1 kg = 500g,
1 two = 50g,
1 money = 5g,
Take salt for example. Generally, the iodized salt sold in the market is packaged in 500g and1000g. Of course, there are few small packages, but no matter how packaged, you eat a certain amount of salt. Too much is salty, and too little is tasteless. So no matter how you convert, the first thing is to respect your own taste. In addition, when cooking, the dosage of various raw materials, ingredients and seasonings is roughly estimated at the stage of material selection. For example, stewed chicken, the recipe says 500g old hen, but in fact there is no such standard old hen, so just get a whole old hen, don't ask too much for weight. The same is true of spices. Some cooking needs to be colored with soy sauce or soy sauce, as long as it meets the coloring requirements.
Finally, I think the measurements on the menu are basically approximate, and the proportion must be moved according to several strokes. In the past, a certain amount or a certain spoon was always written on the menu. Many readers said, "How much is the right amount?" There are big spoons and small spoons. How big is the spoon mentioned in the book? "
Most of the actual cooking is based on the usual habits, unless it is some dishes with strict technical requirements, such as braised pork soup stock, the package should be replaced every once in a while, and the seasonings in the package are strictly proportional, so it must be matched according to the specified weight, and those secret or family-handed recipes are even more strict! Ordinary cooking requirements are not high.
Finally, in practice, the proportion of dishes is not particularly strict. Distinguish the primary and secondary positions of main ingredients and auxiliary materials, and master the characteristics of seasonings.