Picture and practice of plating pattern, to cut carrot flower example:

Materials: 1 carrot, 2 toothpicks, salt to taste

Cutting method of carrot flower:

1, ready to wash the carrot, peeled.

2, do not want the top part of the carrot, cut into thin slices about 1 mm thick, about 10 slices can be cut. Try to slice as thin as possible, remove one slice and it will be vaguely translucent.

3, cut the carrot slices, into the carrot slices did not exceed the water, add about 10 grams of salt, soak a ten minutes. Remove a carrot slice folded.

4. Roll up the folded carrot slices from one end. Thread in a toothpick to secure the rolled up carrot slice.

5. Take another folded carrot slice and thread two adjacent toothpicks through it. In order, stack one on top of the other and thread one through.

6, and finally take a piece of carrot slices, do not need to fold, or two adjacent toothpicks through it, a piece of stacked one, wear a circle, minus the extra toothpicks, slightly decorated with green leaves can be.

Cutting carrot flower tips:

1, into the salt water soak mainly to let the carrot slices soften a little bit, so it will be easier to operate.

2, it is best to remove the skin, carrot slices soaked in salt water after the skin is easy to blacken.

3, good radish flower put in water can be refrigerated to save a week or so, can be made in advance, when used directly take.

Expanded Information:

1, the layout of the plate, the calculation and consideration is not only how to make the food look better, but through the arrangement of the plate to stimulate the viewer's appetite, revealing the temptation of the ingredients themselves, as well as to convey the spirit and culture. These are the things to think about and improve in plating.

2. The thinking behind the design of the platter is not only visual, but also contains countless connotations. A beautiful plate, in the sight of the first contact with the food at the same time, will be the first to give diners a pleasant mood, open the desire to eat.

3. Satisfying the taste buds and filling the desire for visual pleasure is the basic spirit of food plating. But the skills of cooking plate is not so unattainable, as long as you master the key principles, coupled with an artisan's heart, ordinary home cooking, can be transformed into a miracle, transformed into a wonderful dazzling boutique. Next, I'll show you some classic examples of plating.

The wide round plate is a good match for both Chinese and Western cuisine and desserts. Although the appearance of the food utensils has some rough texture, but the warm color scheme makes people unconsciously feel the temperature of hand-kneaded craftsmanship and artisanal spirit, which brings a simple but fulfilling feeling to the overall dishes.

4, with the roasted meat can best highlight the meat itself bright sense, not because of the plate and show greasy feeling. With green leafy side dishes and dark sauces, the overall dish can be elevated to a certain level without excessive plating techniques.

People's Daily News-***Meal Splitting Takes the Style