It's a big deal

Preparatory work for the tablet: First, clean up all the foods, clean up the eggs and burn them with water, then heat the boiled oil, put it in red peppers and ginger-sniffed gold, then put it in the sliced slices, like sour spicy, can be added to white vinegar or fragrance and pepper powder, don't like sour spicy, can be put in a little raw smoke. For a few seconds, when you're about to come out of the pot, you can put in a proper amount of salt and onion flowers, and you can come out of the pan. I put white vinegar in here to make a nice plate。

Everything's ready to go. Pick out a plate for the cooking pan and make the leaves

Teach you the technique of skin-cutting eggs without sticky knives: so they don't have sticky knives on both sides, so once they feel a little sticky, you can wet them in the water, and of course you can cut them with thin wires, but today we're plattering, where the skins are cut in very fine places, so they can't be used here. Then two of the eggs are cut open from two thirds of the body of two goldfish (if they are cut in half, it will be very big, and an extra leather egg will be needed.) The remaining skin eggs can be cut off by one half, then they can be laid down and cut to their tails, and they can be cut into two thin pieces, and then they can crush four goldfish eyes with straws and cut the fins on both sides of the goldfish, and the remaining edges cut into strips of different sizes, and the knife would be better slashed with a knife to the point, so that the lines with a radour can be drawn and the water grass made will not feel raw。

Looks good. Looks like you're doing it

Cut the red apples on half a side, cut a few more blades up, and spell the flowers on the plate

The cucumber is slashed down with a wide skin, the shape of the lubricant is carved out with a handiwork knife, and a few black sesames are put on the pole below the lubricant, and an interesting image is presented through the food。