009-04-2019
Make Norimaki and Chinese spinach and peanut salad
Hello hello guys, welcome back to my blog today i am back to tell you what we are doing and what happened in kitchen today..?? so keep satay in my blog and read until end.
Today i am wake up at 04:00 and i am take shower and pray, after pray i am prepare to go to do campus but before go to campus i am check my tool bag and my grooming. after all completed and near i am go to campus.
After arriving at the campus, I immediately proceeded to prepare yesterday, namely to make Norimaki. first I cooked Japanese rice, and I took the vinegar and added sugar and salt. but before cooking I put the data in advance what ingredients we use.
And after the rice is cooked and all the ingredients are ready, we form norimaki (sushi). and after that plating to explain. at the office
INGREDIENTS FOR NORIMAKI:
1. Rice 250 gr
2. Nori 7 layer
3. Tobiko 300 gr
4. Egg, beaten 2 pcs
5. Cucumber, cut into juliene sushizu 2 pcs
6. Refresh 100 ml
7. Sugar 130 ml
8. Salt 40 gr
PROCEDURE:
1. Mix all ingredients sushizu and boil, than a cool to room temperature.
2. Foe egg, make a thin omelette.
3. Make steam rice and mix with sushizu.
4. Portion rice to 7 portion (90 grams / portion). Take makisu and put nori, rice and sushi filling like a cucumber, tobiko and omelette, then roll.
5. Cut norimaki into 8 places and serve with shoyu.
After plating, one representative from our group entered the office to explain with chef ical. and after that we were prepoare to make prepare for the Chinese spinach and peanut salad, I helped to peel the skin from the beans.
And ingredients from Chinese Spinach and Peanut Salad:
1. spinach, tought ends removed 500 gr
2. 1 cup raw peanuts
3. peanut oil (or vegetable oil) 1 tbsp
4. Chinese Black Vinegar 2 tbsp
5.light soy sauce 1 tsp
6. sugar 2 tsp
7. 1/2 tsp salt
8. minced ginger (optional) roasted with the same 2 tsp seed for decoration
PROCEDURE:
1. Ring a large pot of water to a ball. over medium heat until cooked throug, Drain spinach and set aside to cool.
2. Add oil and peanuts to a wok (or small skillet). Heath ver medium heat and steering with a continuous spatula, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.
3. Combine black vinegar, light soy sauce, sugar, and salt bowl, mix well, and set aside.
4. When spinach is cool enough to handle, squeeze the extra water out of it with both hands. Chop spinach into pieces I about 8 centimeters (3 Inches) in length and transfer to several small serving bowls.
5. Right before serving, top spinach with peanuts and drizzle I with the vinegar sauce. Garnish with sesame seeds and I serve immediately.
after that we eat together what we have made in recipe 2.4. after that we GC and went home together.
maybe that's all I can tell you today, thanks for reading, AND PEACH OUT.
LIVE ALWAYS GIVE YOU TWICE TIME, BE THANKFUL FOR TODAY AND DO THE BEST FOR TOMORROW
INGREDIENTS FOR NORIMAKI:
1. Rice 250 gr
2. Nori 7 layer
3. Tobiko 300 gr
4. Egg, beaten 2 pcs
5. Cucumber, cut into juliene sushizu 2 pcs
6. Refresh 100 ml
7. Sugar 130 ml
8. Salt 40 gr
PROCEDURE:
1. Mix all ingredients sushizu and boil, than a cool to room temperature.
2. Foe egg, make a thin omelette.
3. Make steam rice and mix with sushizu.
4. Portion rice to 7 portion (90 grams / portion). Take makisu and put nori, rice and sushi filling like a cucumber, tobiko and omelette, then roll.
5. Cut norimaki into 8 places and serve with shoyu.
After plating, one representative from our group entered the office to explain with chef ical. and after that we were prepoare to make prepare for the Chinese spinach and peanut salad, I helped to peel the skin from the beans.
And ingredients from Chinese Spinach and Peanut Salad:
1. spinach, tought ends removed 500 gr
2. 1 cup raw peanuts
3. peanut oil (or vegetable oil) 1 tbsp
4. Chinese Black Vinegar 2 tbsp
5.light soy sauce 1 tsp
6. sugar 2 tsp
7. 1/2 tsp salt
8. minced ginger (optional) roasted with the same 2 tsp seed for decoration
PROCEDURE:
1. Ring a large pot of water to a ball. over medium heat until cooked throug, Drain spinach and set aside to cool.
2. Add oil and peanuts to a wok (or small skillet). Heath ver medium heat and steering with a continuous spatula, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.
3. Combine black vinegar, light soy sauce, sugar, and salt bowl, mix well, and set aside.
4. When spinach is cool enough to handle, squeeze the extra water out of it with both hands. Chop spinach into pieces I about 8 centimeters (3 Inches) in length and transfer to several small serving bowls.
5. Right before serving, top spinach with peanuts and drizzle I with the vinegar sauce. Garnish with sesame seeds and I serve immediately.
after that we eat together what we have made in recipe 2.4. after that we GC and went home together.
maybe that's all I can tell you today, thanks for reading, AND PEACH OUT.
LIVE ALWAYS GIVE YOU TWICE TIME, BE THANKFUL FOR TODAY AND DO THE BEST FOR TOMORROW
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