How to arrange flower dishes in Cantonese cuisine, the practice of Cantonese dishes

Flower arrangement: People usually use flower arrangements to decorate the dining table. Generally speaking, the flower arrangement on the table can be casual and relaxed, and the shape should be taken into account for the viewer from different angles.

Potted pots can be basically horizontal. The vase flower arrangement should not be cumbersome, sometimes only a bunch of scattered moonflowers, carnations or Fulang flowers, a little green leaves or fragrant caryophyllus foil, it is enough to make people's hearts move.

Potted Flowers: Potted flowers also work well to decorate the table. Potted flowers absorb part of the essence of nature, and are praised as "silent poems, three-dimensional paintings", and have high appreciation value.

The potted flowers on the table should be low and clustered, dense and multi-flowered, such as cyclamen, longevity, violets, African violets, tulips, hyacinths, pansies, caryophyllus, calendula, large rock paulownias, pamptails, begonias, etc. Table furnishings potted flowers should also pay attention to the cleanliness and hygiene of pots and soil, to pad elegant pots or plates at the bottom of the pot, and the pots should be made of purple sand.

Saucer flowers: In addition to flower arrangements and potted flowers, placing saucer flowers is also a way to decorate the dining table. Saucer flowers are made of plant branches, leaves, flowers, fruits or cooked foods in the shape of a dish, which is easy to make.

You can also put a plate of fragrant flowers on the dining table, such as jasmine, osmanthus, smile, magnolia, etc., which is fascinating.

Sleep! Otherwise, you will be late for work tomorrow.

Ingredients: pork belly, chicken, 10 shrimp, 4 small abalone, 10 shiitake mushrooms, 1 white radish, 1 broccoli, bamboo, salt, Sichuan pepper, green onion, ginger, garlic, star anise, cinnamon, bay leaves, dark soy sauce, light soy sauce, sugar, flour, oyster sauce, dried chili, sesame oil, stock.

Steps: 1. Wash the shrimp and remove the shrimp line, shrimp gun, shrimp whiskers, make a little batter, and fry the shrimp;

2. Blanch the pork belly and chicken, put oil in the pot, add pepper, green onion, ginger, garlic, star anise, cinnamon, bay leaves, dried chili, and then add the pork belly and chicken to fry;

3. Add water to a pot and bring to a boil, add dark soy sauce, light soy sauce and sugar, and cook until the soup is thick;

4. Brush the abalone, put it in hot water for one minute, then put oil into the pot, add abalone, add dark soy sauce, light soy sauce and oyster sauce and simmer for half an hour;

5. Blanch the broccoli with water, stir the sesame oil and set aside;

6. Soak the bamboo in water, cut the mushrooms with a cross knife, blanch the bamboo and shiitake mushrooms in water, and then burn them in the broth for more than ten minutes to taste and set aside;

7. Peel and cut the white radish into cubes, blanch the water, and then simmer in the broth for half an hour;

8. When putting the pot, put radish at the bottom, then the branch bamboo, decorate with broccoli, cut the pork belly and chicken into pieces, and put the shrimp, mushrooms and abalone separately.