This boiled napa cabbage with white radish and tofu is simple to make. I decided to use an old-style rice cooker with a congee function. I did not add any seasoning. Just simple and natural. It is very healthy and does not contain any oil. All you need to do is separate the napa cabbage, as many as you need to boil in a mixing bowl. If you see dirty stuff in the cabbage. The needs to be washed 3-4 times. First, shake the cabbage in the water and rinse and place it in a strainer. Continue washing until the water is clear without any dirty stuff. Once it is clean, set it aside. If the white radish is too big, you can cut it in half and save the other half to use next time. Rinse and peel the skin. Place the knife at an angle and cut into pieces directly into a mixing bowl. Then rinse and set it aside. I decided to use silk tofu because it is soft and easy to eat. You just need to remove water from the package and cut into pieces directly in the package. The silk tofu is boiled in the rice cooker last because they cook fast. First, I cook the white radish because they take longer to cook. It takes about 20-30 minutes. To know if it’s tender. Insert a large toothpick. If it goes through, that means it is ready. Second, I cook the napa cabbage. Boil until it is tender. Don’t overcook the napa cabbage, or it will not taste good. Third, I pour the package of cut tofu into the rice cooker. Boil the tofu until the water starts boiling and let sit in the boiling water for 1-2 minutes.. When ready, put it onto a plate and set it aside. Kids and adults would love these boiled napa cabbage with white radish and tofu . It’s healthy and very delicious. I like it a lot. You can have these for lunch or dinner. The best combination that goes well with this dish is rice or noodles. The boiling water that is left in the rice cooker, you can drink it as a soup or use it as a soup base for noodles. Boiling food is very healthy. It is very delicious, and I like it a lot. When you want to eat healthy, you can boil nappa cabbage with white radish and tofu. Try the recipe and enjoy.
Washing the napa cabbage: 1. In the fridge, take out a napa cabbage. 2. Take a mid-size container and place it in the sink. Take out another strainer and put it on the other sink. 3. Peel off as many pieces of napa cabbage as you needed directly into the big container. 4. Whatever is leftover, wrap it with a plastic wrapper and place it in the fridge. 5. Fill the container with cold water. Turn it upside down and shake it in the water. Then rinse it. (Note: Make sure all the dirty stuff is out and each vegetable is clean.) 6. For each piece that’s wash place it in the other sink strainer. 7. Wash the napa cabbages 3-4 times. 8. Each time you finish washing a batch. Make sure to change the water from the container. (note: when you see no more dirty stuff in the container water, that means the napa cabbage is clean.) 9. Once finish washing the cabbage. Put it aside.
Preparing the white radish: 1. Take the White Radish out of the fridge. 2. Take a cutting board and cut the white radish in half, or you can use the whole white radish. (Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.) 3. Take a knife peeler and peel off the skin directly into the garbage. 4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl. 5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.
Preparing the tofu:. 1. Take tofu out of the fridge. 2. Open the package, drain all the water into the sink. 3. Leave the tofu in the package. Take a knife cut the tofu into pieces and set it aside. Cooking process: 1. Take out a rice cooker that has a congee function. Plug in the plug 2. Fill the rice cooker with water. The amount you need to boil. 3. Turn the rice cooker to rice cook. Wait for the water to start boiling. 4. When the water starts boiling add in the White radish into the rice cooker. 5. Boiled and simmer in the rice cooker for 20-25 minutes. 6. When the water starts boiling again and 25 minutes is ready. Take a pieces of white radish and taste if it’s tender. Take a fork and if it goes through the white radish, that means it is ready. If not, you need to cook it a bit longer. 7. Once ready, take a skimmer spoon up some white radish and put it on the plate. 8. Take the bowl of napa cabbage and pour it into the rice cooker. 9. Close the lid and boil for 5-10 minutes. (Keep an eye on the rice cooker because the napa cabbage can cook fast.) 10. Once water starts boiling and 5-10 minutes is ready, Open the lid and take a fork and feel if the napa cabbage is tender. 11. Once tender, it is ready. Take a skimmer spoon and take out all the napa cabbage and place it on the same plate of the white radish. 12. Pour the cut up tofu package slowly into the rice cooker. (Note: Be careful of the water when putting the tofu in the hot water because it can splash on you.) 13. When the tofu starts boiling in the water, let it boil for another 1-2 minutes. Once it is ready. Take a skimmer spoon and scoop up some tofu, and place it onto the same plate of white radish and nappa. (Note: Be careful placing the tofu on the plate because they are delicate and easy to brake.) 14. Now you have a plate of nappa cabbage with white radish and tofu.
