What kind of food does you cook at home taste better than the restaurant outside?

Stir-fried eggplant with chili. Green onions, ginger, garlic, tomatoes are cut at one meal, starch and water are mixed well, oil is in the pot, eggplant and chili peppers are added to heat, eggplant and chili peppers are fried over high heat, and then the oil is removed, all the ingredients are stir-fried in one meal, which is simple and delicious than the outside.

All of them, I feel like a chef. Going to a restaurant outside is not only expensive, but also not tasty. I really feel that I can scramble any egg fried rice and beat the restaurant outside.

Garlic sprouts return to the pot meat, killing the Sichuan restaurants in Shenyang.

Stir-fried lamb with green onions, roasted eggplant, lamb chops and radish stew, sweet and sour short ribs, tomato beef brisket, sauerkraut white meat, mapo tofu. With a little bit of care, the taste of the food will not be worse than that of a restaurant.

Fried noodles, braised pork, buckwheat noodles, flower rolls.

Braised pork. The selection of braised pork is very important. If you want to eat a lot of lean meat, you have to make it yourself, whether the meat made in the restaurant outside is washed or not is to be considered, and the real honey made at home is incomparable.

Vinegared shredded potatoes. I remember once going to a restaurant and ordering shredded potatoes. I feel like the chef may have fallen into the soy sauce jar, a black mess that I don't know what the hell, I think I can open a restaurant by myself.

Malatang. This can be said to be the predecessor of spicy hot pot, and it can also be said to be a simplified version of hot pot. Wearing meat and vegetables on bamboo skewers, the authentic way to eat is not to eat one by one, but to grab a handful.

At home, when I make it myself, I use chopsticks to pinch it, and the dishes fall into the sesame oil dish one after another, and I can eat as much as I want.

Mapo tofu. I don't know if it's because I'm active in Jiangsu, Zhejiang and Shanghai, but the mapo tofu in the restaurant here is only sweet, not spicy or numb. Don't call it mapo tofu at all.

Scrambled eggs with tomatoes. It's a home-cooked dish that couldn't be more home-cooked. But it's really not delicious outside. It feels like a dish stir-fried with tomato sauce and filled with water!

Pilaf. I feel that now I can make pilaf in a restaurant, but it's really not authentic at all, and the restaurants outside are always made to cater to everyone's tastes, and you have to make your own if you want to eat authentic.

Hello, dear, I'm glad to answer for you, this is a personal taste, for example, the elderly think that the home is better than the restaurant! Most of the elderly have a difficult family life since childhood. After three years of suffering from natural disasters, his life after that was also hungry and full.

They are all coarse grains as the staple food, and vegetables are cabbage, potatoes, and radishes. At that time, there was a ration of grain, and meat stamps were required to buy meat. Therefore, the old people who came from that era will live a life, and they are not willing to eat big fish and meat, and they are based on thrift, and they are reluctant to throw away leftovers.

They don't want to spend a lot of money to eat in a restaurant. The family treats are also calculating which restaurant is cheaper. That's why they always say that what they make in restaurants is not as good as what they make at home.

In fact, it is a pretext. Another point is that the old people pay attention to healthy eating, thinking that the vegetable oil in the restaurant is big and not good for the body, so they are reluctant to go to the restaurant, saying that the food made at home is delicious. Also, because I cook by myself every year and get used to eating, I am a little unaccustomed to eating in a restaurant occasionally.

<> have a great day!

Why is the food in the restaurant better than the food made at home? The hotel is a professional place for people to eat and eat, and the survival of the hotel is mainly specialized in food, and the food in the hotel is not delicious, so the hotel has no meaning of survival.

So what is the basis for a hotel to survive for a long time?

The foundation of the survival of the restaurant is to make the food relatively suitable for the taste of the public and delicious, find the taste that the diners and consumers demand, and then have a certain profit for themselves, and find a balance between the customer and themselves, this is called the restaurant, and then it can survive.

But the restaurant cooks delicious food, and how many routines do you have?

First, delicious meals need to be cooked by professionals, professional masters, professional skills, he ensures that the taste of the meals is basically the same, and stable, good taste is also an important part of the survival of the restaurant, second, what dishes are delicious with stir-frying technology? What dishes are better pan-fried? More fragrant?

What dishes are more sweet when cooked? Some dishes need to be roasted first, and then the cooking method of firing is more flavorful, and the size of the knife is added, what dishes go with what ingredients? Properly and evenly, the operation technology is in place, and the dishes are more delicious and more nutritious, which all require the accumulation of experience of the chefs and technicians of the hotel, so that the simple ingredients can be cooked into the most delicious dishes, called food, each restaurant has its own food signature dishes, third, the hotel's oil, salt, sauce and vinegar seasonings, seasoning ingredients, condiments, kitchenware, more rich and complete, plus professional chefs, technicians, love to do food team, the control of seasoning raw materials, fire and condiments, and careful matching. Therefore, it is said that these advantageous factors are the root cause of the delicious meals made by ordinary family members, and the meals made by restaurants are not as delicious.

