I am half a housewife.

how to say?

I am relatively free at work, so I have plenty of time at home.

You can never get tired of eating home-cooked food.

The food in the restaurant is fine for one or two meals, but you will feel bored after eating it.

Technically, it is definitely incomparable to professional chefs.

But I think the food I cooked is pretty good, and I can still cook it well when entertaining relatives and friends.

The condiments, production requirements, and firepower in the restaurant are unmatched at home.

Home production is mainly based on simplicity, convenience, easy operation, and family taste.

Below are some pictures of some home-cooked dishes I usually make.

Not as refined as a restaurant, with mass tastes.

I used to be a chef and have worked in restaurants for more than 20 years. When it comes to making dishes that are more delicious than those outside, we have to start from two aspects. Let me give you two examples.

First, during the production process of beef filling steamed dumplings in restaurants, if the beef is frozen or has been aged for a long time, "beef essence and freshness-enhancing supplies" need to be added during production to improve the taste of beef filling, even better than fresh beef filling.

The beef is twice as fresh, and making it at home is completely different. We must strive for excellence in the selection of materials and ingredients, and the taste is also authentic, truly embodying the concept of "color, fragrance" and safety.

Second, home cooking is mainly because there are fewer people, and the dishes made have strong flavors and do not require heavy-flavor additives, so they taste smooth. For example: my favorite dish to go with drinks, crystal pig skin jelly, the production process

No food glue is added, the cooking time is just right, and the taste is different. The restaurant takes a long time to cook it, add more water and then add food glue. The taste is not that good, not strong, and the rich flavor of the meat skin is not reflected.

Come out, this is the difference between a home and a restaurant.

But in general, the meals in restaurants are still more delicious than those cooked at home, because the chefs are all trained in the field. In the end, if you want to make delicious dishes, you should learn to do it yourself, which is truly delicious.

The dishes here are also unique and better than those in restaurants outside.

From a hygiene point of view, I think all the dishes cooked at home, as long as they are not dark, burnt or undercooked, are better than those in restaurants outside, because the seasonings we use are definitely cleaner, more pure and healthier than those used in restaurants outside.

Although the food cooked in the restaurant seems to taste good, the presentation is more beautiful, and the environment is comfortable and the service is attentive, so many people like to eat out if their finances allow, but in fact they eat a lot of unhygienic things without knowing it.

I also owned a restaurant and often went to the food/dry goods wholesale market to purchase goods. I saw that many stores had some seasonings specially used in restaurants, such as large bones, beef powder, flavor enhancers, additives, etc., and the prices were very affordable.

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I once deliberately pretended to buy it, and the store took the initiative to teach me how to add these things to the dishes and how to reduce the cost. I calculated that if I use these seasonings, not only will the cost be low and the efficiency will be high, but the taste will be richer and more in line with public tastes.

Don’t listen to those restaurants that say they use pork and beef bones to make soup all night and then use it to cook noodles. Even the famous Japanese ramen restaurant in Asia revealed that its noodle soup is made from seasonings, let alone ordinary restaurants.

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Although I dare not say that this is the case in all cases, when you feel that the dishes cooked by your mother or wife are not as delicious as those in restaurants outside, and when you are used to the taste outside, be really careful because you may have ruined your taste buds with those messy seasonings!

There are many dishes that restaurants don’t even have to win!

Some dishes require stock or complex seasonings, making it difficult to make them taste like a restaurant.

But for example, home-cooked steamed buns and restaurant-made steamed buns use completely different ingredients, which will bring different tastes. In addition, home-cooked rice is full of "emotion" that restaurants cannot compare with. For example, the rice cooked by mom is always more delicious than the food cooked in restaurants.

As someone who cooks for 360 days, I often hear my family say that it tastes better than restaurants.

Such as a breakfast sandwich.

Most bakeries serve it cold and put more salad dressing and mayonnaise, so you can make it at home according to your personal taste.

Open butter omelette sandwich on whole wheat bread. Bake in oven at 180 for 8 minutes until browned.

Beat three eggs, put butter in a pan, pour in the eggs and fry slowly over low heat, push gently with chopsticks.

Butter omelette can bring a different taste, with the crispy texture of whole wheat, and a cup of hot milk, it can taste the aroma of eggs and wheat. In ten minutes, you can have a breakfast that feels better than a restaurant.

Braised crucian carp at home. Crucian carp is rich in nutrients and delicious in taste. It is a small fish often eaten by families.

Restaurants like to braise or braise crucian carp with soy sauce or stew in tofu soup.

Home braised crucian carp can preserve the delicious taste of crucian carp to the greatest extent.

Stir-fried beef with celery. The celery is crisp and the beef is salty. This is my favorite dish. Every time I go to a restaurant to order it, the chef makes it green and tender, but the taste is always bland.

Making it at home is effortless and delicious. My family says it tastes better than in restaurants.