Pampano fish topped with green onions and coriander

This is the 19th 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 fish from a frozen package. You can buy pampano fish at a Chinese supermarket.
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. Take some coriander. Wash it very clean and
11`. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
12. Enjoy.

Steamed tofu topped with onions and ginger

This is the 11th time I have made steamed tofu topped with onions and ginger. It is the easiest recipe to make and not too hard. It does not take long. Most supermarkets sell tofu. Most of the time I get tofu at a Chinese supermarket. It comes in all different kinds of tofu texture. I decided to use firm tofu. Firm tofu are easier to cut. Using soft or medium tofu can break easily when you cut it too hard.
This is the healthiest dish you can make. Steaming tofu is healthier. The tofu is very tasty. I like this dish a lot. I decided add some onions and ginger on the top of the tofu to look nice and colourful.
Kids and adults would love this steam tofu a lot. The best combination that goes well with this dish is rice. You can mix the tofu and sauce in the rice. When you have no idea what to make on that day, you can consider making this steam tofu. A fast, easy dish to make. Try the recipe and enjoy.

Preparing the onions and ginger:
1. Take an onions. Peel the skin
2. Cut the onion in half.
3. Take a slice cutter and slice a couple of onions directly into a bowl.
4. Take a ginger,
5. Take a slice cutter and slice a couple of onions directly into a bowl.
6. Set the bowl aside.

Preparing the tofu:
1. Take 1 pack of Tofu out of the fridge.
2. Open package and drain all the water from the package in the sink.
3. Raise all the tofu and put it on to a steamer plate.
4. Use a knife and slowly cut the tofu into thick square pieces.
5. Repeat the steps for all of them.
6. Marinate with some salt, garlic powder, soya sauce and some flour.
(Note: To coat the tofu with flour on both sides will have less liquid coming out from the tofu.)
7. Place the tofu slanted around the plate and some in the middle and on top.
(Note: If you have leftover tofu and have no space, you can put it on top of the tofu.
9. Put a couple of slices of onions on top of the tofu.
10. Sprinkle some ginger on the top of the tofu.
9. Once all done, set the plate of tofu aside.

Steaming the tofu:
1. Take a large pan out of the cupboard and fill it up with hot water and turn the heat to high.
2. Put a wire rack on the pan.
3. Wait until the water starts to boil. When the water is boiling up. Put in the plate of tofu.
4. Steam the tofu for 10 minutes.
5. When it is ready, take it out with a holder steamer and place it on the table.
6. Enjoy.

Pampano fish topped with green onions and coriander

This is the 18th 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 supermarket.
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. Take some coriander. Wash it very clean and
11`. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
12. Enjoy.

Pampano fish topped with onions, green onions and coriander

This is the 17th 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 supermarket.
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.

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.

Steamed pampano topped with ginger and green onions

This is the 15th time I made steamed pampano fish topped with green onions. Usually you can find pampano fish at a Chinese supermarket or any store that sells this type of fish. The pampano fish smells so good when it comes out of the steamer.
Making a good steam fish needs to be marinated with salt, 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 healthy than frying it in a pan.
To steam a pampano fish, 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 in the pampano into the steamer. I steam the fish for 8 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.
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.

Steamed whole Chicken

This is the 5th time I made a steamed whole chicken. I decided to bought a big whole chicken. Buying a whole chicken can have more to eat. If you have cleaning a whole chicken before. It is very simple.
All you need to do is open the package. Take one whole chicken. Rinse the chicken. Open up the inside and take all the dirty stuff out. Make sure it is very clean inside. Put salt and Chinese cooking wine all around the chicken. Rub it all around the chicken. Then let it sit for 5-10 minutes to get the chicken smell away. Then rinse the chicken. Place it in a bowl to drain the water out.
If you like, you can marinate the chicken with some salt and cooking wine. You can also put some onions and gingers on top of the chicken. It is optional. I prefer marinating it and putting onions and ginger on the top.
To steam the whole chicken, take a large pan. Put in some water. Place a wire rack and close the lid. When the water starts boiling, place the chicken into the steamer. It needs to be steam for 30 minutes. When done, check and see if there is still some blood, redness or pink. If there is, then cook it a bit longer. Make sure not to over cook the chicken, or it will become tough. If you still see some pieces are red, not well-done, then you can put it in the microwave to heat it up. Different microwave heating time can be different. The chicken came out of the steamer nice and beautiful. This time I made it perfectly and well done.
To cut the whole chicken into pieces, put some plastic kitchen gloves on, and cut the chicken into pieces using scissors and place it in a large plate. If you do not want to cut the whole chicken into pieces all at once, you can cut the chicken piece that you want to eat.
Kids and adults would like this steam whole chicken. Steaming chicken is better and healthy. The best combination that goes well with chicken is rice. You can mix the chicken in the rice, and it will taste so good and delicious. It will make you feel more hungry that you want to have more. You can have this for lunch or dinner. Once you eat this whole chicken, you will know how amazing this chicken would taste. Try the recipe and enjoy.