After reading the above analysis, it should be clear to everyone at a glance, why the restaurant food is more fragrant than the food cooked at home, right?

Main ingredients: 300 grams of dongguan, 250 grams of sand shrimp Auxiliary materials: appropriate edible olive oil, appropriate keel soup, appropriate process of winter vegetables:

1.First of all, cut out the dongquin with a grinding tool to cut out your favorite shape design and ginger into slices; 2.Ming Dynasty shrimp to remove the head and peel the shell, must be left for the shell reserve, prepare the fresh shrimp, add a spoonful of salt, stir, marinate for five minutes; 3.

Split the pork bones into pieces and soak them in cold water to remove the blood stains. Pour a small half pot of water into the pot, put in the pig bones, blanch the bleeding water, wash it with cold water, put it into the pot again, add an appropriate amount of cold water, put in the ginger slices, cover the lid, bring to a boil, cook for an hour over low heat, scoop up the pork bones, and keep the original soup; 4.Pour in the shrimp head, cover, cook for ten minutes, scoop up the shrimp head, then pour in the east melon, cover the lid, cook for ten minutes, then add winter vegetables, ginger slices, fresh shrimp, cook again for five minutes, sprinkle white pepper, add a spoonful of salt seasoning, you can enjoy it easily and happily!

Raw materials: tofu, pork belly, ginger, garlic, light soy sauce, rice wine, Pixian bean paste, water starch Method: 1

Cut the meat into slices first, chop the minced meat into small pieces, add a small amount of white pepper, light soy sauce, water starch, vegetable oil, stir thoroughly and marinate for a few minutes. 2.Peel and foam the ginger slices and garlic, and cut the tofu evenly into small pieces.

Beat the oil in the pan, boil for six or seven to a hot time, fry golden brown on one side and then turn it over again. Leave a small amount of oil in the bottom pot, add ginger and garlic foam to stir-fry until fragrant, add the marinated meat foam, slide and stir-fry together. 3.

Put in a large spoonful of bean paste and stir-fry the chili oil, put in an appropriate amount of boiling water, put in a small amount of light soy sauce, a small amount of rice wine, and put in the water tofu fried until golden brown after the soup boils, and turn to medium heat after the red boil. 4.When the sauce is about the same, put in a small amount of salt, no need for too much, because the Pixian bean paste light soy sauce soy sauce is to a degree, put in a small amount of chicken essence powder and add the appropriate starch along the circle of the pot evenly poured in.

Finally, everyone puts in the garlic leaves cut into small pieces, puts them in and stir-fry them well, and remove them from the pan.

Main ingredients: 100 grams of pig's blood, 50 grams of vermicelli auxiliary materials: ginger foam, more garlic paste, a small amount of chopped chili, light soy sauce, dark soy sauce, salt, 1 spoon of pepper noodles, appropriate chicken essence, appropriate sesame oil, appropriate chives

1: The pig's blood is cleaned and cut into thin slices, it does not have to be too thin, the vermicelli are soaked in boiling water and drained and reserved, the ginger slices are cleaned and chopped, the garlic is peeled, cleaned and chopped, and the fragrant is cleaned and chopped. 2：

Spread the drained vermicelli on a plate and spread the pig's blood evenly over the vermicelli. Take a bowl, put in the ginger foam, garlic paste, chopped chili, light soy sauce, dark soy sauce, Sichuan pepper noodles, chicken essence mix well, and pour on the pig's blood. 3：

The pot is boiled with cold water, and the dish with the pig's blood is put into the pot and steamed for 12 minutes. Pour sesame oil and sprinkle with chives.

Coke chicken wings, fish-flavored shredded pork, scrambled eggs with tomatoes, braised pork, these home-cooked dishes can also be very delicious at home.

Steamed scallops with garlic, sweet and sour tenderloin, spicy chicken, Yangzhou fried rice, stuffy prawns, and other foods can also make a restaurant taste at home.

Spinach cakes, stir-fried shiitake mushrooms with broccoli, braised prawns in oil, and creamy fruit yam cake are especially popular with children, and they become more and more sweet when eating.

The main reason is that the food in the restaurant is more heated, and there are more seasonings than Brother Chun, and it is also made by a professional chef, so it must be relatively easy to eat a little bit.

Because the pot in the restaurant is better than that at home, and the volcanic heat is very well controlled, the condiments are also very complete, and the time is not lacking Qiyuan is always in place, so it will be better than the home.

This is because the food cooked in restaurants usually adds a spoonful of stock, which is passed down from their ancestors, while we ordinary people generally only add some condiments when cooking.