Rooster crowing dinner plate painting

Overview

I have always been obsessed with cold dishes. I am always hesitant to cut the grass because of my poor knife skills. This is the first time I try to use such a complicated arrangement method to make a platter, but it combines interesting plate drawings and cold dishes arrangement methods. It is slightly easier to operate than professional cold dishes. After all, cold dishes require various combinations. In particular, the knife skills for cutting ingredients must be very good. I did not use delicate knife skills here, and the ingredients were cut a bit like a feast. But I feel that we are not doing it for professionalism. We mainly use ingredients to express dinner plate paintings. There is no need to be so meticulous and professional! This is the first time I write a recipe like this. The cooking is not good enough. Please bear with me and ask the professional cold dish chefs not to use professional eyes to evaluate Guozi’s work. I just focus on using edible food to express the picture, and I don’t want to limit my ability to express myself because of the restrictions on knife skills.

Tags

• home cooking
• private kitchen
• children
• breakfast
• children's day
• cucumber
• egg
• potatoes
• roast duck legs
• seafood mushroom
• starch
• carrot

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks into two bowls and stir evenly. Prepare about 15 grams of water and add an appropriate amount of starch to make water starch. Pour into two egg liquid bowls respectively. Add a little more to the egg whites and a little less to the egg yolks. Add an appropriate amount of salt and mix well

   

2. 2 Put two bowls of egg liquid into a pot with an appropriate amount of water. Place a plate on top of the bowl and cover the pot. Then cook over medium heat for about 15 minutes. Turn off the heat to allow the egg white and yolk to solidify. Turn off the heat and harden slightly, making it easier to slice later. If it is too tender, it will be difficult to slice and place on the plate

   

3. 3 Blanch the green beans and seafood mushrooms in boiling water until they are raw

   

4. 4 Take it out, add appropriate amount of salt and a little white vinegar, marinate for a while and set aside

   

5. 5 Cut the potatoes into thick slices and boil them in a pot. Take them out and mash them into fine mashed potatoes. Add a little salt and other favorite seasonings to the mashed potatoes and stir

   

6. 6 To slice the roast duck, choose the thicker part of the thigh. Note that the slicing knife must be sharp to cut very thin slices. I cut it a bit thick here. If you don’t mind, you don’t need to pay attention to your knife skills

   

7. 7 Cut the cucumber and cucumber pulp into the shape of tail feathers, then cut each feather neatly with a diagonal knife.

   

8. 8 Cut the carrots into long thin slices, then cut them into tail shapes, then cut them into half

   

9. 9 Wrap the egg whites and yolks around the bowl and press them toward the center of the plate. This will make the eggs easier to remove from the tray. Take it out and cut it into thin slices of consistent thickness, and shape the slices into leaf shapes

   

10. 10 Knead the mashed potatoes into roughly the shape you remember, then place the cucumbers and carrots you just cut at the end to make a tail

    

11. 11 Then use the cut egg whites, egg yolks, carrots, and roast duck slices to lay them neatly on top of the mashed potatoes to make beautiful feathers on the chicken

    

12. 12 Cut the darker roast duck into the shape of a cockscomb, use a pen to press out round egg white pieces to make eyes, and use a chocolate pen to highlight the black eyeballs in the eyes

    

13. 13 Cut cucumbers into shapes to make chicken feet, then arrange cucumber peels, egg whites, seafood mushrooms, and carrot slices to create rockeries, grass backgrounds, etc., and you will have a beautiful dinner plate painting