Dumplings- Low pressure
Vegetable Soup- High pressure
Fish- Low pressure
Prawns- Low
Quality checks:
Dumplings- Check that the cabbage and ginger was the correct colour and had no blemishes.
Vegetable Soup- We checked that they were the correct colour, there was no blemishes.
Fish- Made sure the fish had a pleasant smell, it wasn't a strong smell.
Prawns- Made sure the prawns didn't have a strong smell to it and that the eyes are not sunken. As this indicates they ain't fresh.
Quantity-
Dumplings- 6 per person
Vegetable Soup- 1 cup- 2 pieces of garlic bread
Fish- 200g
Prawns- 8 per person
Preparation-
Dumplings- Washed and finely chopped cabbage, and ginger was peeled and grated.
No dumpling wrappers were ripped
Fish- Made sure there was no bones in the fish, wrapped it in baking paper with slices of lemon with salt and pepper.
Prawns- Removed head and peeled shell off prawns and washed them under water
Cooking process:
Dumplings- The dumplings were cooked fr about 6-10 minutes. When the dumplings were cooked, the dumping wrappers were see-through.
Vegetable Soup- The soup was cooked for 15 minutes in the pressure cooker
Fish- We cooked the fish for about 5 minutes until the appearance of the fish was white throughout the whole of it
Prawns- The prawns were cooked for about 5 minutes, until they were a bright orange colour. Wanted to make sure they didn't go rubbery.
Presentation:
Vegetable Soup
Accompaniments- Garlic Bread
Fish
Accompaniments- Beans and carrots
Dumplings
-Sauces: Soy sauce
accompaniments- Cous cous salad
Sauce- Dressing
Recipes
Vegetable Soup
https://www.youtube.com/watch?
Prawns
