Zucchini with beef

A stir-fried zucchini with beef 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 make a vegetarian dish by using zucchini.
I used a slice cutter with a knife attached to it. I slice the zucchini into round pieces directly into the mixing bowl. Make sure all the zucchini are the same size, so that it can cook and finish at the same time.
You can marinate the beef the night before or the day you will cook it. Whatever you choose as your desire. When putting in baking soda when marinating, it can make the beef texture taste better. I decided to put some beef with the zucchini to make it look nice, to match the combination. I like this dish a lot.
First, I cook the beef in a non-stick pan. They cook ready fast. The beef has to be cooked until it is well-done. When pan-frying the beef, it needs to be cut into the same size, so that it can cook and finish at the same time.
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. 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 beef. This is a good stir-fried zucchini with beef. I like this dish a lot. If you have no idea what to make, this can be a perfect dish to make. 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 of a dish to make. Try the recipe and enjoy.

Preparation of the zucchini:
1. In the fridge, take 2 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 1 zucchini. Take a slice cutter. Make sure the knife is attached to the slice cutter.
4. Slice the zucchini into round piece directly into a mixing bowl.
5. Take another zucchini and repeat the same steps.
(Note: Make sure all the zucchini are slice into the same size. )
6. Set the bowl of zucchini aside.

Marinating the beefs:
1. Take out beef from the fridge. Place it on a cutting board and cut part of the beef portion you will need to use.
2. Whatever is leftover, wrap it with a plastic wrapper and place it in the freezer for the next time use.
3. Take a clean bowl. Cut the beefs into pieces and place it in the bowl.
4. Marinate with baking soda, salt, soya sauce and sesame oil. Mix it very well.
(Note: Putting baking soda on the beefs will make the beefs more tender.)
5. Put a bit of cornstarch into a bowl and add 2-3 tablespoons of water and mix it. Pour it into the beefs and mix it. 
6. Put in some flour and mix until you see no more flour.
(Note: Make sure the flours are all coated with the beefs.)
7. When it is all marinated, put it aside.

Cooking the beefs:
1. Take a non-stick pan and put it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put the beefs in the pan and separate them apart.
5. While cooking the beefs, turn the beef to low heat.
6. Wait for the beefs a bit, then flip the beefs to the other side
(Note: The beefs cooks ready fast, so you need to keep an eye on it.)
7. Wait for the beefs to cook by themselves.
8. Move the pan 2 -3 times.
9. Cook until the beefs are well done.
(Note: Make sure no pink or red colours are showing.)
10. When the beefs are ready, turn the heat off.
11. Put it in a bowl and set it aside.

Cooking the zucchini and beef 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, pour in the plate of beefs. Mix it together.
15. turn off the heat. Pour the zucchini with beefs onto a plate and place it on the table.
16. Enjoy.

Turkey meat with broccoli

This stir-fried turkey meat with broccoli is simple to make. I decided to use broccoli to stir-fry with turkey meat. This is the first time I made this kind of a combination dish. The broccoli is stir-fried with turkey meat, which can brighten the colours and look nice.
I used leftover turkey meat from the freezer. You have to take it out and defrost it in the microwave. Different microwave wattage defrosting time can be different. When preparing the turkey meat, cut the meat into pieces. Not too small or too big. Just the right size to cook and finish at the same time.
I decided to marinate the turkey meat. I put some salt, garlic powder and soya sauce in it. I also added some flour to coat the turkey meat to have a better taste. I used a fork or a tong to mix everything well.
In the broccoli, I remove the strips from the stems. Removing the strips from the stems will prevent the broccoli from being hard while eating. If you like it hard and crunchy, you can leave it the way it is.
I boil the broccoli in a large pan. It is faster than stir-frying from a pan. You can cook until the right texture. Some people might like it hard and others might like it tender. To be tender, you have to insert a knife, and if it goes from the stem broccoli, then it is tender. That is when you know the broccoli is ready.
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 marinated turkey meat into the frying pan. Separate the turkey. Let it sit and cook for a bit. Turn the heat to medium-low to ensure the turkey meat does not burn. Move the pan a bit. Once it is golden brown on one side, turn it to the other side and pan fried until golden brown. To check if it’s well-done inside by cutting it into pieces. Once ready, pour in the broccoli and stir to mix a few times. Then turn off the heat and set it aside.
To place the broccoli and turkey meat nicely on the plate. Use a tong and put all the broccoli around the place quickly but nicely. Pour all the turkey meat in the middle of the plate to look nice.
Kids and adults would love this dish a lot. Look at how beautiful the colour came out in the dish with the broccoli and turkey meat. This is such a good stir-fried combination dish of turkey meat, with broccoli. I like this dish a lot. This can be a very good choice of a dish to make. Try the recipe and enjoy.

