Pampano fish topped with green onions

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

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

Preparing the onions, 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 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.

Yu Choy with garlic and ginger

Yu choy is very delicious and simple vegetable to make. The only thing that took the longest was washing the yu choy. The Yu choy can be found at a Chinese supermarket.
I decided to stir-fried the yu choy. It smells so good while it is cooking in a large pan. When cooking the yu choy, I added some garlic and stirred a bit. Then added some water. Close the lid. When the water starts boiling, I open the lid and stir a bit. Sprinkle some salt, garlic powder and put a bit of light soya sauce. Stir a bit. Taste a piece of yu choy to check if it is the desired texture. When the texture is right. Let it cook for a bit to ensure it is properly cooked.
The colour of the yu choy came out bright green and perfectly cooked. I like it a lot. This is my favorite vegetables.
These yu choy are very healthy. Eating green vegetables is good for the eyes. If you’re a vegetarian, this can be a perfect dish to make. You can cook it the way you like, as your desire.
Kids and adults will love this dish a lot. The best combination with this dish is rice or noodles. You can have this for lunch or dinner. When you have no idea what kind of vegetable to make on that day, you can consider making this yu choy. Try the recipe and enjoy.

Washing yu choy:
1. Take the package of yu choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to wash the yu choy.
3. Place the large container in the sink. Take a strainer and place it on the other sink.
4. Take the yu choy out of the package and place it in the big container.
5. Separate each yu choy apart. Use a knife and cut off the hard part.
6. Open each yu choy wide and wash it in the water very clean, make sure there is no dirty stuff in the vegetable.
7. Open the cold water and fill the container with water. Take the yu choy in each hand. Turn it upside down and separate apart and shake it in the water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a piece is washed, place it in the strainer.
9. Check the water if there is any dirty stuff. Once the water is clear, that means the watercress is clean.
10. Fill the container with water and wash the yu choy four times. Once it’s all washed, put it aside.
(Note: make sure it is all clean and has no dirty stuff.)

Preparing garlic and ginger:
1. Take garlic. Use a knife and peel the skins.
2. Take the garlic’s. Place it on a cutting board and cut it into pieces.
3. Take a ginger. Use a spoon and peel the skin.
4. Place the ginger on a cutting board.
5. Cut the ginger into pieces and place it in a bowl and set it aside.

Cooking process:
1. Take out a large pan and place it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put some oil.
4. Put garlic’s into the large pan and stir until done.
5. Put the yu choy into the large pan and stir a bit.
6. Pour a bit of water into the large pan. Close the lid.
7. When water starts boiling, open the lid. Put a bit of salt, garlic powder and light soya sauce. Stir to mix.
(Note: Keeping the lid off will prevent watercress from not a good colour.)
8. Taste a piece of yu choy to check if it is the desired texture.
(Note: Do not cook the yu choy too tender, or it will not taste good.)
9. When the texture is right. Let it cook for a bit to ensure it is properly cooked.
10. Once done, scoop it onto a plate and place it on the table.
11. Enjoy.

Pampano fish topped with green onions

This is a steamed pampano fish topped with 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. Steaming fish is very healthy than pan-fried.
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. 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, 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 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.

Nappa cabbage with orange peppers

This stir-fried napa cabbage with mixed small peppers are very simple to make, and it does not take long. Look at how beautiful the cabbage and the mix peppers came out after stir-frying from the pan. I decided to use a knife to cut the cabbages into pieces. II separate the stems and the leaves while cutting the napa cabbage. It is easier to cook faster.
First, I cooked the stem cabbage until they were tender. Once they are also tender, I decided to put the leaves cabbage into the fry pan and cook them until they are tender. Cook it to a tender texture, will be easier to eat. To know if it’s tender, you need to take a piece and taste it.
Second, cook the mixed orange, green and yellow peppers with sliced onions. It does not take long to cook. Stir the mixed small peppers and cook at low heat until ready. Take a piece and taste if the texture of your desire. Once it is the right texture, stir it together. Scoop all the cabbage and peppers onto a plate and place it on the table.
I like this dish a lot. The best combination that goes well with this dish is rice. The cabbage that you can mix into the rice.
Kids and adults will love this a lot. It tastes so good. When you make a big portion, you can have it throughout the day. If you are a vegetarian, this can be a dish to make. It is very healthy. Eating green vegetables are good.
This is the best dish to make. When you make the cabbage and mixed peppers tender, it will be easier for kids to eat. When you have no idea what kind of vegetable to make on that day, you can consider making this cabbage with small mixed peppers. Try the recipe and enjoy.

