White radish topped with green onions (using a rice cooker)

This is a boiled white radish topped with green onions. This is the 4th time I have used a rice cooker to boil the white radish. I did not add any seasoning. Just simple and natural. Boiling food is very healthy. A white radish can be found at most supermarkets.
To prepare the white radish, I used a small radish. I was able to use the whole white radish. If you use a big white radish, and you cannot finish it, you can use half of it and save the other half in the fridge to use next time. Peel the skin and put the knife at an angle. While turning, cut the white radish into pieces. I place all the white radish into a mixing bowl. Do not rinse the white radish again because you will take out all the delicious taste of the white radish inside.
All you need is the white radish because they take longer to cook. It takes about 25 minutes. To know if it’s tender. Insert a large toothpick. If it goes through, that means it is ready. If it’s not, you will need to cook it a bit longer. When it is all cooked, I use a skimmer spoon and scoop up all the white radish into a plate.
Kids and adults would love this white radish. It’s healthy and very delicious. I like this dish 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 soup or use it as a soup base for noodles. If you have never eaten the white radish, you can give it a try. When you make a lot, you can have it throughout the day. If you are a vegetarian, this can be a perfect dish to make. Try the recipe and enjoy.

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.

Cooking the white radish:
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 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. You can also 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 and tender, take a skimmer spoon and scoop up all white radish and put it on the plate
and place it onto the table.
8. Take some green onions. Rinse the green onions.
9. Place it onto a cutting board and cut into small pieces.
10. Sprinkle some green onions on top of the white radish.
11. Enjoy this wonder plate of white radish topped with green onions

Baked four chicken legs with back

A baked chicken leg coming from the oven smells so good when it is baking in the oven. You can see the juice dripping and sticking onto the aluminum foil. It just looks so tasty and good seeing it baking in the oven. If you keep an eye on the chicken legs, you can see the chicken legs changing into golden brown. I decided to bake the chicken legs to make them more tasty and delicious.
When cleaning the chicken legs, it is very simple than cleaning the whole chicken. When you get the hang of it, you will be fast in cleaning chicken legs. I marinated the chicken legs the night before to have a better floury taste. If you like, you can marinate the chicken legs the day you will eat them. I have the recipe on how to clean, marinate and bake the chicken legs.
Since the chicken legs are coming from a baked oven, kids and adults would love these chicken legs. The best combination with these chicken legs would be rice. The meat and the juice that you can mix in with the baked chicken.
Another way of eating these chicken legs is cutting off all the meat and making a chicken sandwich or a tortilla wrap chicken. Baked chicken legs can be an amazingly delicious dish to make. Try the recipe and enjoy.

Cleaning the chicken legs:
1. Put on a pair of dishwasher gloves.
2. Take three chicken legs out of the package.
3. Wash the chicken legs.
4. Take scissors and cut some fat skins off the chicken legs.
5. Cut off the end part of the bone.
6. Take all the dirty stuff out of the chicken.
7. Rinse the chicken legs.
8. If you still see dirty, clean it some more.
9. Put some salt all around the chicken.
10. Rub it all around, so it would not stink.
11. Rinse the chickens again.
12. Put the chicken in a mixing bowl to let the water out.
13. If you already have chicken legs in the freezer, take out the frozen chicken legs and put them in the microwave to defrost.
(Note: Different microwave wattage and defrost time can be different.)

Marinate the chicken legs:
(Prepare the night before or the day you will eat)
1. Take the bowl of chicken legs.
2. Sprinkle some salt, garlic powder and ginger powder. Mix with a tong.
3. Pour a bit of light soya sauce and mix with a tong.
(Note: Make sure all the chicken legs mix evenly.
When the chicken legs are mixed, put them in the fridge to use the next day. (Note: Marinating the chicken legs the day before will have a better taste of the texture flavour.) 

