【คลาสเวิร์คช็อป】3/16【Japanese Cuisine Practice】Blooming Flowers and Spring Outing Bento

/ Course content / **Shrimp and Vegetable Croquettes—Extra Crispy Version (Practice)** Chef Ah Yi, who is familiar with using ingredients to create authentic Japanese flavors, this time will bring dishes that are easy to take out and share. Croquettes stuffed with potatoes and cream cheese are a familiar Japanese snack and are often eaten in Japanese restaurants. This time the teacher will teach you how to make super crispy croquettes without using a frying pan. You don’t have to worry about the taste becoming mushy when you take it out! **Sakura cod rice ball (partial implementation)** A must-have for traveling is rice balls that are easy to hold and won’t lose their shape! The flavor the teacher prepared this time was Saikyo-yaki rice balls. He started teaching from the classic Saikyo-yaki, including sauce preparation, cooking methods and the preparation of vegetable pot rice. After all is completed, place the Saikyo-yaki cod on the pot rice and stir evenly. , you can use it to make rice balls. Follow the teacher to learn how to shape rice balls and make classic triangular rice balls with your own hands! **Daoming Temple Sakura Cake (Demonstration)** Sakura mochi is like edible spring. Not only does its pink appearance echo the colors of spring, but the pickled sakura leaves used are also reminiscent of blooming cherry blossoms. It can be said to be the most representative dessert of spring in Japan. First, the red bean paste is wrapped in Daomingsi powder, and then wrapped in salted cherry blossom leaves. The glutinous rice-like Daomingsi flour balances the sweetness of the red bean paste, and the slightly salty cherry blossom leaves can bring out the sweet taste of the ingredients. . **This course contains ingredients that may be allergens. If you have food taboos or allergies, please evaluate your situation before registering, or contact us to learn about the ingredients used in this course. No replacement of ingredients will be provided during the course.** / Instructors / Chen Shengyi, deputy chef of Japanese catering Chef Shengyi, whose family owns a restaurant, has been surrounded by cooking since he was a child, and has developed a strong interest in exquisite Japanese food. Starting from a high-end Japanese restaurant in a hotel, I progressed to Itamae cuisine without a menu. Due to my passion for ingredients and love for Japanese food culture, I continued to improve myself in the world of Japanese food. I have considerable knowledge of the use of ingredients according to the seasons and the origin of cuisine. Research. With solid training and rich cooking experience, he shares cooking tips and the stories behind them in an approachable style. He hopes to bring every student close to the seemingly inaccessible Japanese cuisine, so that he can cleverly make impressive dishes at home. Authentic Japanese style deliciousness! work experience: Second level kappo The Ukai Taipei Taipei Okura Kuwa Hotel Beitou Rishengsheng Kagaya Certificate: Chinese restaurant Class C license Bartending Class C License Class C certificate for baking bread /Venue Introduction/ Location: Laurel Nest Kitchen Address: No. 126, Section 3, Roosevelt Road, Zhongzheng District, Taipei City 100 (next to Exit 5 of Taipower Building Station, MRT)