Penne pasta with Pergo sauce, broccoli, radish , cucumber, beets and ham.

This is a penne pasta. They look like a cylinder and have a cut angle on both ends. I’ve never made this kind of pasta before. It will be my first time.
Cooking this penne pasta is the same thing as cooking spaghetti pasta until they are tender. Cooking pasta to tender will be easier to eat.
If you decided to eat the penne pasta right away. Before rinsing them in cold water. Make sure you have pasta sauce hot and ready to eat. Once the penne pasta is rinsed in cold water, you will need to heat them in the microwave. Rinsing the pasta in cold water will loosen up the pasta and easier to handle.
Before you rinse the broccoli, you can peel off the hard strip parts at the bottom of the stem to prevent the broccoli from being crunchy. If you like it crunchy, you can keep it the way it is. If you remove the stem strip parts, you will need to cook them to tender. I boiled some broccoli from a large pan. Broccoli cooks fast. It needs to be kept an eye on it. Overcooking them too long will become yellow. To know, if the broccoli are ready. Insert a knife and if it goes through that means it is ready.
The beets are put in a bowl and soaked over water. I heated up in the microwave 6-7 minutes. Take it out and use a fork to test and see if it goes through and tender. Once it goes through and tender, that means it is ready. If it’s still hard, it needs to be microwaved some more.
When the beets are ready. I pour out the water into the sink. I peeled all the beets skins and cut them into pieces. I put it all onto a plate and set it aside.
The cucumber, I decide to use half. I peeled off the skin with a knife peeler a bit. Doing this step will make the cucumber less crunchy and easier to eat. Then I cut it into pieces.
The radish, when bought at a store, comes in a bunch. I cut off the leaves and save them to make a soup. I took a radish and slice it into pieces using a slice cutter directly onto a plate.
To make the plate, I put some Penne pasta. I used the ready-made pasta sauce jar called Pergo. I put some onto the pasta and heated it up in the microwave. When it is ready. I take it out and use a fork to mix the sauce and pasta. On the side, I put some broccoli, cucumber and radish and 2 pieces of baloney and place it nicely on the plate. The plate will look colourful and have more variety of food to eat. If you don’t like baloney and the vegetable I have on the plate. You can put ham or other kinds of vegetables of your choice.
Kids and adults would love this penne pasta with Pergo sauce, broccoli, cucumber, radish and ham or baloney. You have this for lunch or dinner. It is very delicious, and I like it a lot. There is pasta with sauce and some vegetables and ham that make a good combination dish.
When you have no idea what to make on that day. This kind of meal will be the perfect choice to make. Try the recipe and enjoy.

Direction:

Penne pasta cooking:
1. In a cupboard, take out a large pan. Fill up the pan with cold water.
2. Turn on the stove to high heat.
3. Sprinkle a bit of salt in the water and stir to mix.
4. Put the lid on the large pan, and wait until the water starts boiling,
5. Once the water starts boiling, pour the penne pasta into the pan stir.
6. Close the lid and wait until the penne pasta starts boiling.
7. When the pasta starts boiling again.
8. Once starts boiling, stir it a few times so that it will not stick. Turn the heat to
medium.
9. Close the lid and cook it for another 5 min or until boiled with bubbles.
10. When it’s boiling with bubbles, open the lid and take a piece of pasta out and taste to see if it is tender.
11. If the Pasta is not tender, let it cook for a bit longer until you taste penne pasta tender.
12. When the pasta is cooked to tender texture. Take a strainer and put it in the sink and pour the pasta into the strainer.
13. Rinse the pasta for 2-3 min with cold water.
14. Put some cold water in the pan and pour the penne pasta back into the large pan. Pour it back in the strainer to loosen the penne pasta. This way will be easier to take out the penne pasta.

Preparation of the broccoli:
1. In the fridge, take out broccoli and remove it from the bag.
2. Rinse the broccoli’s
3. Place the broccoli’s on the cutting board and cut it in half.
4. Separate the broccoli’s and place it directly into the sink.
5. Cut the end stem of the hard part strips off the broccoli’s to prevent the broccoli from being crunchy.
(Note: If you like it crunchy and hard, you can leave it the way it is.)
6. When you see big pieces of broccoli’s, cut the broccoli into broccoli pieces.
7. When it’s done separating, rinse the broccoli’s and set them aside.

