make a dish
It's not easy to make a dish well, and friends who have a hobby of cooking have a deeper experience.
First, there must be good ingredients, because: if the ingredients are good, the food is good. Traveling to three mountains and five mountains, famous mountains and big rivers, rushing through deep mountains and old forests, ancient roads and quiet streams... Xian Da said that the best taste in the world is pure joy, not bad. The best taste in the world is: one side of the water and soil raises one person, one bamboo forest and one winter bamboo shoot; peach blossoms and flowing water mandarin fish are fat, just when the puffer fish is ready to go; The taste is the true taste of the delicacy. The reason why Cantonese cuisine is the top of the eight major cuisines is not just because the white snow in Yangchun has yan and abalone wings, and the Xialiba people have sausage noodles with pork ribs and fried beef... It is precisely because of its original taste, because in the cooking method, whether the ingredients are fresh and tender, only steamed and stewed. It's hard to fake it in a pot... Soup is definitely a reliable dish from the Cantonese department.
With the advancement of science and technology, the various off-season and so-called chemical preservation of ingredients have destroyed the most original ecological chain. Let alone, I hope to eat the food that is born in the season...
Second, good cooking utensils (cooker equipment). This is not difficult to understand. We who have lived and grown up in rural areas always miss the wood-fired iron pot rice made by our grandmother, which is a typical example. Going to see the chef (executive chef level) of the restaurant is overwhelmingly male. For a joke, there is a typical egg fried rice. Although Stephen Chow exaggerated a bit in the movie "God of Cookery", the egg fried rice is generally good. It is necessary to turn the pot. Without the corresponding equipment and strength, it is absolutely impossible to make that delicious... Friends who like western food know that steak needs to be in a pan with sufficient thickness... Casserole should be casserole, and mutton should be cooked with charcoal fire. copper pot...
Third, time and heat. Take the old fire soup of Cantonese cuisine as an example, the time and heat are very elegant, and the cooking time and heat of seafood and fish are also not sloppy... The heat is not enough, and the inside is not cooked. After the heat, the umami is not as tender. I have made small stir-fried pork ribs (fresh small pork ribs with celery and peppers) many times, but at first I always couldn't make it, because I was too eager to stir fry it quickly. The ribs also have to be drained, fried first, fried second, and stewed for the third time to have a good taste...
Fourth, the order of adding salt, side dishes and various seasonings. Why take out the salt alone, because salt is the king of all flavors, and she is the core element of a dish, just like the piano in a symphony instrument combination... When to put salt, how much salt is too important, all kinds of The cooking methods are different and amazing.
As for the side dishes and condiments, it is also very interesting, especially our Chinese food, a thousand chefs will have a thousand flavors...
Fifth, mental strength. It is by no means a retreat, a good dish must be a masterpiece full of energy, with meticulous rigor, careful balance, and undivided care... If you treat guests as family, qualified chefs will cook the dishes well.
Cooking for the family is not only cooking, but also has deep affection and love in it.
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