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!!!!

Turkey meat mixed with small yellow, orange and red peppers

A stir-fried turkey meat mixed with small peppers is very delicious and simple to make.
I decided to use the leftover turkey meat from a turkey. It is very convenient, and you can freeze it and take it out to defrost in a microwave when you want to eat it. You can also use the turkey meat on the same day, cleaning the turkey and cutting the turkey into pieces, separating it in each plastic wrapper.
If you have turkey meat frozen in the freezer, it needs to defrost in a microwave. Different microwave defrosts time can be different. Cut the turkey meat into pieces. Not too small or too big. Just the right size to cook and finish at the same time.
To get a better taste of the turkey meat, I decided to marinate them. I put some salt, garlic powder and soya sauce in it. I used a fork to mix everything well.
First, I take a non-stick frying pan. Turn on the heat high. I put the sliced onions that I have leftover in the fridge. Then add some oil. Stir until done. I pour the marinate turkey meat into the frying pan. Separate them the turkey. Let it sit and cook for a bit. Turn the heat to medium-low to ensure the turkey meat does not burn.
Stir and stir until the turkey meat is ready. Once ready, turn off the heat. Put it onto a plate and set it aside.
I re-use the same non-stick frying pan and cook the mixed red and yellow peppers with sliced onions. It does not take long to cook. Stir the mixed small peppers and cook at low heat until ready. Take a piece and taste if it’s the desired texture. Once ready, pour turkey meat and stir a few times. When done, pour it onto the same plate and set it on the table. Look how beautiful the dish brighten the colour with the mix small peppers mixed in with the turkey meat.
Kids and adults would love this dish a lot. This is such a good stir-fried combination dish of turkey meat, with mixed small peppers. I like this dish a lot. When you make a lot, you can have it throughout the day. It is a good choice dish to make. Try the recipe and enjoy.

Preparing the mixed bag of small peppers and onions:
1. In the fridge, take the mix-bag of peppers.
2. Take a slice cutter and slice the peppers into pieces directly into a bowl.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. In the bag, take an onion, peel the skins.
7. Place it on the cutting board. 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.

Marinating the turkey meat:
1. In the fridge, take out some turkey meat.
(Note: you can use leftover turkey meat from a turkey in the freezer
you will need to defrost it in the microwave.)
2. Cut the turkey meat into pieces directly into a mixing bowl.
3. Put some salt and garlic powder. Use a fork and mix it well.
4. Pour a bit of soya sauce and mix everything well.
5. When all mixed. Set the bowl of marinated turkey meat aside.

Cooking the turkey meat:
1. Take a large pan and place it on the stove.
2. Turn the heat to high.
3. When the large pan is hot, put in some oil.
4. Put in the onions and stir until done.
5. Pour the turkey meat into a large pan.
6. Separate the turkey meat apart.
7. Let it cook for a few seconds.
8. Stir the turkey meat for a bit.
9. When almost done. Put some flour and stir.
Continue putting flour until coated everywhere.
10. Stir the turkey meat until you do not see any more flour.
11. Once done. Turn off the heat.. Place it on the plate and set it aside.

Cooking the mixed small peppers and turkey meat 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 onions and stir until it is almost ready.
4. Take the bowl of mixed peppers and pour it into a large pan.
5. Stir until ready. Take a piece and taste if it’s your desire texture.
6. Turn the heat to low.
7. Once ready, take the plate of turkey meat and pour it into the large pan with
the mixed peppers and stir to mix a few times.
8. Once ready, pour it onto a plate and set it on the table
9. Enjoy.


