Ordinary lean meat stir fry, why is it not as delicious as a restaurant?

The stir-fry in the big hotel is unpalatable, and the stir-fry chef in the small restaurant is professional, with many condiments, and few condiments at home are not professional.

The ingredients are different, the eating environment is different, and the mood of eating is different, anyway, I think the restaurant is delicious. However, after eating at the restaurant, I always felt thirsty.

Because the restaurants have their own unique secret recipes, the chefs are more experienced, and the heat is better mastered.

In recent years, the catering has changed more and more, and the traditional Chinese stir-fry restaurants have been replaced by various noodle shops and fast food restaurants, resulting in fewer and fewer Chinese stir-fry restaurants, and even if there are, they are all done together with other categories. Obviously, everyone likes stir-fry very much, but why in the end, they can only choose to eat fast food and noodles?

What kind of convenient and fast food does the capital prefer, such as hot pot, fried, barbecue, and spicy hot, the cost is relatively low, the possibility of replication is relatively large, and the taste is relatively unified, so it is more favored by the capital, but the Chinese stir-fry restaurant, the taste is difficult to unify, and it is more difficult to quantify, coupled with the impact of these stores, so it is difficult to survive.

In the case of Chinese stir-frying, the speed of serving is relatively slow, and some noodles or rice noodles, they are simple to make, so that customers will greatly reduce the waiting time, especially some takeaways, which are used in packets, directly heated with fire, you can eat, not only profitable, but also save a lot of trouble in the follow-up.

In addition, if you stir-fry, it has higher requirements for the hygiene of the store, and at the same time, the area must be slightly larger, which will increase the cost invisibly, so that the profit is relatively low, the rent is relatively high, and it will naturally be much less.

Some fried foods can be put directly into the refrigerator, but fresh vegetables, jujube meat, etc., its shelf life is relatively short, otherwise the taste will change greatly, and the disadvantages of noodles are still relatively obvious, so it is still very difficult to operate a Chinese stir-fry restaurant.

There are fewer and fewer Chinese stir-fry restaurants, not that people don't like to eat stir-fried food, but that some fast food is gradually forcing everyone to choose, fast food, various additives, material packages, and ** is also relatively expensive. But there is no way, the more unhealthy the catering, the more it can be favored by capital, because they are highly profitable, so that some high-quality Chinese stir-fried dishes will slowly disappear.

A small Chinese stir-fry restaurant, it does not have the strength of a large restaurant, and at the same time, it does not have the advantages of hot pot, fried, and noodles, so even if the quality is good, we will only encounter less and less fiber.

It's not that people don't like to eat stir-fried food, it's because the stir-fried dishes in Chinese restaurants are getting more and more expensive, and the amount is getting less and less, and the economic conditions of the people are not particularly good, and people will choose to make it at home.

Affected by capital, the pressure of competition in Chinese-style real estate speculation has been too great and has to retreat. What kind of convenient fast food does capital prefer, such as hot pot, fried, barbecue, and spicy hot, these costs are relatively low, the possibility of plagiarism is relatively large, and the taste is more uniform, so it is more favored by capitalHowever, the taste of Chinese stir-fry restaurants is difficult to quantify in a unified imitation of silver.

With the influence of these restaurants, it is difficult to survive.

It's because the chef is hard to find. It takes a long time to learn to cook. Generally speaking, it takes two or three years to learn how to talk about a blind chef.

Even if you succeed in your studies, you still need to work for others. If your craftsmanship is not good, not many restaurants dare to use it. If so, it's better to go out and work to earn two more years!

There is a lot of oil in the restaurant, the pot is full of firepower, the taste is heavy, and some dishes are filled with monosodium glutamate.

The first reason:

Chefs in restaurants, restaurants, food stalls, and restaurants have been professionally trained and have mastered the practices and skills of commonly used dishes. Every restaurant, hiring a chef, the boss has to take an exam, fry a dish to try, if it is not to everyone's taste, the boss will not hire;

The second aspect:

In restaurants, restaurants, food stalls, and restaurants, people have complete preparations, so you can say that you have what you want, and there are not so many raw materials in the family. It is difficult for a good woman to cook without rice, and this is the truth.

The third aspect: heat.

The heat is not the same as the seasoning.

Chicken essence, monosodium glutamate and other seasonings, as well as heat are the most important, and stir-fry on high heat is delicious.

First of all, the taste of the meat bought is different, and the second restaurant generally hires a more professional chef to process the meat before putting it in the pot, such as adding egg whites or tender meat powder, so what you make yourself is different from what you eat in the restaurant.

The temperature of the fire of meat cutting and frying is very important, cut the meat a little thinner, cut it and put it on a plate, add an appropriate amount of sweet potato starch and edible oil to the meat, grasp it evenly with your hands, add oil to the pot must be on high heat, the oil temperature is 7 9 hot, and the pork is fried in the pot for 3 6 minutes.

Because the meat in restaurants is not very fresh, they will add a lot of starch to the meat. If you want to make the meat fried at home more tender, you can stack the eggs and meat together in advance.