What s the most common food dish you don t understand?

The most incomprehensible thing is why so many people love to eat fried stinky tofu. I have only eaten the fried stinky tofu that I can often see at roadside stalls, and I have never eaten it since. I summarized the reasons why I don't like to eat:

First, it's not delicious; second, it smells too bad; Third, it is unhygienic. I can't understand why so many people love it, especially so many girls.

Old Beijing hemp tofu, it stands to reason that I am from Tianjin, and the taste of Tianjin and Beijing should not be far apart, but once a few of our classmates went down to the restaurant and ordered a plate of old Beijing hemp tofu, which was too unpalatable.

Grasshopper!!! When I went to Lijiang, I found that many insects there were edible insects, and I couldn't stand eating this kind of thing.

Hairy eggs! Every time I pass by the intersection, I see a pot of chicks being fried, and my heart is extremely painful

Hairy eggs, go to buy skewers at night, order a few skewers of various skewers, and don't know that there are hairy eggs when you buy them. When I came back, I was dumbfounded, and I usually didn't dare to touch this thing. This time I was ruthless, gritted my teeth, stomped my feet, and ate! As a result, I vomited directly.

Stinky tofu, watching the hairy tofu roasted on the iron plate and on the coals, people still put it in their mouths, and the disgusting smell is indescribable.

In formal French Western food, each dish is only half the size of my fist, and I can eat it in two bites, and most of it is mounted 80 percent, and I can eat 20 percent, which is really incomprehensible for a foodie like me.

Stir-fried chicken with celery. Don't you think the strange smell of celery will contaminate the chicken?

The pot collapses with rice, that is, a fried egg, covered with rice. How can you eat two dry things together?

In my hometown of Tai'an, there is a snack called "edamame tofu", especially in towns and villages. Just wait until the tofu grows hair before eating. It is said to taste good.

But I can't accept this practice, it feels unhygienic. Why do you want tofu to grow hair and then eat it?,Isn't it all bacteria?。。。

No matter how fast you swallow the cold fish skin, your stomach will have the ability to throw it out. I ate it once and I don't want to taste it again.

Hu spicy soup looks so ghostly, especially when a few small pieces of fritters are dropped inside, well, it must be too rich in my imagination.

Houttuynia cordata, also known as Houttuynia cordata, is loved in the southwest, but the most northerners are really unaccustomed to eating it, the taste is choking, astringent and difficult to swallow.

Cocoon chrysalis, yes, it is completely incomprehensible to fried cocoon chrysalis, and it is disgusting to look at it if you can't eat it.

I saw a colleague eat this with my own eyes, and I was going to try it, but my colleague said it was made by bugs, so I gave up, and came back to check, and it seems that my choice was right.

The "shape" mentioned here refers to the shape of the main and auxiliary raw materials of the dish after being treated by the blind knife worker of the cover, and there are two ways to match it.

The shape, size and other specifications of the main and auxiliary materials are consistent, such as: "fried three dices", "potato roast beef", "cucumber fried pork slices", etc., which are diced with diced, block with block, slice with slice. This spring can make the dish look neat and beautiful.

For example, the main ingredient of "lychee squid roll" is simple and cloth-shaped, and the ingredient lychee is round or semicircular. This type of dish has a unique jagged beauty in form.

The attributes of dishes are generally manifested in three aspects, namely: "color, aroma, taste", and there are also attributes called: "color, fragrance, taste, dish", more comprehensively, the attributes of dishes should be "quality, color, fragrance, taste, shape, dish" six aspects.

1. The so-called "quality" includes the nutritional value of the dish, the degree of cooking, tenderness, crispness and rotten heat that is conducive to digestion, and the hygienic requirements of sterilization and disinfection. The texture of the dish is a psychological feeling produced by the combination of visual and tactile feelings, such as smooth, rough, delicate, soft, smooth, firm, fluffy, dry, moist, crispy, crispy, crispy, old and tough, crispy, etc., gourmets have always cared about these, and we often take various means to achieve a reasonable texture in our cooking practice. As a result, the texture of the dish is the "bone" of the dish!

The smoothness of the mixed noodles and the tenderness of the fried shrimp are very appetizing, so the good texture of the dish is also an artistic part of the tip of the tongue.

2. The so-called "color" includes the color of the main material and the auxiliary materials, the color of the material and the juice, and the color of the decoration.

3. The so-called "incense" includes the aroma of meat, fish, vegetables, fruits and other aromas that can be smelled in accordance with the standard.

4. The so-called "taste" is the salty, sweet, sour and other tastes that can be tasted unique to dishes.

5. The so-called "shape" includes the main ingredients in the dish, the mature shape of the auxiliary materials, and the image of the dish in a container.

6. The so-called "dish" includes the shape and size of the utensils commensurate with the quality of the dishes, the texture and color of the utensils are commensurate with the dishes and the quality and color, and the shape, size, texture and color configuration between the whole table of dishes and a variety of utensils are commensurate.

The shape of the dish refers to the shaping and modeling of the dish.

The shape of the raw materials themselves, the processing techniques and the arrangement of the cooking ruler and the arrangement of the plate all directly affect the "shape" of the dish.

The knife work is exquisite, neat and uniform, the plate is full, and the image is vivid. It gives the diners a sense of aesthetic enjoyment. Of course, these effects depend on the chef's artistic design, such as the squirrel Guiyu.

Lifelike, the winter melon cup is gorgeous and colorful, and the anchovy shrimp bridge is chaotic and balanced. The chef's successful artistic ideas have always whetted the appetite of the guests. The use of peripherals to decorate the plate makes the shape of the hot dish more colorful, such as green fresh ribbons, inlaid with a pair of seaweed heads carved with red butterflies; Put a dough sculpture in the middle of the coral shrimp rot.

The old birthday star, etc., not only makes the dishes fuller, but also makes the catering themes such as banquets more prominent. The shape of the hot dish is mainly fast and god-like; Cold dishes are shaped more than hot.

There is greater convenience and higher requirements for Cai Min to do. Cold dishes are cooked before assembly, providing time to beautify the dish and reducing the possibility of damaging the image of the dish. Therefore. For some themed catering activities, the targeted plating of cold dishes is more necessary and effective.

The pursuit of the "shape" of the dish should grasp the proportion, too carefully carved, repeatedly touched and fiddled, or polluted the dish, or noisy, or even flashy and disorganized. In this way, it is a great damage to the "shape" of the dish.