The art of cutting vegetables beautifully is called carving. A dish on a daily or holiday table should not only be tasty, but also decorated in an original way. At first glance, it seems that carving is difficult to learn, but it is not.
It is necessary
- Tomato rose:
- - a tomato
- - knife with a sharp end
- Carrot violet:
- - carrot
- - sharp knife
- Potato rose:
- - potatoes
- - sunflower oil
- - pan
Instructions
Step 1
Tomato rose.
Take a tomato. It is better to choose a spherical vegetable. It shouldn't be too soft. To work, you need a knife with a sharp end. Beginning at the base of the tomato, cut the skin off. This should be done without interruption in a spiral. If you are doing this for the first time, then do not try to cut the peel too thin. Just spoil the vegetable. When the tomato is completely peeled, unwind the spiral into an even strip. While holding, fold the rose. The more petals you get, the more beautiful the product will look. Garnish a salad or cold cuts with the resulting flower.
Step 2
Violet from carrots.
Cut off a piece of the cone from the vegetable to get a smooth cut. Make a small indentation in the center. Divide the surface into five equal parts. You can make slightly visible notches. Use the tip of a knife to cut out the first petal. Cut the flesh of the carrot underneath, making deep cuts. The second petal should be located as if under the first. Continue cutting out the following in the same way. Finally, remove some of the carrots from under the flower.
Step 3
Potato flower.
Cut raw potatoes into thin slices. It is better to do this on a special vegetable cutter so that the petals are of the same thickness. For the buds, cut into 4mm wide sticks. Soak the pieces in salted cold water for 2 hours. This is done so that the starch from the potatoes is completely dissolved. Put toothpicks there, which will chip the petals. Wrap the bud as follows. One slice clockwise, the other counterclockwise. Chop off with toothpicks periodically to keep the flower from scattering. Place a pot of sunflower oil on the stove. When it boils, slowly dip the roses into it. Submerge the flowers with the petals down. You need to fry exactly 2 minutes. Place the finished flower on a paper towel. You can remove toothpicks from cooled roses. Serve as a side dish or garnish.