Baking process:
1. Preheat the oven at 350F (190 degrees) until the oven is hot.
2. Take out a baking tray.
3. Put aluminum foil on the baking tray.
4. Place the chicken legs on the baking tray.
5. Put some flour on the chicken legs.
(Make sure it is coated everywhere on the chicken legs.)
6. When the oven is preheated and hot, put on a pair of kitchen mittens
and put the tray of chicken legs in the oven.
7. Bake the chicken legs for 45 minutes.
8. When 45 minutes is up, open the oven and check if there is any blood coming out. If there are non, that means it is ready. If not, then you need to bake it a bit longer. If you want to make sure it is ready, you can bake it for another 10-15 minutes.
9. Once it is ready, put a pair of kitchen mittens and take the chicken legs out of the oven
10. Take a plate and put all the chicken legs onto a plate and place it on the table.
11. Take a Silicone kitchen brush and take some oil from the tray. Lighlty brush some oil on
top of the chicken legs to look nice.
12. Enjoy.

White Radish topped with green onions (Using a rice cooker)

This boiled white radish topped with green onions is simple to make. This is the 2nd time I to used a rice cooker to boil the white radish. I did not add any seasoning. Just simple and natural. Boiling food is very healthy.
To prepare the white radish, This time I used a small radish. I was able to use the whole white radish. Rinse the white radish. Peel the skin and put the knife at an angle. While turning, cut the white radish into pieces. I place all the white radish into a mixing bowl. Do not rinse the white radish again because you will take out all the delicious taste of the white radish inside.
All you need is the white radish because they take longer to cook. It takes about 25 minutes. To know if it’s tender. Insert a large toothpick. If it goes through, that means it is ready. If it’s not, you will need to cook it a bit longer. When it is all cooked, I use a skimmer spoon and scoop up all the white radish into a plate.
Kids and adults would love this white radish. It’s healthy and very delicious. Since it is coming from boiling water. 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 soup or use it as a soup base for noodles. Boiling food is very healthy. When you make a lot, you can have it throughout the day. Try the recipe and enjoy.

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.

Cooking the white radish:
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 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. You can also 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 and tender, take a skimmer spoon and scoop up all white radish and put it on the plate
and place it onto the table.
8. Take some green onions. Rinse the green onions.
9. Place it onto a cutting board and cut into small pieces.
10. Sprinkle some green onions on top of the white radish.
11. Enjoy this wonder plate of white radish topped with green onions

Boiled Chinese chrysanthemum with pork

This is a Chinese chrysanthemum with pork. It is very delicious and simple to make. I decided to put some pork with the chrysanthemum in the bowl to brighten up the colour in the bowl. Having pork with the chrysanthemum vegetable, you can have more variety to eat. This time I boiled them in a large pan together. At the bottom I have the recipe on how to prepare and boil the Chinese chrysanthemum with pork. Chinese chrysanthemum can be found at a Chinese supermarket.
Kids and adults would love this dish. It is very delicious, and I like this dish a lot. The perfect combination that goes well with boiled Chinese chrysanthemum with pork would be noddles or rice. Whatever you choose as your desire. I prefer eating it with rice because It will taste so good mixing in with the rice. If you prefer noodles, the water that is left in the large pan, you can use it for a base soup noodles. This is a very good dish to make. If you have no idea what to cook, you can consider making this bowl. Try the recipe and enjoy.

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

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

Washing Chinese chrysanthemum:
1. Take the package of Chinese chrysanthemum vegetable out of the fridge.
2. In the cupboard take out a strainer and a big container to wash the Chinese chrysanthemum vegetable.
3. Place the large container in the sink. Take the strainer and place it on the other sink next to it.
4. Take the Chinese chrysanthemum vegetable out of the package and place it in the big container.
5. Separate each Chinese chrysanthemum vegetable pieces apart.
6. Use a knife and cut off the end hard part.Open each Chinese chrysanthemum vegetable wide wash it in the water very clean, make sure there are no dirty stuff in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Chinese chrysanthemum vegetable on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a pieces is wash, place it in the strainer.
Fill the container with water and wash the Chinese chrysanthemum vegetable 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)

Boiling the pork and Chinese chrysanthemum:

