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1
After washing the radish with water, carve the head and neck of the peacock or swan, and then cut the uncarved bottom of the radish with a knife Cut flat and place on a large white disk. -
2
Wash the onions with water and cut them into disks for later use; wash the cabbage with water and peel them one by one from the outside to the inside. Set aside; wash the coriander with water and set aside. -
3
Place the onion discs and cabbage slices in front and behind the peacock or swan respectively as shown in the picture, the remaining radish, Arrange the leftovers of onions and cabbage around the plate as shown in the picture. Finally, place the cilantro according to the position in the picture.
Tips
The trick to making once-raw and twice-cooked vegetable salads is to place eyes on the carved heads of peacocks or swans to make the shapes lifelike. The eye material is made of onion with red skin, carve a small cone, and insert the tip of the cone into the eye position of the head. Before inserting, use the tip of the knife to poke a small hole at the eye to facilitate insertion and placement of the eye.