1. What are the quantities of large spoons and small spoons mentioned in the recipe?
The first thing to know is that whether it is a teaspoon or a spoon, it is not the weight of the seasoning, but the volume. One spoon = one spoon = 15ml, one teaspoon = one teaspoon =5ml. Then why do we say it so many times? A teaspoon of salt = 5 grams of salt? Because the volume of a teaspoon of salt is 5cc, the weight of a teaspoon of salt is about 6g according to the density of common edible salt we usually use. It may be said that 5g is for the convenience of memory. You can think so, because the density of water is 1, and a spoonful of water =5ml=5g. The density of ingredients is less than that of water, less than 5g for a spoonful, and vice versa.
2. Is there any specific weight regulation?
The most convenient way is to weigh materials with spoons and measuring cups, which saves the steps of calculation and weighing, and is simple and convenient without making mistakes! A spoonful of a cup refers to the amount of washing after the ingredients are loaded, and it is not allowed to accumulate. Especially in West Point, the weight of all kinds of things is accurate to grams, which requires special measuring spoons, electronic scales and measuring cups. So it has always been of reasonable value. But the more times you do it, you will have a general concept. There are many kinds of 10g. How many grams of seasoning can you put when shaking hands? The true master, the deviation does not exceed1g. Well, in this case, it is necessary for me to measure it with a spoon, which will delay the time.
3. Why is there no special method for weighing Chinese food?
In fact, there are few recipes for Chinese food, because it is difficult to quantify. Take the most commonly used sugar and salt as an example. It may be due to the difference of origin, extraction process and purity, which leads to the same 5g sugar or salt, and the sweetness and salinity are very different. Besides the origin mentioned above, sugar can also be divided into granulated sugar, cotton candy, white rock candy, broken rock candy and yellow rock candy. The chemical structure is similar, but the sweetness is different. The salt commonly used in Chinese food is also divided into brands, and whether iodine is added or not will affect the taste.
Postscript: Chinese learners should not always hope to find shortcuts in standardized recipes, but should cook more and experience more to understand the essence of Chinese food.