Whenever you go to a restaurant to eat, you will find that they like to use big tableware to hold dishes. Sometimes the tableware is twice as big as the dishes. When you serve five or six dishes, you will find a table full. At first glance, you will find that you are a wise and respectful person. Yuan Jushi, who loved to study food science in Qing Dynasty, put forward his unique views on utensils. He thinks: "Generally speaking, expensive utensils should be big and cheap utensils should be small." ?

Blindly pursuing gorgeous big containers leads to a mountain of food delivery behind, and it is not convenient to eat carefully; Or take the food delivery in a hurry to make room for serving. Eating a meal is really uncomfortable.

Nowadays, many restaurants in online celebrities provide novel dishes for guests to take photos, but they can't satisfy their appetite, and gradually evolved into what Yuan Jushi called "ear meal" and "eye meal". In his words, it is better to put a hundred pearls in a bowl.

The essence of a dish comes from its taste, and the taste lies in the chef's mind: the control of ingredients and the meticulous cooking.

Yuan Jushi's eating attitude is like this. "Nothing is appropriate, especially in terms of diet." He advocates diet.

In my opinion, the taste prepared by various sauce additives is not as good as the harmonious taste cooked by ingredients; Modern machines cannot reproduce the taste of handmade ingredients; Even the kitchens of some chain restaurants are only used to heat semi-finished products, and the taste is relatively flat, and everything tastes the same. Personally, I prefer chain restaurants and Laofei restaurant, which has its own unique flavor. This shows that taste can't be fooled, and cooking must be avoided.

Sometimes, eating is just like wasting. Once, a relative bought two little green dragons on a whim, didn't know how to do it, and didn't "ask" online. Finally, he steamed them with garlic without peeing, which was a waste. This is called "eating lobster" at most, not "eating lobster". It is estimated that lobster is also a grievance under the spring.

Some time ago, I saw a recipe for chicken feet with Zijin sauce, which was made by the author with reference to the 9 1 version of Guangdong dim sum selection. The method is authentic and the process is complicated. One of the procedures is to boil chicken feet in water with vinegar and maltose, soak them in sweet and sour water to bend them and fry them into golden brown. In addition, after the fried chicken feet are fished out, immediately soak them in cold water for at least one hour to make them bigger. Looking at these two steps alone, it is estimated that in order to save time and money, some restaurants quietly use double water or a pigment instead, or even buy a semi-finished product for processing, so that chicken feet are labeled as "junk food", which is because of poor production. So overeating will make nutrition worse.

I am thinking: If a chef is obsessive-compulsive and a perfectionist, then ta must be a good chef.

In the era of capitalist diet, if we can eat the complicated food in the past, how happy we should be. It is estimated that it will be easier to cook and practice hard in person.

PS: The picture comes from the Internet.

Yuan Jushi wrote "warning list" and "warning list" in the first and second chapters of "Suiyuan Food List" to warn future generations. This is a feeling.