Plating techniques for Spanish gazpacho
Using a deep, central soup bowl to create layered height through stacking, the dish plays with varying shades…
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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…
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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…
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Plating techniques for grilled Japanese fish
Ingredients: Fresh fish, sea urchin sauce, seasoning powder, etc. Method: Cut the fresh fish into several pieces and…
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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…
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Plating methods for crispy shrimp cakes
On a large round plate, the triangular shrimp cakes are arranged in a radiating pattern, resembling the rays…
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Plating methods for orange juice ribs
The tiered, outwardly extending rims of the plate limit the space for the main course, but by pairing…
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Plating technique for tiger prawn spaghetti
Since pasta tends to spread out easily, a deep round plate is usually preferred. However, for this dish,…
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Plating Techniques for Thai Basil Pork
Ingredients: ground pork, cherry tomatoes, chili peppers, diced onions, oyster sauce, fish sauce, etc. Instructions: First, render the…
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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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