Preparation of the broccoli:
1. In the fridge, take out broccoli and remove it from the bag.
2. Rinse the broccoli.
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. 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, cut the broccoli into broccoli pieces.
7. When it’s done separating, rinse the broccoli’s 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 broccoli:
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 set it side.

Cooking the turkey meat and broccoli:
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 and close the lid
Turn the heat to low.
7. Let it cook until slightly golden brown.
8. Open the lid and move the turkey meat for a bit.
9. Flip the turkey meat over and let it cook until slighlty golden brown.
10. Move the turkey meat in the frying pan. Cook until both side are golden brown.
11. Use scissors and cut the turkey meat to check if any pink showing or not done, then you need to cook it a bit longer.
12. Once all well done, pour the plate of broccoli into the frying pan with the turkey meat stir to mix.
13. Turn off the heat and set it aside.

Make the plate of turkey meat with broccoli:

1. Re-use the same plate that you put the broccoli.
2. Use a tong and put all the broccoli around the plate.
3. Pour all the turkey meat in the middle of the plate.
4. Now you have a turkey meat with broccoli
5. Enjoy.

instant pot – Vegetable soup with turkey bones

This is a vegetable soup with leftover turkey bone. 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 half white radish, rinse and peel the skin. Place the knife at an angle and cut it to pieces. Take parsley. Wash and chop into small pieces. Take a cucumber, open the package, place the knife at an angle and cut into pieces. Take celery, cut the leaves off. Take kife 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 a cabbage, take as much as you need, remove the outer part. If not very dirty, you do not need to wash it clean. Rinse the cabbage and cut it into pieces. Take leftover turkey in the freezer and defrost it in the microwave. Different microwave defrosts time can be different. Take some barley and chickpeas, rinse and place it aside.
Fill the instant pot with water, then put everything in the instant pot. Press the manual button and cook for 25 minutes. Once 25 minutes finish, it will release the pressure of the value. Once done, and the gray thing drops to the bottom. Press the saute button and wait until the soup starts to boil. 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 a soup with an instant pot. If you have an instant pot, try this recipe and enjoy it.

Preparing the white radish:
1. Take the White Radish out of the fridge.
2. Take a cutting board and cut the white radish in half, or you can use the whole white radish.
(Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.)
3. Take a knife peeler and peel off the skin directly into the garbage.
4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.
6. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
7. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices. Place the onions in a bowl and set them aside.

Preparing turkey bone:
1. In the freezer, take out the leftover turkey bone.
2. Take it out of the bag and place it onto a plate
3. Set the plate of turkey bone 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 very clean.
4. Take a knife, 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 but take off as many as you can.
(Note: Peeling the strips from 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 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 cucumber:
1. In the fridge, take out the cucumber.
2. Cut the cucumber in half. What is leftover, wrap it with a plastic wrapper and place it back in the fridge.
3. Open wrapper. Cut the cucumber into pieces.
4. Put the cucumbers in a bowl and set them aside.

Preparing the cabbage:
1. In the fridge, take out a cabbage.
2. Remove cabbage from the package.
3. Remove the outer layer of the cabbage.
(Note: If the cabbage is dirty, you will need to wash the cabbage. If it’s not, then you can skip it.)
4. Rinse the cabbage. Place the cabbage on the cutting board and cut it in half.
5. Cut the cabbage into thin slice pieces. Each slice is cut, put in a mixing bowl.
6. When all cut slice pieces are done, set the mixing bowl aside.

