Daily report english version

بِسْمِ اللّهِ الرَّحْمَنِ الرَّحِيْمِ

Okay  i want to explain to you my activity in kitchen to day


In 07.00 am i go to kitchen and to day menu practical is menu rotation 2.2. to day we just doing our product is traditional egg drop soup. traditional egg drop soup in chines dish. when i arrived in kitchen supervisor to day tell us for make oneline and doing attendance after that they expalin the step must we are doing to day.





after that our supervisor let the leader of class to lead prayer based on our believe and our religion. after that supervisor let us to doing our task. and to day my group make traditional egg drop soup. the ingredient was the prepare yaterday.  so because to day we must prepare 2 menu. so we divide task. there doing egg drop soup there prepare tam makeua you and pisang ijo 

the following the ingredients and procedure traditional egg drop soup 

Ingredients

• Peanut oil and vegetable oil              1 tbsp
• ginger                                              1/2 tsp
• onion, chopped                               1 pcs
• Ground chiken (or ground turkey)   200 gr
• rice wine                                          1 tbsp
• salt or to taste                                 1 tsp
• chiken stock                                     500 ml
• frozen corn                                      340 gr
• frozen peas                                     85 gr
• potato starch                                   2 tbsp
• egg (or 4 egg whites) beaten         3 pcs

Procedure 

1. Heat oil in the 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 surface turns white. add sake and salt. keep cooking until the chickens is almost cooked through.
3. add chicken stock and 2 cups water. turn to hight 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/ cup water into a small bowl.
5. skim the foam from top of the soup if you want it to look prettier (optional). Turn off the heat
6. swirl potato starch slurry into the soup. mix well
7. Put a spatula against one end of the bowl with the eggs in it. slowly drizzle egg into the soup in swirling motion
8. Mix the soup again and taste it with a small spoon. if the soup is not as thick as you 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 

after the soup is ready i go to pastry for help my group friend to make  Tang yuan. after that we rest for a moment for a moment for dzhur prayer. after that we just continue our tasking. after we finished our job we are doing genrela clenaing. after that we waiting for lecture for give us instruction for oneline. after that we make online and leader of class lead for prayer before we are go back