Pampano fish with ginger, onions topped with green onions

A steamed pamapno fish is simple to make. I used frozen pampano fish bought at a Chinese supermarket. When steaming the fish, it smells so good. It looks so good and beautiful coming out of the steamer.
Making a good steam fish needs to be marinated to have a better taste. Put some salt, turmeric, soya sauce, garlic powder, ginger and onions outside and inside. A the bottom place I put some onions. Also, you can put some Chinese cooking wine inside. It will taste better, and you won’t notice any not a good smell. Steaming fish is very healthy.
The steaming time takes 12 minutes. When the water starts boiling. That is when you put the steam fish in the steamer. Be careful, the steamer is very hot. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, it’s ready. If not, you need to cook it a bit longer. When done. Be careful taking the plate of steam fish out of the steamer. You can sprinkle some green onions, cilantro or coriander. Whatever you choose as your desire. I choose to put some green onions on the top because I like to eat green onions.
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. Try making this steam fish, and you will love 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 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. 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 and close the lid.
5. Cook the fish for about 12-13 minutes.
6. 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.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. In the fridge, take out some green onions and rinse it. Wash the coriander and rinse them.
9. 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.

Shanghai bok choy with garlic and onions

A Shanghai bok choy with garlic and onions. when it is put in a non-stick pan, it smell so good and delcious. It very simple dish to make. The only part that took the longest was washing the Shanghai bok choy. You need to wash them 3-4 times until there are no more dirty stuff. When you see the water clear. That means they are very clean.
A Shanghai bok choy can be bought at a Chinese supermarket. Shanghai bok choy and bok choy are different. Shanghai bok choy has a wade Jade colour stalk, and bok choy is almost like cabbage, and baby bok choy has white stalks and dark green ones. That is how you can tell the different bok choy.
Look how perfectly the Shanghai bok choy came out of the non-stick pan. It is very green and cooked to the right timing. Stir-frying the shanghai bok choy can be cooked to the texture of your desire. Some likes it crunchy and other might like it tender. I like it a bit crunchy and some tender. Putting season is your perference. Some like it spicy and other like it natural without any seasoning. You can cook it the way you like it and can share it with friends and family.
Kids and adults would like this stir-fried Shanghai bok choy. It is very healthy and good for the eyes. The colour of this dish came out very nice. It tasty and delicious. You can have this for lunch or dinner. This is a good combination with rice. If you are a vegetarian, This will be a perfect dish to make. If you have no idea what kind of vegetable dish to make. This can be a good choice of a dish to make. Try the recipe and enjoy.

Washing process:
1. Take the package of Shanghai bok choy and set it aside.
2. In the cupboard, take out a strainer and a big container to wash the shanghai bok choy.
3. Place the large container in the sink. Take the strainer, and place it on the other sink or on the counter with a container to hold the strainer from the water dripping everywhere.
4. Take the shanghai bok choy out of the package and place it in the big container.
5. Separate each shanghai bok choy pieces apart.
6. Cut the end part.
7. Open the cold water and fill it up. While washing, shake each piece in the water to take the dirty stuff out and rinse it with tap water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each timepiece of shanghai bok choy is wash, place in the strainer.
9. Repeat the same step by washing the shanghai bok choy 3-4 times.
10. The last washing. Soak it in the water for a few seconds, and place it onto a strainer and set it aside.

Preparing the onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside..
4. Take 2 ginger.
5. Take a flat knife. Place the knife on top of the garlic. Use your palm and hit the flat part hard.
6. repeat the same thing for the other garlic.

Cooking Direction:
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 pan is hot, put some oil.
4. Put the onions and garlic in the pan.
5. Use a wooden cooking spatula and stir the garlic, and onions until done.
6. Put in the Shanghai bok choy in the pan. You will hear a sizzling sound.
7. Stir the Shanghai for a few seconds.
8. Sprinkle some salt, garlic powder and a bit of soya sauce and stir to mix.
9. Pour a bit of water and close the lid.
(Note: If you let it sit and cook too long, the colour will not look greenly.)
10. When the water starts boiling, let it boil for a few seconds.
11. Take a piece and taste if it’s a bit crunchy or tender. If it’s the right texture, that means it is ready. If not, needs to cook it a bit longer.
12. When the Shanghai bok choy is ready, turn off the heat. Take a plate and put all the Shangai bok choy and place it on the table.
13. Enjoy.

