The shape of the dish on the plate should be adapted to the shape of the container. The plate is round and the waist is oval.

The plate should not be placed on the edge of the plate.

If two dishes are placed on the same plate, try to achieve a balanced weight, not too many dishes; There should also be clear boundaries to avoid confusion. If one dish has marinade, and the other dish has no marinade or little marinade, then pour marinade first, and then pour no marinade or little marinade. For example, if you put tomato slices and diced chicken with soy sauce on a plate, the former has marinade and the latter basically has no marinade, you should put tomato slices first, because even if its marinade flows to the bottom of the plate, it will not have a big impact on the shape and color of diced chicken with soy sauce. If you wrap the diced chicken in soy sauce first, and then wrap the tomato slices, then the juice of the tomato slices will definitely flow around the diced chicken, which has a great influence on the shape and color.

(2) The method of holding and frying vegetables

Cooking is characterized by no thickening, no juice, and separation of pieces. The method and key of plate loading are as follows:

First pour the plate into the colander and drain the oil.

Take the vegetables out of the colander and pour them into the plate. When pouring, you can block it with chopsticks or a bowl spoon to prevent it from pouring out of the dish.

After loading, I found that the accumulation or arrangement of raw materials was not beautiful enough. You can use chopsticks to adjust the dishes slightly to make them even and full, and you must not operate them directly by hand, so pay attention to hygiene.

(3) Seasoning methods of stir-frying, stir-frying and stir-frying dishes

The left-right cross rotation method is generally suitable for small dishes that are not fishy. The methods and key points are as follows:

Turn the plate over before loading, let the big one turn over the upper layer and the small one turn over the lower layer.

Use a spoon to pull the dishes to the plate, with a small bottom and a big cover. Generally, when pulling, a spoon can be pulled to the left and a spoon can be pulled to the right alternately, so it is not appropriate to pull straight. For example, stir-fried shrimps, before seasoning, turn the pot over a few times, so that only the big shrimps turn over and only the small shrimps turn over. Then gently pull out the prawns on one side (left or right) of the pot with a spoon, and then pull the shrimps into the plate with a hand spoon. When pulling, you shouldn't pull a spoonful too much, let alone pull it directly to the plate. Because the shrimp at the back of the pot is easy to slide down when straightening, it is necessary to use the left-right cross wheel pulling method, that is, when pulling shrimp, one spoon on the left and one spoon on both sides alternately cross the plate until all the shrimp are pulled out, and finally cover the prawns on it.

Pouring method is generally suitable for tender and crisp dishes, which are often dishes with single ingredients or no significant difference between main and auxiliary materials. The method and key point is to turn the pan over before loading, turn all the dishes over, pour quickly, and the pan should not be too high from the plate. When pouring, move the pot to the left quickly to ensure that the raw materials are not turned over and spread evenly on the plate. Pour in the fried fish fillets, turn the pan once before loading, so that the meat of the fish fillets is facing up and the skin is facing down. Don't touch the fish fillets with a spoon because they are tender and fragile. Fish fillets should be evenly spread on the plate. Therefore, one-time pouring method should be adopted when loading plates. When pouring, the pot should keep a certain slope, and the pot should move to the left quickly so that the fillets can be spread evenly into the plate. At the same time, the pot should not be too high from the plate. If it is too high from the plate, the fish fillet will turn over easily when it falls, and it cannot be guaranteed that the meat is facing up and the skin is facing down. But it should not be too low, so as not to pollute the pan edge with grease.

The division method of main materials and auxiliary materials is generally suitable for thickening vegetables with significant differences between main materials and auxiliary materials. The method and key points are as follows: first, pour the remaining part with more auxiliary materials into the plate, and then cover the part with more main materials in the spoon to make the main materials stand out.

Covering method is generally suitable for stir-fried vegetables without juice. The method and key points are: turn the pot over several times before dressing, so that the dishes in the pot can be piled together; When turning the pot for the last time, put some dishes into the spoon and put them on the plate with a hand spoon, then put all the dishes left in the pot into the spoon and cover the plate. When you cover it, press it down slightly to make it round and full. For example, fried tripe, onion and mutton are usually served like this. Because these dishes are thick and sticky, they should not be poured or pulled.