Preparing the parsley:

1. In the fridge, take out the parsley
2. Wash the parsley 3-4 times.
(Note: Make sure the parsley is washed clean.)
3. When finish washing, Place the parsley on the cutting board.
4. Cut the parsley into pieces.
5. Place the parsley in a bowl and set it aside.

Preparing barley and chickpeas:
In the cupboard, take out a package of barley.
Open the package, and take as much barley as needed to cook and put it in a strainer.
Rinse the barley, make sure it is clean and place it over a bowl to prevent water from dripping everywhere and set it aside.
Take out chickpeas. Take as many chickpeas as needed to cook and put them in a strainer.
Rinse the chickpeas and place t over a bowl to prevent water from dripping everywhere. Set the chickpeas aside.

Cooking in an instant pot:
1. Take out the instant pot.
2. Fill the instant pot with water the amount that will need to cook the soup.
3. Put in the turkey bone, white radish, cucumber, celery, cabbage, parsley, parsley, barley and chickpeas.
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, that means the soup is ready to eat.
7. Press saute button and let it bring to a boil. Then press cancel/off.
8. Now soup is ready to eat
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.

Snow peas with Vietnamese pork ham

Stir-fried snow peas with Vietnamese pork ham are simple to make. The cooking time does not take long. I decided to put some Vietnamese ham to make the dish look colourful. If you don’t like it, you can put regular ham.
The snow peas with the Vietnamese ham came out perfectly. It’s very delicious. I like it a lot. If you check out the Vietnamese pork ham how-to homemade, I have a recipe, that I have posted.
To make a beautiful dish, you need to be creative. I decided to put all the snow peas at an angle around the plate. Then place all the Vietnamese pork ham and onions nicely in the middle of the plate.
Once you eat it, you would love these snow peas with Vietnamese pork ham. You can have these for lunch or dinner. The best combination with these snow peas with Vietnamese pork ham would be rice.
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.




Preparing the snow peas :
1. In the fridge, take out the package of snow peas. Remove from package.
2. Take a snow pea, hold the end part and pull downward to remove the strings. Also, remove the bad parts.
3. Repeat the same step for the rest.
4. When all finish. Wash the snow peas and set them aside.

Preparing the Vietnamese pork ham and onions:
1. In the fridge, take out Vietnamese pork ham.
2. Place Vietnamese pork ham onto a cutting board
3. Cut Vietnamese pork ham into slices pieces and set it aside on the cutting board
4. Take an onion, peel the skins.
5. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices.
6. Put the onions in a bowl and set them aside.

Cooking process:

Cooking the snow peas
1. In the cupboard, take out a frying pan and put it on the stove.
2. Turn on the heat.
3. When the pan is hot, put some oil in it.
4. Put in the onions and stir until it is almost ready.
5. Put the snow peas into the frying pan and stir.
6. Sprinkle some salt, garlic powder and pour some soya sauce and stir to mix.
7. Pour in some water and close the lid.
8. Stir the snow peas. Take a snow pea, taste if it’s a bit crunchy and tender.
If not, then it needs to be cooked longer.
Close the lid and let it cook a bit.
(Note: keep an eye on the snow peas, they will become tender and not very good.)
When the snow peas are a bit crunchy and tender, turn off the heat.
Pour the frying pan of snow peas into a bowl and set it aside.

Cooking the Vietnamese pork ham with snow peas together:
1. Re-use the same frying pan onto a stove.
2. Turn the heat to high
3. When the pan is hot, put in some oil.
4. In the pan, put in some onions. Stir until it is almost ready.
5. Put the Vietnamese pork ham pieces into the frying pan.
6. Stir the Vietnamese pork ham pieces a bit.
(Note: keep an eye on the Vietnamese pork ham pieces because they cook fast.)
7. Put in some flours and mix until you see no more flours.
8. Turn the heat to medium-low
9. When the water in the pan starts to boil a bit, pour the bowl of snow peas into the frying pan.
10. Stir to mix, then turn off the heat immediately and remove it from the stove.
11. Pour the snow peas and Vietnamese pork ham into a bowl and set it aside.

