Teach you how to set the plate _ set the plate skills

Even if you use the same food, some of them look high-end and some of them look cheap because of the different ways of loading. If you want to have the satisfaction of value for money, and eat happily, plate loading skills are absolutely essential. On the basis of mastering cooking skills, let's learn to make food surpass it? Market price? , it seems that the value-for-money loading method!

cold salad should be piled up like a hill.

The dishes in small dishes often mean? This one hasn't been touched yet? Therefore, they are usually loosely stacked into hills. The ingredients are cut into the length that can be easily clipped into the mouth with chopsticks. Especially when several materials are used together, unifying their sizes will also add a lot of aesthetic feeling visually.

Side dishes should be placed on the right side

Because chopsticks are mostly held in the right hand, considering the movements of chopsticks, side dishes such as white radish paste and mustard are often placed on the right side of cooking. In the case of large plates, they can also be distributed in several places. Besides,? XX mud? This kind of side dishes, if the water is too dry, will not be good in taste or appearance, which should be noted.

yes? Shape? , enhance the sense of handiwork

Potato chips (Coke cakes) have always been oval, giving people the impression of frozen food. It's troublesome enough to disperse it with chopsticks before eating it, and the large piece of lettuce under it will eventually become leftovers because of the oil absorption.

In contrast, it is much more convenient to make potato chips bite by bite, and each person can eat one at a time. Three-dimensional loading adds a sense of high quality, is it worthwhile? Handmade? The name. Lettuce is also torn into small pieces, which is easy to eat.

Cut off the stem of the lemon.

There is a stem in the center of the half-cut lemon. After cutting the lemon vertically into several petals, cut off the stem, and then draw 2~3 knives on the pulp, so that the juice will not splash when squeezing the lemon juice. If it is a small green lemon, just cut it in half horizontally.

the finer the garnish, the better.

the finer the garnish, such as scallion and ginger, the better it looks. If you finely cut them into filaments with a sharp kitchen knife, and then wrap them with soaked kitchen paper towels and put them in plastic fresh-keeping containers, they can be preserved for about 2~3 days. Therefore, a good knife worker might as well cut more at a time and use it slowly.