Pan-Seared Grouper with Pea Puree Plating Technique
Pan-seared meat dishes often feel greasy, but this pan-fried grouper served with pea puree avoids that, as the…
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Plating Techniques for Pan-Seared Wagyu Sandwiches
Ingredients: Premium Wagyu beef, onions, etc. Instructions: Place fresh onions in a cast iron pan, add a pinch…
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Traditional Taiwanese Sausage Plating Ideas
Ingredients: sausage, garlic sprouts, etc. Instructions: Fry or pan-cook the sausage until done, then serve. You can enjoy…
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Plating Techniques for French Lamb Chops
Ingredients: lamb chops, white radish, baby carrots, bamboo shoots, etc. Preparation: First, pan-sear the lamb chops until the…
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Plating Techniques for Red Shrimp and Baby Squid
Ingredients: sea fish, red shrimp, squid, scallops, clams, green onions, baby corn, zucchini, sweet peas, beets, baby carrots,…
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Presentation methods for Mongolian diced beef
Ingredients: Cherry tomatoes, beef, etc. Instructions: Cut the beef into dice-sized cubes, marinate briefly, and pan-sear. Skewer the…
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Plating Techniques for Seasonal Vegetables with Pan-Seared Chicken
Considering that this dish comes with some sauce, the chef chose to use a round soup plate. The…
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Plating Techniques for Fermented Red Bean Curd Chicken Drumsticks
The chicken leg, marinated in fermented red bean curd, naturally carries a light orange-yellow hue. To create contrast,…
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Plating Techniques for Seared Scallops
The golden, tender, and juicy scallops, paired with vibrant green pea sauce, create a stunning visual display on…
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