Two rose salmon with onions, red radish topped with green onions

Two salmons baked in an oven looks so colourful with the onions, red radish, and green onions. It is very simple to make and it does not take long. I really like eating the salmon. It is one of my favorite salmon.
When you buy this frozen rose salmon, it comes in a big package. The salmon is mid-size, not very big. Usually it comes in two in the package.
There is usually nothing to clean. There might be a slight bit of some scales to scrape off. Sometimes there would be none, and you don’t even need to clean anything. Take a baking tray and prepare parchment paper. Spread some onions on the baking tray. This is optional. You do not need to put any. Place the salmon on the baking tray. Before baking the salmon, pre-heat the oven so that it can save time in baking.
While it is pre-heating, you can marinate the salmon with some garlic powder and, spieces. Some people might like it spicy, and others might not. Then I Coat some flour everywhere on the meat, to keep the juice inside. I added some onions, and red radish on top of the salmon to look nicer.
Put it in the pre-heated oven and bake it for 20 minutes. When it is done. You can leave it in the oven until you are ready to eat. Take the salmon out of the oven and place it on the table. It is such a simple food to make. Once you make salmon a lot, you will know how fast and easy this salmon can be made.
Kids and adults would love this salmon. You can have this for lunch or dinner. The best combination with this salmon is rice. It will taste so good and delicious. This kind of salmon does not contain any bones. I really like this salmon a lot. You can also have these salmon with some vegetables as a side dish and with some potatoes. This is really a good dish to make. When you have no idea what kind of dish to make on that day, you can consider making a baked salmon with onions, red radish topped with some green onions. Try making this recipe and enjoy.

Cleaning the rose salmon:
1. Take the package of rose salmon out of the freezer.
2. Open the package. Take the rose salmon out of the package.
3. Rinse the rose salmon with hot water a few seconds.
4. Take the salmon and scrape off all the scales.
5. Rinse the salmon.

Preparing the onions, red radish and green onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.
4. In thee fridge, take out some green onions.
5. Rinse the green onions.
6. Place the green onions on a cutting board and cut into small pieces.
7. Place it in a bowl and set it aside.
8. Take a red radish. Wash the radish.
9. Cut the two end parts.
10. Cut the red radish into pieces and put it in the bowl.
11. Set the bowl of red radish aside.

Marinating the salmon:

1. Take a baking tray.
2. Put a parchment paper.
3. Spread some sliced onions on the baking tray
3. Put the salmons on the baking tray.
4. Sprinkle some garlic powder, and spieces on both sides.
5. Put some onions, ginger and red radish on top of the salmons.
6. Set the tray of salmons aside.

Baking the salmon:
1. Turn on the oven and pre-heat the oven at 350F (180 degrees) until it is hot.
2. Put the baking tray of salmon into the a pre-heat oven.
3. Bake it for 20 minutes.
4. When the time is ready, Sprinkle some green onions on top of the salmon.
(Note: You can leave it in the oven until you are ready to eat, to keep the salmon warm.)
5. Once you are ready to eat, Use a kitchen mitten and take out the tray of salmon and place
it on the table.
6. Enjoy.

Boiled yu choy with ginger and onions

  This is a boiled yu choy. It is very simple to make and it does not take long. Yu choy can be found at a Chinese supermarket. The yu choy came out perfectly after boiling from a large pan. Look at how green and beautiful it is. It brightens the color of the dish. I like this dish a lot.
This is a perfect combination dish that goes well with noodles or rice. Which ever you choose as your desire. The yu choy is a very healthy vegetable to eat. It is good for the body and eyes. If you’re a vegetarian person, then this will be a perfect yu choy dish to make at home. It only has vegetables with no meat, oil, or salt. A healthy way of making a Yu choy.
The boiling, yu choy is very healthy. After boiling the yu choy, with the water left in the large pan, you can drink it as soup. It saves time in making a soup.  This is a very delicious dish to make and very healthy. You can have this with rice or noodles. I really enjoy this dish a lot. It is one of my favorite vegetable dish I like the most. I would consider making this vegetarian dish. Give it a try and I once you make it, you will like it a lot.

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

Preparing the onions and ginger:
1. In the bag of onions, take an onion. Peel the onion skin.
2. Place it on the cutting board. Cut the onion in half. Place the onion on the side and cut into slices.
3. Take a ginger. Take a slice cutter. Make sure the knife is attached to the slice cutter and slice the ginger into strips of pieces. Place it in a bowl and set it aside.

