Vegetable soup (using an instant pot)

This is a vegetable soup. I decided to use an instant pot to make this soup because it is fast and does not take long. If you make it from a stove, it can take longer. It is very simple to make it from an instant pot.
After a long day at work, and you want to make this kind of soup, all you need to do is take 4-5 potatoes. Peel the skin. Place it in soaking water and soak it for 5 minutes. Place the knife at an angle and cut it to pieces. Take celery, cut the leaves off. Take a knife and place it on the top of the celery at an angle and peel some strips off. If you use your hand and break it in half, you will still be able to take off the strips. It can prevent having crunchy celery. Take 3 carrots. Peel the skin. Cut the 2 end parts off. Rinse the carrots. Place the carrots on a cutting board and cut into pieces. Place it onto a bowl and set it aside. Take 2-3 pieces of corn. Peel the skin and cut into pieces. Use any kind of tomatoes. Rinse and cut into pieces. You can cut the tomatoes into any kind of shape of your desire.
Fill the instant pot with water, put in the corn and cook for 30 minutes to have the flavour taste of the soup. Then put everything in the instant pot. Press the manual button and cook for 25 minutes. 25 minutes finish once, it will release the pressure of the value. Once done, and the gray thing drops to the bottom. Put in the potatoes. Press the saute button and wait until the soup starts to boil. When it starts boiling. Wait for 10-15 minutes. Use a knife to see if it goes through. Once it goes through, that means it is ready to eat.
This soup is very delicious, and I like it a lot. It’s very convenient when you have an instant pot. It saves time.
Kids and adults would love this soup a lot. You can have this soup for lunch or dinner. The best combination that goes well with this soup would be noodles. If you cannot finish the soup, you can leave it in the instant pot and reheat it the next day. This is the best and fastest way to make soup with an instant pot. If you have an instant pot, try this recipe and enjoy it.

Preparing of corn:
1. Take corn and peel the skins
2. Place the corns on a cutting board and cut into pieces.
3. Put it in bowl and set it aside.

Cooking the corn in an instant pot:
1. Put some water into the instant pot.
2. Put in the pieces of corn into the instant pot.
3. Press the manual and set the time for 30 minutes.
(Note: cooking the corn first will bring the flavour taste of the soup.)
4. When ready, Just leave it in the instant pot.

Preparing the potatoes:
1. In the bag of potatoes, take 5 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 big pieces.
5. Place it back into the mixing bowl and set them aside.
(Note: Rinsing the potatoes will take out the potatoes taste.)

Preparing the carrots:
1. In the fridge, take out 2-3 pieces of carrots.
2. Use a knife peeler and peel the skins.
3. Cut off the 2 ends.
4. Rinse the carrots.
5. Place the carrots on the cutting board and cut into pieces.
6. Put the carrots into a bowl and set it aside.

Cleaning and preparing 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 tomato:
1. Take out 2-3 tomatoes.
2. Rinse the tomatoes.
3. Place the tomatoes into a cutting board and cut into pieces.
4. Place it into a bowl and set it aside.

Cooking in an instant pot:
1. continue using the instant pot.
2. Put in the celery, tomatoes, and carrots.
4. Close the lid. Press the manual button and set the time to 25 minutes.
5. Once 25-minute finish. It will release the pressure of the value.
(Note: Don’t open the lid of the pressure cooker, while it is pressuring-cooking or it will explode.)
6. Once done and the gray thing drops to the bottom, put in the potatoes.
7. Press saute button and let it bring to a boil. Let it boil for 10 minutes. Use a knife to check if the knife through the potatoes and tender. If it is tender and goes through that means it is ready. Then press cancel/off.
8. Now soup is ready to eat
9. 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.

Potatoes patties with ground beefs

These potatoes patties with ground beefs are very delicious and easy to make. It takes a bit of time and once you get the hand of it, you will have these potatoes patties with ground beefs in no time. I decide to mash up the potatoes, mix it with ground beefs. Make it as a patties and fry it on the pan. By doing these will have different style of making the potatoes and will taste so good
All you need to do is take 8 potatoes and wash the potatoes, peel the skins, rinse and cut into round shapes. and add some water in a large pan with a steamer tray. Turn the heat to high and Cook for 40 minutes, the time it take to boil the water and cook it. When it comes out tender, it means it is ready. Place the potatoes in the mixing bowl. While it is still hot and fresh, take a handheld potato smasher and press to smash the potatoes.
Take some ground beefs as need and put it in the bowl. Add some salt, garlic powder, soy sauce, flour, a bit of salt and some five spices. Mix everything together. Then put it in the mixture of potatoes and mix it together.
Take a plastic wrapper and place it on to a cutting board. Take an ice cream scooper. Scoop up the mash potatoes with the ground beefs the size of your desire. Place 2-3 mash potatoes with the ground beefs on the plastic wrapper and wrap it. Press it down into a around shape, to make a patty. Make sure the patty is stick together hard. If you like you can coat some bread crumbs (optional)
When the fry pan is hot, put some oil on the fry pan. Put the 3 potatoes patties with ground beef on the fry pan. Cook each side for 3 minutes or until golden brown. check each side and make sure they are not burn. If you feel it is still not ready give it a 1-2 more minutes.)
For each patties, that is finish frying on the pan, place it on the plate. Continue the same steps. Once all the patties are cook in the fry pan, you can start to eat them.
Kids and adults would love these potatoes patties with ground beefs. The best combination that goes well with this dish would be with rice. You can also put this potatoes patties with ground beefs in a hamburger bun with some tomatoes, lettuces, ketchup, mustard, or mayonnaise.. Which ever of your desire. You can have these for lunch or dinner. Once you eat it, it will taste so good that it will make you want to eat so more. Try the recipe and enjoy!!!!

