Once born, twice ripe
A vegetable salad that is first cooked and second cooked. Here, 'once cooked' refers to the first time a salad is served raw without being cooked at high temperatures. In order to cater to diners who do not like to eat raw vegetables, they are taken back to the kitchen and cooked at high temperatures before being served again, known as' second cooked '. At the same time, it also means that the first time everyone eats together and becomes unfamiliar with each other is called a rebirth, and the second time they become familiar with each other is called a second acquaintance.The trick to cooking a vegetable salad once and twice is to install eyes on the carved head of a peacock or swan, making the shape lifelike. Use onion with red skin as the eye material, carve a small cone, and insert the tip of the cone into the eye position on the head. Before insertion, use the tip of the knife to poke a small hole at the eye position to facilitate the insertion and placement of the eye.
Step 1 . After washing the radish with water, carve the head and neck of a peacock or swan, and then cut the uncut bottom of the radish flat with a knife and place it on a large white disc.
Step 2 . Wash the onions with water and cut them into circular pieces for later use; Wash the cabbage with water and peel it piece by piece from outside to inside for later use; Wash the coriander with water and set aside.
Step 3 . Place the onion disc and cabbage slices in front and behind the peacock or swan as shown in the picture, and place the remaining radish, onion, and cabbage scraps around the disc as shown in the picture. Finally, place the cilantro according to the position in the picture.
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