1. In the cupboard take out a pot or a large pan.
2. Place on the stove.
3. Pour some cold water into the pot or a large pan.
6. Turn on the heat to high and cover the lid.
7. Wait for about 10-15 minutes or until the water is boiling
8. When the water is boiling ready, add the Chinese chrysanthemum vegetable into the pot or a large pan and cover the lid for a little a bit.
(Note: Make sure all the Chinese chrysanthemum vegetable pieces are in the water and nothing is sticking out.)
9. When the Chinese chrysanthemum boil up again, take the lid off.
(Note: Keeping the lid open will prevent the vegetable from having a not-good colour.)
8. When the Chinese chrysanthemum vegetable is boiling again. Let it sit and cook in the boiling water for little bit.
10. Once they are ready. Take a tong and place all the Chinese chrysanthemum vegetable on to a plate.
11. Put the marinated pork into the large pan of boiling water.
12. Boil the pork for 4 minutes,
13. When the pork is all boiled to well-done. Turn off the heat. Use a tong and place all the pork into the same bowl as the Chinese chrysanthemum.
14. enjoy!!!!

Steamed pampano fish topped with green onions and coriander

This is the 16th time I made steamed pampano fish topped with green onions and corinader. The pampano fish smells so good when it comes out of the steamer. It is fresh and from a frozen package. You can buy pampano fish at a Chinese supermark.
To be marinated the fish I put 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 in it. The Chinese cooking wine can be bought at a Chinese supermarket. Steaming fish is very healthier.
To steam a pampano fish, you have to 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 the pampano into the steamer. I steam the fish for 8 minutes. If it;s a large pampano fish, it needs to be steam for 12 minutes. You can steam it for 1-2 extra minutes to ensure it is properly cooked. 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. Pampano is one of my favorite fish.
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. Once you eat this steam pampano fish, you will like it a lot. 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 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.

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.
(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.

A bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.

This is rice noodles. There are similar to this kind of noodles, but they come in different kinds of brands. It is very simple to make, and It does not take long, and you can have these noodles in less than 20 minutes. You can make a chicken broth to have a better texture of the noodles. It’s very delicious, and I like it a lot. I decide to eat them just the noodles and chicken broth without putting anything else. This is one of my favourite noodles.
The noodles cook, ready fast. All you need to do is boil the water in a pot. Once the water is boiling, add 2-3 sheets of cornstarch stick noodles. Once it is boiling, immediately turn off the heat and let it cook by itself for 10 minutes. Do not overcook the noodles or else it will become too soft. Once it is done, pour it in the strainer and rinse it with cold water until it is completely cold. Now you can eat.
I used an old rice cooker with a congee function. I decided to boil some assorted Japanese fish balls, Chinese mushrooms, pork, potatoes, Swiss chard and bean curd knots. I just put everything in the rice cooker to boil. At the bottom I have the recipe on how to prepare and boil them in a rice cooker. A very simple and healthy way of making food. The water that is left in the rice cooker, you can use it as a base soup for the noodles. If you don’t like the soup, you can make a chicken broth using the chicken broth. The assorted Japanese fish balls, Chinese mushrooms and bean curd knots can be found and bought at a Chinese supermarket.
The rice noodles has to be heated the microwave, I have a 950 watt microwave and will be Heating it for 3 minutes. The heating time depends on the microwave wattage because different microwave heating time can be different.
Kids and adults would love this type of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd, and potatoes. You can have this for lunch or dinner. It is a very delicious bowl of noodles. If you can’t finish the noodles and the assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes. you can put it in the fridge and finish it the next day. For the noodles, If you know you can finish the noodles in 3-4 days then you can left it in the fridge. If you can just freeze it in the freezer. This is such a wonderful bowl of noodles that you should try and make.

