Yesterday we invited you to visit the practical class of the Bread and Pastry course, where we introduced two interesting products: Baguette - a refined French cultural feature, and Cheese Bread - a delicious variation of bread combined with cheese. Today, we are delighted to introduce you to the Steamed Egg with Vân fish from the Asian Cuisine Processing class K28B.


Firstly, to ensure the quality of the steamed egg, the chef needs to select fresh, clean, and high-quality eggs. The steaming process also needs to be adjusted so that the eggs are cooked evenly, neither overcooked nor undercooked. This requires skill and experience in adjusting the steaming time and appropriate temperature.


In addition, the combination of meat with eggs also plays an important role in creating a special flavor for the steamed egg dish. The chef can be creative and choose different types of meat such as chicken, pork, or shrimp to create diverse and interesting flavors. Cutting the meat into small pieces and combining it properly with the eggs will create harmony and balance in the dish.


Steamed Egg with Vân fish is a unique combination of the main ingredients: eggs and meat, creating a delicious and appealing dish. However, to have a high-quality and visually appealing steamed egg dish, the chef not only needs to have solid professional knowledge but also requires creativity in presentation and decoration. These elements play an important role in creating a unique and exciting culinary experience for diners.