Yo guys, welcome back to my blog. Today, we got oriental menu. And we only prepare the ingredients so tomorrow we can doing in the morning and prepare another menu quickly. But today The Lecture get mad, because my friends and the senior didn't input the data correctly about how much they use the ingredients. And we start the prepare at 01:00 pm because we check again the stock of ingeredients.
After we finish, we do the oneline and the lecture show us how to use the pressure cooker. And it's very usefull for cooking. After that we continue to prepare the ingredients for tomorrow. me and my team prepare for traditional egg drop soup. First we do a short meeting to discuss who do this and that. And me i prepare the stock and onion.
Then i'm helping the others to prepare they ingredients. And then we do the general cleaning, it's a habbit in the kitchen. And it's a good habbit for us, because we love this kitchen. And i'm gonna show you the recipe about egg drop soup.
After we finish, we do the oneline and the lecture show us how to use the pressure cooker. And it's very usefull for cooking. After that we continue to prepare the ingredients for tomorrow. me and my team prepare for traditional egg drop soup. First we do a short meeting to discuss who do this and that. And me i prepare the stock and onion.
Then i'm helping the others to prepare they ingredients. And then we do the general cleaning, it's a habbit in the kitchen. And it's a good habbit for us, because we love this kitchen. And i'm gonna show you the recipe about egg drop soup.
CHICKEN EGG DROP SOUP
1tbsp Peanut Oil
1/2tsp Ginger
1pcs Onion, chopped
200gr Ground chicken
1tbsp Rice wine
1tsp Salt or to taste
500ml Chicken stock
340gr Frozen corn
85gr Frozen peas (optional)
2tbsp Potato starch
3pcs Eggs ( or 4 egg whites, beaten)
Procedure :
1. Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant
2. Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through
3. Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
4. While boiling the soup, combine potato starch with 1/4 cup water in a small bowl
5. Skim the foam from top of the soup if you want it to look prettier (optional). Turn of heat
6. Swirl potato starch slurry into the soup. Mix well
7. Put a spatula (or a fork) againts one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
8. Mix the soup again and taste it with a small spoon (be carefull, the soup is very hot.) if the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
9. Serve warm
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