Ingredient:
8 potatoes
large pan with a steamer tray
some cold water
potato knife peeler
knife
cutting board
bread crumbs for the coating (optional)
some ground beefs
Handheld potato smasher

Direction:

Preparation potatoes
1. Take out 8 potatoes out of the bag and put it in a bowl.
2. wash each potatoes
3. Take a potato knife peeler and peel all the potatoes skin.
(note: Make sure all the potatoes are peel nice and clean.)
4. Each potatoes that are peel, put it in a bowl.
5. When they are all finish peeling. Rinse all the potatoes in the bowl.
6. Pour the water out into the sink.
7. Take a cutting board and a knife. place the potato on a cutting board.
Cut the potatoes on the side into round shapes.

Steam cooking Direction:
1. Put a large pan on the stove Pour some cold water into the a large pan
and place the streamer tray on the pan.
2. Put all the potatoes into the steamer tray.
3. Turn the heat to high.
4. Cook for 40 minutes, The time to take for boiling water and to cook it.
5. When the potatoes are ready. Use a knife or a fork and poke to see if it’s tender.
If the potatoes are tender, it mean that it is ready.

Mash potatoes
1. When the potatoes are ready. Immediately put all the potatoes in a mixing bowl.
2. While the potatoes are still hot and fresh, use a handheld potato smasher and press on the potatoes, to smash them. Make sure there are no big or small pieces leftovers. Once the potatoes are smash, use a spatula
and scrap the sides, to have a clean bowl.
(note: When the potatoes are cold, they will not make a good mash potatoes.)

Marinate ground beefs:

1. Take a clean bowl.
2. Put as much ground beef as you need in the bowl.
3. Add in garlic powder, a bit of salt, five spices, flour, and soya sauce
4. Use a fork and mix everything well together.

Mixing marinate ground beefs with potatoes

1. Put the marinated ground beefs in the mash potatoes
2. Take the Handheld potato smasher or a fork and mix everything well together.
(Note: Make sure everything is coated in the mix together.)

Fry pan cooking Directions:
1. In the cupboard, take out a non-stick fry pan and put it on the stove.
2. Turn on the heat to low.
2. While waiting for the fry fan to be hot, take a plastic wrapper and place it on the cutting board.
3. Take an ice cream scooper. Scoop up the mash potatoes with the ground beefs the size of your desire.
4. Place 2-3 mash potatoes with the ground beefs on the plastic wrapper and wrap it. Press it down
into a around shape, to make a patty. Make sure all the patty is stick together hard and nothing is falling apart.
5. If you like you can coat with some bread crumbs (Optional)
5. When the fry pan is hot, put some oil on the fry pan
6. Put the 3 potatoes patties with ground beef on the fry pan.
7. Cook one side for 3 minutes then flip on the other side and cook for another 3 minutes or until golden brown. check each side and make sure it does not burn.
(note: If you feel it is still not ready give it a 1-2 more minutes.)
8. For each patties, that is finish frying on the pan, place it on the plate
9. Repeat the same thing for the rest of potatoes patties with ground beefs
10. Once all the patties are finish cooking on the fry pan, turn off the heat.
11. Now you can eat.
12. Enjoy!!!!


Steam potatoes

These steam potatoes are very delicious and easy to make. It does not take long and you can have these steam potatoes in no time. I decided to eat it plain with some ketchup on the side for the dip. They are very healthy without any butter or oil. Boiling potatoes is a very healthy food.
All you need to do is take 7 potatoes and wash the potatoes, peel the skins, rinse and cut into round shapes. and add some water in a large pan with a steamer tray. Turn the heat to high and Cook for 40 minutes, the time it take to boil the water and cook it. When it comes out tender, it means it is ready. Now you can eat it.
When it comes out of the steamer, the best time to eat it is when it is cook hot and fresh. If you like you can put cheese on top of the potatoes and put it in the microwave to melt the cheese or you can just eat it like that. Which ever of your desire. kids would love this steam potatoes a lot with cheese on top. Adult would love these steam potatoes also. If you like you can put sauce on top or just eat it the way it came out of the steamer. You can have these potatoes for lunch or dinner. The best way to eat a healthy potatoes by steaming it. Try the recipe and enjoy.

Ingredient:
7 potatoes
large pan with a steamer tray
some cold water
potato knife peeler
knife
cutting board

Direction:

Preparation:
1. Take out 7 potatoes out of the bag and put it in a bowl.
2. wash each potatoes
3. Take a potato knife peeler and peel all the potatoes skin.
(note: Make sure all the potatoes are peel nice and clean.)
4. Each potatoes that are peel, put it in a bowl.
5. When they are all finish peeling. Rinse all the potatoes in the bowl.
6. Pour the water out into the sink.
7. Take a cutting board and a knife. place the potato on a cutting board.
Cut the potatoes on the side into round shapes.

Cooking Direction:
1. Put a large pan on the stove Pour some cold water into the a large pan
and place the streamer tray on the pan.
2. Put all the potatoes into the steamer tray.
3. Turn the heat to high.
4. Cook for 40 minutes, The time to take for boiling water and to cook it.
5. When the potatoes are ready. Use a knife or a fork and poke to see if it’s tender.
If the potatoes are tender, it mean that it is ready.
6. Take a plate and scoop up all the potatoes. Take a plate and put as many pieces as
you want to eat, while it is still hot and fresh.
7. If you can not finish, you can put it in the fridge and eat the next day,
8. Enjoy!!!!