Cooking the broccoli:
1. In the cupboard, take out a large pan. Place it on the stove.
2. Pour some cold water into the large pan. If there is not enough water, you can add more.
(Note: Add just the right amount of water that you need to boil the broccoli.)
3. Turn on the heat to high and cover the lid.
4. Wait until the water is boiling starts to boil.
5. When the water is boiling, put the broccoli’s into the large pan and cover the lid.
6. Wait until it boils again.
7. Once it is boiling, let it cook in the boiling water for 2-3 minutes.
8. Open the lid. Take a knife or a long toothpick. Put it into the broccoli. If you feel the broccoli is tender, that means it is ready. If it’s not, cook for another 2-3 minutes.
9. Turn off the heat.
10. Place it on a plate and place it on the table.

Preparing the cucumber and radish:

1. In the fridge, take out a cucumber.
3. Open the wrapper.
4. Cut the cucumber in half. Rinse the cucumber.
5. Wrap the other half and put it in the fridge.
6. Use a knife peeler and peel a bit on the skin all around.
7. Place it on the cucumber on the cutting board and cut it into round pieces.
8. Put the cucumber onto a plate and place them on the table.
5. In the fridge, take out a bunch of radishes.
6. Rinse the radish.
7. Cut off the leaves and place them in a plastic bag.
(Note: The radish leaves can be kept to make a soup.)
8. Use a slice cutter and cut the radish into pieces directly into a plate.
9. Place it on the table.

Making the beets in the microwave:
1. In a bag, take out 4-5 pieces of beets.
2. Place it in a bowl and soak it over water.
3. Place it in the microwave and heat for 7-8 minutes
(Note: Different microwave heating time can vary.)
4. When it is done. Take it the beets.
5. Use a fork and poke inside to see if it’s tender. Once it is tender,
that means it is ready. If it not then it need to be microwave a bit longer.
6. When the beets are tender. Pour out the water into the sink.
7. Let the beets cool down a bit.
8. Peel all beets skin.
9. Place the beets onto a cutting board and cut into pieces.
10. Put all the beets onto a plate and place it on the table.

Making the ham or baloney:

1. Take a package of ham or baloney.
2. Open the package.
3. Take out as much ham or baloney onto a plate.
4. Put it in the microwave and heat it up for a few seconds.
5. When it is ready, take it out and place them on the table.

Making the plate of pasta with vegetable and baloney:
1. In the cupboard, take out a plate.
2. Put as much penne pasta that you will eat onto a plate.
3. Take a jar of Pergo pasta sauce and scoop as much
as you want to eat on the penne pasta.
4. Place the plate of spaghetti in the microwave and heat it for 3 minutes.
(Note: Heating a plate of pasta depends on the wattage of your microwave.)
5. When the pasta is ready, take it out of the microwave and place it on the table.
6. On the side of the plate, put some broccoli, cucumber, radish, beets and baloney.
7. Now you have a beautiful plate of penne pasta with pergo sauce with some vegetables and baloney.
8. Enjoy.


Snow pea with Chinese mushroom and pork

Stir-fried snow peas with Chinese mushroom and pork are simple to make. The cooking time does not take long. I decided to put some Chinese mushrooms and pork to make the dish look colourful. If you don’t like the Chinese mushrooms, you can eliminate them and make stir-fried snow peas with pork.
If you decide to use the Chinese mushroom, You can make the dry mushrooms the night before in an instant pot to save time. Leave them to soak inside instant pot water overnight.
First, I cook the porks. It 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 done cooking in a frying pan, put it into a bowl and set it aside.
Second, I re-use the same frying pan and cook the snow peas. I put the snow pea into the frying pan. I stir the snow peas a bit. Pour a bit of water into the pan. Then close the lid and let it cook for a bit. After a minute, open the lid, take a piece and taste if it’s crunchy and tender. Once it is the right texture, that means it is ready.
Since the Chinese mushroom are cooked in an instant pot and ready to eat. I pour the Chinese mushroom into the pan with the snow pea. I stir a bit. Then added a bit of water. I close the lid and wait until the water starts boiling. Once the water starts boiling. Pour in the pork pieces and stir them all together. Turn off the heat, scoop up all the snow peas with Chinese mushroom and pork onto a plate and place it on the table.
Kids and adults will like this dish a lot. You can eat this dish for lunch or dinner. I recommend having this with rice. This snow peas with Chinese mushroom and pork 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.

