Teach you how to place the plate - Plating skills

Teach you how to plate_Plating skills

Even if the food uses the same materials, some will look high-end and some will look cheap due to different ways of plating. If you want to have the satisfaction of great value for money and feel happy while eating, plating skills are absolutely essential. After mastering the cooking skills, let's learn how to plate the food to make the food exceed the "market price" and appear to be worth the money!

The cold dishes should be piled up like a hill

Dishes served in small plates and small bowls often mean that "this portion has not been touched", so they are usually stacked loosely into a hill-like shape. The ingredients are cut into lengths that are easy to pick up with chopsticks. Especially when several materials are used together, unifying their sizes will also add a lot of visual beauty.

Side dishes and auxiliary dishes should be placed on the right side

Since most chopsticks are held in the right hand, taking into account the movements of the chopsticks, side dishes and auxiliary dishes such as white radish puree and mustard should be placed on the right side. It is often placed on the right side of the dish. When served on a large plate, they can also be placed in several places. In addition, if the side dishes of "XX puree" are too dry, both the taste and appearance will be poor. This should be noted.

Improve the sense of craftsmanship through shape

Fried potato cakes (croquettes) have always been oval, giving people the impression of frozen food. It's troublesome to scatter it with chopsticks before eating it, and the large piece of lettuce underneath absorbs the grease, so it's hard to escape the fate of being leftovers.

In contrast, it is much more convenient to make the hash browns into bite-sized pieces so that one person can eat one at a time. The three-dimensional plating adds to the sense of high-end, and it lives up to the name of "handmade". The lettuce is also torn into small pieces, making it easy to eat.

The stem of the lemon should be peeled off.

There is a stem in the center of a lemon cut in half. After cutting the lemon into several segments lengthwise, peel off the stem, and then make 2 to 3 cuts on the flesh so that the juice will not splash when you squeeze the lemon juice. If it is a small green lemon, just cut it in half horizontally.

The finer the garnishes, the better.

The finer the garnishes, such as scallions and ginger, the better. Use a sharp kitchen knife to carefully cut them into strips, then wrap them with soaked kitchen towels and put them in a plastic container. They can be stored for about 2 to 3 days. Therefore, people with good knife skills may wish to cut more at a time and use them slowly.