Making the plate of snow peas and Vietnamese ham:
1. In a cupboard, take out a plate
2. Use a tong and place all the snow peas in an angel around the plate.
3. Take the Vietnamese pork ham and onions and place them nicely in the middle of the plate.
4. Now, you have created a plate of snow peas around the plate with the Vietnamese pork ham and onions place nicely in the middle.
5. Enjoy.

Celery with pork and red peppers

This is stir-fried celery with pork and red peppers. These are very simple to make, and it does not take long. When cleaning the celery, you need to take off some strips on the celery, so that when you eat it, it will not be very crunchy. The cooking time is fast since you remove the strips. It needs to be cooked until they are crunchy and a bit tender.
It is very delicious, and I like it. The dish came out beautiful in different colours. I decided to change something up with this vegetable dish by putting in some pork. The pork cooks fast in the pan. Keep an eye on the pork, or it will become tough. The pork needs to be cooked well-done without any pink or red inside showing. When pork and celery are done cooking separately, mix them in a frying pan with the red peppers. Place it on a plate and place it on the table.
When you eat celery with pork and red peppers, you will like it a lot. The best combination that goes well with this dish is rice. It will taste so good mixing in with the rice. On that day, when you have no idea what to cook, you can consider making this dish. Try the recipe and enjoy.

Cleaning and prepare 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 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 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. Place it into a bowl and set it aside.
5. In the bag, take an onion, peel the skins. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices. Put the onions in a bowl and set them aside.

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

Cooking process:
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 celery and pour all the celery into the frying pan.
5. Stir the celery a bit.
(Note: Keep an eye on the celery, it cooks fast.)
6. Sprinkle some salt and garlic powder. Pour a bit of soya sauce. Stir to mix.
7. Let it cook for a bit.
8. Turn the heat to medium-low.
9. Stir a bit.
10. Take a piece to taste if it is a bit crunchy and tender. When it is crunchy and tender, that means it is ready. If not, then it needs to be cooked longer.
11. Once celery is ready, Pour in the pork and red peppers and stir to mix.
(Note: make sure the red peppers are on the bottom to heat for a second.)
12. Once ready, turn off the heat. Put it all onto a plate and place it on the table.
13. Enjoy.

Cabbage with bacon

This cabbage with bacon is very simple to make, and it does not take long. When cooking bacons, we want all the oil to come out of the bacon, so that when we eat it, it will not have too much oil. Make sure to pour out the bacon oil from the pan into the garbage. You have to cook the bacon until it is well-done. We are going to use only the meat from the bacons.
I decided to use a slice cutter and slice the cabbage into strips of pieces. The cabbage has to be cooked until it is tender so that it will be easier to eat. To know if it’s tender, you need to take a piece and taste it.
Look at how beautiful the dish came out. Cabbage with bacon makes a good matching dish. I like this dish a lot. The best combination that goes well with this dish is rice.
Kids and adults will love this a lot. It tastes so good. When you make a big portion, you can have it throughout the day. This is the best dish to make. When you make the cabbage tender, it will be easier for kids to eat.
When you have no idea what to make on that day, you can consider making this cabbage with bacon. Try the recipe and enjoy.

Preparing the cabbage:
1. In the fridge, take out a cabbage.
2. Remove cabbage from the package.
3. Remove the outer layer of the cabbage.
(Note: If the cabbage is dirty, then you will need to wash the cabbage. If it’s not, then you can skip it.)
4. Take a slice cutter and slice the cabbage into strips, pieces directly into the strainer.
5. When all the cabbage is sliced. Rinse the cabbage and set it aside.

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. Put it into a bowl and set it aside.

Preparing the onion:
1. In the bag take out an onion.
2. Place it on the cutting board. Cut off the 2 end parts.
3. Peel the skin. Place it on the cutting board and cut it in half. Put it on the side and cut it into slices.
4. Put it into a bowl and set it aside.