A steamed redfish is very simple to make. I used a big fish that was in the frozen package. Most of the time, when you buy frozen fish, It is not clean. You will need to clean it yourself. When you learn how to clean a fish. You will get the hang of it and be able to clean any fish. Since this is my 5th time making this redfish, I got the hang of cleaning the fish. It did not take long and 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. It is one of my favourite fish. 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 in the rice. The meat tastes very good with soya sauce on it and rice. Steaming fish is very healthy and tastes better. 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 scallions 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. 12. Put some sliced 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 10-12 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. In the fridge, take out some coriander and scallions. Rinse the coriander and scaillions 7. Cut the scallions into small pieces. Sprinkle some scallions on top of the redfish. 8. Enjoy this wonderful steamed redfish.
A simple zucchini with apples and red peppers dish to make. The dish came out so beautiful with different colours. Using an apple, you can 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 only hard part of making this dish was slicing the zucchini into strips of pieces on a slice cutter. Once you get the hand of it. You can make strips of zucchini with a slice cutter anytime. Kids and adults would love this dish a lot. It is a healthy dish. Eating vegetables is very good, especially when you have an apple with zucchini and red peppers. 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. If you’re a vegetarian, this can be a dish to consider making. Try the recipe and enjoy.
Preparation: 1. Take 2-3 pieces of zucchini’s and rinse with water. (Note: If you find it slippery, then wash it with a cloth.) 2. Place it on the zucchini’s on the cutting board and cut off 2 end parts. 3. Take a slice cutter and slice into thin strip pieces directly into a bowl and set it aside. When using the slice cutter, just be careful when slicing. (Note: slicing it into thin pieces will make it easier and faster cooking.) 4. Boil a kettle of hot water. 5. Put some salt into a measuring cup. When the water is hot, pour it into the measuring cup. 6. Take out 2 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.) 7. 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. 8. 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.
Cooking process: 1. In the cupboard, take a frying pan and place it on the stove. 2. Turn on the heat to high and put in some oil. 3. Put the onions into the pan and stir until it is almost ready. 4. Put the bowl of red peppers and stir a bit. Take the apples out from the salt water, put all the apples directly into the frying pan. Stir a bit. 5. Put some soya sauce and stir. 6. Take the bowl of slices, strips of zucchini and put it into a frying pan. 7. Put in some water and flour and stir until there is no more flour showing. 8. Turn the heat to medium-low and close the lid. 9. When the water starts to boil, turn off the heat. 10. Take a plate and place it on the table. 11. Take the frying pan and pour the zucchini with apples and red peppers into a plate. 12. Enjoy.
The zucchini with snow peas and onions is very simple to make and not too hard. It is very delicious, and I like it a lot. The colour came out so beautiful and so green. When you cook the zucchini, they have to become tender, so that when you eat it, they are easier to chew. It is best to cut it into thin pieces easier to cook faster. The snow peas have to be cook until they are a bit crunchy and tender. Stir-frying the zucchini and snow peas is a good combination. If you are a vegetarian, this would be the best dish to make. Eating green vegetables is healthy and good for the eyes. You can eat this dish for lunch or dinner. I recommend having this with rice. This zucchini with snow pea and the sauce can be mixed with the rice. If you can’t finish it, you can put it in the fridge and eat it the next day. Once you eat it, you will know how good this is. Try the recipe and enjoy.
Preparation: 1. In the fridge, take out the package of snow peas. Remove from package. 2. Take a snow pea, hold the end part and pull downward to remove the strings. Also, remove the bad parts. 3. Repeat the same step for the rest. 4. When all finish. Wash the snow peas and set it aside. 5. In the fridge, take 1 piece of zucchini. If you feel that the zucchini is slippy, rinse with water and rub the zucchini with a cloth. 6. Place the zucchini on the cutting board and cut off 2 end parts. 7. Cut the zucchini into thin round pieces directly into a bowl. (Note: cutting it into thin round pieces makes it easier and cooks faster until it is tender.) 8. Set the bowl of zucchini aside. 9. Take an onion and peel the skin. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices. Put it into a bowl and set it aside.