Cooking Direction:
1. In the cupboard, take out a large pan.
2. Place it on the stove.
3. Pour some water into the large pan.
4. Turn on the heat to high.
5. Put some ginger and onions into the large pan of water. Close the lid.
6. Wait until the water is boiling.
7. When the water starts boiling, put the yu choy into a large pan and cover the lid.
(Note: Make sure all the yu choy are on the water and nothing is sticking out.)
8. Just wait for it to boil up. Once the water is boiling up, open the lid and keep the lid off.
(Note: Keeping the cover off will prevent the vegetable from being not having a good colour.)
9. When the yu choy is boiling again. Leave it on the water for two more minutes. 
(Note: Do not cook the yu choy too long, it will not stay greenly.)
10. Once it’s ready, turn off the heat and scoop up all the yu choy onto a plate and place it on the table.
11. Enjoy.

Baked two salmons with onions, ginger, red radish topped with some green onions

  A rose salmon is simple to make. It does not contain a lot of work. You can have this salmon in no time. When you come home from work, and you want to make something fast to eat. A rose salmon can be a choice to make because all you do is scrape off the scales on the salmon. Then marinate it and bake it. It is a very simple process.
When you buy this frozen rose salmon, it comes in a big package. The salmon is mid-size, not very big. Usually it comes in two in the package. I decided to make only two salmons.
  There is usually nothing to clean. There might be a slight bit of some scales to scrape off. Sometimes there would be none, and you don’t even need to clean anything. Take a baking tray and prepare parchment paper. Spread some onions on the baking tray. Place the salmon on the baking tray.  Before baking the salmon, pre-heat the oven so that it can save a bit of time in baking.
While it is pre-heating, you can marinate the salmon with some garlic powder and, spieces. Coat some flour everywhere on the meat to keep the juice inside and it will taste very good.  I added some onions, ginger, and red radish on top of the salmon to look nicer. If you do not like the ingredients that I have, you can put whatever you like. Some people might like it spicy, and others might not.
Put it in the pre-heat oven and bake it for 20 minutes. When it is done. Take it out of the oven and place it on the table. It is such a simple and easy food to make. Once you make salmon a lot, you will know how fast and easy this salmon can be made.
 Kids and adults would love this salmon. You can have this for lunch or dinner. The best combination with this salmon is rice. It will taste so good and delicious. This kind of salmon does not contain any bones. I really like this salmon a lot. You can also have these salmons with some vegetables as a side dish and bread.
Another way of eating this salmon, by making a salmon sandwich with some tomatoes, lettuce and manyonaise. It will taste so good and delicious. This can be another way of eating the salmon.  Try making this recipe and see which way you like to eat your salmon. Enjoy.

Cleaning the rose salmon:
1. Take the package of rose salmon out of the freezer.
2. Open the package. Take the rose salmon out of the package.
3. Rinse the rose salmon with hot water a few seconds.
4. Take the salmon and scrape off all the scales.
5. Rinse the salmon.

Preparing the onions, ginger, red radish and green onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.
4. In thee fridge, take out some green onions.
5. Rinse the green onions.
6. Place the green onions on a cutting board and cut into small pieces.
7. Place it in a bowl and set it aside.
8. Take a red radish. Wash the radish.
9. Cut the two end parts.
10. Cut the red radish into pieces and put it in the bowl.
11. Set the bowl of red radish aside.
12. Take a ginger and wash it clean.
13. Peel the skins off.
14. Cut the ginger into thin sliced pieces and put it in the bowl.
15. Set the bowl of ginger aside.

Marinating the salmon:
1. Take a baking tray.
2. Put a parchment paper.
3. Spread some sliced onions on the baking tray
3. Put the salmons on the baking tray.
4. Sprinkle some garlic powder, and spieces on both sides.
5. Put some onions, ginger and red radish on top of the salmons.
6. Set the tray of salmons aside.

Baking the salmon:
1. Turn on the oven and pre-heat the oven at 350F (180 degrees) until it is hot.
2. Put the baking tray of salmon into the a pre-heat oven.
3. Bake it for 20 minutes.
4. When the time is ready, Sprinkle some green onions on top of the salmon.
(Note: You can leave it in the oven until you are ready to eat, to keep the salmon warm.)
5. Once you are ready to eat, Use a kitchen mitten and take out the tray of salmon and place
it on the table.
6. Enjoy.