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 them over water for 30 minutes.
4. Take out an 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 automatically.
6. When done. It will release the pressure of the value.
(Note: Never open the lid of the pressure cooker while it is releasing the pressure, or else it will explode.)
7. Once done and the grey 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’s completely cold.
10. Take as many as you need to stir fry.
11. Take the rest of the Chinese mushrooms, put them in a zip-log bag or a frozen bag and put it in the freezer, to use next time when you cook.

Preparation of the pork:
1. Take the pork package, take as many as you needed and put it on the cutting board. 
The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
2. Cut the pork into pieces, put it in a bowl and set them aside.
3. Take as many Chinese mushrooms as needed, put them on a strainer and rinse it. Set them aside.

Preparation of snow peas:
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.

Cooking the porks:
1.In the cupboard, take out fry pans and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put some oil.
4. Put the porks into the pan and turn the heat to medium-low.
5. Separate the porks apart and stir a bit,
6. Put a bit of salt, garlic powder and soya sauce.
7. Stir a bit. Let it cook on one side a bit. Turn the heat to low. Then turn it on the other side.
(Note: Keep an eye on the porks because they cook fast. Don’t overcook the porks. It will be tough.)
8. Cook the porks until there is no more pink or red showing.
(Note: you can take kitchen scissors and cut them in the middle to see if the pork cooked well. )
9. Put in some flour to coat the porks and stir until you do not see any more flours.
10. When the porks are done, turn off the heat and put it in a bowl and set it aside.

Cooking the snow peas with Chinese mushrooms and pork:
1. In the cupboard, take out a frying 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 snow peas into the frying pan and stir.
6. Sprinkle some salt, garlic powder and pour some soya sauce and stir to mix.
7. Pour in some water and close the lid.
8. 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.
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.)
When the snow peas are a bit crunchy and tender.
9. Take the strainer of Chinese mushrooms, put it in the frying pan.
10. Stir the snow peas and the Chinese mushroom together.
11. Sprinkle some garlic powder and add a bit of soya sauce.
12. Stir to mix,
13. When the bottom water starts boiling, Put the porks into the pan.
14. Mix it together.
15. Turn off the heat and scoop up all the snow peas with Chinese mushroom and pork
onto a plate and place it on the table.
16. 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.

Steamed red snapper with ginger topped with green onions

This steamed red snapper with green onions and ginger is very simple to make. It is my 3rd time making this fish. This frozen red snapper fish was bought at a supermarket. I decided to buy a big red snapper to have more to eat.
This red snapper was already clean. How do you know if the red snapper fish is clean? Turn the fish over. If you see the fish is cut open, inside the fish is clean, and scales scraped off, that is how you know the fish is all clean. When a fish is already clean inside and outside, it saves a lot of time. You should always check to see if it’s very clean. Sometimes when you buy an already clean fish, it might not be very clean.
When it is done, place it onto a plate. Marinate the fish with salt, turmeric, soya sauce, garlic powder, ginger and onions outside and inside. If the fish is not fresh, take away the smell by putting some Chinese cooking wine inside. If the red snapper is fresh and smells good, that means you do not need to put any Chinese cooking wine inside. Chinese cooking wine can be bought at a Chinese supermarket.
To steam the fish. Put some water into a large pan and place a wire rack. When the water starts boiling, place the fish into the large pan and close the lid. Steam the red snapper for 12 minutes since it is a big fish. When the fish is ready, inserting a knife in the middle. If you feel the bone, that means it is ready. The steamed red snapper fish smells so good when it comes out of the steamer. The fish came out perfectly topped with some green onions on top of the fish to look nicer.
When eating the red snapper, there are bones. Be careful eating it. The meats inside taste very good. I like it a lot.
When eating fish, it is best to go with rice. If you have never eaten this red snapper, you should give it a try. You can have this for lunch or dinner. 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 red snapper and enjoy.