Cooking process: 1. In the cupboard, take out a fry pan and put it on the stove. 2. Turn on the heat. 3. When the pan is hot, put some oil in it. 4. Put in the onions and stir until it is almost ready. 5. Put the thin round pieces of zucchini into the frying pan. 6. Stir the zucchini a bit. Put some salt, soya sauce, and garlic powder. 7. Stir to mix. Lower the heat to medium-low. 8. Put the snow peas into the fry pan and stir. 9. Pour in some water and close the lid. 10. Once boiling, open the lid. Put in some flour and stir. 11. Take a piece of zucchini and taste if it is tender. Once it is tender, that means it is ready. If it’s not, then it needs to be cooked longer. 12. When the zucchini is ready. Use a tong, take out all the zucchini pieces from the pan and place it onto a plate and set it aside. 13. Stir the snow peas. Take a snow pea, taste if it’s a bit crunchy and tender.If not, then it needs to be cooked longer. 14. Close the lid and let it cook a bit. (Note: keep an eye on the snow peas, they will become tender and not very good.) 15. When it is ready, turn off the heat. 16. Pour the fry pan of snow peas and sauce into the plate of zucchini. 17. Use a spoon and mix it. 18. Now you have a zucchini with snow peas.
These lotus roots with Chinese mushroom and onions are very simple to make, and it does not take long. You can prepare the Chinese mushroom with an instant pot the night before in a fast and easy way. You can find the lotus roots and Chinese mushroom at a Chinese supermarket. At the bottom I have the recipe how to make this dish. The dish looks so nice and colourful stir frying from the pan. It is so delicious, and I like it a lot. The lotus is a bit crunchy in texture. It can be used for steam, Chinese soups and stir-fries. Kids and adults would love this dish a lot. If you are a vegetarian, then this is the dish you can make. You can have this for lunch or dinner. The best combination that goes well with this dish is rice or noodles. I prefer with rice with the sauce and the lotus and Chinese much room that matches very well. If you cannot finish it, you can put it in the fridge and have it the next day. Try the recipe and enjoy.
Direction: Cooking Chinese mushrooms from an instant pot: 1. Take the Chinese mushroom out of the bag. 2. Rinse the Chinese mushrooms. 3. Put the Chinese mushrooms into a bowl and soak it over water for 30 minutes. 4. Take out instant pot. Put some water. Take the bowl of Chinese mushroom and put it in the instant pot. 5. Close the lid. Press the manual button, and it will start automatic 6. When done. It will release the pressure of the value. (Note:Don’t open the lid of the pressure cooker, while it’s releasing the pressure or else it will explode.) 7. Once done and the gray thing drops to the bottom, that means it is ready. 8. Take out the Chinese mushroom and put it in a bowl. 9. Rise with cold water until it is completely cold. 10. Take as many as you need to stir fry. 11. Take the rest of the Chinese mushrooms, put it in a zip log bag or a frozen bag and put it in the freezer. to use next time.
Preparation: 1.Take lotus roots, and wash the lotus roots. 2. Take a knife peeler and peel the lotus roots skin. (Note: Make sure all the potatoes are peeled nice and clean.) 3. Wash the lotus roots. 4. Take a slice cutter, put the knife into the slice cutter. Slice the lotus roots into thin slices directly into a bowl. 5. Peel the onion skin and place it on the cutting board. Cut the onion in half and cut into slices. 6. Take 3 garlics and peel the garlic’s skins and cut into pieces. 7. Put the Chinese mushroom in a strainer and rinse it and set it aside. Cooking process: 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 and onions in the pan. 5. Stir the garlic and onions until almost ready. 6. Put the Chinese mushroom into the pan. 7. Stir the Chinese mushroom 2-3 times. 8. Sprinkle some salt and garlic powder, then add some light soya sauce, but not too much. 9. Stir a bit to mix the sauce. 10. Put the lotus roots into the pan. Use a tong and separate them apart. Stir all together. 11. Let the Chinese mushroom and lotus roots cook in the pan itself for a few seconds. (Note: keep an eye on it to make sure it does not stick to the pan.) 12. Stir again. 13. Pour some water and close the lid. 14. Once you see the water is boiling, stir 2 times. Then turn the heat off. 15. Take a plate and scoop up all the lotus root with Chinese mushroom and onions. Place it on the table. 16. Now it is ready to eat. 17. Enjoy