Preparing the mixed bag of small peppers:
1. In the fridge, take the mix-bag of peppers.
2. Rinse the peppers.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. Take the bowl of sliced peppers and set it 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. Take a slice cutter and slice the cabbage into strips, pieces directly into the strainer.
5. When all the cabbage is sliced. Rinse the cabbage and set it aside.

Preparing the onion:
1. In the bag take out an onion.
2. Place it on the cutting board. Cut off the 2 end parts.
3. Peel the skin. Place it on the cutting board and cut it in half. Put it on the side and cut it into slices.
4. Put it into a bowl and set it aside.

Cooking the cabbage:
1. In the cupboard, take a frying pan and put it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Put in the onions and stir until done.
5. Put the bowl of cabbage into the frying pan.
6. Stir the cabbage a few times.
7. Sprinkle some salt and garlic powder. Pour a bit of light soya sauce.
8. Stir the cabbage a bit.
9. Pour in some water. Turn the heat to medium-low and close the lid.
10. Once boiling, open the lid. Take a piece of cabbage and taste if the texture is tender. If it’s not tender, you need to cook it a bit longer.
(Note: Do not close the lid once it is boiling again, or cabbage will not be green.)
11. Once the cabbage is cook to a tender texture, that means it is ready.
12. Pour in the mixed small peppers
13. Stir it a bit.
14. Once it is ready, turn the heat off. Scoop all the cabbage and mix peppers onto a plate and place it on the table.
15. Enjoy.

Redfish topped with onions and green onions

A steamed redfish topped with green onions. is very delicious and tasty. I really love it a lot. This is one of my favorite fish. When buying a frozen fish, you need to clean it. When cleaning the redfish, it does not have a lot of scales to scrape off. Some fish have a lot of scales to scrape off. To clean the fish, you have to cut in the middle half way and take out all the dirty stuff. Make sure it is all clean. Since this is my 12th time making this redfish, I got the hang of cleaning the fish. It did not take long and was very simple.
Look at how perfectly the redfish came out from the steamer. The colour is so nice with some scallions, coriander, ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good and it is very fresh. Sometimes you can get a not fresh fish, but once you marinate the fish, you will not smell any.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with green onions and coriander. A very delicious steamed fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any. (Optional)
12. Put some sliced red onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. Enjoy this steamed redfish.
7. Cut the green onions into small pieces. Sprinkle some green onions on top of the redfish.
8. Enjoy.

Boiled shrimp

This is a plate of shrimps, simple and easy to make, and it does not take long. When buying from shrimp, they come in different sizes and brands. I decided to use big shrimps. The big shrimp I use are from a brand called tiger. Usually you can find tiger shrimp at a Chinese supermarket. They are easy to wash and do not contain any cleaning. Making these shrimps is fast and easy. All you need to do is take a package of shrimp from the freezer, open the package and take out as many pieces of shrimps you will eat and put it in the strainer. Rinse the shrimp.
Some shrimps need to be clean or have a strong smell. All you need to do is put some salt on the shrimp to clean the fresh smell out of the shrimp and rinse until you see no more bubble. Open the water and soak the shrimp in running water for 10-15 minutes. When there is no more fresh smell. You can start to use the shrimp.
I cook the shrimps because they cook fast. I decided not to remove the shells. If you like, you can remove the shells. I decided to boil the shrimps in a frying pan. They shrimps need to be boiled in boiling water for 3-4 minutes. Do not overcook the shrimp, or it will not taste good. Once done, place it onto a small plate.
Kids and adults would love these boiled shrimps. They are very delicious and easy to make. If you are allergic to shrimps, I will not recommend making this dish. You can have these shrimps with rice or noodles. It will make a good combination and taste so good. You can also add some of your favourite vegetables. Adding vegetables can have more stuff to eat in the rice or noodles. If you have never boiled shrimp. You can try making this dish. If you make a lot, you can have it throughout the day. It is a good choice of a dish to make. If you are not allergic to shrimp, try the recipe and enjoy.

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. (optional)
5. When all is done. Rinse the shrimps and set them aside.

Cooking process:
1. In the cupboard, take a non-stick pan and place it on the stove.
2. Turn the heat to high.
3. Put some water into the pan.
4. When the heat is hot, Pour the strainer of shrimps into the pan.
(Note: Keep an eye on the shrimps because they cook fast.)
5. Close the lid and let it cook in boiling water for 3-4 minutes.
6. When the shrimps are well-done. Turn the heat off.
7. Use a tong and put all the shrimps onto a bowl and place it on the table.
8. Enjoy.

