Zhu Huifang/It looks delicious, it s delicious

Chinese and Western food is fashionable and suitable for eating multiple people, which is both convenient and sanitary. After the severe epidemic, sharing of food has also become a necessity for dining outside. However, from the Chinese style of prosperity to the Western style of white space and abstraction, the single method of placing the two, there are quite a difference, just like East and Western cultures, each with interesting interests.

The plates of Chinese cuisine are spread out from the center, just like Chinese-style buildings. They do not seek high but seek broadness, and expand all aspects of the world. Western architectures are as high as possible and as high as possible, you can understand them by looking at Western churches. These fundamental cultural differences are also reflected in the plate decorations of Chinese and Western food.

Whether it is cold dishes, side dishes, main dishes, soups, all the way to the dessert, Chinese dishes are mostly arranged in the same order, the protagonist is placed, and other side dishes are arranged over and over again to the outside. The most commonly used are husband, cucumber, red tomato, basil coriander, colored bell pepper, etc. Because this type of fruits and vegetables are fresh and tender in color and slimming the eyes and not smelly, it can not only increase appetite and achieve the effect of accompanying the staple food, but also does not have a strong smell and will not be noisy. More importantly, it is not easy to wither or fade, and it can be carried on the plate for several hours without getting tired. However, when dining outside, I was afraid of encountering dishes that used lamb flowers, fruit and vegetable carvings, rockery and fake plastic leaf slices to decorate the noodles. The excessive decoration always makes me wonder if I have been on the dishes on other tables before, and when I come to our table, it is just a squash.

When I think of the decorations of Chinese cuisine, I think of fried bird nests. No matter what food, once it is put into the bird nest, it looks like a good cook made with care. However, using fried bird nests requires large oil, and it is difficult to make them in the kitchen at home. The alternative is the dry fried oil paste I call it.

● Ingredients: 20g medium-gluten flour, 160g cold water, 30g vegetable oil, less salt, and four ingredients are fully mixed into a paste. Add salt to make the holes dry and taste better. In addition to being a plate, you can also eat it directly.

● Method:

Flat bottom kettle heat to keep the heat low, pour in the appropriate amount of paste, and the paste starts to appear when it gets hot and turns into a net shape. The color turns deeper to the focal yellow, and you can start along the edge of the paste. The darker the color, the brittler the texture. If the color is cleaner, it means that the puff is dry and is plastic. You can shape it immediately while the temperature is reduced, and it will become brittle. The thinner the paste you poured in, the crisper the holes will dry. In contrast, if the paste is thicker, the longer it takes to fry, the softer the texture when it is raised and easier to shape.

The dry taste of the hole is very similar to the crispy skin sticking to the bottom when frying pot or bread. There are some hot shops on the market that you have to add extra prices to get the pan-fried noodles. It can be seen that the noodles are well fried and it is quite valuable.

Compared with the Chinese style and the opposite, the decorations of Western styles are more abstract. White porcelain plates are most commonly used in Western food, and the three main dishes, side dishes, and sauces are concentrated. The large white space on the plate, plus the artistic shape of a large pen, fully revealing the essence of less is more. This golden sentence in the architectural design world, used on the dining table, seems to have the function of increasing the price. The more white space is left, the larger the imagination space. The right amount can make the visual focus, which is also a bonus for health.

When the plates of French restaurants, it is often seen that the thick sauce is used as a ingredient. Sometimes it is poured on after serving, and sometimes it is facing the main dish on the plate, which emphasizes the importance of sauce. Spread white sugar powder on dark plates, or spray chocolate powder on white plates and paint with chocolate sauce, which is also a common dessert decoration technique. These techniques are not difficult to do in the kitchen at home. As long as there is a plastic sauce bottle with a long mouth, it can be operated. As long as you practice a few more times, or even if you like it, it will have a bonus point effect. Eat well and eat well. Many times, it looks delicious, and you already feel it tastes delicious!