A beautifully decorated dish decorates the festive table, delights guests and makes even familiar food attractive. The art of cutting vegetables and fruits is called carving.
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You will need
- - a tomato;
- - boiled carrots;
- - boiled beets;
- - ketchup, mayonnaise;
- - green pea;
- - green onions;
- - onion;
- - cucumber.
Instruction manual
1
Cut the top and bottom of the tomato. Use a thin, sharp knife to cut the skin in a spiral. Fold it in the shape of a flower and decorate, for example, a puff salad on top. Similarly, you can make roses from boiled beets and carrots.
2
Cut off the top of the tomato, cut the core in a circle, leaving about 0.5 cm around the peel. Notch the skin in the shape of petals and bend them. The middle of the tomato can be slightly rounded.
3
Boil the carrots, peel it. Cut along the layers about 3 mm thick. Cut each plate into triangles of the same size, in which cut the teeth on one side. Spread 4 triangles outward with cloves in the shape of a flower. In the middle, drop ketchup, mayonnaise or place a green pea.
4
Chop the large arrows of the green onion in pieces of 5 - 7 cm. On one side, make every 2 mm incisions, 1 cm long. Dip the onion in cold water for several minutes. Onion brushes will take a curved shape. Lay them out in the shape of flashlights.
5
Cut the cucumber into full length slices. Then give each piece a rectangular shape. Cut triangles along the edges of the plate at a slight angle so that you get a Christmas tree. These figures can decorate a salad laid out on a slide or a side dish.
6
Cut the cucumber in half lengthwise. Make thin cuts from top to bottom without cutting to the base. Dip the cucumber for a couple of minutes in salted cold water. Dry on a napkin. Then bend every second leaf inward and fold the cucumber in a semicircle in the form of a garland.
7
Cut a dense salad bulb, not reaching the bottom of 0.5 cm. Make 4 cuts, dividing the bulb into equal sectors. Then cut each sector into another 2 - 3 parts. Place in ice water for 30 to 50 minutes. Get the original chrysanthemum. Dip it in carrot or beetroot juice as desired to give the bulb flower an orange or red color.