Cooking the bacon:
1. In the cupboard, take out a frying pan and place it on the stove.
2. Turn on the heat to high.
3. When the frying pan is hot, put the bacon into the pan.
4. Separate the bacons apart.
5. Stir the bacons a bit.
6. Let it cook in the pan itself until all the oil comes out of the pan.
7. Stir the bacon again.
8. Close the lid and turn the heat to medium-low. Let it cook for a bit.
9. Open the lid and cook until the bacons are well-done.
10. Once done, pour the oil into the garbage.
11. Separate the fat skins and the meats into a bowl and set it aside.
12. We are going to use only bacon meats.

Cooking the cabbage 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 frying pan is hot, put the bowl of cabbage into the frying pan.
4. Stir the cabbage a few times.
5. Sprinkle some salt and garlic powder. Pour a bit of light soya sauce.
6. Stir the cabbage a bit.
7. Pour in some water. Turn the heat to medium-low and close the lid.
8. Once boiling, open the lid. Take a piece of cabbage and taste if the texture is tender. If it’s not tender, then you need to cook it a bit longer.
(Note: If the water is all dry up, and you feel you need to add water, then add some water.)
9. Once the cabbage is cooked to the tender texture, you can add in the bacon.
10. Stir it together.
11. If there is water still in the pan, then bring it to a boil and turn off the heat.
12. Scoop it all on a plate and place it on the table.
13. Enjoy.

Napa Cabbage with Vietnamese ham strips

These napa cabbages with Vietnamese ham strips are so simple to make. The cooking time can be a little bit longer from the size you put into the pan to cook.
The only time that took the longest was washing the napa cabbage because it has to be wash 4 times to be sure it is very clean without any dirty stuff. I decided to put some Vietnamese ham to make the dish look colourful. If you don’t like it, you can put regular ham. The napa cabbage with the Vietnamese ham strips came out perfectly. It’s very delicious. I like it a lot. If you like, you can check out the Vietnamese pork ham posted on how to make it.
Kids and adults would love these napa cabbages with Vietnamese ham strips. You can have these for lunch or dinner. The best combination that goes with these napa cabbages with Vietnamese ham strips would be rice. With the sauce, napa and Vietnamese ham strips will taste so good. If you cannot finish them, you can put them in the fridge and eat them the next day. Try the recipe and enjoy.

Washing the napa cabbage:
1. In the fridge, take out a napa cabbage.
2. In the cupboard, take out the strainer, a big container to wash the napa cabbage.
3. Take out napa cabbage from the bag.
4. Peel off the napa cabbage as many as you need to eat directly into the big container.
Whatever is leftover over, wrap it with a plastic wrapper and place it in the fridge.
5. Open the cold water and fill the container with water. Turn it upside down and shake it in the water.
Then rinse with water.(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
6. For each piece that is washed place it in the strainer.
7. Fill the container with water and wash the napa cabbage four times. Change the water each time you wash a
new batch.Once it’s all wash, put it aside.
(Note: make sure it is all clean with no dirty stuff by checking the water.)

Cooking napa cabbage:
1. Take an onion and peel the skin. Place it on a cutting board, cut it in half, turn it on the side and cut it into slices.
2. Take two garlics and peel the skins. Place it on the cutting board and cut it into pieces.
3. In the cupboard, take out a frying pan and place it on the stove. 
4. Turn the heat to high.   
5. When the heat is hot, put in some oil.
6. In the frying pan, add in the garlics and onions and stir until it is almost ready.
7. Take the strainer napa cabbage and put it in the frying pan.
8. Pour some water into the pan. Close the lid.
9. Keep an eye on the napa cabbage until it is shrinking and not a hard texture.
10. When the napa cabbage is tender open the lid and add in some salt and garlic powder. Pour in some soya sauce. 
11. Stir the napa cabbage a few times.
(note: Leaving the lid off will prevent the napa from being not so green.) 
12. When the napa cabbage ready, turn off the heat, scoop up all the napa cabbage onto a plate and set it aside.

