done, without any pink or red.
(Note: Do not overcook the pork, or it will be tough.)
8. Use kitchen scissors and cut the pork to see if it’s all well-done. If it’s not, it needs to cook a little bit longer.
9. Once done, turn off the heat. Put it into a bowl and set it aside.

Cooking the pork and apple together:
1. In the cupboard, take a large 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 apple and pour all the apple into a large pan.
5. Stir the apple a bit.
(Note: Keep an eye on the apple, it cooks fast.)
6. Let it cook for a bit.
7. Turn the heat to medium-low.
8. Stir a bit.
9. Pour in the pork and stir to mix.
10. Once ready, turn off the heat. Pour all the apple with pork and onions onto a plate and place it on the table.
11. Enjoy.

Zucchini with beef

A stir-fried zucchini with beef 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 slice cutter with a knife attached to it. I slice the zucchini into round pieces directly into the mixing bowl. Make sure all the zucchini are the same size, so that it can cook and finish at the same time.
You can marinate the beef the night before or the day you will cook it. Whatever you choose as your desire. When putting in baking soda when marinating, it can make the beef texture taste better. I decided to put some beef with the zucchini to make it look nice, to match the combination. I like this dish a lot.
First, I cook the beef in a non-stick pan. They cook ready fast. The beef has to be cooked until it is well-done. When pan-frying the beef, it needs to be cut into the same size, so that it can cook and finish at the same time.
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. 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 beef. This is a good stir-fried zucchini with beef. I like this dish a lot. If you have no idea what to make, 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 of a 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 slice cutter. Make sure the knife is attached to the slice cutter.
4. Slice the zucchini into round piece directly into a mixing bowl.
5. Take another zucchini and repeat the same steps.
(Note: Make sure all the zucchini are slice into the same size. )
6. Set the bowl of zucchini aside.

Marinating the beefs:
1. Take out beef from the fridge. Place it on a cutting board and cut part of the beef portion you will need to use.
2. Whatever is leftover, wrap it with a plastic wrapper and place it in the freezer for the next time use.
3. Take a clean bowl. Cut the beefs into pieces and place it in the bowl.
4. Marinate with baking soda, salt, soya sauce and sesame oil. Mix it very well.
(Note: Putting baking soda on the beefs will make the beefs more tender.)
5. Put a bit of cornstarch into a bowl and add 2-3 tablespoons of water and mix it. Pour it into the beefs and mix it. 
6. Put in some flour and mix until you see no more flour.
(Note: Make sure the flours are all coated with the beefs.)
7. When it is all marinated, put it aside.

Cooking the beefs:
1. Take a non-stick pan and put it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put the beefs in the pan and separate them apart.
5. While cooking the beefs, turn the beef to low heat.
6. Wait for the beefs a bit, then flip the beefs to the other side
(Note: The beefs cooks ready fast, so you need to keep an eye on it.)
7. Wait for the beefs to cook by themselves.
8. Move the pan 2 -3 times.
9. Cook until the beefs are well done.
(Note: Make sure no pink or red colours are showing.)
10. When the beefs are ready, turn the heat off.
11. Put it in a bowl and set it aside.

Cooking the zucchini and beef 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, pour in the plate of beefs. Mix it together.
15. turn off the heat. Pour the zucchini with beefs onto a plate and place it on the table.
16. Enjoy.

Stir fried A-choy with onions, garlic and ginger.

A-choy is a Chinese vegetable, can be found at a Chinese supermarket. It’s simple to make. The only time that took the longest was washing the a-choy. This is the 2nd time I made a stir-fried a-choy with onions, ginger and garlic.
The a-choy is very delicious, and I like it. Look at how beautiful the colour came out after stir-frying. It came out perfectly, and it smells so good. I use onions and ginger to stir fry these a-choy vegetable. They need to be cook until they are a bit crunchy and tender.
This a-choy is very healthy. Eating green vegetables is good for the eyes. If you’re a vegetarian, then this will be the perfect dish to make.
Kids and adults will love this dish a lot. The best combination that goes well with this dish is rice or noodles. Once you eat it, you will not stop eating this dish. Try the recipe and enjoy.

