Daily 15 May 2018 English Version

Today we enter the kitchen at 8:00 am. As usual, before entering the kitchen our grooming checked. After that, we make oneline. While waiting for direction from supervisior, we review. We began a review of about 8.30 am and finished around 11:30 pm. After Riview, we were briefed by supervisior. Today the groups two doing for lunch and the group one prepare for tomorrow. As for who will we prepare namely Chinesse food.

My group got a responsibility to make soup. The lunch menu that will be presented tomorrow is chinesse spinach and peanut salad for appetizer, egg drop of soup, rice and beef salad for maincourse and tang yuan for dessert. I recently made a first group of egg drop soup, so before we prepare, we ask to the friend who had previously been made of egg drop soup. For today we just prepare white stock and the rest we will prepare for tomorrow.

Traditional egg drop soup is the kind of soup that come from countries China are made from eggs and corn.Soups egg stew (literally "egg flower soup") is a Chinese soup in the form of thin beaten eggs poached in chicken broth. Spices such as black pepper or white pepper, and scallions and minced know is optional, but it is usually added to soups. This soup is finished by adding a thin stream of beaten eggs into boiling broth at the last moments of cooking, creating a thin thread, silk or boiled egg flakes floating in the soup. Stew soup eggs using a different recipe known as a soup that is simple to set up in the countries of East Asia and the West is different.