Apple and orange
By VicentaLakin
It's Christmas, and apples must be a Christmas-required symbol of peace, with a little freshness in their food, with a beautiful apple platter that is much higher at once, but every time they cut an apple, it's a little trouble, it's oxidized in the air, it's not sold at all, it's just salty water, it's not easy to oxidize the fruit. I am now convinced by the saying that a good horse must be saddled, and that a good cook must have a sword, because the best tools that you can eat for so many years are the best tools that you can do, sometimes not as good as others, but rather as good as others, so the best swords are still needed, especially those of shame that are attractive to me as a middle-aged girl, may have a relationship with a daughter, and I prefer pink and pink to give myself the feeling of having a young girl. Unfortunately, a young woman will soon be a mother. To assess what is said to have been oxidizing and sharpening, and I used a ceramic knife, Na china was the first time I heard of it, and it was called nami-class ceramics, which had been formed by a high temperature of 1550 degrees, with the advantage of being light, thin, sharp and resistant to oxidation。
- sweetening
- skills
- ten minutes
- simple
Steps for Apple and orange
1
Prepare your food。2
I'll cut the orange skin to eight petals with a china knife。3
Take the skin off, the second same operation。4
The first orange skin is cut out of the V-type cut, while the other is cut out of the V-type cut on the edge。5
Apple cut four petals。6
With a knife to the left and a thin, thin layer to the right, to push up。7
Roll, orange in the middle。Apple and orange Make Tips
It is sharper and slower to cut apples with a common knife in order to avoid oxidizing in light salt water for a moment。