Whether it is delicious or not is hard for everyone to understand. The tastes of women and children in the southeast and northwest are so different that it is difficult to give a unified evaluation and judgment standard. Besides, most of the interviewees have never eaten Huang Lei's cooking, so how can they give a specific evaluation? Moreover, some people who have eaten Huang Lei cuisine don't believe that they are creating an artificial "yellow kitchen" brand, so this problem has become an infinite loop.
Therefore, if we want to evaluate it with high reliability, we must set two ranges:
As long as it is recognized by most people in variety shows, it is a delicious qualified line.
(2) Evaluators in variety shows should try to be independent of the interest chain, that is, they can give their simplest and most fair evaluations.
Fortunately, there are still many evaluation materials that meet these two conditions. If you really don't believe the adults' comments in the series "The Life I yearn for" and think that there are performance elements, then let's look at the children's comments in other variety shows, because teaching children to help Huang perform a wave of praise is relatively indifferent and relatively untenable.
For example, in the "Where's Dad?" series, Huang Lei played PK with Sean, who used to cook Cantonese food (note that both of them are good cooks, but Sean's fish-flavored shredded pork was originally made for dads, and as a result, he lost some votes because it was too spicy for children's taste), so it's no exaggeration to say that Huang Lei's cooking is really good.
Classic food once saw the life I yearned for at 12 midnight, and then I went to the kitchen with Mr. Huang to cook a big pot of bean stew rice and share it with my husband. The taste is quite amazing. Of course, it's not as good as Mr. Huang's, just imitating the ingredients. This story tells us … don't brush the life you yearn for at midnight.
I often cook scallion noodles, which is always interesting. I have seen the craft made by Mr. Huang, especially the white pepper added at the end. My scallion noodles died from then on. It's really ... I'm waiting for you to lose face. It's actually quite delicious. You can see a lot from cooking, collocation and skill. Teacher Huang is really an authentic chef, who can cook Chinese, western, northern and southern dishes. But he himself said that big meals can also be cooked, but what he likes best is the general ingredients and the home-cooked taste.
Aside from the basic advantages of fire, pot and ingredients, home cooking (except professional chefs) is not particularly high in technical content. It's a technical job, just like driving and swimming, with good intentions. Huang Lei's performance on chicken strips, high IQ+hard work, is beyond reproach? I have never seen people with high IQ fail to cook well, and those who say that they can't learn/cook well are mostly excuses for being too lazy to cook, and some of them are really big-hearted. The same dish has been cooked for three times, and there is no obvious progress.
People with brains can not only display their skills in the eight recipes, but also improve the ingredients according to their own tastes and preferences. For example, when Huang Lei cooks braised rice, he will add white sesame seeds, because his mind is already familiar with the taste of frying, steaming, frying and stewing, the taste of various processed ingredients and the flavor brought by various seasonings, even a dragon, such as simple: removing fishy smell, cooking wine is gone, yellow wine can be used, and Jiang Ye can also be used; Soy sauce can also be used, soy sauce can also be used, starch water and sugar can also be used ... This can realize free collocation, so in theory, the recipes are very wide, as long as the ingredients are not difficult to get, guests can make delicious things they want.
The chef is a typical Stephy smoked fish. At first, I froze. His practice is completely different from the professional smoked fish shop in the market. He used a big pot of rice, fried it first, and then soaked it in marinade. In order to cater to the tastes of Sichuan people in Stephy, he added a little spicy flavor. Especially this kind of fish head with thorns is really imaginative, because in some places in the south of the Yangtze River, this kind of smoked fish is called "explosive fish" (explosive fish), and the final taste is perfectly matched with grandpa Stephy's craft, which makes Stephy excited.
Bottom line: I'm not sure how delicious Comrade Huang Lei's cooking is, but this step and technique are absolutely unpalatable!