The cutting method of the butterfly plate is demonstrated with a carrot as follows:

First, cut the carrot diagonally.

Cut off about 1.5cm from the oblique cut surface.

Take away the excess carrots and cut wavy lines on the remaining carrots.

Cut about one-third of the way and cut out two thin slices without cutting between the two slices.

Then add a slight arc to cut out the tentacles without cutting them off.

Cut the side strip to about half.

Then pinch the bottom, press the wings to both sides, and turn the bottom up, and the butterfly is ready.

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Extended information:

Cold dishes list:

Frozen or semi-finished products; Arctic ice shrimp, grilled eel, Japanese fish fillet, rice ball dumplings, [8] vegetables; Xiaoshan dried radish, sweet sauce cucumber, cold cucumber strips, blanched dried tofu, braised bamboo shoots, shredded Tianmu bamboo shoots, jade bamboo shoots, leeks mixed with peas, grilled pickles Bamboo shoots, tribute vegetables, mountain bracken, seaweed, kelp, spinach tofu skin, green beans, delicious fresh cashews, pea sprouts, mustard greens, day needles, cold shimeji mushrooms, glutinous rice lotus root.