Washing Chinese A-Choy Vegetable:
1. Take the package of Chinese A-choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to
wash the Chinese A-choy.
3. Place the large container in the sink. Take the strainer and place it
on the other sink next to it.
4. Take the Chinese Mustard Green out of the package and place it in the big container.
5. Separate each Chinese A-choy apart. Use a knife and cut off the end hard part.
6. Open each A-choy wide wash it in the water very clean. Make sure there is no dirty stuff in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Chinese A-choy on each hand. Turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
9. Let them run the water and rinse it. 
10. Each time a piece wash, place it in the strainer.
11. Fill the container with water and wash the A-choy 3-4 times, and put it aside
(Note: make sure it is all clean and does not have any dirty stuff.)

Preparing the onion and gingers

1. In the bag, take an onion. Use a knife and peel the skins.
2. Cut it in half. Place it on the side and cut it into slices.
3. Take a slice cutter and make sure the knife is attached to the slice cutter.
4. Put the onions in a bowl and set them aside.
5. Take ginger. Use a spoon and peel the skin.
6. Take a knife and cut a couple of slices of ginger using a slice cutter.
7. Put the gingers in a bowl and set them aside.
8. Take 4 ginger.
9. Take a flat knife. Place the knife on top of the garlic. Use your palm and hit the flat part hard.
10. repeat the same thing for the other garlic.
11. Place it onto a bowl and set it aside.

Cooking process:
1. In the cupboard, take a large pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put in some onions, ginger and garlic and stir until done.
5. Take a bunch of A-choy. Since the A-choy is long, use scissors, and cut in 3 equal parts directly into the large pan.
6. Stir a bit and let it cook itself.
7. When start, to shrink a bit stir the A-choy.
8. Sprinkle some salt, garlic powder and pour a bit of light soya sauce. Stir to mix.
9. When the water at the bottom starts to boil, take a piece and taste if it’s a bit crunchy and tender. If it’s not, you need to cook it a bit longer.
(Note: Keep an eye on the A-Choy. It cooks fast.)
10. Once it is a bit crunchy and tender, stir and then turn off the heat.
12. Scoop it up on to a plate and place it on the table
13. Enjoy.

Celery with milk-fed veal shoulder on the back, beef, Japanese ginger, carrots and onions

This celery with milk-fed veal shoulder on the back beef, Japanese ginger and onions is very delicious and easy to make. There are many steps for this dish, but when it is cooked, it will be very good and tasty. The milk-fed veal shoulder on the back can be found at the supermarket. It is a type of beef. It has to be cooked to be the right texture, if not, it will become tough.
To prepare the celery, I decided to pull off the strips from the celery, so that when you eat it, it will not be very crunchy. If you like it crunchy, you can leave it the way it is. Place the celery on the cutting board. Use a knife and cut in the middle in half into a rectangle shape. If you find it too big, you can cut it in the middle in half. When it’s done, place it into a bowl and set it aside. You can also prepare it the name before to save time.
First, I boiled the celeries in a large pan. All you need to do is take a large pan. Put some water. Turn on the heat to high. When the water starts boiling, pour in the celeries and close the lid. It does not take long, and you can boil the celeries to the texture of your desire. Some people might like it crunchy and others might not. They cook really fast. Eating green vegetables is good for the eyes and very healthy.
Second, I pan-fried the milk-fed veal shoulder on the back of beef. Before I pan-dried the beef, I marinated the beef with some garlic powder and flour. I mixed it together. Remember, when marinating beef, never put in salt, or it will become tough. All you need to do is cook as you would fry a steak. At the bottom, I have the steps on how to cook the milk-fed veal shoulder on the back of beef. It is not tough, and it is very delicious. I like it a lot. At the end of the process, I add some Japanese ginger in the frying pan to cook with the beef.
Third, I took a large pan and place it on the stove. I put in some oil. When the pan is hot, I put some onions and carrots and stir until done.I added some carrots because I had some lefover carrots cut up in the fridge. I pour in the celeries and stir a few times. I put some salt, garlic power and pour a bit of soya sauce and stir to mix. Stir-fried the celeries until it is the right texture of your desire. Once done. Pour in the plate. of beef with onions and Japanese ginger into the large pan. Mix it all together for a few seconds. Once done, turn off the heat and pour it all onto a plate.
Kids and adults would love this celery with milk-fed veal shoulder on the back, beef, onions and Japanese ginger dish. This is a perfect combination dish that goes well with noodles or rice. Whatever you choose as your desire. If you have never made this dish, give this a try and once you eat it, you will like it a lot. I decided to put some meat with the celeries to have some meat in the dish with the onions and Japanese ginger to make the brighten the dish look nicer. I really like this dish a lot. 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. Cut the celery into pieces. Make sure the pieces are cut into the same size to be cooked and finished at the 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 onions and carrot:
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 one carrot and wash it. Peel the skin with a knife peeler.
5. Take a knife and cut into pieces directly into a bowl.