Making the rice noodles:
1. In the cupboard, take out a large pan or a pot and place it on the stove.
2. Put some water into the large pan or pot.
3. Turn on the heat to high. and cover the lid.
4. Just wait until the water is boiling.
5. Once the water is boiling, sprinkle some salt and stir.
6. Put in two sheets of rice noodles and close the lid.
7. When it is still boiling, turn off the heat. Let it sit and cook for 10 minutes.
(Note: Don’t let the noodles cook too long, or else it will become too soft.)
8. When the noodles are ready, take a strainer and put it in the sink and
pour the noodles into a strainer.
9. Rinse the noodles until they are completely cold.
10. Take a strainer of noodles over a bowl to prevent the water from dripping everywhere.

Cooking Chinese mushrooms in an instant pot.

1. Take an instant pot and put it on the table.
2. Plug the plug.
3. Put some water. The amount you need to cook the Chinese mushroom.
4. In the cupboard, take the package of Chinese dry mushrooms. |
5. Take as much dry mushroom as needed to cook, put it in a strainer and rinse the mushrooms.
6. Pour it into the instant pot and close the lid.
7. Press the manual button and set the time to 12 minutes.
8. Once 15-minute finish. It will release the pressure of the value.
9. (Note: Don’t open the pressure cooker lid while it is pressuring-cooking or else it will explode.)
10. Once done and the gray thing drops to the bottom, that means it is ready. Open the lid
11. Taste a piece of Chinese mushroom to check if it is the desired texture.
12. If you prefer tender, pour out the water and Chinese mushroom into a strainer.
13. Fill the instant pot with water. Pour the Chinese mushroom back into the instant pot.
14. Press the saute button, and it will manually turn on and cook itself.
15. When the water starts boiling, press the cancel button. Place the lid back on the instant pot and leave it to soak in the water for 30 minutes.
16. When 30 minutes are up, it will be tender.
17. Now it is ready to use.

Preparing to speed up the bean curd knot:
1. Take a bowl.
2. Take the package of bean curd knot.
3. Open the package and pour as much bean cud knots needed to eat.
4. Soak the bean curd knots over water and place it in the microwave.
5. Heat it up for 8 minutes or until the water starts boiling.
(Note: Different microwave wattage heating time can be different.)
6. When ready, take it out and set it aside.

Preparing the potatoes:
1. In the bag of potatoes, take 3 potatoes out of the bag and put them in a mixing bowl.
2. Take a knife peeler and peel the potatoes skins. Each potatoes, that is peeled, put in the mixing bowl.
3. Soak it in water for a few minutes. Pour the bowl of water out of the sink.
4. Place the potatoes on a cutting board. Cut the potatoes into pieces.
5. Rinse the potatoes, place it back into the mixing bowl and set them aside.

Washing the Swiss chard:
1. In the fridge, take out a package of Swiss chard.
2. In the cupboard take out a strainer and a big container to
wash the wash Green.
3. Place the large container in the sink. Take the strainer and place it
on the other sink.
4. Take the Swiss chard out of the package and place it in the big container.
5. Wash all the soil off the Swiss chard and throw the container of water outside.
(Note: If grown in the garden can have a lot of soil. When you buy from a store it might not
have a lot.)
6. Open each Swiss chard wide wash it in the water very clean, make sure there are no dirty stuff
in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Swiss chard on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a pieces is wash, place it in the strainer.
9. Cut the Swiss chard’s in half and separate the stems and leafs in two different strainer or bowl.
10. Fill the container with water and wash the green mustard 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)
11. Wash the stems 2-3 times and put it aside.

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

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

Preparing the assorted Japanese fish balls:
1. In the freezer, take out the assorted Japanese balls.
2. Open the package and pour as many as you need to eat in the strainer.
3. Rinse the fish balls. Place a bowl over the strainer and set it aside.