Ready made chicken nuggets

These are the easiest ready-made chicken nuggets. When you buy the chicken nuggets from a supermarket it comes in packages. I decided to buy a big bag of chicken nuggets to have more to eat. Eating too much nuggets is not good for the health. I recommend eating the chicken nuggets once in a while.
All you need to do is just heat them up in the oven. They are fast and does not take long. It is the fastest way without having to make your homemade chicken nuggets. When you are tired and do not want to make dinner and just have something fast. You can just heat up the chicken nuggets in the oven.
To make the frozen chicken nuggets all you need to do is pre-heat the oven at 425F until the oven is hot. Take a package of chicken nuggets. Open the package. You can use a baking tray with parchment paper or round aluminum foil. Pour as many chicken nuggets that you will eat onto a baking tray or round aluminum foil. When the oven is hot, put the chicken nuggets into the oven and bake it at 425F for 15-20 minutes. Once it is ready, take it out. Take a wire rack and place it on the table. Place all the nuggets onto a wire rack to let it cool off. Once they cool off. It is ready to eat.
I like these chicken nuggets. It’s very delicious. You can have these chicken nuggets with ketchup, bbq sauce or honey mustard. You can also eat it like that without any sauce. You can also make a salad as a side dish that can go with some chicken nuggets. It will be so tasty and delicious.
Kids and adults would love these chicken nuggets. You can have chicken nuggets for lunch, dinner or as a snack during the afternoon. Once you buy the already made chicken nuggets, you will know how simple and fast it can save time. If you already have chicken nuggets at home, make them and enjoy these wonderful chicken nuggets.

Direction:
1. Take package of chicken nuggets out of the freezer.
2. Pre-heat oven at 425 F for 20 minutes or until the oven is hot.
3. Take a bake tray and place parchment paper or use a round aluminum foil.
4. Open package.
5. Put as many chicken nuggets on the parchment paper or round aluminum foil
you will eat.
6. When the oven is hot, place the chicken nuggets into the oven
7. Bake the chicken nuggets at 425 F for 15-20 minutes.
8. When the chicken nuggets is ready. Use a kitchen mitten and take the chicken nuggets
out and place it on the table.
9. Take a wire rack and place it on the table.
10. Place all the chicken nuggets onto a wire rack and let it cool off.
11. When the chicken nuggets are cool off. It is ready to eat.
12. Enjoy.

Baked jumbo hotdog

These are jumbo hotdogs. It is simple to make, and it does not take long. It is my second time making these jumbo hotdogs. When buying the jumbo hotdogs, they come in a different brand. I decided to buy the Schinders brand that comes in 6-7 pieces in a pacakge. When buying jumbo hotdogs, you can have more to eat. Some hotdogs come in spicy, mild or none spicy. It all depends on your taste.
Making these hot dogs is a fast and easy way that everyone can make. All you need to do is take a package of hot dogs, whether it’s in the fridge or the freezer. Open the package. Take out as many pieces of hot dogs, you will eat and put it in the strainer. Rinse the hot dogs and set it aside.
To bake the jumbo hotdogs, needs to be pre-heat the oven before baking. It can save less time. Pre-heat the oven at 350f for 10-15 min or until the oven is very hot. Once the oven is hot, put the jumbo hotdogs into the pre-heated oven and bake it for 10-15 minutes or until it is slightly burnt. Make sure the hotdogs are not very burnt or else you will not be able to eat it. Once done. Use a tong and take out the jumbo hotdogs and place it onto a plate and place it on the table.
Kids and adults would love these hot dogs. They are big and you can have plenty to eat. It is very delicious and tasty, I like this dish a lot. You can have these hot dogs with rice or noodles. It will make a good combination. You can also add some of your favorite vegetables. Adding vegetables can have more stuff to eat in the rice or noodles.
You can also make hot dogs using a hot dog bun. You can add any kind of ingredients to the hot dog of your liking. I like to put ketchup and mustard on the top of my hotdogs. You can also eat the hot dogs naturally with some ketchup or mustard. It will taste so good. If you do not like mustard, you can just put ketchup. Hot dogs are the simplest food to make. Try making the hot dogs and enjoy

Direction:
1. Preheat the oven at 350F (190 degrees) until you are ready to bake.
2. In the fridge, take out the package of jumbo hotdogs. The brand of the hotdog is called “Schlnder”.
3. Open the package.
4. Take as many jumbo hotdogs that you will eat and put it in the strainer.
5. Rinse the jumbo hotdogs and set it aside.
6. When the oven is hot, use a tong and put the jumbo hotdogs into a pre-heat oven at 350F for 10-15 minutes or until it is slightly burnt.
(Note: Do not over bake the jumbo hotdogs, or it will get burnt and not good.)
7. When it is ready. Take a tong and place all the jumbo hotdogs nicely onto a place and place it on the table.
8. Enjoy.

