Lettuce with Milk-fed veal shoulder on the back beef and onions.

This lettuce with milk-fed veal shoulder on the back beef and onions is very delicious and easy to make.
The milk-fed veal shoulder on the back can be found at the supermarket. If you had ever eaten this beef, you would know what this beef would look like. When you cook it to the right texture, it will not become tough.
First, I cook the lettuce. I decided to use a rice cooker to boil the lettuce. It is a healthy way of making lettuce. Eating green vegetables is good for the eyes. It does not take long, and you can boil the lettuce to the texture of your desire.
Look at how green and beautiful it came out after boiling from a rice cooker. When boiling the lettuce, they cook fast. You can cook the desire of your texture. Some people might like it crunchy, others might like it tender.
Second, I cooked the milk-fed veal shoulder on the back of beef. 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.
Kids and adults would love this lettuce with milk-fed veal shoulder on the back, beef, and onions 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 lettuce to have some meat in the dish and onions to make the dish look brighter and nicer. I really like this dish a lot. Try the recipe and enjoy.

Preparing the lettuce:
1. Take the package of lettuce and remove the wrapper.
2. Rinse the lettuce.
3. Remove the outer part of the lettuce.
(Note: if it’s very dirty, then you need to wash it 3 times.)
4. Take a knife and remove any red colour or not good colour directly into the garbage.
5. Place the lettuce on the cutting board and cut it in half.
6. Separate the lettuce apart as many times as you need to eat, and cut the lettuce into pieces.
7. Each time the lettuce is cut, put it into the mixing bowl.
8. When all is cut into the mixing bowl. Rinse the lettuce and pour out the water and set it aside.

Cooking Direction:
1. In the cupboard take out a large pan
2. Place on the stove.
3. Put in some water.
4. Turn the heat to high.
5. When the water starts boiling, pour in the bowl of lettuce.
6. Boil at medium-low for a couple of minutes.
(Note: Keep an eye on the lettuce because they cook really fast)
7. Take a pieces and taste if it’s the desire texture.
8. Once ready, Use a tong and put all the lettuce onto a plate and place it on the table.
9. Enjoy.

Preparing the onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.

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.
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, turn off the heat and place it on the plate of onions.

Cutting the beef and mixing it into the lettuce:

1. Take a cutting board.
2. Use a tong take one by one and cut all the beef into strip pieces.
3. Use the tong and put all the beef on top of the lettuce.
4. Pour the plate of onions, beef and lettuce into the frying pan.
5. Stir the lettuce onions and beef for a few seconds.
6. Scoop up all the lettuce onions and beef onto a plate and place it on the table.
6. Now you have a plate of lettuce with Milk-fed veal shoulder on the back beef and onions.
7. Enjoy.

Strawberry jam mini tortilla wraps with two pancakes

This is the easiest strawberry jam mini tortilla wraps with two pieces of pancakes. I use the mini tortilla wraps. I feel that the white tortilla wrap is softer than the whole wheat tortilla wraps. The white tortilla is easier to eat. I like it a lot.
I heat up two mini tortillas in an oven at 350F (190 degress) for 3-5 minutes or until it is hot. When it is ready, I take it out and place it onto a plate. I decided to use the brand Habitant strawberry jam to spread strawberry jam all around the tortilla and roll it into a wrap. If you do not like what I have in my wraps, you can put whatever you choose of your desire. When making the wrap, ensure it is tightly wrapped. I place it on both sides of the plate nicely.
Making a ready-made pancake is easier than doing home-made pancake. It saves a lot of time, and it is faster this way. You can heat them up in the morning for breakfast. It is the fastest way without having to make your homemade pancakes. You can buy the pancakes at any stores. It comes in different kinds of flavours. I decided to buy the original pancakes.
When you’re in a hurry in the morning going to work or school, this will be a choice to have at home. Fast to heat up to eat on the way to school or work.
You can put it in the oven and heat it up for 4-5 minutes. When they are ready, use a tong and take out the pancakes. Place it in the middle of the plate. One pancake slanted a bit on top of the other pancake. Pour some maple syrup on top of the pancake.
Kids and adults would love these pancakes with strawberry jam mini tortillas. Kids can have fun creating their pancakes and tortillas with their favourite decorations with the help of an adult. You can have pancakes and strawberry jam mini tortillas in the morning or a snack during the afternoon. Once you buy the already made pancake, you will know how simple and fast. Also, making mini tortillas with strawberry jam is also fast and easy. Both saves a lot of time and a very fast breakfast meal you can make. I really like this breakfast dish a lot. Give this a try and see if you like it. Enjoy.


