Su Qingluan's idea is very simple - since the overall taste of the dish cannot be improved in a short period of time, then at least some thought should be put into the shape and plating.

The shopkeeper Liang was puzzled: "I have traveled from south to north, and I have also seen many rich and luxurious families, all kinds of dishes are exquisite, and they are simply ingenious. However, our 'Hongfu Building' has more than ten cooks, and it is feasible to cook ordinary dishes, but if you want to do those delicate jobs, I am afraid it will be ......."

With such a delicate dish, it can take an hour or even three or five days to complete. The small "Hongfu Building" of the shopkeeper Liang is impossible to spend such a cost to make a dish.

After all, not everyone has that good cooking.

What's more, how many people are willing to wait so long for a dish?

Su Qingluan listened to the worries of the shopkeeper Liang and said with a smile: "Uncle Liang, where do you want to go." I'm just asking your chefs in the back kitchen to be a little more particular about the plating. ”

The kind of food eaten by the rich and noble, half of the plate is a food carving setting, which is beautiful, but the time and price are staggering.

She had observed before, not to mention the dishes facing the lobby on the first floor, or even the private room on the second floor, which were more affordable than exquisite.

Fortunately, there are many styles of dishes in Hongfu Building, and they are really delicious and cheap, and the chef's Xu Yuanwei cooked a good lo-mei, so that the restaurant has been standing.

However, it is not that no one has complained that the presentation of Hung Fook Lou is too rough - especially some literati and female diners, many of whom have been persuaded to retreat by this "big and simple" plating.

Su Qingluan explained: "Everyone has a love for beauty. The art of plating is not too complicated, just pay a little attention to it - especially in our restaurant. ”

As the saying goes, the worse the student, the greater the room for improvement.

It is precisely because Hongfu Lou basically does not put much thought into the arrangement, so as long as she dials a little, she can make the guests feel the "sincerity" of the hotel.

It's just over halfway through now, and the store has just opened, and there aren't many customers. Therefore, although the kitchen is busy, it is not as hot as the peak of dining, and it is relatively leisurely.

Su Qingluan looked at the dishes that were being made, and said in his heart that they could just take the local materials and tell them the easier dishes stacking skills according to different ways.

She didn't teach too many skills, but she paid attention to three aspects-

The color matching, the placement of the ingredients, and some very simple decorations.

"The easiest thing is color matching!" Su Qingluan picked up the plate of fried chrysanthemum in his hand, "For example, this kind of vegetarian fried greens, if it is served with a piece of green oil, it will inevitably look too monotonous, and you can choose other ingredients with obvious color differences to decorate!" ”

"What is 'color difference'?" Someone below asked.

"It's just that the color difference from the original ingredients is as big as possible! For example, this dark green chrysanthemum, if you decorate a few pale yellow pine nuts, it can play a good finishing touch, but if you add the same dark color fungus silk, the effect is greatly reduced! ”

As he spoke, he sprinkled a few pine nuts and fungus on the same plate of fried chrysanthemum, and asked the chefs present to see the contrast together.

After thinking about it, she added: "However, there is a big premise for this kind of thing to be decorated with ingredients - you must not destroy the taste of the dish itself, otherwise the gains outweigh the losses!" ”

In fact, these little chefs are not really bad brains, but they don't put the "plating" thing in the plan at all, so they don't bother at all.

Su Qingluan just gave an example, and they immediately touched the bypass, and soon, they proposed several such decoration methods.

For example, the original plain yam pork rib soup with orange-red wolfberries, or cold spinach with sesame seeds......

Some chefs were even eager to try to apply these methods to the dishes that were about to be served, but Boss Liang hurriedly stopped them.

"Two days later, it will be Qixi Festival, and on the day of Qixi Festival, our Hongfu Building will welcome diners from all over the world with a 'brand-new' appearance!"

"What's more," Su Qingluan continued, "This is the only way to improve the plating, and there are two simple and easy to learn ways to do it." ”

As he spoke, he walked around, walked to a young master who was about to hang paste on the ribs after re-frying and said, "Please borrow this plate of pork ribs for use." ”

Anyway, the little master was still boiling the paste, and with the permission of the other party, Su Qingluan neatly used chopsticks to put the disorganized plate of pork ribs on the plate, and then put the excess in a second circle, and finally put the remaining two pieces on the top.

The originally messy pork ribs immediately became a "pagoda", which is not only more beautiful, but also more dish-oriented.

After demonstrating it once, and carrying the plate of pork ribs around the back kitchen to ensure that everyone present could watch it carefully at close range, Su Qingluan returned the plate of pork ribs to the little chef who made the sauce.

With a flip of the little master's wrist, the ribs were slipped into the pot with a "bang", and then with the flip of the big spoon, the brown sauce instantly covered the whole body of the ribs.

Of course, the re-cooked ribs have regained their messy appearance.

"This kind of plating is very suitable for ingredients of a certain size and shape, such as pork ribs, spring rolls, stuffed tofu with sauce and meat, and lotus root ......," Su Qingluan gave a few examples. ”

On the contrary, those who are disorganized and disorganized, and when they encounter a large number of dishes like Hongfu Building, they usually pile the dishes very high. As a result, often because I don't know which piece of ingredients is extracted, the ingredients on it will be unstable, crackling and falling to the ground and table, which is very indecent.

The little masters at the bottom nodded one after another, saying that this kind of accident had happened before, which not only caused food to be scattered all over the ground and was very wasteful, but also even caused diners to burn and almost end up in a lawsuit.

Su Qingluan looked at the surrounding discussions for a while, saw that the voice was down, picked up another cucumber and said: "Some dishes are really not easy to put on the plate in the previous two ways - such as mixed vegetables, colorful, it is difficult to find ingredients with huge color differences, but there is no shape, here you can use the third way." ”

As she spoke, she cut the cucumber in her hand from a third of the way and said, "Teach a simple way to decorate a plate first." ”

So Su Qingluan first divided the one-third and a half cucumbers into two from the middle, and then two semicircular cucumbers with a cross-section side by side, brushed and cut into thin slices with a few knives, and then arced to the outside, and put a circle on the plate, and a "lace" was formed.

"Anything that can be sliced like this can be decorated like this - it's just that courgettes are cheap, so I use them a lot."

Su Qingluan said, and someone asked at the bottom: "Fang is 'simple', what about the 'not simple' method?" ”