If your workplace provides a canteen, it would be such a happy thing for ordinary people.

There is no need to worry about what to eat for lunch, no need to count on your fingers how much it will cost to deliver food, you just need to come to work, run to the cafeteria when the time comes, and see what dishes are available today.

Friends who have eaten in the staff canteen are no strangers to Master’s dishes.

I don’t know if you have noticed, but the dishes prepared by the master in the dining hall are bright in color and have a lot of oil or vegetables.

In fact, this is not only the case in employee canteens, but also in university canteens.

Why do masters like to drizzle vegetables with oil or hook them up so much?

Because the color of the dish will become more and more beautiful.

Our own Chinese restaurants focus on delicious food, and the first priority is color. If the color is not good-looking, your dish will not be eye-catching and will not be sold, let alone the aroma.

Drizzling oil will make the dish more golden in color.

Reflect on yourself, when you come to the canteen to get food, do you prefer fried chicken, fried chicken tenders, old-fashioned pot meat and other foods?

After all, fried food is not difficult to swallow and is appetizing, so the first items sold in the canteen are usually fried foods.

Hooking up can also make the dishes brighter and more beautiful.

Such as sweet and sour pork, tofu in sauce, and breaded fish, you can still feel their delicacies through the window display.

Moreover, the Gouqian dish cools slowly, and the sauce locks the ambient temperature in the room. Even if it is left for a while, the taste will not change. Compared with other dishes, the taste is better.

Ingredients that have been thickened with oil are easier to store than cooking or stews.

Even if you leave it for a few hours, the food will still be edible.

For canteen chefs, many dishes need to be cooked at one time, and the taste and temperature must be maintained in a good state when the dishes are served. Over-oiling and undercooking are the best ways.

Is the production speed fast after adding oil and vegetables?

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Canteen dishes require speed in serving. A certain dish becomes more and more popular and is quickly distributed. The chef in the kitchen needs to prepare the next dish immediately and continue serving this dish.

For fried dishes and fried dishes, the food will be prepared in advance, such as pickled raw materials, and already prepared meat and fish.

All the chef can do is fry or bake this step to ensure that the dish is ready within a few minutes, and then quickly get it out of the window display so that the employees and students behind can eat the dish.

Over-oiling and hooking vegetables will not disperse easily, so will it be more conducive to cooking?

The ingredients for frying and frying are usually placed in pieces, which is convenient for employees to prepare the dishes and will not cause the problem of accidentally spilling the vegetable juices.

This helps the entire canteen run, making it easier for the aunt serving food in the front to put a few pieces into the tableware at a time, and making it easier for the staff behind to clean the canteen.

If you eat oily and spicy food for a long time, will it have any impact on your body?

Generally speaking, the harm is not too great. If you learn good nutrition, on the premise of eating fried food, eat more fruits and vegetables and fruit combinations.

If you only eat oily foods, you may not be able to control your weight in the long run and your weight will skyrocket.

If you eat too much of the unfinished ingredients, you may not be able to accept other unfinished ingredients.

The aroma of the sauce is generally strong. You can put condiments on the food. If you eat it often, the taste will become heavier.

Unable to accept other fresh and light-flavored foods.