Of course, eating out is not without its drawbacks. Some people often worry that even in the most exclusive restaurants, the hygienic quality of the food made is not reassuring, far less than that made at home. But in the final analysis, whether to eat out or not depends on personal preferences.
Because a friend of mine also runs a restaurant, sometimes there is not only a discount for eating there, but also places that ordinary consumers can't enter. For example, in the kitchen of a restaurant, generally, other people are not allowed to come in casually in this place. One is afraid that people who come in from outside will touch it casually, and it will be broken if they encounter any fresh ingredients.
The other is that the general kitchen will be very busy, and it is easy to destroy the original order when irrelevant personnel come in. However, as an acquaintance, I have no such scruples. I can walk around and find that there is still a certain gap between the kitchen of the restaurant and what I imagined. For example, I always thought they would make a hullabaloo about, but when you go in, you can only hear the sound of all kinds of kitchen utensils, and almost no one speaks loudly.
There is also a special point, that is, many chefs use the double-ear iron pot that we usually use for cooking, instead of the single-ear mashao pot that is often seen in film and television dramas. This makes me very confused. Later, my friend explained the reason to me.
In fact, the one-eared horse spoon cooking we have been seeing is the characteristic of northern cooking, while the two-eared iron pot cooking is the characteristic of southern cuisine, especially Cantonese cuisine. Originally, a single large horse spoon has occupied the northern Jiangshan for many years and has been in an advantageous position. However, with the development of Cantonese cuisine, the two-ear pot is becoming more and more popular.
The second is that the two-ear wok is easier and more flexible to use. One-ear mashao pot requires high arm strength and coordination of chefs, which is difficult to master. Ear iron pot, because it has two symmetrical handles, can serve food efficiently with less effort. The most important thing is to have a better balance. Generally speaking, if there are a lot of ingredients in the pot, it may be difficult to grasp the balance with a single-eared horse spoon pot. However, cooking with two-ear pots makes the balance better and easier.
Thirdly, the catering industry is developing rapidly, which puts forward higher requirements for cooking technology and cooking speed. If you want to speed up, you need to coordinate the fire and the pot. First, heat transfer is fast, second, it is easy to clean, and finally, it is as energy-saving as possible. The double-ear pot is wrought iron that has been repeatedly beaten, so it is generally lighter. Moreover, water washing is generally not needed in use, which is convenient for cleaning. More importantly, there is no need to reheat the pot. In addition, small and flexible, can also effectively save the physical strength of the chef.