Direction Cleaning:
1. Put on a pair of dish washer gloves
2. Take the chicken out of the package
3. wash the chicken.
4. Take a scissors and cut out some of the fatty skins from the chicken
mostly from the butt part.
5. Take out all the dirty stuff in chicken.
6. Rinse the chicken inside until it is clean.
7. When you see if it is still dirty clean it some more.
8. Put some some salt all around the chicken and some chicken cooking wine.
9. rub it all around, so it would not stink. Wait for 5-10 minutes.
10. Rinse the chicken again.
11. put the chicken in a plastic bowl to let the water out.

Direction Cooking:
1. Put the chicken on a plate.
2. Take a large pan and put it on the stove.
3. Put some cold water.
4. Place a wire rack in the large pan.
5. Close the lid and turn the heat to high.
6. When the water starts boiling, put the plate of whole chicken into the large pan.
7. Close the lid.
8. Cook the chicken for 30 min
9. Do not overcook the chicken or else it will get old
10. When it is done. Take it out and place it on the table.
11. If You like you can cut the whole chicken into pieces and put it onto a plate
11. If you see the chicken still have some redness or pink that is not well done, you
can heat it in the microwave.
(Note: Heating up the chicken depends on your microwave wattage. The heating time can be
different.)
12. Now the chicken is ready.
13. Enjoy.

Steamed tofu topped with onions and green onions

This is the 10th time I have made steamed tofu. It is the easiest recipe to make and not too hard. It does not take long. Most supermarket sells tofu. Most of the time I get tofu at a Chinese supermarket. It comes in all different kinds of tofu texture. I decided to use firm tofu. Firm tofu are easier to cut. Using soft or medium tofu can break easily when you cut them too hard.
This is the healthiest dish you can make. Steaming tofu is better than frying tofu from a pan. The tofu is very tasty. I like this dish a lot. I decided to sprinkle some green onions on the top of the tofu to look nice and colourful.
Kids and Adults would love this steam tofu a lot. The best combination that goes well with this dish is rice.You can mix the tofu and sauce, in the rice. When you have no idea what to make on that day, you can consider making this steam tofu. A fast, easy dish to make. Try the recipe and enjoy.

Preparing the onions and green onions:
1. Take an onions. Peel the skin
2. Cut the onion in half.
3. Take a slice cutter and slice a couple of onions directly into a bowl.
4. In the fridge, take out green onions.
5. Wash the onions and cut it into small pieces.
6. Put the green onions into a bowl and set it aside.

Preparing the tofu:
1. Take 1 pack of Tofu out of the fridge.
2. Open package and drain all the water from the package in the sink.
3. Raise all the tofu and put it on a strainer and set it aside.
4. Place the tofu on a cutting board and cut the tofu into thick square pieces.
5. Repeat the steps for all of them.
6. Place the tofu on a cutting board and marinate both sides with some paprika, onion garlic, soya sauce and some flour.
7. Take a steam plate.
8. Place the tofu slanted around the plate and some in the middle and on top.
(Note: If you have leftover tofu and have no space, you can put it on top of the tofu.
9. Put a couple of slices of onions on top of the tofu.
10. Sprinkle some green onions on top of the tofu.
9. Once all done, set the plate of tofu aside.

Steaming the tofu:
1. Take a large pan out of the cupboard and fill it up with hot water and turn the heat to high.
2. Put a wire rack on the pan. Put the plate of tofu in the steamer.
3. Wait until the water is boiling. When the water is boiled up. wait
for 12-13 min for it to cook well.
4. While you are waiting, you can cut up some green onions.
5. When it is ready, take it out with a holder steamer and place it on the table.
6. Sprinkle some green onions on top of the tofu.
7. Enjoy.