 Cooking Vietnamese ham:
1. In the fridge, take out Vietnamese ham.
2. Place it onto a cutting board and cut a couple of round thin slice pieces. Then cut into strip pieces.
3. Place a non-stick frying pan onto a stove.
4. Turn the heat to medium-low
5. When the pan is hot, put in some oil.
6. In the pan, put in some garlics and onions. Stir until it is almost ready.
7. Put the Vietnamese ham strips into the pan and turn the heat to low.
8. Stir the Vietnamese ham strips until they are golden brown.
(Note: keep an eye on the Vietnamese ham strips because they cook fast.)
9. When the Vietnamese ham strips are done, turn off the heat.
10. Take the pan of Vietnamese ham strips, pour it into the plate napa cabbage. Use a spoon or a tong and mix it.
11. Now you have a napa cabbage with Vietnamese ham strips

Zucchini with mincemeat

This stir fry zucchini with mincemeat is so delicious. It’s not too hard to make. You can prepare, the ground beefs, the night before to have a better taste of the meat texture. Just cut the ground beefs into small pieces and then blend it into small pieces. Put it into a bowl, marinate the mincemeat and set it in the fridge. Zucchini has to cook until it is tender. It depends on the size and the thickness of the zucchini’s how you cut it.
The zucchini and mincemeat came out so perfectly. The colour is so beautiful. Zucchini with mincemeat makes a good matching dish. I like this dish a lot.
Kids and adults will love this a lot. It tastes so good. When you make a big portion, you can have it throughout the day. This is the best dish to make. When you make the zucchini tender, it will be easier for kids to eat.
When you have no idea what to make on that day, you can consider making this zucchini with mincemeat. Try the recipe and enjoy.

Preparation:
1. Take 2-3 zucchini out of the fridge. Rinse the zucchini’s.
2. Take a knife peeler and peel off some skins, but not too much.
3. Put each zucchini’s on the cutting board and cut and turn around and cut to form a triangle shape.
4. When it is all cut up, put it onto a strainer and rinse it. Then set it aside.
5. Take an onion, peel the skin, put it on the cutting board. Cut the onion in half and cut it into slices.
6. Take 2 garlic’s and peel the skins, cut them into pieces.

Preparing the mice meat:
1.Take out the package of ground beef. Open the package and take as much ground beef as needed to eat.
2. Whatever is leftover, wrap it with a plastic wrapper and place it in the freezer.
3. Take a clean bowl. Cut the beefs into small pieces and place it in the bowl
4. Marinate with salt, a lot of garlic powder, some soya sauce Mix it well together.
5. Put in some cornstarch and mix until you do not see any more cornstarch.
(Note: make sure the cornstarch is all coated everywhere.)
6. Put in the flour mix until you do not see any more flour.
(Note: Make sure the flours are all coated on the ground beefs.)
7. In the cupboard, take out a mid-size blender and blend all the ground beefs. Just put some in the blender and blend until it is a mice meat texture. For each blended ground beefs, place it into a bowl.
(Note: Do not put too much in the blend because it will damage the blender. )
8. Continue the same steps until you blend all the ground beefs into small pieces into mice meat.
9. When all done, set the bowl of blended mice meat aside.

Cooking mince meat:
1. In the cupboard, a frying pan and place it on the stove.
2. Turn on the heat to medium-low
3. When the pan is hot, put in some oil.
4. Put the mincemeat into the pan and stir a bit.
5. Close the lid and wait for it to cook by itself.
(note: keep an eye on the ground beef because it can cook up fast.
6. Open the lid and turn the heat to low. Continue to stir and move the pan until the mincemeat is well done without any pink showing.
7. When it is done, turn off the heat and set it aside.

Cooking the zucchini’s and mince meat together:

1. In the cupboard, take another 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. Put in the garlics and onions stir until almost done.
5. Put in the zucchini and stir a bit.
6. Sprinkle some garlic powder and salt. Put in some soya sauce and some flours.
7. Stir the zucchini a few times.
8. Wait for a couple of minutes for the
9. Zucchini to be cook by itself until it is tender.
10. Open the lid and take a piece of zucchini, to taste if it’s tender.
11. Once it is tender, that means it is ready. If it is not tender, you will need to cook it a bit longer.
12. Once the zucchini is tender and ready, pour the pan of mincemeat to the zucchini fry pan and put the heat to low and stir a bit.
13. Put in some flour and stir until you see no more flour.
14. Stir the zucchini and mincemeat together 2-3 times.
15. Turn off the heat, scoop it onto a plate and set it on the table.
16. Enjoy.