Chinese big mustard green with bacon

This stir-fried mustard green with bacon is simple to make. When you buy a Chinese big mustard green from a Chinese supermarket, there are 2 in a bag. You do not need to eat all at once, you can save some to eat next time. They are a bit big, so washing can take a bit longer. The leaves at the bottom need to be cut a bit apart, each other from each other. It is best to cut them into pieces. It is easier to stir-fry in the large pan. I decided to use bacon to have some meat in the dish.
When cooking, I cook bacon first with some garlic and ginger. I use only the meat part and cut off all the fat from the bacon. Since there was oil in the bacon, I did not need to put any in the large pan. When cooking bacon, it smells so good that it will make you feel hungry. The bacon needs to be cooked until they are well-done. Put it in a bowl and set it aside.
Second,, cook the Chinese big mustard green. Put some water and close the lid. The water starts boiling, let it cook for a few minutes. Open lid. Take a piece of Chinese big mustard green and taste if it’s a bit crunchy and tender and able to eat it. If it’s the right texture, then pour the bacon and mix it together. Now the stir-fried mustard green with bacon is ready.
Kids and adults would love this dish. It is very delicious and tasty. The dish came out bright and colourful. The best dish I recommend with this dish is rice. You can mix the Chinese big mustard green with the Chinese big mustard green with bacon in the rice. I will taste so good together. You can make this for dinner. when you have leftover, you can make a sandwich, It will taste so good. When you have no idea what to make on that day, you can consider make this stir-fried mustard green with bacon. Try the recipe and enjoy.

Washing Big Chinese Mustard Green Vegetable:
1. Take the package of Chinese Mustard Green out of the fridge.
2. In the cupboard take out a strainer and a big container to
wash the Chinese Mustard Green.
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 Mustard Green out of the package and place it in the big container.
5. Separate each Chinese Mustard Green pieces apart. Use a knife and cut off the end hard part.
7. Open each Green mustard wide wash it in the water very clean, make sure there are no dirty stuff
in the vegetable.
6. open the cold water and fill it up. Take the end part of the mustard green 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.)
7. Each time a pieces is wash, place it in the strainer.
8. Cut the green mustard’s in half and separate the stems and leafs in two different strainer or bowl.
9. 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.)
10. Wash the stems 2-3 times and put it aside.

Cutting the Chinese big green mustard:
1. Take the Chinese big green mustard and place it on the cutting board.
2. Use a knife and cut a bit on the bottom leaves apart from each other.
3. Rinse the big green mustard.
4. Take a knife and place it at an angle. While in each turn, cut the big green mustard into pieces and put it in the strainer.

Preparing the bacons:
1.In the freezer, take out the package of bacon.
2. Take the bacon out of the package and place it on the cutting board. Use a knife and cut the part of bacon in the amount that you need to use.
3. Since it is still frozen, separate the bacon. Let it sit for a bit to defrost.
4. If there are some fat pieces, cut it off.
5. Put it into a bowl and set it aside.

Preparing the garlic and ginger:
1. Take ginger. Use a spoon and peel the skin.
2. Use a slice cutter. Make sure the knife is attached to the slice cutter.
3. Slice the ginger into strips of pieces.
4. Put the ginger in a bowl and set it aside.
5. Take 4-5 garlic’s. Peel the skins and put garlic in a mid-size blender.
6. Blend the garlic. Put the blended garlic into a bowl and set it aside.

Cooking the bacon:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn on the heat to high.
3. When the large pan is hot, put the garlic and strips of ginger and stir
4. Put the bacon into the large pan.
(Note: Since the bacon has oil, you do not need to add any.)
5. Separate the bacon apart.
6. Stir the bacon a bit.
7. Let it cook in the pan by itself.
8. Stir the bacon again.
9. Close the lid. Let it cook for a bit.
10. Open the lid and cook until the bacon is well done.
11. Once done, put the bacon in a bowl and set it aside.
12. If there is a lot of oil in the large pan, pour oil into the garbage.
(If there are none then skip this step)

Cooking the Chinese big mustard green and bacon together:
1. Re-use the same frying pan since there is still some bacon oil, no need to add any.
2. Turn on the heat to high.
3. When the large pan is hot, put the bowl of Chinese big mustard green.
5. When the water starts boiling, let it cook in the large pan for a few minutes.
6. Open the lid. Take a piece and taste it. If it’s a bit crunchy and tender, that means it is ready. If not, then you need to cook it a bit longer.
(Note: keeping the lid off will prevent the mustard green from being not a good colour.)
7. When the Chinese big mustard green is ready, pour the bacon into the large pan.
8. Put some light soya sauce and mix the Chinese big mustard green and bacon.
9. Turn off the heat immediately. Take a plate, pour all the Chinese big mustard green with bacon onto a plate and place it on the table.
10. Enjoy.

