How to put good cold dishes, how to put good dishes

Pay attention to the contrast and color matching.

Here's how to make it easy and good-looking:

1. Small fan plating:

First of all, we will wash the cucumber in two, take half of it and cut it into thin slices, arrange it into the shape of a fan, and cut an arc at the bottom with a knife without a cover, so that the fan looks more vivid and realistic.

It is a very distinctive arrangement, the fan is a very artistic item, the ancients made the fan small and easy to carry, has not lost the fan's wind induction function, a small folding fan, cleverly carrying the Chinese cultural characteristics.

2. Disc pendulum method:

This is a very common way for everyone to put in life, because the plate is round, you can put it around the plate, the method is relatively simple, the cucumber is clean, cut off the head and tail, no need to peel, two-thirds of the thickness of the cucumber is cut;

Cut half of the cucumber into slices and put it in a circle, cut the other half of the cucumber into a triangle shape, and place the carrot in a circle with the skin side up, and the same is true for the carrots, a simple plating shape is good.

3. Small mushroom plating: withered and cute little shape, the color is also more beautiful, the method is also relatively easy to use, wash the cherry radish, on the round side, cut some round, make the mushroom head, cut out the mushroom stalk, the small mushroom is good.

A delicious dish needs a good-looking plating, and with such a placement, the overall style of the dish is raised to a higher level, and it looks very beautiful.

1. White background + straight line arrangement.

If you want to keep the picture simple, you can choose a monochrome plate and background.

The plate is preferably white, which is in line with the public's eating scene and highlights the color of the food itself.

The ingredients placed in the center should be arranged in a straight line, parallel arrangement, or diagonal arrangement, and should be left as blank as possible. If your food is larger, choose a larger plate to serve, in short, remember to have 2 3 spaces for white space

Second, the color and shape are in order.

If you feel that the arrangement of straight lines is too monotonous, you can also fill it appropriately, or use a combination of straight lines + other geometric shapes, and then match different colors and shapes to look more colorful.

Third, the radial graphic style is the highest.

Do not pursue a regular shape, casual smearing, and then appropriate embellishment, like flowing water, instantly tall and wooden

Fourth, the clever use of decorations.

Desserts are often decorated with powdered sugar, pectin, cream, chocolate sauce, nuts, chocolate inserts, etc., so remember to put the finishing touches on the dessert itself. For example, you can garnish a few fruits on top of desserts, or drizzle them with chocolate sauce and honey, and cut them into small pieces to show off their inner workings.

Mixed Plating Mixing dishes of different colors and ingredients directly and decorating them on the edge of the plate is a simple and effective way to present them.

You can go with some jam paintings.

The styles of cold dish plating include single plate, double plate, triple plate, assorted platter, and color platter.

1. Single diskThe form of a single plate has a bridge type with two low ends and a high middle, a square, a steamed bun shape, etc.

2, LarryCombine the two clinkers in a dish.

3. Three spellsCombine three different clinkers into one tray.

4. Assorted assortmentPlate a dish with a variety of different clinkers.

5. Color platterUsing various clinkers to fill the pot into shapes such as flowers, birds, fish, etc., has higher technical and artistic requirements.

Brine platter: refers to the platter of brine products, mainly lion's head goose, eggs, dried tofu, goose gizzard, foie gras, goose paw, etc. Sauce beef:

It refers to a kind of meat product made with beef as the main raw material and marinated with a variety of seasonings, which has a moderate saltiness, rich sauce aroma, crispy and refreshing, not hard and not firewood. Saliva chicken: It is a traditional famous dish in Dazhou City, Sichuan Province, which is spicy, fresh, fragrant and refreshing, and has the reputation of "famous Bashu for 3,000 miles, and the taste of 12 states in the south of the Yangtze River".

1. Brine platter: refers to the platter of brine products, mainly lion's head goose, eggs, dried tofu, goose gizzard, foie gras, goose paw, etc.

2. Sauced beef: refers to a kind of meat product made with beef as the main raw material and marinated with a variety of seasonings, which has a moderate saltiness, rich sauce aroma, crispy and refreshing, not hard and woody taste.

3. Saliva chicken: It is a traditional famous dish in Dazhou City, Sichuan Province, which is spicy, fresh, fragrant and refreshing, and has the reputation of "famous Bashu for 3,000 miles, and the taste of 12 states in the south of the Yangtze River".

4. Crystal pig's trotter jelly: because it contains gelatin, it can be condensed after freezing, and it is crystal clear, so it is named, and the crystal pig's trotters have no bones and no impurities, and have a melt-in-the-mouth, cool and refreshing taste.

5. Cold fungus: a home-cooked dish made of fungus as the main ingredient and carrots, coriander, onions, red peppers, bell peppers and garlic as auxiliary materials, which has the characteristics of refreshing, delicious and nutritious.