Cleaning the red snapper:
Note: To know if the fish is clean. Check the fish if the bottom line is open. That is when you know
the fish is clean. You do not need to clean inside or scrape the scales.
1. Take the bought white perch fish out of the bag and put it in a mixing bowl.
2. Put on a pair of dishwasher gloves.
3. Take the red snapper out of the bowl.
5. Wash the fish.
6. There are fins in the top and bottom. Use scissors and cut it off.
(Note: cutting the fins off to prevent from getting cut and easier to clean.)
8. 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.)
9. Take scissors and cut a straight line on the stomach almost to the middle.
10. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the red snapper:
1. Cut the fish in half and place the head on plate and the body and tail on another 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 and salt on the fish on both sides and rub it all around.
(Note: Sprinkle some salt and soya sauce on the fish that you will eat.)
10. The other half fish, that you will not eat, do not put anything salt or soya sauce because it will not take good after
it has been frozen in the freezer.
10. Put a bit of turmeric inside the fish that you will eat.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any not a fresh smell when you eat it. If it have a good fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and on the top of the fish.
13. Take some ginger and peel the 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. The other half fish on the plate, can be wrapped and place in the freezer to eat next time.

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water starts boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 12 minutes.
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 whiting fish out and place it on the table.
6. In the fridge, take out some green onions. Wash and cut the green onions into pieces.
7. Sprinkle some green onions on the top
8. Now the red snapper is ready to eat.
9. Enjoy.

Boiled bok choy (using a rice cooker)

This bok choy is very delicious and easy to make. The bok choy came out perfectly after boiling in a rice cooker. Look at how green and beautiful it is. It brightens the colour of the dish. I like this dish a lot. You can buy bok choy at a Chinese supermarket or any supermarket that sells bok choy.
This is a perfect combination dish that goes well with noddles or rice. Which ever you choose as your desire. The bok choy is a very healthy vegetable to eat. It is good for the body and eyes. If you’re a vegetarian person, then this will be a perfect bok choy dish to make at home. I only have vegetables with no meat, oil or salt. A healthiest way of making bok choy.
The boiling vegetable is very healthy. After boiling the bok choy with the water left in the rice cooker, you can drink it as soup. It saves time in making soup. It’s a delicious dish that you can make. It does not take long, and you will enjoy this bok choy vegetable. Try the recipe and enjoy.

Washing bok choy:
1. Take the package of bok choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to wash the bok choy dirt off.
3. Pour the dirt water outside and make sure the big container is clean.
4. Place the large container in the sink. Take a strainer and place it on the other sink.
5. Take the bok choy out of the package and place it in the big container.
6. Separate each bok choy apart. Use a knife and cut off the end hard part.
7. Open each bok choy wide and wash it in the water very clean, make sure there is no dirty stuff in the vegetable.
8. Open the cold water and fill the container with water. Take the end part bok choy on 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.)
9. Each time a piece is washed, place it in the strainer.
10. Fill the container with water and wash the bok choy four times. when it’s all wash, put it aside.

Cooking the bok choy:

1. Take out a rice cooker. 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 bok choy into the rice cooker.
5. Boiled the bok choy until it starts to boil again.
6. When the water starts boiling again let it cook for another 2-3 minutes.
7. Take a pieces of bok choy and taste if it’s tender. If it’s tender that means it is ready. If not, you need to cook it a bit longer.
8. Once ready and tender, take a skimmer spoon and scoop up all bok choy and put it onto a plate
and place it onto the table.
9. Enjoy.