Broccoli with lunch meat

Broccoli with lunch meat is so simple to make. The creation of the dish looks so colourful. Being creative in making a dish can make you very happy. I decided to make something different by putting the lunch meat at an angle at the bottom plate and some broccoli around the lunch meat.
Before cooking the broccoli, you need to remove the hard part from the bottom of the stem. Removing the strips hard part will make the broccoli to be not crunchy. If you like it crunch, you can leave it the way it is. I prefer to eat it tender because easier to chew. I use the can of lunch meat and pan-fry it until both sides are golden brown on low heat.
Keep an eye on the lunch meat because they cook fast.
Kids and adults would love this dish. The best way to cook it is to a tender texture easier for kids to eat. The best combination is rice. When you eat the broccoli and lunch meat, it will taste so good that you want to have more. When you make a lot, you can have them throughout the day without thinking about what to eat on that day. Once you eat and try my creative dish making, you like it. Try the recipe and enjoy.

Preparation the broccoli:
1. Take the broccoli out of the fridge. Remove from bag.
2. Rinse the broccoli’s
3. Place the broccoli on the cutting board and cut it in half.
4. Separate the broccoli and place it directly into the sink.
5. Take a knife, and peel the end hard part strips off the broccoli to prevent 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 that are not separated, cut the broccoli into broccoli pieces.
7. When it’s done separating, Place it into a mixing bowl.
8.Rinse the broccoli, pour the water into the sink and set it aside.

Preparing the onions:
1. In the bag, take an onion. 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.

Preparation the lunch meat:
1. In the cupboard, take out a can of lunch meat
2. Rinse the can top very clean and wipe it clean with a clean cloth.
3. Remove the opening key from the can.
4. You will feel a bump on the can, use the key and open the can.
5. Place the open can on the cutting board, slowly use a knife and take the lunch meat out of the can.
6. Cut the lunch meat on the side and cut it into rectangle pieces and set it aside.

Cooking process:

Pan frying the lunch meat
:
1. In the cupboard, take out a non-stick frying pan and place it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Use a tong and place all the lunch meat into the frying pan.
5. Turn the heat to low.
6. When one side is golden brown, turn it to the other side and cook until golden brown. The lunch meat does not have to be fully 7. golden brown.
(Note: Keep an eye on the lunch meat because they cook fast. )
8. Once it’s done frying on the pan, turn off the heat. Place it onto a plate and set it aside.

Stir frying the broccoli:

1. In the cupboard, take a large pan and place it on the stove.
2. Turn the heat to high
3. When the pan is hot, put in some oil.
4. Take the bowl of onion and pour the onions into the frying pan. Use a wooden spatula and stir the onions until done.
5. Put the bowl of broccoli into the pan, and stir a bit.
6. Sprinkle some garlic powder, salt, and pour some light soya sauce.
7. Stir a few times.
8. Pour in some water into the large pan and close the lid. Let it cook for a few minutes.
9. When the water starts to boil, let it continue boiling for 2-3 minutes.
10. 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 it a bit longer. Another way, take a piece of broccoli and taste if it’s tender.
11. Once the broccoli is tender, turn the large pan heat off, and set it aside.

Making the plate of broccoli with lunch meat:

1. Take out a clean plate.
2. Use a tong and place all the lunch meat at an angle around the bottom plate.
3. Take some broccoli and place it around the top of the lunch meat on the side plate.
(Note: Leave the lunch meat showing, so that you can see some lunch meat and it will look nicer.
4. Whatever is left un-use, put it onto a bowl and set it on the table.
5. Now you have broccoli with lunch meat.
6. Enjoy.