Everyone may feel the same way. The dishes made according to the recipe are tasteless, and some people even doubt the authenticity of the recipe. This is mainly due to the following reasons. (Of course, some recipes are purely scribbled, so I suggest that you try to buy authoritative recipes, such as Chen Songru, who is known as the head of Sichuan cuisine, and books written by his apprentice Liu Zihua. ) 6438+0: The recipe is the result of repeated experiments by the chef. For example, you add 50 grams of vinegar, but it should be more in practice, taking into account its volatility. For example, if you don't ask a dish to taste obviously like sugar, you can put it with the guiding ideology of "better less than more", and you won't make mistakes ... so you must study every detail change repeatedly, and you will find that the original formula is true. 2. Master the temperature, and the technical terms are not easy to understand. We often see the words, "Stir-fry the ingredients until they spit oil, which is crisp and fragrant." And when this standard is the best time, we are often not sure. Let's take fried watercress as an example to talk about my views. Use warm oil in the pot of watercress. At this time, we should master the amount of oil, not too much, so that we can just solve the watercress. When the oil is gone, most people will think that there is less oil and continue to add oil to the pot. As a result, there was more oil in the end, and all the substances with aroma components were scattered in the oil, so the watercress could not smell fragrant. ) stir fry slowly with a small fire. As we all know, watercress is fermented and contains quite a lot of water. Water is not fried, crisp and fragrant. It should be noted here that there is a difference between crispness and dryness. Crispy means there is still some water in the watercress, and dry means there is no water. Imagine that there is no water in watercress. Where does the fragrance come from? It will only be burnt. Therefore, it is enough to fry 70% water (that is, just after the watercress is ready, spit out the oil sucked in, and obviously spit out the oil, which is the phenomenon of spitting oil, and then frying is too much.