How good will your food be?

My favorite dish is braised pork, which is tender and smooth, fat but not greasy, crystal clear, and can be regarded as a first-class product. Every time I go back to my hometown to see my parents, I make this dish for them, and for them it is the taste of children. Usually when he is angry with the object and coaxes him, he will also make him braised pork, which is the taste of his daughter-in-law to him.

Actually, I feel that my cooking tastes quite good, because I often like to study some recipes, so I know how to cook when I cook, what to do in step 1, what to do in step 2? Then what kind of seasoning to use to make the dish more flavorful, so that there will not be so many problems in the future.

Once a colleague came to my house for dinner, so I had to show my hand, five colleagues I made eight dishes, the moment the food was served, the colleagues were stunned, they couldn't believe that I still have this hand, while eating while praising me for the deliciousness of the cooking, whether it is the appearance or taste is not inferior to the restaurant chef! I'm a little embarrassed to praise me.

It's okay, although others don't want to eat it, but I still think it's very good. Maybe not as good as the chef of New Oriental, but my mother often praises me for the dishes I make, which is rare to see in the world, and it is even rarer to have the opportunity to taste it. I know my mom is praising me, I won't be proud, and I plan to open a restaurant in the future so that everyone can taste my craft.

I'm not a chef, I cook because I love to eat. As for the food I cook, I feel average, just edible. But I enjoyed the process of cooking, and I felt that although the taste was average, I felt a sense of accomplishment.

If satisfied, like, thank you!

The food I make myself can taste so good that I can swallow it myself. For example, the scrambled eggs I made with instant noodles, after eating them, it is definitely not too much to describe them as the word "March does not know the taste of meat". Normally, I don't cook for others, I only cook for myself, because I don't want others to share such delicious dishes.

I think my own food tastes so good that I can even eat three bowls of rice by myself. Haha, it's really not an exaggeration at all. The braised crucian carp I made is my signature dish, the fish is very tender, and you can smell the aroma when you pick it up.

Every time I make this dish, my daughter, who is usually very anorexic, eats a bowl full of rice.

Shredded cabbage, I dare say that it is better than other restaurants, go to the vegetable market or supermarket to choose a fresh cabbage that is not too big. Don't be too big because if the amount of dishes is too much, the wok and fire at home are not as big as the restaurant, it is not easy to fry evenly in one pot, and it is not easy to grasp the amount of seasoning; If the cabbage is not fresh, it is easy to fry the water, and the stir-fried vegetables are not delicious as soon as there is water. Cut off the pedicle and tear it into palatable pieces by hand, making sure to throw away the core in the middle of the cabbage and the thickest stem in the middle of each leaf.

Because the cabbage is less delicious the more it reaches the core, the thick stems left in the dish will affect the taste, and the time for the whole pot to be cooked will be inconsistent. After tearing up, just wash it at will, anyway, the inside of the normal cabbage is not dirty, and the moisture is controlled for later use. Peel and cut four or five cloves of garlic, here you can cut into not too thin slices or small pieces, in short, just cut a few knives at will.

But don't chop it too little or too thinly, especially not into minced garlic, otherwise it will burn before it reflects the aroma after it is put into the pot. Wash and cut 2 red thin peppers into circles, use 1 if you can't eat spicy, or throw away the pepper seeds a few times, if you don't put Chaotian peppers, this dish is not so delicious. Of course, you can break two dried chili peppers, anyway, just put the chili peppers.

This dish needs to be turned on the whole process, the action should be fast, and it should be done in one go, and soy sauce should not be used instead of light soy sauce, because the taste of soy sauce is generally heavier, which will rob the fresh fragrance of the dish; You can't use aged vinegar because it is more watery, and it can't be wrapped around the edge of the dish after it has been quickly evaporated, and the aroma is relatively light, so it can't play a role in enhancing the flavor in this dish. Pay attention to a few points, the basic cooking has its own taste than the chef.

In fact, the main reason is that the heat of the restaurant is better mastered and the live is harder, so the fried dishes are particularly delicious and the taste will be better.

This is because I am not proficient enough in the fire, and some restaurants also have homemade seasonings.