Making the mini tortilla with strawberry jam:
1. Take the package of mini tortilla.
2. Open the package.
3. Put 2 mini tortillas into the oven,
4. Heat the mini tortilla’s at 350F (190 degrees) for 3-5 minutes or until it is hot.
5. When the totilla’s are ready, place it on to a plate.
6. Take the Habitant strawberry jam out of the fridge.
7. Open the jam. Use a knife and spread the strawberry Jam on the mini tortilla.
8. Roll the mini torilla.
(Note: Make sure it is roll tight together.)
9. Place it on the side of the plate.
10. Repeat the same steps for the other mini torilla.
11. When done, place it on the other side of the plate.

Making the pancake:
1. Take the package of pancakes
2. Remove pancakes from the package and place them in the oven.
3. Heat the pancakes at 350F (190 degrees) for 2-3 minutes or until it is hot
4. Once it’s ready, Use a tong and take the pancake out and place it on the middle of the plate.
5. Place the other pancake slanted a bit on the other pancake
6. Pour some maple syrup on the top of the pancake.
7. Enjoy.




Baked chicken tenderloin wrapped with bacon

This is a baked chicken tenderloin wrapped with bacon. I decided to use 3 chicken tenderloin, so that I can have more to eat throughout the day. I used the chicken tenderloin from the Giant Tiger brand. When you look at the chicken tenderloin wrapped with bacon, it looks very delicious and tasty.
The oven has to be pre-heated before baking the chicken tenderloin. Prepared a baking tray with parchment paper. Bake as much as you need. I baked 3 pieces of chicken tenderloin. This time I only added some flour on both sides of the chicken tenderloin. Put it in the oven and bake for 30 minutes. Every 10 minutes, flip the chicken tenderloin over and bake till the end of the timing. Leave it in the oven until you are ready to eat. Leaving it in the oven will keep it warm, and it will not get cold.
When you are ready to take it out. Put it onto a cutting board and cut the chicken tenderloin into pieces.
I decided to leave a whole piece of chicken tenderloin in the glass bowl and cut 2 whole chicken tenderloin into pieces. I place the cut pieces around the glass bowl.
Kids and adults would love this chicken tenderloin. You can have it for lunch or dinner. You can have it with rice or noddles.
Another way of eating the chicken tenderloin is making a sandwich. Kids can also have fun creating their chicken tenderloin burgers with an adult’s help in putting the ingredients in for them.
Making a chicken tenderloin is simple. It is already prepared and just put in the oven and bake for 30 minutes. Just flip it over every 10 minutes. Very simple, and it saves time. Try the recipe and enjoy.

Chicken tenderloin (Giant Tiger brand):
1. Preheat oven at 350F (190 degrees)
2. Take the frozen chicken tenderloin out of the freezer.
3. Open the package and take as many chicken tenderloin as needed to eat.
4. Take a baking tray. Put some parchment paper.
5. Put the frozen chicken tenderloin onto a baking tray,
6. Marinate some oil and flour on both side of the chicken tenderloin.
6. When the oven is very hot, open the oven and put the baking tray into the oven.
7. Bake the Chicken tenderloin for 30 minutes.
8. Every 10 minutes. Flip the chicken tenderloin over.
9. Bake the chicken tenderloin until the oven finishes baking.
10. Once finished. Take out the tray of chicken tenderloin. Place whole whole pieces on to a glass bowl.
11. Place 2 chicken tenderloin onto a cutting board and cut into pieces.
12. Put the chicken tenderloin pieces around the glass bowl.
13. Enjoy.

