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Anonymous users2024-01-241. The colors of each Lu Chun should be appropriately matched, and the similar colors should be spaced apart;
2. All kinds of raw materials with different textures should be matched with each other, soft and hard, and the raw materials that can be shaped should be neatly placed on the surface as soon as possible, and the small raw materials can be at the bottom;
3. Pay attention to diversification, the cold dishes in a table of banquets should not be the same, but should be diverse;
4. Pay attention to the matching of tastes, and try to have as many flavors as possible for a cold dish and pants;
5. Pay attention to the change of seasons, it should be light and refreshing in summer, and it can be rich and mellow in winter;
6. Pay attention to the selection of containers, so that the raw materials and utensils are coordinated.
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Anonymous users2024-01-23Beef sashimi? Within five minutes of serving, take the slices out of the freezer, put some pattern on the plate with balsamic sauce, and put some cabbage salad in the middle, and the beef is stacked on top.
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Anonymous users2024-01-22Roasted beef, you can eat cold food in the banquet, the top should be brushed with cold jelly sauce, if you put it on the plate, it is best to press one piece at a time, the selection of ingredients should be uniform in size, consistent in thickness and thickness, and it is good to fork the color with some seasonal vegetables! The décor is simple and nice!
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Anonymous users2024-01-21Now the better ones are using abstract pendulum · Draw a line! Arrange with real ingredients
It's not the same as before! Lettuce leaves or something!
The language is also unclear.
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Anonymous users2024-01-201. All kinds of colors should be matched appropriately, and similar colors should be spaced apart;
2. All kinds of raw materials with different punch textures should be matched with each other, soft and hard, and the raw materials that can be shaped should be neatly placed on the surface of the sedan car, and the broken raw materials can be at the bottom;
3. Pay attention to diversification, the cold dishes in a table of banquets should not be the same, but should be diverse;
4. Pay attention to the matching of tastes, and try to have as many flavors as possible for a cold cut;
5. Pay attention to the change of seasons, it should be light and refreshing in summer, and it can be rich and mellow in winter;
6. Pay attention to the selection of containers, so that the raw materials and utensils are coordinated.
When ordering steak in a Western restaurant, you can eat it when it is cooked or not, depending on your personal preferences.
Nowadays, Western restaurants are not as particular as before, you can order directly, depending on personal preferences, how ripe the steak is, and the red wine is casual.
Before ordering, ask the waiter to bring you a cup of cold water and coffee; Order according to the pre-dinner side dishes, salads, main dishes (the main dish should have side dishes, the side dishes are generally mashed potatoes, vegetable puree, boiled and roasted vegetables, french fries pasta, bread, risotto), soup, dessert fruit, this order of order, formal Western food is to be the same, each category must order at least one, the order of serving is the same, and at the same time to the meat of the main dish with wine, the principle is the same color, dry red with red meat, dry white with white meat. The final dessert can also be accompanied by a glass of sweet wine or just wine. Light meals or informal Western meals can be served as the main course, or skip the parts you don't want to eat, such as salads and soups. >>>More
Waiter will say:
How would you like your steak (done/cooked)? >>>More
There is a menu, and when you order, the waiter will ask you how rare the steak is, and usually seven medium rare is the best.