Tofu with Chinese preserve black beans and topped with sliced onions

This is the easiest recipe to make and not too hard. This is the healthiest dish you can make by steaming the tofu. This time I decided to put some Chinese preserve black beans to make it look more beautiful and tasty.
The tofu’s are very soft and tasty. You can find the Chinese preserve black beans at a Chinese supermarket. This is a good combination that goes with rice. I really like this dish a lot. You can also have this tofu with noodles. It will also taste good.
Kids and adults will love this tofu a lot since it is a healthy steam recipe. If you do not want to put any Chinese preserve black beans, you can eliminate them. You can just put some onions and green onions on the top to look nice. This is the easiest steam tofu to make. Try the recipe and enjoy.

Preparing the Chinese preserve black bean:
1. In the cupboard take out a bowl
2. In the bag take out a hand full of Chinese preserve black bean and put it in the bowl.
3. put some cold water.
4. Put it in the microwave and heat it up, until the water is boiling up.
5. Take it out of the microwave.
6. Take a strainer and pour all the Chinese preserve black beans to drain the water.
7. Rinse with cold water and place it back into the bowl .
8. Cut up some garlic into small pieces and put in the Chinese preserve black beans
9. Use the end knife and pound the Chinese preserve black beans and garlic.
(make sure all the pieces are pound into small pieces.)
10. When it is all done, set it aside.

Preparing the slice onion:
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.
3. Take a slice cutter and make sure the knife is attached to the slice cutter.
4. Slice the onions directly into a mixing bowl.
5. Set the mixing bowl aside.

Preparation the tofu and plate:
1. Take a package of firm tofu out of the fridge.
2. Open the package and drain all the water.
3. Raise all the tofu .
4. Take out a cutting board and knife. Place the tofu on a cutting board
and cut the tofu into square pieces.
5. Separate the tofu’s onto a cutting board and marinate both sides with some garlic powder, soya sauce, turmeric, and some flour.
6. Place all the marinated tofu all around the plate slanted on the side. Then place the rest in the middle.
7. Put all the Chinese preserve black beans on top of the tofu, by separating it everywhere around the tofu.
8. Topped some slice onions on top of the tofu.

Cooking process:
1. Take a large pan out of the cupboard and fill it up with water and turn the heat to high.
2. Put a wire rack in the pan.
3. Wait until the water is boiling. When the water starts boiling, put the plate of tofu in the steamer.
4. Steam the tofu for 12 minutes.
5. When the Chinese preserve tofu with onions is ready, Use a plate clipper and take the tofu out of the steamer
and place it on the table.
6. Enjoy this wonderful steam tofu.

A bowl of dry noodles with dumplings, bacon ham, Vietnamese ham and zucchini and baby clams.

This is a bowl of dry noodles with dumplings, bacon ham, Vietnamese ham and zucchini and baby clams. I decided to make 4 different plates of food to put into the bowl of dry noodles. It seems easy when you think of it, but when you do it, it can be a lot of work. You can choose an easy dish to make, and it does not take long.
At the bottom I have the recipe of the dishes on how to make them. The dumplings and Vietnamese come in different kinds of flavours. Choose the one you like as your desire. Some might like it spicy, others might not. The dry noodles can be bought at a Chinese supermarket.
This bowl of dry noodles with dumplings, bacon ham, Vietnamese ham and zucchini and baby clams is very delicious and tasty. I ready like it a lot. If you do not like what I have in the bowl of noodles, you can make eggs, ham, vegetables and add some seaweeds. It can be very simple and still taste very good.
Kids and adults would love this bowl of noodles a lot. You can have this for lunch or dinner. When you make a lot, you can have them throughout the day without thinking about what to eat on that day. Once you make the bowl of noodles. You can create your own bowl of noodles the way you like it. Try the recipe and enjoy.

Dry noddles cooking:
1. In a cupboard, take out a large pan or pot. Fill up with cold water the quantity
dry noodles that you would need.
2. Turn on the stove to high heat.
3. Put a bit of salt in the water and stir to mix in the water.
4. Put the lid on the pan or pot and wait until the water is boil,
5. Once the water is boil, pour in the noddles in the pan or pot and stir.
6. Close the lid and wait until the noddles boil at medium heat for about
7-10 min.
7. Once it is boil stir it a few times, so that it will not stick
8. Close the lid and cook it for another 5 min or until it boil with bubble.
9. When it boil with bubble. Open the lid and take a piece of dry noddles out and taste to
see if it is tender.
10. If the dry noodles is not tender, let it cook for a bit more longer until you taste the pasta is tender.
11. When the dry noodles is cook to the tender texture. Take a strainer and put it in the sink and
pour the pasta in the strainer.
12. Rinse the pasta for 2-3 min with cold water.
14. Take come cold water in a pan and put the noodles back in the pan or pot and then
put it in a strainer to losing the noodles. Easier to take it out.

Preparation of the zucchini:
1. In the fridge, take 3 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 zucchini. Cut the zucchini into 3 equal parts
4. Cut it into pieces into the bowl.
(Note: Do not cut the zucchini too small or big. Just the right size. )
5. Repeat the same step for the rest of the zucchini.
6. When all done. Set the bowl of zucchini aside.

Preparing the onion and ginger:
1. In the bag, take an onion. Use a knife and peel the skins.
2. Place it on the cutting board.
3. Cut it in half. Place it on the side and cut it into slices and cut some
onions into dice pieces.
4. Put the onions in a bowl and set them aside.
5. Take a ginger. Use a spoon and peel the skin.
6. Place the ginger on a cutting board.
7. Cut the ginger into pieces and place it in a bowl and set it aside.

