Why don't you cut the radish? . . . .
First, the method of embellishment and edging. The method of embellishment and edging can be divided into two categories: carving and putting together. Carving is a special skill. The raw materials used are crisp fruits and vegetables. The production often requires special carving tools. By using the techniques of cutting, carving, dyeing and laying bricks, it is time-consuming and difficult to make auspicious works such as flowers, birds, fish and insects and put them on a plate to decorate and set off dishes. Placing refers to selecting common fruits and vegetables in season, using the inherent color and shape of raw materials, and adopting arrangement techniques such as cutting, matching, etc., and combining them into various plane patterns, surrounding the dishes or embellishing the corners of the plates, which plays a role in setting off the characteristics of the dishes. Because of its simple technology, simple operation and wide selection of materials, the patchwork technique can be made by ordinary families. The common forms of patchwork are local embellishment, symmetrical embellishment, central embellishment and peripheral embellishment. 1, local decoration refers to processing various vegetables and fruits into a certain shape, and then decorating them on one side or corner of the plate to render the atmosphere and set off the dishes. The characteristics of this embellishment method are concise, bright and easy to do. For example, tomatoes and coriander leaves are used to make moon-show lace on the edge of the plate; Cut tomatoes and lemons into orchid slices and put celery into chrysanthemum-shaped edges. 2. Symmetrical embellishment refers to the use of decorative materials to make symmetrical embellishments in the plate. Symmetrical ornament is suitable for decoration when the oval waist plate is filled with dishes. Its characteristics are symmetry, coordination and simplicity. Generally, flowers with the same size and color can be made at both ends of the plate. For example, cucumber is cut into knife edges, the spacers are rolled up and placed at both ends of the plate, and a red cherry is embedded in every two pieces to make symmetrical lace. 3, the center is decorated in the center of the plate with decorative materials to make flowers or other shapes, and the dishes are decorated. It can unify the scattered dishes through the planned stacking in the plate and the decoration of the mosaic in the center of the plate, making them beautiful. For example, corn shoots, parsley, carrots, cherries and other raw materials are put together in the center of the dish to make floral decorations. 4. All-round decorations are processed and formed with decorative materials in a certain way, and are surrounded around the dishes. This edging method is more suitable for the decoration of the disc, and the dishes surrounded are more neat and beautiful than other decorations, but the requirements for knife work are also stricter. For example, the cooked and shelled quail eggs are carved with a sharp knife along the midline and surrounded around the plate; Use cucumbers, corn shoots, carrots, cherries, egg skin silk, etc. to make palace lantern lace. 5. Semi-enclosed decoration uses ornaments to asymmetrically decorate the edges, which accounts for about one third of the plate, mainly to pursue a certain theme and artistic conception to beautify the dishes, such as using 10 pictographic chicken to semi-enclose fish and rice to highlight the main ingredients. Second, the raw materials and application of embellishment and edging There are many raw materials suitable for embellishment and edging, but when choosing to use them, they should generally have the requirements of hygienic consumption, bright colors and easy forming. 1, fruits. Such as orange, cherry, apple, pineapple, lemon, etc. with different colors, they are generally used as decorative raw materials for cold dishes and beets, which can not only add color, combine and shape, but also adjust taste. 2. Vegetables. Such as carrots, white radishes, onions, green peppers, cucumbers, green leafy vegetables, lettuce, etc., can be carved into flowers or shaped by changing knives, and used for decoration and embellishment of cold dishes and hot dishes, with various colors and good results. 3. Others. For example, ginger, green garlic and coriander can be cut into shreds or made into mosaic shapes, which are used to decorate fried vegetables, which not only helps to mix colors and shapes, but also plays a certain role in seasoning. Cooked beef, egg cake, sausage, fried shrimp slices and fried vermicelli are processed into various flower forms, and can also be used for ornament of dishes. Third, the rules for the use of embellishment. The embellishment of dishes should be constantly innovated in practical application, but it is always the same, and the embellishment should follow specific application rules in practical application. Rule 1: The embellishment of hot and cold dishes should be based on the characteristics of the dishes. The specific manifestations are as follows: First, the color of the dishes is generally contrasted. If the dishes are warm, the decorations are cool, in order to highlight the true colors of the dishes; Second, the shape of dishes, such as broken raw materials, strips, blocks, slices, etc., can be decorated all around, while plastic raw materials such as chicken, fish, duck or salted chicken legs, prawns, etc. can be decorated in the center or symmetrically and semi-enclosed; Third, the variety of dishes, such as soup dishes can be decorated with ornaments that are not afraid of water and can float on the water, while steamed vegetables and stir-fried dishes can vary from dish to dish, such as adding silk to decorate them; Fourth, the taste of dishes, beets can use sweet decorations, spicy dishes can use light decorations, in short, it is advisable not to affect the original flavor of dishes. Rule 2: The decoration of banquet dishes should be arranged according to the grade of the banquet, the reception object and the specific dishes. First, the general family banquet, mostly home-cooked dishes, should be decorated with ordinary raw materials, and the grade should not be too high, otherwise, there will be a sense of indifference; The dishes in the mid-range banquet are exquisite, and they should be decorated with special raw materials so as not to destroy the overall atmosphere. The second is to consider the requirements and hobbies of the reception object. For foreign guests, we should consider using local characteristic raw materials as decorations to reflect the local flavor of the dishes. At the same time, we should also pay attention to the fact that some flowers that are not liked or taboo can not be used to decorate the dishes, so as not to backfire. The third is to consider the self-factors of the reception object, including age, personality, hobbies, etc. Older people can use decorations that symbolize longevity and blessing; Young people can use warm and bright decorations. Fourth, the precautions for ornament and edging should be embellished according to the actual needs of the dishes. Edging is the basic method of decorating the dishes. If the dishes have a perfect overall effect in color after being loaded, they should not be decorated too much. Otherwise, they will feel superfluous and lose their original beauty. If the color and shape of dishes are still insufficient after being loaded and need to be decorated with edges and decorations, we should consider what color and shape raw materials to choose and how to decorate them, and we should consider the following aspects comprehensively. 1, according to the color of the finished dish, the choice of decorative edges and decorative materials should be based on the color of the dish. If the color of the dish is cool, it should be decorated with a small amount of warm materials; The main color of the dish is warm, so it is decorated with cool raw materials. Give priority to the main color of the dishes, and decorate and surround them appropriately to make the colors of the dishes stand out. 2, according to the shape of the dish to determine the decoration because of the different materials, knives, cooking methods, the finished product of the dish has different shapes such as powder, silk, diced, slice, block, plastic, etc. If it is a dish cooked with powder, silk, velvet and other materials, it can be decorated with edges, which can make the messy dishes neat; If it is a sculpted dish ("dragon and phoenix legs"), it can be appropriately decorated in the center of the plate; If it is a plastic cooking dish, it should be decorated with local embellishment. 3, according to the taste of the dishes to determine the decoration of food-oriented decorations, we must consider the relationship between their taste and dishes, in order to avoid cross-flavor, generally sweet dishes should choose fruit relative cushion; Fried vegetables should be accompanied by refreshing ingredients; Salty dishes should choose salty decorations. If you decorate the boiled chicken with red cherries, it will be out of harmony. 4, pay attention to cleanliness and hygiene, especially with raw materials, and pay more attention to hygiene, otherwise the dishes are easily contaminated. In addition, we should also consider the appropriate density and coordination with the color of tableware. In short, when embellishing and beautifying dishes, we should give priority to setting off the color shape of dishes, and strive to be harmonious, natural and beautiful.