Pampano fish with ginger and onions topped with green onions

  A steamed pampano fish with ginger, onions, and topped with green onions. It is simple to make when you know how to clean the pampano fish. It takes a few times until you get the hang of cleaning the fish. Once you know how to clean the fish, you can clean any kind of fish very well.
The pampano fish can be bought at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampano fish it comes in small and big in the package. If you buy big, you can have more to eat compared to eating a small pampano fish. When buying frozen fish, most of the time it needs to be clean. I have the instruction at the bottom on how to clean the fish.
To marinate the fish I put some garlic powder, onion salt, and light soya sauce on both sides. I also put a bit of oil. Inside the fish I put some garlic powder, Chinese cooking wine if the fish does not have a good smell. Putting Chinese cooking wine will prevent the fish from having a bad smell from the inside. I put some sliced ginger and onions inside and spread some on top of the fish. That way it will look nice from the outside and from inside the fish will take the bad fish smell away. When finish marinating the pampano fish, set it aside. I like steaming fish because it is healthy and it is a fast way of cooking the fish.
To steam a pampano fish, take a large pan. Pour in some water. Put in a wire rack. Turn the heat to high and close the lid. When the water starts boiling, put the plate of pampano into the steamer. I steam the fish for 12 minutes because it’s a big fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure you do not over-cook the fish or the fish will not taste good. 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, Sprinkle some green onions on top of the fish. Then carefully take the plate of steam fish out of the steamer. It is very hot. Then place it on the table.
Be careful eating the fish because there are many bones inside. I really like the fish meat a lot. It is very tasty and delicious. This is one of my favorite fish I like to eat. It is best to eat the fish with rice because you can mix it together. Make sure there are no bones in the fish before mixing it together in the rice. It is best to eat the whole fish on the same day once it is steamed, to get the freshness of the fish. Try to make this fish, and you will like it a lot.

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, peppers 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.
5. Take a bag of small peppers.
6. Take a slice cutter and make sure the knife is attach to the slice cutter.
7. Slice the orange peppers into slices.
8. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some some garlic powder, onion salt and some light soya sauce.
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some garlic powde and Chinese cooking wine.
(Note: Putting Chinese cooking wine can prevent the fish from having a bad smell.)
5. Spread some onions on top of the fish and inside also.
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.
3. Put a wire rack.
4. Turn the heat to high and close the lid.
5. Once the water starts boiling, put the fish inside the steamer and close the lid.
6. Cook the fish for 12 minutes for a large fish.
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. Cut some green onion into small pieces. 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.

Stir-fried cucumbers with onions

Stir-fried cucumber with onions is simple to make and very delicious. It smells so good when stir-frying from the pan. It can make you feel hungry. Eating cucumber is very healthy and good for the eyes. I decided to use two cucumbers to make a vegetarian dish.
 To make this dish, I used a knife peeler mold to peel the skin, but not too much. I also sliced some cucumbers into strips of pieces. I place the cucumber on the cutting board. I slanted the knife at an angle and cut into pieces directly into a mixing bowl.
I cook the cucumbers 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 desired 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 has the right texture, it is ready. When ready, turn off the heat, and pour it onto a bowl and place it on the table.
Kids and adults would love these cucumbers. This is a good stir-fried cucumbers. I like this dish a lot. If you are a vegetarian, this could be a perfect dish to make. I would recommend eating this dish with rice. It is a very delicious and tasty dish. If you make a lot, you can have it throughout the day. It is a choice dish to make. Try the recipe and enjoy.

Preparation of the cucmbers:
1. In the fridge, take 2 pieces of cucumbers. If you feel that the cucumbers are slippery, rinse with water and rub the cucumbers with a cloth.
2. Place the cucumbers on the cutting board and cut off 2 end parts.
3. Take 1 cucumber. Take a knife peeler mold shape and peel off some skins, but not too much.
4. Take a knife and place it at an angle. While in each turn, cut the cucumbers into pieces and put it directly into a mixing bowl.
5. Take another cucumber and place it at an angle. While in each turn, cut the zucchini into pieces and cut it directly into a mixing bowl.
(Note: Do not cut the zucchini too small or big. Just the right size. )
6. Set the bowl of zucchini aside.

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

Cooking the cucumbers:
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 cucumbers, and pour it into the large pan.
6. Stir the cucmbers a bit.
7. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
8. Stir the cucumbers a few times.
9. Pour in some water and close the lid.
(Note: Keep an eye on the cucumbers 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 cucumber 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 cucumbers are tender, turn off the heat. Pour the cucumbers onto a plate and place it on the table.
15. Enjoy.