Hotdog

This is a simple and easy-to-make hotdog. I decided to use the jumbo hotdog. When buying jumbo hotdogs, they come in a different brand. I decided to buy the Schindlers brand that comes in 6-7 pieces in a package. When buying jumbo hotdogs, you can have more to eat. Some hotdogs come in spicy, mild or none spicy. It all depends on your taste.
The jumbo hotdogs I decided to bake in the oven. Baking them in the oven will taste better when putting them in a hotdog bun. Bake the hotdog until they are slightly burnt, but make sure do not overbake them or it will not taste good.
To make the hotdogs, I take a hotdog bun. I did not heat the bun. I kept it the way it is. If you like, you can heat the bread in the oven at 350f for 5 minutes. Make sure to take it out right away. Leaving the bread in the oven too long will become tough.
I put the hotdog in the middle of the bun. I use a tong and spread some purple cabbage on top of the hotdog on one side. Then squeeze some mustard and ketchup on top of the hotdog. I used a knife to spread it on the hotdog all around. I sliced some tomatoes and added teo pieces of tomatoes on the other side of the hotdogs. If you do not like the ingredients I have on my hotdog, you can put whatever you like as your choice. At the bottom I have the recipe on how to make cabbage, hotdogs and tomatoes.
Kids and adults would love this hotdog. Kids can also have fun creating their hotdogs with an adult’s help in putting the ingredients in for them. You can have these hotdogs for lunch or dinner. If you like, you can put some vegetables on the side plate will make the plate look nicer. I like this dish a lot. Try the recipe and enjoy.

Jumbo hotdogs:
1. Preheat the oven at 350F (190 degrees) until you are ready to bake.
2. In the fridge, take out the package of jumbo hotdogs. The brand of the hotdog is called “Schlnder”.
3. Open the package.
4. Take as many jumbo hotdogs that you will eat and put it in the strainer.
5. Rinse the jumbo hotdogs and set it aside.
6. When the oven is hot, use a tong and put the jumbo hotdogs into a pre-heat oven at 350F for 10-15 minutes or until it is slightly burnt.
(Note: Do not over bake the jumbo hotdogs, or it will get burnt and not good.)
7. When it is ready. Take a tong and place all the jumbo hotdogs nicely onto a place and place it on the table.

Preparing the tomatoes:
1. Take out a tomato.
2. Place it on the cutting board.
3. Cut the tomatoes into slices.
4. Set the tomatoes aside.

Heating the hotdog bun: (Optional)
1. Take the package of a hamburger bun,
2. Take a hamburger bun
3. Separate the hamburger bun apart.
4. Put it in the oven and heat it for 3-5 minutes.
(Note: Make sure that the bun is not overcooked, or it will become hard.)
5. Once ready, take it out and set it aside.

Preparation the purple cabbage:
1. In the fridge, take out the purple cabbage and place it on a cutting board.
2. Cut the purple cabbage in half.
3. Use a slice cutter and cut the cabbage into pieces directly into a bowl, the amount you need to eat.
4. Rinse the cabbages.
5. Take 2 garlics and peel the garlic’s skins and cut into pieces.

Cooking the purple cabbage:
1. In the cupboard, take out a pan and put it on the stove.
2. Turn on the heat high.
3. When the pan is hot, put some oil in it.
4. Put the garlic in the pan.
5. Stir until it is almost done.
6. Put the cabbage in the pan and stir for a bit.
7. Put a bit of salt, light soya sauce, and garlic powder.
8. Stir to mix.
9. Take some tap water and pour it into the pan.
10. Close the lid and let it cook for a couple of minutes at low medium heat until the texture is tender.
11. Open the lid and take a piece of cabbage and taste it to see if the cabbage is tender. If cabbage is not tender, then you need to cook it a bit longer.
12. When the cabbage is tender and all cooked, turn off the heat.
13. Take a plate or a container and scoop up all the stir-fry purple cabbage and place it on the table.

Making the hotdogs:
1. Take a hotdog bun out of the bag.
2. Use a tong and place the jumbo hotdog.
3. Spread some cabbage on side of the hotdog.
4. Take a bottle of ketchup and mustard out of the fridge.
5. Squeeze some ketchup and mustard onto the hotdog bun and use a knife to spread it.
6. Put 2 slices of tomatoes on the other side of the hotdog.
7. Now you have a plate of hotdog with purple cabbage, tomatoes and some ketchup and mustard.
8. Enjoy.

A bowl of stir-fried Shanghai bok choy with onions

A stir-fried Shanghai bok choy with onions 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. Wash until you do not see any dirty stuff in the water and it is clean.
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 good choice of a 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:
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 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.