1. Wash the cucumbers and slice them with a peeling knife.
2. Add a pinch of salt and marinate for a while.
3. Roll the pickled cucumbers into cucumber flowers. (First roll a few times, then twist the cucumber a bit before rolling)
4. Rolled cucumber flowers.
5. Shell the prawns and cook them, prepare the fish balls (if the fish balls are raw, cook them in advance), wash the asparagus and cook them.
6. Beat the eggs with salt, pour them into a pan and spread them into omelets.
7. Divide the omelet into two evenly, and then fold each slice in half as shown in the figure.
8. Use a knife to cut into thin strips on the folded side of the omelet.
9. Roll up the omelet, fix the bottom with toothpicks, and cut off the excess toothpicks.
10. Cut the asparagus into 10cm-long sections.
11. Take a piece of oiled paper, cut it into a square, and place it as shown. Put a piece of lettuce first. (Wash the lettuce in advance and drain the water)
12. Put a few more asparagus on it.
13. Fold the oil paper left and right in the middle, and fold the bottom to prevent the soup from spilling out.
14. Take a piece of wrapping paper and fold it into a bouquet shape, tie a ribbon underneath, put the materials from the previous step and oil paper into it, and arrange the shape. Then put the fish balls, cucumber flowers, frangipani, shrimp, and small tomatoes into the bouquet according to your own preferences, and just drizzle with some salad sauce.
15. Finished product.
16. Finished product.
17. Finished product.