Preparing frozen baby clams:
1. Take a package of frozen baby clams out of the freezer.
2. Open package.
3. Put some into a bowl.
4. Wash the baby clams 2-3 times. Ensure they are properly clean.
5. Put it into a bowl and set it 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 a bit of water and close the lid.
(Note: Keep an eye on the zucchini because they can cook fast.)
10. Turn the heat to medium-low
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 on to a plate and place it on the table.

Cooking baby clams:
1. In the cupboard, take a non-stick 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 dice of onions into the frying pan and stir until done.
5. Pour in the baby clam.
6. Turn the heat to medium-low.
7. Stir the baby clam.
8. Pour in some soya sauce
9. Stir to mix.
10. Turn the heat to high,
11. When the water starts boiling, put in some flour.
12. Stir until there are no more flour showing.
13. Continue adding some flour until everywhere is coated.
14. Stir until there are no more flour showing.
15. Once done. Turn off the heat. Pour the baby clams into the
plate of zucchini.
16. Use a spoon and mix the plate of zucchini with baby clams, ginger and onions.
17. Enjoy.

Boiling dumplings (using an old rice cooker with congee function):

1. Take the package of dumplings in the freezer
2. Open the package. Take as many dumplings that you will eat and put it in the strainer.
3. Take out a rice cooker that has a congee function. Plug in the plug
4. Fill the rice cooker with water. The amount you need to boil.
5. Turn the rice cooker to rice cook. Wait for the water to start boiling.
6. When the water starts boiling add in the dumplings into the rice cooker.
7. Wait for the water to boil again. Open the lid. You will see the dumpling flowing on the top.
8. Let it boil1-2 minutes ensure it is properly cooked.
9. When it is ready, take a skimmer spoon and scoop it up onto a plate and place it on the table.

Pan frying the bacon ham:
1. Take bacon ham out of the freezer.
2. Open package. Use a knife and break the bacon ham into pieces
3. Take as many as you need to eat and place it onto a plate.
4. Take out a non-stick pan
5. Turn the heat to high. Put in some oil.
6. Put the bacon ham in to the frying pan.
(Keep an eye on the bacon ham because they cook fast.)
7. Pan fry the bacon ham on one side until golden brown.
8. Turn the bacon ham on the other side and repeat the same step.
9. When all done. Turn off the heat and Put it all onto a plate and place it on the table.

Pan frying the Vietnamese ham:
1. Re-use the same frying pan onto a stove.
2. Turn the heat to high
3. When the pan is hot, put in some oil.
4. In the pan, put in some onions. Stir until it is almost ready.
5. Put the Vietnamese pork ham pieces into the frying pan.
6. Pan-fried the Vietnamese pork ham on both sides until golden brown.
(Note: keep an eye on the Vietnamese pork ham pieces because they cook fast.)
7. Once both side are golden brown, turn off the heat
8. Place all the Vietnamese ham onto a plate and set it on the table.

Making the bowl of noodles:
1. In the cupboard, take out a bowl.
2. Use a tong and put as many dry noodles you will eat into a bowl.
3. Heat up the dry noodles in the microwave for 3-4 minutes
(Note: Different microwave wattage heating time can be different.)
4. Put some dumplings, bacon ham, Vietnamese ham and zucchini and baby clams
into the bowl of noodles.
5. If you like, you can put a soup base into the bowl of dry noodles or
with soya sauce. Which ever you prefer.
6. Now you have a bowl of dry noodles with dumplings, bacon ham, Vietnamese ham
and zucchini and baby clams.
7. Enjoy.

Steam frozen redfish top with scallions and onions

This is the 2nd time I steam the red fish. Look at how colourful it came out after steaming with some green onions on top. I like this fish a lot.
At first, cleaning this fish would be a very hard job. Once you get the hang of it, you can clean all kind of fishes. At the bottom I have the recipe how to clean and steam the fish.
There are some bones in the fish, but just be careful eating. The best combination that goes well is with rice. With all the sauce in the fish that you can mix in the rice. Steaming the fish is very healthy. Younger kids would need an adult help in picking the fish meat for them. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. Once you eat it, you will love this fish a lot. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package frozen redfish out of the freezer
2. Take out the as many redfish and put it in a bowl of warm water and soak the frozen redfish
fish in the bowl, to unfrozen it for about 4-5 min.
(note: If you are using the whole bag of fish then soak the whole bag in the warm water.)
3. Put on a pair of dish washer gloves
4. Take redfish out of the bowl.
(note: If using the whole bag, open the bag with a scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. On an angle of the knife, scrape off the
scales everywhere on the fish.
(note: Make sure the fish is clean without any scale.)
7. Take a scissors and cut a straight line on the stomach almost
to the middle.
8. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
(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 ginger and set it aside.
(optional you can slice the ginger the way you want)
3. Put on one dish washing glove
4. Sprinkle some salt on the fish on both sides.
5. Put some soya sauce on the fish on both side and rub it all around.
6. Sprinkle a bit of garlic powder on both side, bit not to much.
7. Sprinkle a little bit of turmeric on the body.
8. Add in a bit of turmeric inside the fish to prevent the fish from having a not
a fresh smell when you eat it.
9. Put a couple of ginger on top of the fish and inside also.
(Note: Putting ginger inside the finish can prevent the fish from having a not a fresh smell when you
eat it.)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling hot, put the 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 depend on the size
of the fish.)
4. Once the fish is ready. Use a knife and stick it in the middle
and feel if the knife touch the bone. Then you know if it’s ready.
5. When the fish is ready. Use a kitchen mitten and take it out and place it on the table.
6. Enjoy this wonderful steam fish.