For a novice in the kitchen, cooking a dish is the scariest thing.

In addition to the flames that started when the gas stove was turned on, the sizzling hot oil in the pot, and a bunch of unintelligible quantifiers in the recipe.

What is the amount of one tablespoon and one small spoon mentioned in the recipe?

Are there any specific portion requirements?

1. What is the amount of one tablespoon and one small spoon mentioned in the recipe?

The first thing to know is that whether it is a teaspoon or a tablespoon, what is measured is not the weight of the spice, but the volume.

One large spoon = one tablespoon = 15ml, one small spoon = one teaspoon = 5ml.

Why do we often say? One teaspoon of salt = 5g salt? It’s because the volume of one teaspoon of salt is 5cc. Calculated based on the density of the common edible salt we usually use, the weight of one teaspoon of salt is about 6g. It may be said that it is 5g.

It is to facilitate memory.

You can think of it this way, because the density of water is 1, a small spoonful of water = 5ml = 5g.

For ingredients that are less dense than water, a spoonful weighs less than 5g, and vice versa.

2. Are there any specific weight regulations?

The most convenient way is to use a measuring spoon and measuring cup to weigh the ingredients, which eliminates the steps of calculation and weighing. It is simple, convenient and error-free!

A spoonful and a cup refer to the amount of ingredients that are level after being loaded into them, not when they are piled up.

Especially for Western-style pastry, the weight of everything is accurate to the gram, and special measuring spoons, electronic scales, and measuring cups are all needed.

So, in fact, it has always had a reasonable value.

But the more times you do it, you will have a rough number in your mind. There are many kinds of 10g. How many grams of seasoning can be put in with a shake of your hand. For a real master, the deviation will not be more than 1g. In this case,

Next, do I need to specify which spoon to measure? It will waste time.

3. Why is there no special portioning method for Chinese food?

In fact, the main reason why Chinese food recipes are rarely quantified is because it is difficult to quantify. Take the most commonly used white sugar and salt as an example. It may be due to differences in origin, extraction process, and purity that the same 5g of sugar or salt will have less sweetness.

There is a big difference in saltiness.

In addition to the above-mentioned origins, sugar can also be divided into granulated sugar, marshmallow, white rock sugar, crushed rock sugar, and yellow rock sugar. The chemical structures are similar, but the sweetness is different. The salt commonly used in Chinese food is also divided into brands and added sugar.

Whether or not iodine is added will affect the taste.

Postscript: When learning Chinese food, don’t always hope to find shortcuts in standardized recipes. You should cook more and experience more, so that you can understand the essence of delicious Chinese food.