[Spring Romance ~ bouquet salad, fruit and vegetable meat | low-calorie and low-fat taste enough | with 4 flower patterns of the practice steps, spring Romance ~ bouquet salad, fruit and vegetable meat | low-calorie and low-fat taste enough | with 4 flower patterns of how to cook well]

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Spring romance ~ bouquet salad, fruit and vegetable meat | low calorie and low fat taste | with 4 flower patterns

Spin this bouquet salad, the "wrapping paper" with flowers can also eat ~ seasonal fruits and vegetables and lean ham slices, and the cone with ice cream is a bunch of beautiful and delicious flowers! Low-calorie, low-salt, low-fat, full of vitamins and high-quality protein, with mustard and fennel as the base, and the taste is sufficient. If the taste is not enough, then the mystery hidden in the sweet cone is revealed-the Greek red caviar puree sauce is Taramasalata, the light pink sauce, and the raw fruits and vegetables dipped in it are very good. All ingredients and sauces can be replaced with other kinds (examples of replacing ingredients are shown in the tips below). What's the use of them is not limited to one pattern.🤗Collected ~ the whole process is here, it is not difficult to do, the more the plate is, the more beautiful

Food Ingredients

Cone (empty) 1 only

Greek red caviar puree sauce a few spoonfuls

Sliced lean ham 6 pieces

finger shaped cherry radish 2~3

Qingti 10 tablets

Pea Root 10

cream cheese the amount of a large spoon

Small corn (corn tip) 1 root

Blueberry 10-20 tablets

pomegranate seed 10-20 tablets

Brassica Grab a ball

Fennel 5

Step

I. Flower Type 1: Single Hydrangea
(or four-petal plumeria, four-leaf clover)

Cherry radish slices, as thin as possible.

(finger-shaped long cherry radish, can cut smaller than the spherical cherry radish, more uniform size slices;

There is no long strip, spherical cherry radish can also be used, and the flowers will be bigger.)

Cut another section of radish as a columnar base and dig a hole.

According to the figure, place 4 sheets, one by one, on the columnar substrate.

Lightly press the center to tilt the petals inward

Four flowers are done.

(Freshly cut radish slices will have a little juice on the surface, which can stick to adjacent slices;

This spiral, the center of the joint has a geometric aesthetic, so do not add the flower is pretty good to see;

It can also be upgraded to five or more petals, which can be used as camellias.)

II. Flower Type 2: Tulip

Hold the green lift and cut a cross at the end without handle. The depth can reach 2/3 of the height of the green lift.

Cut deeper, the flower openings are obvious, more cream cheese can be packed, and the visual effect is better.

(Do not cut too deep to avoid coming apart.)

Take a pea root and pinch off the top leaf and trim off the one that is too long below.

Pit the top of the pea root into the bottom of the green tip.

(To keep it firm, you can go deeper;

The place where the bottom of the green lift is connected with the handle can be tied with a toothpick in advance.)

Using a flat bamboo stick or a thin spoon handle, rub the cream cheese into the green cut.

(The kind of wood chips used in coffee shops can also be used for mixing. They are narrow enough to be easy to operate.)

Use a small spatula or spoon with a silicone texture to scrape off the excess cream cheese on the green surface.

(When there is no suitable tool, you can tear a corner of kitchen paper and gently wipe it clean.)

III. Flower Type 3: Rose

Round slice of ham cut into two semicircles, half superimposed.

Fold the diameter side of the semicircle up.

Start the roll from one side.

The roll can be fixed with a toothpick, or the toothpick can be fixed with a thin strip of vegetables such as pea root after the hole is pierced.

(It's OK if it's not fixed. When you wait for the plate, use other flowers to squeeze it, usually it won't scatter;

In the figure, the pig's waist lean ham slices are used for spinning, because the color is tender and beautiful, but the thickness of the product is fixed, and the meat is very thin, which is a little easy to crack, so it needs to be fixed or pressed with other flowers;

If it is Spanish ham that is fat, thin and sliced thinner, it can dish out more complicated roses without fixing, and it can also turn out the outer ring to make the flowers more realistic.)

4. Flower type 4: simple small daisy

Small corn (corn tips, corn shoots) cross-cut thin slices.

(Small corn flakes are easy to fall off, which can be cut into two grains, and then pick out a regular pattern plate;

Similarly, it can diverge: large corn is cut into slices, which can be used as sunflower.🌻Dahlia, etc., is the core is too hard, pay attention to the safety of the knife.)

V. The "wrapping paper" of the bouquet"

Take an empty cone, cone is more suitable, flat bottom can also be.

Dig a few spoonfuls of Greek red caviar puree into a cone and put it in half.

(Here, the sweet cone is used as a dip dish. There is no need to dig too much sauce because the food has a good taste, especially the mustard and fennel, and the fruit itself does not dry.)

VI. Tie a bouquet

The cone is placed on the edge of the disc, leaving space for the flowers and leaves;

(It is more suitable to use a rectangular plate, which can be placed at the lower center line)

First pick out the leaves that have not been folded to make a base, and spread them on the plate along the trend of the cone.

The main flower is the larger flower, the ham rose, placed on the plate, using them to determine the large structure of the bouquet;

Find a more empty place to put cherry radish flowers, because it is a little close to ham rose, so try not to touch them.

The green tulips are inserted between the main flowers and used to modify the profile and color of the bouquet;
(Note that two sticks are also inserted into the cone, otherwise the mouth of the cone will appear empty)

In the gap with small corn daisies, blueberries, and then sprinkle with red pomegranate seeds;

Where there is still a gap in the flowers and fruits, pinch off a small wisp of fennel to fill the void and add a fluffy feeling.