Boiling the assorted Japanese fish balls, Swiss chard, potatoes. Chinese mushrooms, bean curd knot, and pork: (Using an old rice cooker with congee function)
1. Take out an old rice cooker with a congee function or a rice cooker.
2. Plug in the plug.
3. Pour in some water.
4. Turn on to rice cook.
5. When the water starts boiling, put in the assorted Japanese balls,
6. When the rice cooker starts to boil and the Japanese balls expand big and floats on the top it means it is ready.
7. Use a skimmer scopper, and scoop up all the Japanese balls onto a bowl.
8. Put in the Chinese mushrooms, bean curd knot pork, potatoes and Swiss chard.
9. When the water starts boiling again, wait for 2 minutes to be sure it is properly cook.
10. Use a skimmer scopper, and scoop up all the Swiss chard, Chinese mushrooms, pork and bean curd onto the same bowl.
11. Use a knife and insert it into the potatoes. If it goes through it means it is ready. If not then you will need to boil it a bit longer.
12. Once ready, take a skimmer and scoop up all the potatoes onto the same bowl and place it on the table.

Making the bowl of noodles:
1. Take a bowl.
2. Put as many noodles as you will eat into a bowl.
3. Put it in the microwave and heat it up for 3 minutes.
(Note: different microwave wattage has different timing of heating.)
4. Once the bowl of noodles is heated up, take it out.
5. Put in 3-4 pieces of assorted Japanese fish balls, some Swiss chard on the side. 3-4 pieces of Chinese mushroom, bean curd knot, 2 pieces of pork and 4-5 pieces of potatoes
6. In the rice cooker, use a spoon scooper and scoop the soup into the bowl of no0dles.
7. now you have a bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.
8. Enjoy.

Stir-fried apple with pork and onions

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

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

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

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

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

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

Hamburger steak cut into pieces

This homemade hamburger steak cut into pieces is so simple to make. The cooking time of the hamburger steak pieces depends on the size. I decided to cut it into pieces, to have more to eat and don’t have to eat a big hamburger steak all at once.
When marinating the ground beef, It was my first time putting in the onions and mixing them to make it more flavour of the taste.
I use a non-stick pan. Place it on the stove. Turn on the heat high. Put in some oil, put all the ground beef into a non-stick pan and made it into a one hamburger patty. Using a cooking spatula and flatten the patties. While cooking, cut the hamburger steak into pieces. Cook each side for 6-7 minutes with the lid close. When it is all done. Place it onto a plate.
These hamburger steaks are very delicious. You can have these for lunch or dinner. You can put the cut hamburger steak pieces in a hamburger bun and make it as a hamburger with some salad and fries on the side. You can also have these with rice. It will taste so good. Whatever you choose as your desire.
Kids and adults would love hamburger steak. Cut it into pieces, easier for kids to eat. Once you eat it, you will know how good these cut pieces of hamburger steak will be. If you have leftovers, you can put them in the fridge and eat them the next day. Try the recipe and enjoy.


Marinate ground beef:
1. Take a clean mixing bowl.
2. In the package, take as much ground beef as you need in the bowl.
3. sprinkle a bit of salt, garlic powder and pour some soya sauce. Mix well 
4. Put in some cornstarch. Mix it until you do not see any cornstarch in the bowl.
5. Take an onion. Use a knife peeler and peel the onion skin.
6. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
7. Dice a couple of onions into small pieces. Put it into the mixing bowl.
5. When everything is all mixed up. Set it aside.
6. If you already have ground beef in the freezer, take out as much ground beef as needed. Put the ground beef into the microwave to defrost it.
(Note: Different microwave wattage heating defrost and timing can be different.)

Cooking process:
1. In the cupboard, take out a non-stick pan and put it on the stove.
2. Turn on the heat to medium-low.
3. When the pan is hot. Put in some oil.
4. Put all the ground beef into the pan and flatten it all together.
5. Separate the hamburger steak apart into pieces. You can separate the hamburger steak
into any size piece of your choice.
6. Cook each side for 6-7 minutes or until you see no more pink inside with the lid close.
(Note: Closing the lid will cook faster. The cooking time of the hamburger steak depends on the size.)
7. To know if the hamburger steak pieces are cook, by cutting them in the middle.
If you still see pink, you need to cook it a bit longer.
8. When the hamburger steak pieces are done, turn off the heat.
Place the hamburger pieces onto a plate and set them on the table.
9. Enjoy!!!