Cooking is basically stew-based. Like ordinary cooking, the raw materials are oiled to preheat the main ingredients in advance. If you fry with a small fire like cooking at home, it is easy to cause uneven maturity of raw materials. It's cooked after frying, and so is lunch and dinner. Make a list of recipes for a week, inform the suppliers in advance that night, and they will deliver them to your door the next morning, and we will start making preparations. Take the fish as an example, chop it, add salt and marinate it, make a crisp paste, and pour it into the fish and mix well. They all use oil, and there is drowning that the subject didn't mention! The role of oiling and blanching is basically the same, that is, a large number of raw materials can be heated evenly and quickly before cooking, and they are usually drained or drained for use when they are cooked in seven or eight minutes.

It's simple. After high-temperature frying, the ingredients are cooked very quickly. If you have been to the back kitchen of a restaurant or canteen, look at the sides and feet of the chef's hands. A pot of oil and a barrel of oil are indispensable. Some breakfasts and fast food are always in the oil pool or oil pan. Overoiling can keep the quality of ingredients unchanged, especially the crispy taste. In the process of quick frying, it is impossible to keep the freshness of vegetables to the maximum extent by blanching!

Oil-soaked vegetables and thickened vegetables cool slowly because they lock the temperature, and cooling has little effect on the taste of vegetables. Especially fried food can be eaten in a few hours, which is very important for a chef who has to cook many dishes at a time to ensure the temperature of the dishes. After thickening, the concentration and viscosity of vegetable soup increased, and the raw materials and juice merged together, which improved the taste and flavor of dishes and also played a role in heat preservation. Some vegetable soups have little juice and the main ingredients sink to the bottom. After thickening, the concentration increases, and the main components also float to the soup surface due to the increase of buoyancy.

Cooking is basically stew-based. Like ordinary cooking, the raw materials are oiled to preheat the main ingredients in advance. If you fry with a small fire like cooking at home, it is easy to cause uneven maturity of raw materials. After frying, it is cooked, cooked.