Actually, cooking is very simple, very simple. But it's hard to say difficult. Otherwise, why do the chefs in those restaurants need to study hard, practice hard and fry at home twice? This kind of cooking master not only has many years of cooking experience, but also has skills and cooking skills that we can't achieve in a short time.

Some classic dishes are said to have their own recipes. Each process has instructions on how to make it. However, many chefs don't follow recipes completely when making dishes. They will innovate according to some existing ingredients, because they only cook according to recipes, so there are not as many cuisines as we do now.

I think the reasons why the chef's cooking is different from our normal people are mostly reflected in these aspects. First, we don't know the cooking conditions of some dishes and the characteristics of ingredients, so we can't give full play to the advantages of each ingredient in the production.

Secondly, we haven't learned more professional skills, so when we cook some dishes, we can't use so many pots and pans, and we can't make them exquisite. Third, although we usually cook for more than ten years or even decades, every cooking is a family dinner, so the cooking will be simpler. And every time the chef cooks, it is a kind of service cooking, or a kind of enjoyment. They have more time to hone their cooking skills and make every dish the best.

Fourth, the chef meets different diners, so he will put forward various opinions to help the chef go at these moments? Carve? I cooked it myself. We cook for our family every day. In fact, as long as it meets the taste of our family, most of them will not be innovative, and natural crafts will be relatively fixed.

This is the difference between the chef and our cooking.