Zucchini with shrimp

A stir-fried zucchini with shrimps is very delicious and tasty. It smells so good when stir-frying from the pan. It can make you feel hungry. Eating zucchini is very healthy and good for the eyes. I decided to add some shrimps with zucchini to have something mix with the vegetable.
First, I cook the shrimps because they cook fast. I decided to remove the shells before cooking because it can be easier to eat. If you like to remove shells when you eat, you can do that too! When cooking, putting seasoning is your preference because some people might like it spicy and others might not. You can also marinate the shrimps before cooking them in a frying pan. I put some dice of onions with the shrimps to stir-fry it. Stir-fried the shrimps until they are well-done.
Second, I cook the zucchini and onions in a large pan. I added a bit of water. Closing the lid can help the cooking process a bit faster. Let it cook until the water starts boiling. Take a piece and taste it to see if it’s your desire texture. Some people might like it hard, crunchy and tender or tender. Putting seasoning is your preference because some people might like it spicy and others might not. Once it is the right texture, it is ready.
Putting the sauce from the zucchini to the shrimp mix will taste good. Pour it with the zucchini to mix. It will smell so good and tasty. When ready, turn off the heat, and pour it onto a plate and place it on the table.
Kids and adults would love these zucchini with shrimps. This is such a good stir-fried combination dish with shrimps mixed in with the zucchini. I like this dish a lot. I would recommend eating this dish with rice. It will taste good. It is a very delicious and tasty dish. If you make a lot, you can have it throughout the day. It is a good choice dish to make. Try the recipe and enjoy.

Preparation of the zucchini:
1. In the fridge, take 3-4 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 a knife peeler and peel off some skins, but not too much.
4. Take a knife and place it at an angle. While in each turn, cut the zucchini into pieces and put it directly into a mixing bowl.
(Note: Do not cut the zucchini too small or big. Just the right size. )
5. Take a vegetable slice cutter and slice into thin strip pieces directly into a bowl. When using the slice cutter, just be careful when slicing.
(Note: slicing it into thin pieces will make it easier and faster cooking.)
6. Set the bowl of zucchini aside.

Preparing the shrimp:
1. Take the package of shrimp out of the freezer.
2. Open the package and pour out as many shrimps as you need to cook on a strainer.
3. Rinse the shrimps.
4. Remove all the shells from the shrimps.
5. When all done. Rinse the shrimps and set them aside.

Preparing the onion:
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.
4. Put the onions in a bowl and set them aside.

Cooking the shrimps:
1. In the cupboard, take a non-pan and place it on the stove.
2. Turn the heat to high.
3. When the heat is hot, put in some oil.
4. Put the onions in the large pan and stir until done.
5. Pour the bowl of shrimps into the large pan.
6. Stir 2-4 times.
(Note: Keep an eye on the shrimps because they cook fast.)
7. Sprinkle some salt, garlic powder and put some light soya sauce and stir to mix
8. Continue string until it is all cooked well.
9. When the shrimps are well done. Turn the heat off. Place the pan of shrimps aside.

Cooking the zucchini and shrimps together:
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 some water and close the lid.
(Note: Keep an eye on the zucchini because they can cook fast.)
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, put some flour, to coat the zucchini, to have a sauce base.
15. Take the pan of shrimps, pour some sauce from the zucchini large pan to the shrimps and mix. 
(Note: Taking some zucchini sauce and mix it with the shrimps to take the shrimp flavour taste.)
16. Pour the shrimps into the large pan with the zucchini and mix. 
17. Turn off the heat. Pour the zucchini with shrimps on a plate and place it on the table.
18. Enjoy.

Eggplants with red peppers

This stir-fried eggplant with red peppers is simple to make. I decided to try something different using an eggplant by making a stir-fried dish. It is my first-time stir-frying eggplant. I cut the eggplant in half and cut them into pieces.
First, I cook the eggplants with some onions. I stir-fried the eggplants until they are tender. I added some salt, garlic powder and soya sauce for the seasoning taste. Stir to mix and cook until they are ready. Once the texture is right, turn the heat off and place it on a plate.
Second, I put some onions and oil and stir until done. Put the red peppers stir until they are tender and crunchy. I added some salt, garlic powder and soya sauce for the seasoning taste. When done, pour the red peppers with the plate of eggplant and mix it.
The dish came out so beautiful with the red pepper to brighten the dish colour. Kids and adults would love this dish a lot.
The best combination with this dish is rice. You can mix in the flavour and the red peppers and eggplants with rice. It is very delicious, and I like it a lot. If you are a vegetarian, this will be a perfect dish to try out. If you have no idea what kind of dish to make, this can be a choice dish to make. Try the recipe and enjoy.

