That's right. Basically, all the ingredients in western-style baking recipes are accurate. You can see my baking recipes, whether it's a recipe for making bread, a recipe for making cakes, a recipe for making puffs and so on. All of them are accurate to the gram with electronic scales (or the liquid should be accurate to the milliliter with cups). How many grams of water, how many grams of flour, how many grams of whipped cream and how many milliliters of milk must be very accurate. And I often emphasize to you that you must pay attention to the accuracy of electronic scales. The reason for doing this is that if you don't pay attention to the accuracy of this weight, there is a great possibility that your bread will not be made (it is a dead block), your cake will not be made successfully, and your puffs will not be made! In my opinion, this is? Is it accurate? Meaning of. Pursuit? Is it accurate? It is a necessary requirement for baking, including some western food, and it will hardly succeed.
So why can't the raw materials, ingredients, seasonings and so on in Chinese food recipes be so accurate? Actually, it's quite understandable The characteristics of Chinese food are simply impossible to be accurate. First of all, many materials of Chinese food, such as spices and seasonings, are difficult to weigh, and it is difficult to determine whether to use weight or volume. And it doesn't really make much difference to add a little more and a little less flavor. Put more, put less, you can always cook a dish, but you can't always bake it. Bread is not bread, and cake is not cake.
Of course, some friends want to say that many Chinese food recipes also include a few grams of salt and a few spoonfuls of vinegar! To be honest, this is really not operable. Let me give you an example of cooking fish. Let's make grilled yellow croaker. As we all know, when we go to buy fish, we usually buy whole fish in supermarkets or markets. Fish are big and small. If you put all kinds of spices and ingredients according to the hard weight, it will definitely not work. However, when cooking western food abroad, fish pieces are usually sold (an Australian friend bought fish pieces that day and asked me, is dry frying delicious? I said, it's not delicious, but it tastes like chewing wax Fish pieces can be more accurate by weight, so western food recipes can naturally specify the exact weight of various seasonings and ingredients.
In addition, the taste of China people is amazing. Our salty tastes are very different, so we can add a lot of spices according to our personal preferences. As far as my family is concerned, my mother cooked a dish and my father said it was salty, but I felt powerless. My husband thinks it's just right (it's not that the edible salt hasn't melted and the taste hasn't spread evenly, but everyone's experience of the same taste is different), and the common seasonings such as oil, salt, soy sauce and vinegar are difficult to measure by weight, so you can try it yourself. One more thing, the tastes of Chinese food can actually be diversified. There is absolutely no perfect plan, you can match it according to your own preferences, especially many home-cooked dishes. Of course, the first time there may be some unsuccessful and imperfect places, but the second or third time you can basically find your favorite taste. You will also know how many ingredients and seasonings you want to put in your own cooking pot.