Ingredients: 1 carrot, 2 toothpicks, and proper amount of salt.
Cutting method of carrot flower:
1. Wash and peel the prepared carrots.
2. Don't use the top of carrot, cut it into thin slices with a thickness of about 1 mm, and cut it into pieces of about 10. Try to cut it as thin as possible and take out a piece, which can faintly transmit light.
3. Put the sliced carrot into water without carrot slices, add about 10g salt and soak for 10 minutes. Take out a carrot and fold it in half.
4. Fold carrot slices in half from one end and roll them up. Put a toothpick in it to fix the rolled carrot slices.
5. Take another carrot slice folded in half and put two adjacent toothpicks in it. Fold one by one, fold one by one, and wear a circle.
6. Finally, slice a carrot and don't fold it in half, or wear two adjacent toothpicks, one on top of the other, wear a circle, subtract the extra toothpicks and decorate with green leaves.
Tips for cutting carrot flowers:
1, salt water soaking is mainly to make carrot slices softer and easier to handle.
2, it is best to peel, radish slices are easy to turn black after soaking in salt water.
3. The prepared radish flowers can be stored in clear water for about a week, and can be prepared in advance and taken directly when used.
Extended data:
1. In the arrangement of plates, it is not only how to make the food look better, but more importantly, how to arouse the appetite of the audience by setting the plates, revealing the temptation of the ingredients themselves and the spirit and culture conveyed. These are all places worth thinking about and improving.
2. The thinking thread hidden behind pendulum design contains countless connotations besides visual attention. A beautiful dish, at the same time of the first contact between the line of sight and the dish, first gives the diners a pleasant mood and opens their desire to eat.
3. Satisfying taste buds and satisfying diners' desire for visual pleasure is the basic spirit of setting dishes. However, the technology of setting the plate is not so unattainable. As long as you master the key principles, plus a craftsman's heart and ordinary family cooking, you can turn decay into magic and become a wonderful and dazzling boutique. Next, Bian Xiao will explain the classic case for you in detail.
The wide round plate is quite easy to match whether it is used for Chinese and western dishes or dessert plates. Although the appearance of the food container has a rough texture, the collocation of warm colors makes people unconsciously feel the technological temperature and craftsman spirit of kneading dough by hand, which brings a simple and substantial feeling to the whole dish.
4, with barbecue can best highlight the bright feeling of the meat itself, and will not show greasy feeling because of the plate. Paired with green leaves and dark sauces, the whole dish can be raised to a certain level without too many plate setting techniques.
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