This plate decoration became popular in 2008~~ It absorbed the plating method of Western French cuisine, and added many raw materials with Chinese characteristics, forming the most popular plating method in mid-to-high-end hotels in China. .

Commonly used materials include: Chengmian (wheat starch), fragrant, fresh rice dumpling leaves, fresh roses, fresh chrysanthemums, onion flowers and other decorative objects. The most common ingredients for the sauce on the plate are: blue mold sauce, tomato sauce, chocolate sauce, and Kraft Magic Sauce. Except for Kraft Magic Sauce, all other sauces are colored, and only Kraft Magic Sauce is When using white, you can use pigments to adjust various colors as you like. It brings more creativity, but also has more limitations.

Most of the above sauces are diluted with pure water before use, and the scale must be determined based on experience. The diluted sauce can firstly reduce costs, and secondly, it can make the sauce thrown out more smooth and natural. Most of the tools used to remove the juice are the decorating tapes used when making cakes.

There is no fixed model or method for throwing juice, just practice more and be creative~~

If you don’t understand, you can ask~~ And this is the job of the Dutch King of Holland. Bar? Haha~ If you have any other questions about the kitchen that you don’t understand, you can ask me~~~