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(1) Dish-frying, stir-frying and stir-frying methods: The dishes fried, stir-fried, stir-fried and stir-fried are similar in nature and require diverse dishes. The dish should match the shape of the plate, use a disc and the dish should be round; Use a waist plate and the dishes should be oval. The tray must not touch the edge of the tray.

Two kinds of dishes with different tastes are put on the same plate. Try to consider the proportion of dishes and don't mix them. If one has marinade and the other has no or less marinade, put the one with marinade on the plate first, and then put the one without marinade or less marinade on the plate.

(1) frying method: fried vegetables are characterized by no pulp and juice, and can be packaged individually. Pay attention to the following two points when loading:

Drain the oil and put it on the plate: pour the vegetables into the colander (or take them out with the colander), drain the oil and move them to the plate. When moving to the plate, put chopsticks on the edge of the colander to prevent the plate from falling out.

Pay attention to hygiene: after the dishes are loaded, if you find something unsightly, you should adjust it to make the dishes feel even and full. In order to prevent pollution, you must never grasp it by hand.

(2) The serving method of stir-frying, frying and deep-frying: The left and right cross-cutting method (the method of cutting vegetables with a spoon) is suitable for dishes with small shapes and no sauce. The method is to shake the wok before loading the plate, first put the big or main raw materials on it, then put the small or auxiliary raw materials on it, and then pull the vegetables into the plate with a spoon, so that the small or auxiliary raw materials are spread on the bottom of the plate and the big or main raw materials are covered on it. When pulling, it is usually pulled alternately from left to right. This is one of the most common methods.