Preparing the Milk-fed veal shoulder on the back (beef)
1. If you already have the milk-fed shoulder on the back beef in the freeze take it out.
2. Take as many pieces of beef you need to cook.
3. Put the milk-fed shoulder on the back beef in the microwave to defrost.
(Note: Different microwave defrosting time can be different.)
4. Once it is defrost. Take it out of the microwave.
5. Place the beef onto a cutting board and cut the beef into pieces.
6. Put all the beefs in a bowl and set it aside.

Marinating the Milk-fed veal shoulder on the back (beef)
1. Take the bowl of milk-fed veal shoulder on the back (beef)
2. Marinate the beef with some garlic powder and some flour.
3. Use a fork and mix it all together.
4. When done mixing, set it aside.

Cooking Milk-fed veal shoulder on the back (beef):
1. Take out a frying pan and place it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Turn the heat to middle low
5. Put in the onions and stir until they are done.
6. Take a plate and place the onions onto a plate, but leave some onions on the frying pan
to cook the milk-fed shoulder on the back.
7. Put some oil again.
8. Use a tong and place all the milk-fed shoulder on the back on to the frying pan and seperate it apart.
9. Use the tong and twirl the beef around the pan on the heated area until it is a bit dark
10. Repeat the same thing.
11. Turn it to the other side and twirl around the pan.
(Note: Make sure all the beef are press flat to the pan.)
12. Fry pan each side until you do not see rare colour.
13. Once it is cook to the right texture, Put in a couple of pieces of japanese ginger into the frying pan. Stir to mix.
14. When done, turn off the heat and place it on the plate of onions.

Boiling the celery:
1. In the cupboard take out a large pan and place on the stove.
2. Put in some water.
3. Turn the heat to high.
4. When the water starts boiling, pour in the bowl of celery.
5. Boil at medium-low for a couple of minutes.
(Note: Keep an eye on the celery because they cook really fast)
6. Take a pieces and taste if it’s the desire texture.
Once ready, put it onto a plate and set it aside.

Cooking celery, carrots and milk-fed veal shoulder on the back beef 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 carrot and onions and stir until done.
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. When ready, pour in the plate of milk-fed veal shoulder on the back beef with onions and japanese ginger.
11. Stir to mix a few seconds. Turn off the heat.
12. Pour the celery with milk-fed veal shoulder on the back beef with onions and japanese ginger onto a plate and
place it on the table.
13. Enjoy.

Zucchini with onions

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 out a 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:
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.

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, turn off the heat. Pour the zucchini onto plate and place it on the table.
15. Enjoy.

Lettuce with Milk-fed veal shoulder on the back beef and onions.