Boiled broccoli

Boiled broccoli is very simple to make. It does not take long and is very healthy. When boiling the broccoli, it came out so green and perfect. It’s very delicious. I like this bowl of broccoli a lot.
Before you rinse the broccolis, you can peel off the hard strip parts at the bottom of the stem to prevent the broccolis from being crunchy. If you like it crunchy, you can keep it the way it is. If you remove the stem strip parts. You need to cook it tender, so that it can be easily eaten.
This bowl of broccoli goes well with rice or noodles, whichever you choose as your desire. I recommend making the broccoli tender, easier for the kids to eat. If you are a vegetarian, this plate of broccoli can be the perfect dish to make.
Eating green vegetables is very healthy and good for the eyes. You can have this for lunch or dinner. If you make a lot, you can have it throughout the day. You can have a steak with some broccoli as a vegetable side dish. You can also have the broccoli with pasta. Boiling broccoli is very healthy and does not contain any oil or salt. This can be a healthy way of eating broccoli. Try the recipe and enjoy.

Direction:

Preparation of the broccoli:
1. In the fridge, take out broccoli and remove it from the bag.
2. Rinse the broccoli’s
3. Place the broccoli’s on the cutting board and cut it in half.
4. Separate the broccoli’s and place it directly into the sink.
5. Cut the end stem of the hard part strips off the broccoli’s to prevent the broccoli from being crunchy.
(Note: If you like it crunchy and hard, you can leave it the way it is.)
6. When you see big pieces of broccoli’s, cut the broccoli into broccoli pieces.
7. When it’s done separating, rinse the broccoli’s and set them aside.

Cooking process:
1. In the cupboard, take out a large pan. Place it on the stove.
2. Pour some cold water into the large pan. If there is not enough water, you can add more.
(Note: Add just the right amount of water that you need to boil the broccoli.)
3. Turn on the heat to high and cover the lid.
4. Wait until the water is boiling starts to boil.
5. When the water is boiling, put the broccoli’s into the large pan and cover the lid.
6. Wait until it boils again.
7. Once it is boiling, let it cook in the boiling water for 2-3 minutes.
8. Open the lid. Take a knife or a long toothpick. Put it into the broccoli. If you feel the broccoli is tender, that means it is ready. If it’s not, cook for another 2-3 minutes.
9. Turn off the heat.
10. Place it on a plate and place it on the table.
11. Enjoy.

Stir fried white radish topped with scallions

A stir-fried white radish topped with scallions is a simple dish to make. I decided to use a white radish to make something simple. A white radish can also be called diakon.
First, I cut the radish in half and save the other half in the fridge to use next time. Rinse, peel the skins. 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. If you like round pieces, you can also cut them into round pieces.
Second, I cook the onions and ginger until done. Pour the white radish into the large pan. Before putting in water, I added some salt, garlic powder, and a bit of soya sauce. Stir to mix. I added some water and close the lid to simmer at medium-low for 20-25 minutes. When time is up, take a piece to taste if it’s a bit tender and crunchy. When the texture is right. That means it is ready. Place it onto a plate and topped it with some sprinkle scallions.
This stir-fried white radish topped with scallions is just too simple without any meat. It is delicious, and I like it a lot. If you have never tried to make a stir-fried white radish, you should give this a try. The best combination with this dish is rice or noodles. It will taste so good. To make the dish look nicer, I decided to sprinkle some scallions on top of the white radish. This can be a dish to make if you have no idea what to make on that day. Try the recipe and enjoy.

Preparation 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. Rinse the white radish
4. Take a knife peeler and peel off the skin directly into the garbage.
5. 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.
6. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.

