We can recall a few things that impressed us when we were children, among which there must be people who want to eat other people's food and think it is better than their own. This is not once or twice. From the hazy memory of three years old to growing up, going to school, working and even getting old, I often think other people's food is delicious.
What is this phenomenon called in Guangshan dialect? Eye owe? I want to eat when I see other people's food. Even if I'm not hungry, I feel better than my own cooking. That's weird. When I was a child, I often heard adults say that the food in other people's rice cookers is delicious, even if it is not delicious. Never mind the children, whose house is the old man going to eat? He seldom mentions wine when he comes home, but he must mention food: which food is really good?
This phenomenon has been puzzling for many years. Why is human food delicious? Obviously not as good as your own. After thinking about dietary psychology, I finally understand that it is very simple: it is novelty. Other people's cooking is definitely different from their own, regardless of flavor, appearance, cooking and taste. Occasionally, novelty prevails, and I feel better than my own cooking. In fact, if you really want to eat several meals in a row and lose your freshness, you won't feel this way. It is a simple phenomenon that people go out to work hard, no matter how many years, no matter whether they succeed or not, how many delicacies they have eaten and what they want most, they still miss the taste of their hometown. Mom's cooking is the best.
Why is the food in the hotel delicious?
The food in the hotel is delicious and should be delicious, because people are like this. If the food they cook tastes terrible, there are only two reasons. First, the hotel will close down, and then the diners have abnormal tastes.
Can you compare this hotel with. Delicious processing factory? The purpose of their operation is to make all the ingredients, no matter how good, delicious and strange, become delicious food through pretreatment, frying and frying. Therefore, the professional advantage is not comparable to that of ordinary families. Even if your cooking skill is higher than that of the hotel chef, the condition of the family kitchen is seriously damaged. I often see hotel chefs coming home and not cooking much. If they really want to do it, it is difficult to achieve the level of the hotel.
In addition to professional conditions and technical level, the hotel also has its own unique skills, which we call signature dishes. In fact, it's no secret that signature dishes only make a dish to the extreme, just like Moutai, it's hard to break through the maotai flavor. This realm is the goal of food and wine.
Why is the food in the street shop delicious?
Small restaurants, including mobile food stalls, breakfast night markets and single snacks, also belong to professional units. Why do you say that professional things should be done professionally? It's social division of labor. Cooking one dish and several dishes every day is more delicious than cooking once in a while. Because the more you do, the more you experience and feel, and the understanding and treatment of ingredients are closer to the essence of food. For example, simple tofu cabbage and home cooking in Anyang, northern Henan, all know how to cook, but they are not as delicious as small restaurants. Because at home, tofu is fried, onions are fried, then cabbage is fried, and a pot with water and salt is added. Even if you do the same thing in a small restaurant and put a lot of monosodium glutamate, it will feel particularly fresh.
Why is the food at home not as delicious as the food outside?
Cook at home, buy good ingredients, wash them, operate them carefully, and even find advanced recipes to compare with gourd painting gourd ladle. It is said that this kind of food is no problem, at least it is safe and hygienic, and there is no need to worry about eating problems. Similarly, you can't make the taste of hotel food, and the appearance is even more difficult to do.
This problem is not a problem. Family kitchen and hotel kitchen are not the same thing, and there is no comparability. Therefore, it is still necessary to understand from the diet psychology and not to compare with other families. For example, when I cook chicken stew, according to my understanding of this dish, I buy white striped chicken, remove three glands and one lung, chop it into large pieces, put it in a pot and blanch it with cold water, boil the water to remove the floating foam, turn off the heat for two hours, add salt to make it salty, add freshly ground black pepper and chopped green onion, and put it in the pot. During the period, no treatment was done, and no seasonings were put, including onions and ginger. Any other stewing method, including pretreatment, blanching and adding spices, can't get such original flavor.