This lettuce with milk-fed veal shoulder on the back beef and onions is very delicious and easy to make.
The milk-fed veal shoulder on the back can be found at the supermarket. If you had ever eaten this beef, you would know what this beef would look like. When you cook it to the right texture, it will not become tough.
First, I cook the lettuce. I decided to use a rice cooker to boil the lettuce. It is a healthy way of making lettuce. Eating green vegetables is good for the eyes. It does not take long, and you can boil the lettuce to the texture of your desire.
Look at how green and beautiful it came out after boiling from a rice cooker. When boiling the lettuce, they cook fast. You can cook the desire of your texture. Some people might like it crunchy, others might like it tender.
Second, I cooked the milk-fed veal shoulder on the back of beef. All you need to do is cook as you would fry a steak. At the bottom, I have the steps on how to cook the milk-fed veal shoulder on the back of beef. It is not tough, and it is very delicious. I like it a lot.
Kids and adults would love this lettuce with milk-fed veal shoulder on the back, beef, and onions dish. This is a perfect combination dish that goes well with noodles or rice. Whatever you choose as your desire. If you have never made this dish, give this a try and once you eat it, you will like it a lot. I decided to put some meat with the lettuce to have some meat in the dish and onions to make the dish look brighter and nicer. I really like this dish a lot. Try the recipe and enjoy.

Preparing the lettuce:
1. Take the package of lettuce and remove the wrapper.
2. Rinse the lettuce.
3. Remove the outer part of the lettuce.
(Note: if it’s very dirty, then you need to wash it 3 times.)
4. Take a knife and remove any red colour or not good colour directly into the garbage.
5. Place the lettuce on the cutting board and cut it in half.
6. Separate the lettuce apart as many times as you need to eat, and cut the lettuce into pieces.
7. Each time the lettuce is cut, put it into the mixing bowl.
8. When all is cut into the mixing bowl. Rinse the lettuce and pour out the water and set it aside.

Cooking Direction:
1. In the cupboard take out a large pan
2. Place on the stove.
3. Put in some water.
4. Turn the heat to high.
5. When the water starts boiling, pour in the bowl of lettuce.
6. Boil at medium-low for a couple of minutes.
(Note: Keep an eye on the lettuce because they cook really fast)
7. Take a pieces and taste if it’s the desire texture.
8. Once ready, Use a tong and put all the lettuce onto a plate and place it on the table.
9. Enjoy.

Preparing the onions:
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.

Milk-fed veal shoulder on the back (beef):
1. Take out a frying pan and place it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Turn the heat to middle low
5. Put in the onions and stir until they are done.
6. Take a plate and place the onions onto a plate, but leave some onions on the frying pan
to cook the milk-fed shoulder on the back.
7. Put some oil again.
8. Use a tong and place all the milk-fed shoulder on the back on to the frying pan.
9. Use the tong and twirl the beef around the pan on the heated area until it is a bit dark
10. Repeat the same thing.
11. Turn it to the other side and twirl around the pan.
(Note: Make sure all the beef are press flat to the pan.)
12. Fry pan each side until you do not see rare colour.
13. Once it is cook to the right texture, turn off the heat and place it on the plate of onions.

Cutting the beef and mixing it into the lettuce:

1. Take a cutting board.
2. Use a tong take one by one and cut all the beef into strip pieces.
3. Use the tong and put all the beef on top of the lettuce.
4. Pour the plate of onions, beef and lettuce into the frying pan.
5. Stir the lettuce onions and beef for a few seconds.
6. Scoop up all the lettuce onions and beef onto a plate and place it on the table.
6. Now you have a plate of lettuce with Milk-fed veal shoulder on the back beef and onions.
7. Enjoy.

Stir-fried tomatoes with scramble eggs topped with green onions

This is stir-fried tomatoes with scramble eggs. It is very simple to make. I decided to use 2 tomatoes to mix in with the egg mixture. You can also make it into an omelette. When stir-frying, I break the eggs into pieces and made it into a stir-fried dish instead. When I have the recipe at the bottom on how to prepare and make this tomatoes with scrambled eggs.
Look at how beautiful the dish came out after stir-frying from the large pan. It is very colourful, and the tomatoes with scrambled eggs makes a good combination dish. I like this dish a lot.
Kids and adults would love this dish a lot. You can have this for lunch or dinner. The best combination that goes well with this dish is rice. The tomatoes and scrambled eggs will taste so good mixing in with the rice. The easiest dish that you can try and make. Enjoy.