Green beans with ground beefs and onions

These green beans with ground beefs and onions are very simple to make. It does not take long, and you can have this dish in no time. You can marinate the beefs the night before or the day you will cook it. Whatever you choose as your desire. I decided to put some ground beefs with the green beans to look nice and match the combination. I like this dish a lot. When cooking these green beans, they have to be cook, until they are a bit crunchy and tender. The colour came out some greenly and perfectly.
Kids and adults would love this dish a lot. The best combination that goes well with this dish is rice or noodles. I recommend making it tender for the kids, making it easier to eat. You can have this for lunch or dinner. If you decided to make a lot and cannot finish it, you can put it in the fridge and have it the next day. If you don’t know what to make at home, this will be a dish to make. Try the recipe and enjoy.


Preparation:
1. In the fridge, take on a bag of green beans.
2. Take out a cutting board and a knife.
3. Take out as many green beans as you need and place them on the cutting board.
4. Put all green beans together and cut both ends off.
(Note: if you see any non-good green beans or part, remove them or throw them in the garage.)
5. Put all the green beans onto a bowl and wash the green beans. Then set it aside.
6. Take one onion out of the bag.
7. Use a knife and peel the onion skin. Take the onion and place it on the cutting board. Cut the onion in half.
Put the onion on the side and cut it into slices. Put all in a bowl and set it aside.

Marinate the ground beef:
1. In the cupboard, take out a clean bowl.
2. Take the ground beef out of the package, the amount you need to eat.
(Note: If you already have it in the freezer, then you will need to defrost it in the microwave.)
3. Put the ground beef in the bowl. Use a fork and separate the ground beef apart.
4, Marinate garlic powder, soya sauce, and fish sauce. Mix well, using a wooden spoon or a tong.
5. Put cornstarch and make sure it is coated everywhere.
6. Mix it until you do not see any cornstarch in the bowl.

Cooking process:
1. Take out a non-stick pan and a pan and put it on the stove.
2. Turn on the non-stick pan heat to medium-low.
3. When the pan is hot, add the ground beef.
4. Use a wooden cooking spatula and spread out the ground beef flat.
5. Turn the heat to low and let the ground beef sit on the frying pan to cook for a few minutes.
(Note: keep an eye on the ground beef because it can cook up fast.
6. When one side is ready, turn it over and let it sit on the frying pan and cook for 2-3 minutes.
7. While waiting, on the other pan, turn the heat to high.
8. When the heat is hot, put in some oil
9. Put the onions into the frying pan and stir until it is almost ready.
10. Take the bowl of green beans. When putting directly into the frying pan, you will hear a sizzling sound.
11. Stir the green beans a bit a few times.
12. Sprinkle some salt, soya sauce, and garlic powder and stir to mix well.
13. Move the non-stick pan of ground beef a bit.
14. When they are almost done, turn the heat off and close the lid while the stove is still hot.
15. Pour some water on the green beans and close the lid for a few minutes on medium-low heat.
16. While waiting for the green beans, check the ground beef to see if it is ready. When they are ready, remove them from heat
and set them aside.
(Note: Make sure there are no pink pieces and all of them are well-done.)
17. When the water is boiling, open the lid. Take a piece of green bean and taste the texture if it’s a bit crunchy and tender. If it’s not a bit crunchy and tender, you will need to cook it a bit longer.
18. Close the lid and cook for a few minutes until the water is all gone.
19. Put some water into the pan again. Put some flour in some flour to coat all green beans, so that the water and flour can have a better texture and taste better.
20. Stir until you see no more flour.
21. Pour the non-stick pan of ground beef into the green beans together. Turn the heat off while it is still hot and stir 2-3 times.
22. Take a plate and scoop up all the green beans with ground beef and onions on to a plate. Place it on the table.
23. Enjoy.