Preparing the eggplants:
1. In the fridge, take out eggplant.
(Note: if you have eggplants in a package, take them out and remove them from the package.)
2. Rinse the eggplants. If you feel that the eggplants are slippy, rinse with water and rub the eggplants with a cloth.
3. Place the eggplants on the cutting board and cut off 2 end parts
4. Take a knife and cut the eggplants in half into 3 equal parts. Then cut the eggplants into almost a rectangle shape. Put them directly into a mixing bowl.
5. When all is cut up and put into the mixing bowl, rinse the eggplants and set them aside.

Preparing the red peppers and onions:
1. In the fridge, take a red pepper. Cut it in half.
2. Use a spoon and scoop up all the seeds out and put it directly into a bowl.
3. Wrap the other half of the red peppers with a plastic wrapper and place it in the fridge.
4. Put the red peppers on a cutting board. Cut the red peppers into slices.
5. Place it into a bowl and set it aside.
6. In the bag, take an onion, peel the skins. Place it on the cutting board.
7. Cut it in half. Place it on the side and cut it into slices.
8. Put the onions in a bowl and set them aside.

Cooking the eggplants:

1. Take a frying 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 into the frying pan and stir until done.
5. Put in the eggplants and stir a bit.
(Note: keep an eye on the eggplants because they cook fast.)
6. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
7. Stir to mix.
8. Take a piece and taste if the texture is tender and a bit hard to the point that you can eat. If it’s not, you need to cook it a bit longer.
9. Once ready, turn off the heat and pour it on a plate.

Cooking the red peppers:
1. Reuse the same frying pan
2. Turn the heat to high
3. When the pan is hot, put in some oil.
4. Put the onions into the frying pan and stir until done.
5. Put in the red peppers and stir a bit.
(Note: keep an eye on the red peppers because they cook fast.)
6. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
7. Stir to mix.
8. Take a piece and taste if the texture is tender and a bit crunchy. If it’s the right texture, that means it is ready.
9. Stir a bit. Ensure it is properly cooked.
10. Once ready, turn off the heat and pour it on the plate eggplants together and mix it.
11. Now you have a plate of eggplants with red peppers
12. Enjoy.

Boiled drumsticks topped with cilantro (using an old rice cooker with congee funtion)

These boil drumsticks are simple to make. I decided to cook it in an old rice cooker with a congee function. If you don’t have one, you can boil drumsticks on the stove. It is almost the same process as the rice cooker. A slight difference is instead of turning rice congee. Simmer for 10-15 minutes. Once ready. Leave the drumsticks in the rice cooker until you are ready to eat. Once ready to eat, take out the drumsticks and place them onto a plate. Place some cilantro on top of the drumsticks. The drumsticks came out perfectly and delicious. I like it a lot. Boiling food is very healthy.
Kids and adults will love these healthy drumsticks. Boiling is a healthy way of making food. Most boiling food can have a soup base. The best combination with these drumsticks is rice or noodles.
The chicken broth that is left in the slow cooker after cooking the drumsticks can be used as a soup. You can just drink it like that or eat it with noodles. Just be sure to remove any oil that is floating from the top. This is a very good dish to make. Another way of eating drumsticks is removing the meats and making a tortilla wrap or a sandwich. Try the recipe and enjoy.

Preparing the drumsticks:
Take 6 drumsticks from the fridge.
If drumsticks are in the freezer, take them out. Place it on a plate and put it in the microwave to defrost it.
(Note: Different microwave wattage defrost time can be different.)
When it is defrosted or already bought in the fridge. Take it out and place it in a strainer.
Take some salt and rub it on the drumsticks to take the not a good smell away.
Rinse the drumsticks.
Put all the drumsticks onto a place and set them aside.

Preparing the onions 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.
4. Put the onions in a bowl and set them aside.
5. Take a ginger. Take a slice cutter. Make sure the knife is attached to the slice cutter and slice couple of ginger into strips of pieces. Place it in a bowl and set it aside.

Preparing cilantro:
Take cilantro out of the fridge.
Put the cilantro in a bowl.
Fill the bowl with cold water and wash 3-4 times.
Make sure there is no dirty stuff.
once clean, put it in a clean bowl and set it aside.

