【Preserved Egg Platter】Love in the Lotus Pond

Overview

That day, when the lunch meal was ready, I just sat down and wanted to use my chopsticks. I looked at the ingredients in the two dishes of preserved egg, tofu and lotus root, and suddenly I was inspired. Why not use preserved eggs and lotus root to cleverly make a beautiful summer-themed platter to retain the shadow of summer that is about to go away? It is true that inspiration often comes from inadvertently, and it takes no effort at all. So I prepared the ingredients on the second day, started taking photos of the process, and made this affectionate platter of lotus pond.

Tags

• cold dishes
• home cooking
• children
• afternoon tea
• summer recipes
• children's day
• dried red chili pepper
• lotus root
• preserved egg
• shredded ginger
• vinegar
• black sesame
• chopped green onion
• red apple
• salt

Ingredients

Steps

1. 1 Preparation work before putting on the plate: First wash and cut all the ingredients, peel the preserved eggs and scald them with boiling water to remove the dirt. Then heat the pan with medium-cooked oil, add dried red pepper and shredded ginger and stir-fry until golden brown and fragrant, then add the sliced lotus root slices and stir-fry for a while. If you like hot and sour, you can add white vinegar or balsamic vinegar and pepper. If you don't like hot and sour, you can add a little light soy sauce. Stir-fry for a few seconds, and when it is about to come out of the pan, sprinkle in an appropriate amount of salt and chopped green onion, then remove from the pan and set aside. For the sake of beautiful presentation, I put white vinegar here.

   

2. 2 Everything is ready and the plating begins. Place the lotus root in the cooking pot on a plate in a suitable position and make the lotus root leaves

   

3. 3 Let me teach you a technique for cutting preserved eggs without sticking: Dip both sides of the knife in water, so that the preserved eggs cut below will not stick to the knife. Every time you cut the preserved eggs and it feels a little sticky, just wet the knife in the water. Of course, you can also use a thin wire to cut the preserved eggs, but for our presentation today, cutting the preserved eggs very thin in some places requires skill, so the thin wire will not be of use here. Then cut two of the preserved eggs vertically at two-thirds to make two goldfish bodies. (If you cut them in half, they will be very large, and you need to add another preserved egg.) Cut the remaining preserved eggs from half, and then lie down and cut vertically to keep the tails. , and cut two thin slices, then use a straw to press out four goldfish eyes and cut out the fins on both sides of the goldfish. Cut the remaining scraps into strips of different sizes. It is best to use the tip of the knife to cut the preserved egg diagonally, so that you can cut and draw curved lines, and the aquatic plants will not feel stiff.

   

4. 4 Whether the presentation is good or not depends on how well you arrange it. Place the sliced preserved eggs on the plate according to the shape of the goldfish, aquatic plants, and underwater stones. Choose a position on the plate and start arranging it

   

5. 5 Cut the red apple into small halves, cut it vertically a few more times, and arrange it on the plate to create a lotus flower

   

6. 6 First cut the cucumber into a wide strip diagonally, use a utility knife to carve out the shape of the lotus pod, and then put a few black sesame seeds on the prayer pole under the lotus pod. An interesting picture is displayed in front of you through the ingredients.