In order to attract diners, many restaurants always advertise with a famous chef. After tasting, most diners refused to admit their accounts, as if all chefs could not cook home cooking. In the early years, there was a home-cooked dish deep in an alley at the south gate of Guiyang. This is not a facade environment, diners are full at any time. The chefs who cook are actually two village girls. If they don't all wear greasy white shirts, people still think they are the guys who wash dishes in the backyard, but the dishes they cook are considered as home-cooked dishes.
Because I love eating, I often write some food articles and experiences. After a long time, I have met many chefs and famous chefs, or they have solved this mystery. No matter what kind of cuisine Chinese food is, it pays attention to color, fragrance, shape and meaning. The dishes that can reflect the chef's kung fu are either bear's paw shark's fin or abalone and sea cucumber. In the CCTV Man-Han Banquet Cooking Competition, the chefs carefully carved dragons and phoenixes, and the skills of knives and spoons were vividly displayed. Even a piece of lactone tofu can be cut into hair-like thickness. Nevertheless, how dare the villagers compete with each other and look at the plates and bowls for the judges to evaluate their unique skills?
For ordinary people, living at home is to save money. All materials will not be piled up like a restaurant, and the fire will not be as fierce as a restaurant. Only by taking a small amount of clean cooking oil and frying the ingredients directly can the taste of the ingredients be fully immersed in the dishes, and the dishes served on the table will be what they should be. It will never be like some chefs who have to pour a spoonful of red oil in order to look good, resulting in the same taste and shape of dishes. As a matter of fact, real home cooking at home is not only delicious, but also has family affection, which is probably beyond the reach of master chef all over the world.
Weekly column special issue Author: Editor: Qian Jin