He's a rooster

1

Eggs and egg yolk split into two bowls, and about 15 grams of water, with a proper amount of starch and a proper amount of salt. even

2

Two egg bowls are placed in a pot with proper water, and a plate is added to the bowl, and then boiled to about 15 minutes in the middle of the fire, so that all the protein yolk is corroded, slightly hardened, and can be sliced in the back, so it's too young to slice the plate

3

Let's cut the beans and seafood mushrooms off with open water. Fan

4

Get a proper amount of salt, a little bit of white vinegar for a second

5

Potatoes cut in thick pieces and boiled in the pot, took out the mashed mashed potatoes, mixed a little salt in the mashed potatoes with the other sauces you like

6

The duck chooses the thicker slices on his thigh, and the blades need to be sharp to cut the thin slices

7

Cut the cucumber and cucumber cucumber out of the tail feather shape, then cut each feather with a slash。

8

Carrots grow thin, they cut into tail shapes, and then they cut

9

Press the protein yolk around the bowl in separate circles towards the centre of the plate so that the eggs can be easily removed from the tray. Once removed, cut into thin pieces of the same thickness

10

Scratch the mashed potatoes around the body and put the cucumbers and carrots on the tail

11

And then you make the pretty feathers on the chickens with a nice, cut protein, yolk, carrots, roasted duck chips

12

Cuts the roasted duck into chicken crown shapes, makes eyes out of rounded proteins through pens, chocolate pens out of black eyes

13

The chicken claws are shaped with cucumbers, cucumber peels, eggnogs, sea mushrooms, carrots, fake mountains, weed background, etc

1. Add an appropriate amount of starch to make a starch-water mixture, and pour it into two bowls of egg mixture respectively. Add a bit more to the egg whites and less to the yolks. Then add an appropriate amount of salt and mix well. Do not use too much water; otherwise, the steamed eggs will be too tender to slice. The extra egg yolks and whites need to have a slightly firm texture. 2. You can add seasonings you like to the mashed potatoes. Do not underestimate the role of mashed potatoes in plating. When assembling the body, these ingredients tend to move easily. At this point, you can press them down with mashed potatoes to secure them; ingredients pressed with a little mashed potato will stay obediently in place. 3. The cutting knife must be very sharp. A utility knife can be used to slice cucumber, carrot, egg white, egg yolk, and meat. The utility knife blade is relatively thin, and slicing by pulling the knife works well and is easy to operate. 4. Pay attention to creating a sense of layering and the order of arrangement. 5. Pay attention to bringing out the majestic look of the chicken; do not make it look like a skinny chicken. If you find the shape of the chicken difficult to arrange, you can pre-draw the outline of the chicken on the plate with a chocolate pen, which makes it easier to handle. I arrange it directly, adjusting the shape as I go. 6. Select roast duck legs that are large and meaty. 7. Do not use bowls that are too wide for holding the egg whites and yolks, and do not use a plate to steam the eggs; ordinary bowls will suffice. Steamed eggs with a deeper mixture of egg liquid can be sliced into large pieces.