曾有美食家说过这么一句有意思的话:佳肴在与食客见面前,就得注重品相。对眼前的这道菜,我们先观其形——以牛头骨作为盛器,装盘颇有创意;再品其味——卤香宜人,糯脆兼具。当然,菜名也取得绝佳,寓意大家在牛年里一展宏图。那么此菜是如何制作的呢?取牛舌及牛脸颊肉纳盆,先加酱料腌味,再入卤水锅里卤熟,捞出来切片后,摆在牛头骨上面即成。制法不难吧,不过要想把此菜的品相做到极致,那还得看你装盘的手法怎样。 There have been gourmet said something interesting: food in front of diners, you have to pay attention to quality. Right in front of this dish, we first look at its shape - with skull as a container, loading quite creative; re-product its taste - pleasant halogen, both waxy crisp. Of course, the name of the dish has also made excellent, meaning everyone in the Year of the Ox to show grand plans. Then how to make this dish? Take beef tongue and beef cheek meat bowl, first add sauce pickle, brine into the brine pot again, remove the slices, the top of the skull in Serve. System of law is not difficult, but to the culmination of the culmination of this dish, it depends on how you install the plate.