Boiled broccoli

Boiled broccoli is very simple to make. It does not take long and very healthy. When boiling the broccoli, it came out so green and perfectly. It’s very delicious. I like this dish a lot.
Before you rinse the broccoli’s, you can peel off the hard strip parts at the bottom of the stem to prevent the broccolis from being crunchy. If you like it crunchy, you can keep it the way it is. If you, remove the stem strip parts. You need to cook it to tender.
This dish goes well with rice or noodles whichever you choose as your desire. I recommend making the broccoli tender easier for the kids to eat. If you are a vegetarian, this plate of broccoli’s can be the perfect dish to make.
Eating green vegetables is very healthy and good for the eyes. You can have this for lunch or dinner. If you cannot finish the broccoli’s you can put it in the fridge and have it the next day. When you have no idea what kind of vegetable to eat on that day, you can consider making this boil broccoli’s fast and simple way. Try the recipe and enjoy.

Preparation of the broccoli:
1. In the fridge, take out broccoli and remove it from the bag.
2. Rinse the broccoli’s
3. Place the broccoli’s on the cutting board and cut it in half.
4. Separate the broccoli’s and place it directly into the sink.
5. Cut the end stem of the hard part strips off the broccoli’s to prevent the broccoli from being crunchy.
(Note: If you like it crunchy and hard, you can leave it the way it is.)
6. When you see big pieces of broccoli’s, cut the broccoli into broccoli pieces.
7. When it’s done separating, rinse the broccoli’s and set them aside.

Cooking process:
1. In the cupboard, take out a large pan. Place it on the stove.
2. Pour some cold water into the large pan. If there is not enough water, you can add more.
(Note: Add just the right amount of water that you need to boil the broccoli.)
3. Turn on the heat to high and cover the lid.
4. Wait until the water is boiling starts to boil.
5. When the water is boiling, put the broccoli’s into the large pan and cover the lid.
6. Wait until it boils again.
7. Once it is boiling, let it cook in the boiling water for 2-3 minutes.
8. Open the lid. Take a knife or a long toothpick. Put it into the broccoli. If you feel the broccoli is tender, that means it is ready. If it’s not, cook for another 2-3 minutes.
9. Turn off the heat.
10. Place it on a plate and place it on the table.
11. Enjoy.

Stir-fried corn with mix peppers and onions

This is the easiest dish to make. It does not take long and you can have this dish in no time. When you come home from work and you want to make something fast to eat, you can make this stir-fried corn with mixed peppers and onions. I used a can of corn, but you can use frozen corn. I took some red and yellow mix peppers can cut them into round pieces and also sliced some onions pieces.
To make this dish, I took a large pan. Turn on the heat to high, when the pan is hot I put in some oil and pour in some onions. I stir until they are done. Then I put in the corn and stir a bit. I put in the mix of peppers and stir a bit. Keep an eye on the pan because they cook really fast. When it is done, I pour them into a plate and place it on the table.
Kids and adults would love this dish a lot. It is a fast dish to make. When you have no idea what to make on that day. This could be the perfect recipe to make. I really like this dish a lot. You can have this for lunch or dinner. You can eat this with rice or noodles, whichever you choose as your desire. It is a very delicious and fast dish that you should try and make. Try the recipe and enjoy.

Prepare the corn:
1. Take a can of corn.
(Note: You can use any type of can corn of your choice)
2. Use a can opener and open the can.
3. Take a strainer and pour all the corn into the strainer to drain out the water.
4. Rinse the corn.
5. Put a bowl under the strainer to prevent the water from dripping everywhere.

Preparing the mixed bag of small peppers:
1. In the fridge, take the mix-bag of peppers.
2. Rinse the peppers.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. Take the bowl of sliced peppers and set it aside.

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

Cooking process:
1. In the cupboard, take out 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 in some onions and stir until done.
5. Pour the corn into the pan and use a cooking spatula to stir a bit.
6. When the corn is almost ready, pour in the mix small peppers.
7. Stir everything together until ready.
8. Once it is ready, turn off the heat and pour it onto a plate and set it on the table.
9. Enjoy.

Steamed pampano fish with ginger, onions topped with perilla leaves and green onions

This is a steamed pampano fish topped with ginger, onions, perilla leaves and green onions. Usually you can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
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. The Chinese cooking wine can be bought at a Chinese supermarket.
You can find perilla leaves at a vitenamese supermarket or a japanese supermarket. Usually they come in green leaves. The purple perilla leaves, you can buy the seeds online and grow them at home. They will come back every year inself. The perilla leaves that I put on the pampano fish were grown in the garden.
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 12 minutes becasue it is a large fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat will not taste good. 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. 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, ginger and perilla leaves:
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.
5. Take some perilla leaves
6. Cut the perilla leaves into pieces.
7. Put the perilla leaves on to 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.)
7. Take some perilla leaves and put them on top of the fish.
8. When it ids done. Set the plate of fish aside.

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.