Table D'Hote Chinesse Menu English Version
Today we entered the kitchen at 8 o'clock in the morning after the
senior checked our grooming. Before make product, the lecture and the
seniors gave us direction. Because we already prepared all the
ingredients the day before, so today we cooked them. All the sections
also has be arranged the day before. Like what I wrote yesterday on my
blog. I tool over dessert menu, it was Tang Yuan. Tang Yuan is Chinese
food, people cook this meal when there is paper lantern celebration, but
nowadays we can make this meal anytime we want it.
Once upon a time Tang Yuan color was only white, but now we can make then colorful. Tang Yuan shape is small round poured sweet sauce, with filling. Tang Yuan with a mixture of black sesame seed and sugar, we blended them with melted butter. Because yesterday we had make Tang Yuan, so today we only made its souce, it was simple syrup. We made them from water and sugar. After that, we did plating Tang Yuan in a small bowl, each bowl had a three Tang Yuan with different colour then poured them with simple syrup.
Usually we open the resto at 12 o'clock because of something so this time our lunch started at 14.00 o'clock. For our appetizer we served Chinese spinach and peanut salad, for soup we served traditional egg drop soup, for main course we served beef rice bowl and for dessert we served Tang Yuan. And for bread, there was Tang Zhong. Yesterday we already prepared all the ingredients, so today we cooked them. At 12 o'clock in the afternoon our product had ready to serve and at 14 o'clock our product served in the resto
Once upon a time Tang Yuan color was only white, but now we can make then colorful. Tang Yuan shape is small round poured sweet sauce, with filling. Tang Yuan with a mixture of black sesame seed and sugar, we blended them with melted butter. Because yesterday we had make Tang Yuan, so today we only made its souce, it was simple syrup. We made them from water and sugar. After that, we did plating Tang Yuan in a small bowl, each bowl had a three Tang Yuan with different colour then poured them with simple syrup.
Usually we open the resto at 12 o'clock because of something so this time our lunch started at 14.00 o'clock. For our appetizer we served Chinese spinach and peanut salad, for soup we served traditional egg drop soup, for main course we served beef rice bowl and for dessert we served Tang Yuan. And for bread, there was Tang Zhong. Yesterday we already prepared all the ingredients, so today we cooked them. At 12 o'clock in the afternoon our product had ready to serve and at 14 o'clock our product served in the resto
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