After watching Cai Lan's Famous Dishes, I feel that it is really an excellent food program. I can not only see different foods and practices, but also see Cai Lan's views on food and his own outlook on life and values.

I don't know much about Cai Lan, except that he is one of the four gifted scholars in Hong Kong. He is famous for his love of food. It can be said that he has eaten all over the world and formed his own set of views on food. Besides, he is a lard maniac and loves lard very much. If the dish with lard is replaced by one without lard, then he will feel very bad. At the same time, he is also a person who respects tradition very much. Every time he goes to a traditional shop, he always asks the boss if there is anyone to take over. If not, he will feel very sorry.

After watching the whole series, I feel that the best food for Cai Lan should have three characteristics:

Compared with some very luxurious dishes, such as shark's fin, abalone, Japanese beef and so on, Cai Lan finally likes those grounded things, so that there is culture, people's feelings and people's hearts in such food.

Now I also learn to cook for myself on weekends. Because I am alone, I hope I can go to Aauto Quicker or something convenient. If it is a dish, I just cook soup, and sometimes I fry one more dish.

I've never touched raw meat or fish before, and I'm a little afraid, but I slowly start to deal with it myself, and then I get used to it; The usage of the knife is also the same, slowly adjust it to see how to hold it properly, and the processing of ingredients will be easier; When cooking, control the temperature, oil and salt, etc. Today's meal is not reasonable, the taste is not good, the taste is not good, so continue to cook next time and make some adjustments. So even if you want to do something simple, you still have to keep trying and adjusting. Nothing can be done overnight. It is also difficult to do simple things well. So Cai Lan always asks the chef to make an egg and a fried rice to see his skills.

Cooking is a mutual thing. Although you are actively handling the ingredients, you should feel the feedback brought by the ingredients during the contact with them. The simple thing is that you are cutting carrots and ginger. Although you want to slice them, the thickness of the cut things will be different because of the wrong posture of holding the knife and the adjustment of the spacing, which will even affect the cooking process later. This is something to feel in each treatment process. If you go to the place where you keep practicing and adjusting, you will gradually become perfect.

So there should be nothing unilateral in this world, just like forces, which are always mutual. If there is an action, there will be a reaction. If you simply think that it is one-way on the surface, it is difficult to see the influence behind it and the future influence.

Cooking is a science, which can be profound or simple. Most of us don't need to be so profound, but we can learn more if we are interested. Know what effect some practices will have on food and what role they will play; How can the collocation between foods reach a harmonious state? (One of the deep impressions is that when they read The Food Record, they found that pickled Anhui fish with olives would make the bones very brittle when it was fried later. Ni Kuang said that Shanghainese had eaten Anhui fish for so many years, but they couldn't think of such a practice, so they only used vinegar. However, there are some similarities in all technical activities, such as principles, and cooking is no exception. For example, a certain practice will produce a certain effect: if you want the fish soup to turn white, fry the fish first, so that the boiled soup will be milky white. Then if you want to make the soup white in the future, you can try frying the food first.

it's not enough just to cook, but also to do after-dinner treatment, washing dishes and cleaning the kitchen. Some people like cooking, but they say they don't like it very much because they find it troublesome to wash dishes after meals. In fact, this is also a requirement for us to cook. How to reduce oil fume and how to deal with it efficiently in the process of cooking is also a place to learn and understand. What you are doing now may not have much influence on the taste change of this dish itself, but it will be helpful for your cleaning after eating. So why is the mother at home the last one to eat after dinner? Because she has to clean some places quickly, so as not to be more troublesome to clean up then. Cooking is not just a process of cooking, it should be a series of causal steps. It should be well developed in the early stage and well developed in the later stage.