Plating techniques for Spanish gazpacho
Using a deep, central soup bowl to create layered height through stacking, the dish plays with varying shades…
Plating techniques for roasted spring chicken with mustard seeds
Ingredients: eggplant, cauliflower, carrots, bell peppers, garlic, spring chicken. Instructions: Place the spring chicken and vegetables into the…
Plating Techniques for Japanese-Style Grilled Shrimp with Mentaiko
Ingredients: Penghu shrimp, cod roe sauce, mayonnaise, asparagus, cashews, etc. Instructions: Clean the Penghu shrimp thoroughly and cut…
Plating techniques for grilled Japanese fish
Ingredients: Fresh fish, sea urchin sauce, seasoning powder, etc. Method: Cut the fresh fish into several pieces and…
Plating techniques for spicy and sour fried oysters
Ingredients: oysters, cornstarch, shallots, lemongrass, kaffir lime leaves, chopped green onions, chili sauce, etc. Instructions: Coat the oysters…
Plating methods for crispy shrimp cakes
On a large round plate, the triangular shrimp cakes are arranged in a radiating pattern, resembling the rays…
Plating methods for orange juice ribs
The tiered, outwardly extending rims of the plate limit the space for the main course, but by pairing…
Plating technique for tiger prawn spaghetti
Since pasta tends to spread out easily, a deep round plate is usually preferred. However, for this dish,…
Plating Techniques for Thai Basil Pork
Ingredients: ground pork, cherry tomatoes, chili peppers, diced onions, oyster sauce, fish sauce, etc. Instructions: First, render the…
Plating Techniques for Spicy Beef with Chopped Chili
Ingredients: beef, celery, pickled beans, romaine lettuce, tomatoes, chopped red peppers, etc. Instructions: First, dice the beef and…
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