Many dishes need to be pickled first, such as pork kebabs and mutton kebabs. Why does it taste so delicious in a restaurant? We cook them at home. They smell fishy. These dishes need to be pickled in advance. In addition to salt and pepper chicken essence, soy sauce and cooking wine, it also needs to be marinated with spiced, cinnamon, fennel, pepper and cumin powder, and a large number of ginger slices will be marinated with appropriate cooking wine for half an hour.
For example, if we cook soup at home, do some people wash the bones themselves and put them directly into the soup, and finally the soup smells fishy, blaming themselves for buying bad bones? Actually, these are all fried. Our family's bone soup, chicken, duck, goose and meat are all fried in a pan. In the process of frying, wine, cooking wine and a lot of ginger slices are added before they are put into the water.
For example, when we cook fresh potatoes or fry eggplant, we should fry them in an oil pan. If the oil temperature is 10% hot, the fire can lock the moisture in the vegetables and keep the shape of the vegetables. When the dish is finally served, you think it is not cooked. Whether it is cooked depends on the preheating of the ingredients.
Many dishes everyone thinks that the hotel has more chicken essence and more monosodium glutamate. Master Hu can't deny that, yes, they put a lot, but you can't make their taste by putting so much at home. Their dosage matches that of other seasonings. This can only be studied by yourself.
Just like when we cut green peppers, potatoes or shredded pork, in fact, many dishes have their own lines. We just cut them casually, just cut them well, not pipeline. The last dish was tasteless. Other dishes are cut very thick, not cooked at all, and finally have to be thrown away, wasting ingredients.
Most of our families use iron pans, including wrought iron pig iron and aluminum pot. First of all, we don't need aluminum pot. Although aluminum pot is the fastest cook, aluminum will make our brains stupid on time, so it is not recommended. Then there is the iron pot. The heat conduction of the raw iron pot is not very good, and it is still very heavy. The wok is not hot for a long time, which makes us anxious and ruined alive. Instead, we should use a cooked iron pot. Just like when we are cooking, we fry a plate of soup at home, and there is no soup outside. We thought the restaurant was for ourselves, but it wasn't. They cooked a big pot well and left the water in the dish, but your cooking fried all the water and there was more soup.
Our family generally uses a gas stove with a size of about 3.8, and the largest one does not exceed 5.0. In the hotel, there are all gas stoves around 20, and many dishes can be solved in 2 minutes. 10 minutes We are not familiar with cooking at home. Hahaha, so when we buy a gas stove, we must choose a high-powered strong fire stove, because the fire is not big, and even the best chef can't cook sweet and delicious dishes.
Not all frying takes longer, just like when we fry fish, it takes a long time to cook, and finally the fish is not delicious at all, and the meat is dead and can't be sold. Many chefs cook in seconds, such as cooking, oil temperature 10%, cooking ginger and garlic for 20 seconds, seasoning for 8 seconds, stir-frying for 5 seconds, and finally it takes 33 seconds to finish, but we can't even imagine cooking a dish in 33 seconds at home, so we must grasp the time.
Many dishes have their own secret recipes. Just like Master Hu, you can't find the recipe of marinade online, only the master knows it, because this recipe is his way of making money. So, if you need anything, you can ask Master Hu. I don't know how to ask for you.