Steamed redfish topped with green onions

A steamed redfish topped with green onions. is very delicious and tasty. I really love it a lot. This is one of my favorite fish. When buying a frozen fish, you need to clean it. When cleaning the redfish, it does not have a lot of scales to scrape off. Some fish have a lot of scales to scrape off. To clean the fish, you have to cut in the middle half way and take out all the dirty stuff. Make sure it is all clean. Since this is my 10th time making this redfish, I got the hang of cleaning the fish. It did not take long and was very simple.
Look at how perfectly the redfish came out from the steamer. The colour is so nice with some scallions, coriander, ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good and it is very fresh. Sometimes you can get a not fresh fish, but once you marinate the fish, you will not smell any.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with green onions and coriander. A very delicious steamed fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. Enjoy this steamed redfish.
7. Cut the green onions into small pieces. Sprinkle some green onions on top of the redfish.
8. Enjoy this wonderful steamed redfish.

Steamed eggplant

Steaming eggplants are very healthy. Eggplants have vitamins A and C, which can help protect your cells against damage. It may help sugar if you have diabetes. Steaming eggplants is very simple to make, and it does not take long.
I decided to use a slice cutter to cut the eggplants into round shapes. If you want the eggplants to be softer when you eat you need to use a slice knife to slice the eggplant skin a bit. If you do not these shapes, you can cut them in any size and shape as your choice. Marinating eggplants, I put salt, garlic powder, soya sauce, flour and breadcrumbs. For each marinating, I toss the bowl to mix. Then place it onto a plate.
I steam the eggplants for 7-8 minutes. When done, I take out the eggplants from the steamer and put some coriander on the top of the eggplants or you can just leave it the way it is. I decided to leave the way it is without anything on the top. The eggplants are beautiful coming out of the steamer. It is very delicious, and I like it a lot.
Kids and Adults would love these steam eggplants a lot. The best combination that goes well with this dish is rice. The eggplants you can mix in the rice. If you are a vegetarian, you can consider making these steam eggplants. It is healthy and good for the eyes. When you have no idea what to make on that day, you can steam eggplants. This is a fast, easy dish to make. Try the recipe and enjoy.

Preparing the eggplants:
1. In the fridge, take out 2-3 pieces of eggplants.
(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. Use a slice knife and slice a bit of the skin to make the eggplant softer and easier to eat.
4. Take a slice cutter and cut the eggplants into round shape directly into a mixing bowl.
5. When all is slice up and put into the mixing bowl, rinse the eggplants and set them aside.

Preparing the onion and gingers
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 ginger. Use a spoon and peel the skin.
6. Take a knife and cut a couple of slices of ginger.
7. Put the gingers in a bowl and set them aside.

Marinate the eggplants:
1. Take the bowl of eggplants.
2. Put in some salt and garlic powder. Toss the bowl of eggplants a few times to mix.
3. Put in some soya sauce and toss the bowl of eggplants to mix.
4. Pour in some flour and toss the bowl to mix. Continue adding flour and toss the bowl until everywhere is coated and mix.
5. In the cupboard, take out breadcrumbs. Use a spoon a scoop up some breadcrumbs, put it into the bowl of eggplants. Toss to mix. Continue adding breadcrumbs, and toss the bowl until everywhere is coated and mix.
6. When all done, Pset it aside.

Making the plate of eggplants for steaming:
1. Take a clean plate for steaming.
2. Use a tong and place all the eggplants on to a plate.

Steaming the eggplants:
1. In the cupboard, take out a portable steamer or a pot. Place it on the stove or the table.
2. Put in some water and turn on the heat to high.
3. Place a steamer tray on the steamer and close the lid.
4. Once the water is boiling, open the lid. Use a plate clipper or kitchen mittens and put the plate of eggplants into the steamer tray.
5. Steam the eggplants for 10 minutes. The time it takes to boil the water and to steam it.
6. When the time is ready, turn off the heat.
7. Take a plate clipper or kitchen mittens and take out the plate of steamed eggplants from the steam tray and place it on the table.
8. In the fridge, take out some coriander. Rinse the coriander.
9. Put the coriander in the middle on top of the eggplants.
10. Enjoy the steam eggplants