Many people around you think that arranging a plate is a difficult task, the ingredients are not easy to prepare and waste of time.
But what a blessing it is to eat a delightful and delicious meal that you make yourself!
In fact, many of the ingredients that are used to arrange the plate are very common. Common ingredients such as finger carrots, baby carrots, green kumquats, bitter chrysanthemums, spinach, mushrooms, red leaf lettuce, cherry tomatoes, grated cheese, various berries, etc. are common and easy to use.
Uncommon ingredients such as edible flowers (pansies, etc.), fresh spices (thyme basil mint parsley rosemary dill, etc.). There are actually many solutions and alternatives to acid film leaves, shredded peppers, etc.: plants like pansies, fresh spices, acid film, etc. You can grow your own, as long as the daily simple care, are relatively easy to raise, with the almighty certain treasure can directly buy potted plants. Like thyme and basil and mint and rosemary, if you buy fresh ones with stems from outside, you can insert them directly into the water, and in a few days they will be Root and just bury it in the ground and it will live!
Nothing is hard if you have the heart for it.
|Stewed rice with white sauce (for one)|
1 portion of instant rice
|Net content 200g|
Saint George’s mushroom (Tricholoma mongplicum)
Guava (no optional)
|A tablespoon or so.|
|A small bowl of about 80ml|
|Fully thawed if frozen|
Thyme (fresh, not optional)
|2 small branches|
|A little, to taste|
How to make pan-fried scallops with rice in a creamy sauce (with directions)
Ingredients as pictured (bad brain forgot to take a picture of the butter and thyme.)
First, let’s talk about why we use instant rice, mainly because it’s quick, the rice itself is cooked, but it’s low in moisture, so stewing won’t The stew will soon be done. The main point is that it’s cheap, usually use Spanish rice, a small bag of hundreds of dollars, cheap substitutes it –
Chopped onion, bacon and pomegranate (optional), sliced mushrooms.
The scallops are dried well with kitchen paper, sprinkled with a little pepper and left to marinate for a moment (the scallops themselves are salty, no need to add salt).
In a pan with a little olive oil, add the onions and bacon and sauté over low heat until the onions start to turn transparent.
Add the pomegranate and mushrooms and sauté until the mushrooms are soft, adding salt and black pepper to taste.
Pour in the light cream (I used about 100ml for one person), add a small bowl of water (half a bowl will do), add the milk bubbles and add the instant rice directly (I used oatmeal red rice, it is chewy), simmer until the sauce decreases and the color turns slightly yellow and thickened, then turn off the heat, the rice will not be stewed, but still chewy.
Wipe the scallops dry and pat a little starch on both sides.
Add a little olive oil to the pan before frying, and when the scallops are in the pan, you will hear a “grimace”.
When golden brown on both sides, add the butter and thyme, tilting the pan slightly and using a spoon to continuously pour the butter sauce over the straps. Fry for less than 2 minutes on one side, turn off the heat and let the scallops rest for a while, they will continue to cook on the inside. This way the inside of the scallops will be tender.
Find a hat shaped round plate with stew in it and smooth it out with a spoon. The order of presentation is from primary to secondary, starting with the bulkier ones and finishing with the smaller ones. Order of presentation: scallops ➡️ bitter chrysanthemum ➡️ sorrel leaves ➡️ pansies ➡️ sliced water carrots and green kumquats, flowers and disc-shaped ingredients mainly Used to cover leaf crosses and roots that would otherwise be ugly, as well as to accent and beautify.
For your information.
I’m going to find time to pick up the pictures and steps of the foreign gods of cooking plates, and do a series of inspiration haha-.