Preparing the onions:
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.

Preparing the tomatoes:

1. In the fridge, that out 2 tomatoes.
2. Place it on the cutting board.
3. Take a teeth knife.
4. Cut the tomato in half. place it on the side and cut into pieces.
5. Repeat the same thing with the other tomatoe.
6. Once it is all cut up, put it aside.

Preaparing the eggs:
1. Take 4 eggs out of the fridge
2. Crack the 4 eggs in a bowl.
3. Pour in some milk.
4. Use a teeth knife and beat the eggs.
(Note: Using a teeth knife can beat the eggs evenly.)
5. When the eggs are beaten well, set the bowl of egg mixture aside.

Cooking process:
1. Take a non-stick large 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 the onion in the large pan and stir until done.
5. Pour in the tomatoes and stir for a bit.
6. Sprinkle some salt, garlic powder and pour a bit of soya sauce and stir
7. Keep on stiring on medium until the tomatoes is the desire of texture.
(Note: if you like it soft you can let it cook a bit longer.
8. Put in some flour and stir to have some juice.
9. Once the tomatoes are the right texture, pour in the egg mixture
10. Turn the heat to low.
11. Let it sit and cook. When one side has no more liquid, stir the egg mixture with tomatoes.
12. Keep on stiring until there are no more egg liquid.
13. Once there are no more egg liquid, sprinkle some green onions
into the pan and stir.
14. Once ready, pour it onto a plate and set it aside.
15. Now you have tomatoes with scramble eggs.
16. Enjoy!!!!

Stir-fried Chinese red radish with onions

This stir-fried Chinese red radish is very delicious and simple to make. Green radish is a type of Chinese radish that can be bought at a Chinese supermarket.
I decided to use a slice cutter and slice the green radish into pieces, which can be easier to cook. When cooking the Chinese red radish, it can take longer to cook until they are tender. I added a bit of water to let it cook until they are tender. Stir the green radish in the large pan sometimes. Close the lid. When water starts boiling, let it sit and cook by itself for a few minutes. Open the lid. Sprinkle some salt, garlic powder and pour a bit of soya sauce and stir. Take a piece and taste if it’s tender. Once tender, scoop up all the Chinese red radish onto a plate and set it aside.
Kids and adults would love this dish a lot. It is very delicious and very healthy. If you have never tried a Chinese red radish, then you should give this a try. I really like this dish a lot.
The best combination with this dish is rice. You can mix the Chinese red radish with rice. It will taste so good. This is a very good dish to make. If you are a vegetarian, this can be a perfect dish to make. When you have no idea what to make that day, you can consider making this stir-fried Chinese red radish. Try the recipe and enjoy.

Preparing the red radish:
1. Take a green radish from the fridge.
2. Rinse the green radish.
3. Take a knife peeler and peel the skin.
4. Take a slice cutter and make sure the knife is attached to the slice cutter.
5. Slice the green radish into strips and put it directly into a mixing bowl.
6. Once green radish is done slicing. Set the mixing bowl aside.

Preparing the onions:
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.

Cooking process:
1. 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. Pour the Chinese green radish into the large pan and stir a bit.
6. Sprinkle some salt, garlic powder and a bit of light soya sauce.
7. Stir to mix.
8. Pour in some water. Close the lid.
9. When the water starts boiling, let it cook for a couple of minutes.
10. Open the lid stir a bit. Take a piece of green radish and taste if tender. If not, you need to cook it a bit longer.
11. When the Chinese green radish is cook to tender, Pour in the red peppers.
12. Stir to mix.
13. Put some flour and stir until you see no more flour showing.
(Note: Putting flour can coat the water to have a sauce base.)
14. When the water starts boiling again. Chinese green radish is tender that means it is ready.
15. Turn the heat off. Take a plate and pour all the Chinese green radish with red peppers onto a plate and place it on the table.
16. Enjoy.