Using a rice cooker with a congee function:
1. Take out a rice cooker with a congee function. Plugin the plug
2. Fill the rice cooker with water. The amount you need to cook the drumsticks
3. Put a couple of gingers and onions into the rice cooker.
4. Pour the plate of drumsticks into the rice cooker.
5. Turn on the rice cooker. Cook for 10 minutes or until the rice cooker steam starts to come out.
6. When the rice cooker starts to have steam coming out, turn it to slow cook.
7. Cook for another 10-15 minutes.
(Note: Do not over-cook the drumsticks, or it will become tough.)
8. When 10 or 15 minutes are ready. Open the rice cooker and check if there is any blood coming out. If there is, that means you need to cook it a bit longer.
9. Once ready. Use a tong and take out all the drumsticks and place it onto a plate and set them on the table.
10. Take some cilantro and place it on top of the drumsticks to look nice.
11. The chicken water that is left in the rice cooker you can drink as a soup or use as a soup base for noodles.
12. Enjoy

Yu Choy with ginger

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

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

Preparing garlic and ginger:
1. Take garlic. Use a knife and peel the skins.
2. Take 4-5 garlics and put it flat side of the knife over the garlic.
3. While holding the knife handle, at the bottom of your palm hand. Carefully hit the knife on the garlic
to separate the skin.
4. Repeat the same steps for the rest of the garlic.
(Note: Be careful not to get cut with the knife.)
5. When done, set it aside.
6. Take ginger. Use a spoon and peel the skin.
7. Take a knife and cut a couple of slices of ginger.
8. Put the ginger in a bowl and set it aside.

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

Baked chicken legs

Baked chicken legs coming from an oven smell, so good when it is baking in the oven. You can see the juice dripping onto the tray. It can make you feel hungry. 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.
Cleaning the chicken legs is very simple than cleaning a whole chicken. I marinated the chicken legs the night before to have a better flavoury texture. 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 make 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.

Boiled broccoli

Boiled broccoli is very simple to make. It does not take long and very healthy. When boiling the broccoli, it came out so green and perfectly. It’s very delicious. I like this dish 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 to tender.
This dish 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’s 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 cannot finish the broccoli’s you can put it in the fridge and have it the next day. When you have no idea what kind of vegetable to eat on that day, you can consider making this boil broccoli’s fast and simple way. 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.

Steam chicken leg top with sliced ginger

This is a steam chicken leg. It’s very delicious and simple to make. Look at how the chicken leg is top with a bit of gingers. I decide to make a steam chicken leg because I like to eat chicken. I have the recipe how to make the steam chicken leg. It came out of the steamer perfectly. I like it. Steaming food is very healthy.
Kids and adults would like this steam chicken leg. The best combination that goes well would be with rice. With all the chicken sauce, you can mix in the rice. You can have this for lunch and dinner. Once you eat this chicken leg, you will know how amazing this chicken would taste.Try the recipe and enjoy.

Direction Cleaning:
1. Put on a pair of dishwasher gloves
2. Take the chicken out of the package
3. Wash the chicken.
4. Take out a pair of kitchen scissors. Cut out some of the fatty skins from the chicken. It’s mostly from the butt part.
5. Cut off the end part of the bone.
6. Take out all the dirty stuff in the chicken.
7. Rinse the chicken.
8. If you see there are still some 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 chicken again.
12. Put the chicken in a plastic bowl to let the water out.

Preparing the plate of the chicken leg for cooking:
1. In the cupboard, take out a plate and put the chicken leg onto a plate.
2. Take ginger and peel the skin. Cut it into slices.
3. Put some sliced ginger on the chicken leg and set it aside.

Cooking process:
1. In the cupboard, take a steamer pot and place it on the stove.
2. Put some water and a wire rack.
3. Turn on the heat to high. Wait until the water is boiling.
4. When the water is boiling, open the lid. Use a clip holder place the plate of the chicken leg into the steamer. Close the lid.
Cook the Chicken leg at medium-low for 25 minutes.
5. When the time is ready. Take a knife and insert it in the middle part to check any blood coming out. If you see blood coming out, you need to cook it a bit longer.
5. Put the knife in the chicken leg again and see no more blood coming out, which means it is ready.
6. Turn the heat off. Take the plate chicken leg out of the steamer and place it on the table.
7. Enjoy.