You can't cook with a scale, can you? Seasonings are usually put according to "taste" and "feeling". Those who say a few grams and a few dollars are all bullshit. If you fry too much, you will know. It's not like opening a cake shop.

Since publications are generally written in detail, it is right and authoritative for a chef to cook himself and invite others to eat delicious food with him.

However, I suggest you master the taste first. When you learn well, you don't have to buy any books.

For example, what seasoning should be put in the braised flavor, what should be put in the home flavor, what should be put in the spicy and salty flavor, and so on.

I didn't score, but I was depressed and lost. .