Because the fire at home is not as hot as the restaurant, and the seasoning at home is compared with the restaurant, the seasoning in the hotel is more abundant and more, and the food at home is only some of the things that we often eat.

Because everyone has different seasonings and combinations when cooking. And the ingredients and proportions are also different, so the taste is also different. I can't make the taste of a restaurant by myself.

This is because they will put their own condiments or soups into the dishes in the restaurant, and the reason why we can't make such a taste by ourselves is that they can't make it ourselves.

Because the chefs in the restaurant are very professional, the seasoning is relatively rich, and the control of the heat is also very strong, so it is impossible to make it at home.

Enjoy the lights of life in the Zhang family, happy to respond to this question: Seeing this question, this should be a doubt that everyone will have, in fact, everyone will understand something in their heartsIt's just that there is no professional exercise and long-term work experience accumulation, only through learning to understand some of the cooking methods, but not understand the reason and the truth in it, so it can not be integrated, the operation process continues, even if you usually understand some methods and practices of this dish, but it is not possible to do it, and it is not satisfactory to achieve the actual effect, <>

This is also the question we are talking about next: "Why do you cook your own rice at home and use the same raw materials, but there is no delicious food in the restaurant?" This question always seems to cause a strong reaction from us, and it is also a good idea for the cousins to learn and achieve some level of cooking, after all, three meals a day are important for family life. In fact, cooking with the same ingredients and condiments is not as delicious as in a restaurant, and it is necessary to be professional in terms of simple summary, and it is necessary to have a comprehensive understanding and solution for a variety of foods first, <>

The main manifestation of this "erudition", only by fully understanding the characteristics of food, will we know how to cook it in order to make the taste of Gaozhou pants give full play to the perfection, like Mencius's classroom teaching "teaching according to the person", I think this must be spiritual, and this comprehension also comes from the accumulation of long-term work experience; This professionalism also has the grasp of ripeness and the application of condiments, let's talk about the following levels.

Garnish: Including the effective pairing of hot pot side dishes, followed by a flower knife, so that the finished product looks neat and good-looking, so that people can make people appetize, so the most important thing to do "delicious" cooking is to look good, this group can usually learn more training and training. Kitchenware equipment is also very important, the pots in the restaurant are generally separated, are focused on the main purpose, and the chef is his own way to solve the wok, so that the cooking is more comfortable, half the effort,For example, we usually learn some small tricks, such as "hot oil sliding pan" and "hot pan cold oil".All of them are grasped and obtained in the process of continuous practice.

1. The temperature of stir-fry oil may be high or low. If the fire is not enough, it is easy to fry the water, so it is easy to fry the old dishes, but if the fire is too large and the oil temperature is too high, the dishes will be easily burned, 2. Skillfully use sugar and vinegar. Like some ingredients, it is necessary to put sugar or vinegar, like some people will not put these two flavors, no wonder the dishes are stupid and silver-like, in fact, when we fry green leafy vegetables, adding a little sugar into it can enhance the freshness and enhance the taste, and sometimes you can use sugar to remedy it if you put too much salt with eggplant banquet.

3. Distinguish the use of dark soy sauce and light soy sauce. Many people think that both are the same, and the resulting food is either too salty or too dark, in fact, dark soy sauce is generally used for coloring, and its salt content is low, and light soy sauce is used for seasoning, because it has a higher salt content, don't make a mistake.

I think it may be due to the fact that some of the seasonings you put in are different from the heat, so the taste is very different.

I think the main reason for the attack is that different seasonings, different times and the degree of fire will cause the taste of a dish, and there will be a difference in the sky, which also leads to the fact that everyone has a different taste when cooking. Shoot with cheats.

The food in the restaurant is definitely better than what is made at home. First of all, the chefs in the restaurant are professionally trained, what dishes to put and what seasonings, they are all proficient, unlike our home-cooked food, there are few varieties of seasonings, and there is less salt and less oil to cook at home. In the restaurant, we pay attention to the quality of the taste, usually more salt, more oil, more condiments, and always feel thirsty after eating.

The food in the restaurant is different from the food at home. It does make sense, because chefs, or chefs, are specially trained. Still, I like to cook my own home cooking.

