The real cook is different from our family in cooking, and needs to fry a lot of dishes. "Time is tight and tasks are heavy"! Seasonings used, such as salt, monosodium glutamate, chopped green onion, Jiang Mo, dried chili, starch, cooking wine, cooking oil, etc., are all packed in containers of similar size and arranged in an orderly manner. It is much more convenient to scoop with a spoon than to shovel with a shovel when cooking, which is conducive to quick frying and makes dishes smooth and tender.

As for the cook's frying spoon, the handle and spoon are cast or welded, which is firm and easy to use force when weighing the spoon. Because the iron handle transfers heat quickly and burns hands, it is wrapped with wet wipes (wet wipes can also wipe hands at any time). The handles of household frying spoons or non-stick pans are all made of wood (or plastic) fixed with screws, which are easy to loosen, thin and long, and inconvenient to operate. Cooks often have oil on their hands, and even the frying spoon (pan) is thrown out with vegetables at a slight negligence! Hmm. How interesting