When a chef cooks a soup, he can tell the whole pot of soup what it tastes like when he tastes it

Well, I'm a cook, and my personal experience is.

1. The food in the restaurant is delicious because:

1. Prepare in place, such as the submerged smell that should be drowned, and the drained water that should be drained (washed and dripped).

2. Stir-fry the hot oil in a high pan quickly, which is naturally tender.

3. Mix side dishes, all kinds of chicken essence, spices, ingredients, all kinds of sesame oil, sesame oil, chili oil.

2. Private dishes:

1. Put a little more oil in the stir-frying, buy a bottle of chicken essence, and season it when cooking soup.

2. If you fry vegetables, it is more delicious to fry them in lard.

3. Take care of the color and fragrance of cooking, put more side dishes, such as shredded cabbage, and stir-fry with some shiitake mushrooms, which tastes a lot fresher. Or cut a small red pepper into it, which is more appetizing.

The easiest thing is to pick a few dishes that you like to eat, look them up online and learn how others do them, and slowly you can make them with your own taste.

1. The soup is a whole: the universality of the whole is already contained in one bite.

2. Draw inferences from one case to another: judge logically based on experience.

3. Repeatedly summarize: analyze, adjust according to different customers.

4. Use in and out: constantly use his sense of taste in the work, and the taste function has been exercised and improved.

5. Vocational skills: Serious study has cultivated the sensitivity of the profession.

Excellent expertise. I have an older brother who is a chef and is now a chef, and he has been studying for nearly 8 years before he became a chef. They not only need to know how different flavors each seasoning makes, but even know their pros and cons, including the efficacy of each ingredient, the effect of ordinary and supplemental ingredients, and the different effects of putting more and less, and they must know that the taste of each one is fine, and the different flavors and ...... of cooking at different temperaturesAnyway, I think it's complicated, maybe the skill will be there, so I'll know it naturally.

As a chef. That's the experience of cooking. I think cooking should have a soul.

A dish from start to serving. It's a dream-making process!

It is also necessary to grasp the timing of the seasoning.

I'm a side dish chef.

I don't know what you said, taste it, and know what the whole pot of soup means. Isn't a mouthful of soup in a whole pot, you must know the taste of the whole pot when you taste it?

If you see a chef cooking and tasting the taste of soup, then surely every chef is like this.

From tasting the soup, you can know the seasoning of the dish and whether you need to continue seasoning.

I don't know if I'm clear.

It should be experience......

See a footprint, don't ask for points.

Molecules move freely and diffuse.

The soup is equivalent to a mixed solution, and the various molecules in the mixed solution move freely and diffuse each other, so the distribution of various molecules in the whole system is relatively uniform. So you can know the taste of the whole pot of soup by tasting it.

Molecular thermal movement, there is diffusion. ~

The smell of a wok. [huò]

Wok: A tripod without feet, an ancient cooking utensil.

Taste a little bit to know the taste of Quanding food. From what is known, the whole can be deduced.

Source: "Lu's Spring and Autumn Chajin": "Taste a piece of meat, and know the taste of a wok, the tone of a tripod." ”

It can be seen. [kě jiàn yī bān]

Figuratively seeing a small part of a thing can also infer the whole of a thing.

(1) A chef cooks soup with a natural gas stove, which uses the heat released when natural gas is burned to transfer to the soup, so that the internal energy of the soup increases and the temperature rises;

2) The chef puts a spoonful of salt in the soup, and the whole pot of soup will have a salty taste, which is the diffusion of salt molecules in the water

So the answer is: heat transfer; Diffusion

Soufflé appeared in the Middle Ages, and chefs used egg whites to create this illusory delicacy and went to great lengths to get it in front of their guests. Baked soufflés have to be tasted against the clock, otherwise they will start to collapse in less than a minute.

Maybe it's a cold, or maybe it's a long-term oil smoke that makes your nose weak.

It's on fire, the tongue coating is thick, go buy a tongue brush, brush your tongue when you brush your teeth... Pay attention to a light diet...

Is there something wrong with the sense of taste? Go to the hospital to see your tongue, there is still a fire, the tongue coating has thickened.

If you try it like this often, you won't feel anything.

Eat too much good stuff. Nothing tastes good when eaten.

It sounds like you're making dashi, but if you want to make dashi, you should make pork, whole chicken, ham, etc., and if you want pork trotters, you can make pork skin jelly, which is a cold dish, and you can eat it with sauce, but it's not possible to make a soup stock.

A full guide to Wuhan special snack locations.

The trotters and beef are chopped, marinated for 20 minutes with tender meat powder or bean curd, and then boiled in a pressure cooker for 30 minutes with the potato wedges.

It can't be a taste failure, no, you can ask the professional.

Go to the hospital and have your taste checked. The reason can be found out.

Maybe it's a cold, or maybe it's a long-term oil smoke that makes your nose weak.

Go to the computer section of Wuhan Yafeng Network to ask and take a look, here is the largest life in Wuhan**, and there are many professionals in this industry in Wuhan in its computer section, and you will definitely be able to ask the answer you want!