The cooking of a family of three is still relatively delicate. The vegetables will be washed cleanly, and the oil is generally used peanut oil, which is self-righteous and can be insured, and there are all kinds of other major ingredients. Cooked goods are generally bought at old stores with heritage.

No matter how good the chef is, he can't keep up with the taste of those decades-old restaurants. Buy whatever you want. It's all carefully selected.

Restaurateurs don't usually put in a lot of effort. I think it's no less than a hotel. Of course, like learning, it is a reputation for not having a high level of understanding.

If you have a high level of understanding, you can do anything without a teacher. Of course, go to the restaurant to join in the fun, and eat at home for the family. Each has its own love, each has its own strengths.

The taste is definitely different. The restaurant eats the atmosphere. What you eat at home is family affection.

As for right and wrong, it is difficult to tell the difference.

In the same way, the taste of the ingredients made in the restaurant and at home is very different.

There are a variety of spices in the restaurant. There is not even chicken essence and monosodium glutamate at home.

Not to mention fuel consumption.

The taste is definitely different. There is also the firepower of the restaurant, and the stir-fry lies in the strength of the heat.

There are also restaurants that have old soup, and it is even more delicious with old soup.

1.Vegetable oil contains very little trans fat, however, too high oil temperature can produce trans fats. Here is a reminder that the oil temperature should not be too high when cooking, and the oil that has been used once should be poured out, and never recycled, so as not to harm health.

Therefore, when cooking, it doesn't matter if the pot is very hot, even a little smoke, and then you can put the vegetables into the stir-fry immediately after adding oil, which will not affect the taste of the vegetables at all, and the effect is the same as if you fried it with high-temperature oil and it is healthier.

Remember to turn on high heat when stir-frying。Most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage. Some vegetables can be well protected by adding a few drops of vinegar or thickening them during cooking.

When to put salt. When stir-frying leafy vegetables, if you put salt first, the umami and vitamins of the vegetables will be lost, and the color of the vegetables will not be good. Of course, putting salt after does not mean that you have to turn off the fire, it depends on the variety of vegetables you fry, the leaves can be put before turning off the fire, the rhizomes and meat can be put when the vegetables are cooked, and the more back the better for health.

4. When stir-frying green vegetables, it is not advisable to add cold water, cold water will make the green vegetables old and unpalatable, and the green vegetables fried with boiling water are fresh and tender. The stir-fry time should not be too long.

5.When stir-frying shredded lotus root or lotus root slices, add some water while stir-frying to prevent the lotus root from turning black. 6.

Immediately after cutting the eggplant, put it in the pot or put it in water, otherwise the eggplant will oxidize to black. When stir-frying eggplant, add some vinegar to the appropriate amount, and the color of the fried eggplant will not turn black. 7.

When boiling bone broth, do not add cold water halfway, so as not to cause the sudden drop in temperature of the soup to cause the protein and fat to coagulate rapidly, affecting the nutrition and taste, it is best to fill up the water at one time or add an appropriate amount of boiling water halfway. 8.Cut meat:

Cut beef and mutton against the texture, the knife and meat cut out of the meat at 90 degrees, will be easier to bite, easier to chew. Cut the pork along the texture so that the fried meat does not fall apart.

9.When frying steamed bread slices, soak the steamed bread slices in cold water first, and then fry them in the pan, so that the fried steamed bread slices are brown and crispy, delicious and fuel-efficient; When frying fish and frying meat, cover the pot slightly to greatly speed up the heating time of the food and reduce the oxidation of the oil.

Excessive stir-frying can prevent food from being fully heated, deprive it of its characteristic flavor, and turn a delicious dish into a mushy paste.

When washing raw meat, the sink can be contaminated with bacteria from the raw meat, which can cause foodborne diseases. Therefore, wash the sink immediately after rinsing the raw meat.

When some cooking oils are heated to smoke, they not only taste bad, but also break down, destroying the antioxidants that are beneficial to their health and forming compounds that are harmful to their health. Therefore, when heating, you can cook with confidence as long as you see the oil in the pan start to shimmer.