Preparing the onions, ginger and scallions:
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.
7. Take 2-3 pieces of scallions.
8. Wash the scallions.
9. Place it on the cutting board
10. Cut the scallions into small pieces

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 the ginger and onions into the large pan and stir until done.
5. Pour the bowl of white radish into the large pan and stir a bit.
6. Sprinkle some salt, garlic powder and pour a bit of soya sauce
7. Stir to mix.
8. Pour some water, but not too much. Close the lid.
9. Turn the heat to medium-low.
10. Let the white radish cook for 20-22 minutes.
(Note: Even if the white radish is still simmering in boiling hot water, let it be and continue cooking.)
11. When 20-22 minutes are up, take a large toothpick, insert it in the white radish and see if it goes through. It is ready. If not, you need to cook it a bit longer.
12. Another way is to taste if it’s crunch and tender. If it’s the right texture, it is ready.
(note: you can also cook the white radish to tender.)
13. In the end, if you feel that there is not even taste, you can add some Vietnamese fish sauce. Stir to mix. (Optional)
14. When it is ready, turn off the heat. Take a plate. Pour all the white radish onto a plate and set it aside.
15. Sprinkle some scallions on top of the white radish.
16. Enjoy.

Chinese green radish with red peppers

This stir-fried Chinese green radish with red peppers 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 green radish, it can take longer to cook until they are a tender texture. 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, pour the red peppers. Stir to mix. Put some flour, to coat the Chinese green radish with red peppers to have some sauce at the bottom. Stir to mix. Now the stir-fried Chinese green radish with red peppers is ready to eat.
Kids and adults would love this dish a lot. The dish of the colour is so beautiful with the red peppers to combine with the Chinese green radish. If you have never tried a Chinese green 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 green radish with red peppers in the 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 green radish with red peppers. Try the recipe and enjoy.


Preparing the green 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 red peppers
1. In the fridge, take out a red pepper.
2. Rinse the red pepper.
3. Cut the red pepper in half.
4. Take the other half of red pepper, wrap it with a plastic wrapper and place it in the fridge.
5. Place the red peppers on a cutting board. Cut a couple of red peppers and cut into small pieces.
Put it into a bowl and set it 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.

Spinach with scramble eggs

This spinach with scrambled eggs is very simple to make. I decided to use frozen spinach to mix in with the egg mixture. You can also make it into an omelette, But I break the eggs into pieces and made it into a stir-fried dish instead. I have the recipe at the bottom on how to prepare and make this spinach with scrambled eggs.
Look at how beautiful the dish came out after stir-frying from the frying pan. It is very colourful, and the spinach 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 spinach and scrambled eggs that you mix in with the rice. Very delicious and tasty. The easiest dish that you can try and make. Enjoy.

Preparation of the spinach:
1. In the freezer, take out the package of frozen spinach.
2. In the package, take as much spinach as needed to cook and place it onto a strainer.
3. Close the package of spinach and place it back into the freezer.
4. Rinse the spinach and put it over a bowl so the water will not drip everywhere. Then set it aside.

Preparing the eggs:
1. Take 4 eggs out of the fridge.
2. Crack the 4 eggs into a bowl.
3. Pour a bit of milk to make the eggs smoother.
4. Beat the eggs using a teeth knife and mix well.
(Note: using a teeth knife can beat the eggs evenly.)
5. When all mixed, set the bowl of egg mixture aside.

Preparing the onions and gingers
1. In the bag, take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board.
3. Cut the onion in half. Place it on the side and cut it into slices. Then cut it into small pieces.
4. In a bag, take ginger.
5. Place it on a cutting board. Use a knife peeler and peel the skins
6. Cut the ginger into sliced pieces and set it aside.

Cooking process:
1. Take a non-stick frying pan out of the cupboard, and place it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put in the onion and ginger and stir until done.
5. Take the frozen spinach strainer and put the spinach into the frying pan. Close the lid and let it cook by itself until the spinach is no longer frozen in the frying-pan.
6. Open the lid. Once the spinach is no longer frozen in the frying pan, stir the spinach.
7. Sprinkle some salt, garlic powder and pour a bit of light soy sauce. Stir to mix.
8. Pour the egg mixture into the frying pan and turn the heat to low.
9. Close the lid and let it cook for a bit.
10. Open the lid and when you see no more egg mixture liquid, stir the
scramble eggs and the spinach together.
(Note: keep an eye on the eggs because they cook fast. Make sure they do not get burn.)
11. Let the egg and spinach cook by themselves until it is well-done.
12. Once done, turn off the heat. Scoop up all the egg and spinach into a plate and place it on the table.
13. Enjoy.