In fact, I think the reason why the master chef will say that the formula is not important is because sometimes when we put the ingredients, we often rely not on the formula, but more on the right time, the right place and the right people, that is, the experienced masters, who know when and which materials are more suitable. We just know the ratio of the formula, and we can't stimulate the taste of the food to the greatest extent.
Secondly, like these marinade shops, they often rely not on recipes, but more on the cooperation between ingredients and ingredients. For example, some dishes are suitable for this taste, while others are suitable for another taste. There is also marinade, which relies on the accumulation of time. Only after a long period of precipitation can the taste of ingredients be brought into full play.
For example, when we cook at home, it is not difficult to find that when cooking with the same recipe, the taste will still be problematic. Even if it is in the same order, it is not as good as the master's hands-on, and it is better to take you to cook. Because these masters are experienced, they know which time is the most suitable. This time is not an accurate few minutes and seconds, but different time is adjusted according to the time sequence of the materials you put. They can often accurately understand the ingredients through the ingredients, and whether it is harmonious with the ingredients in our formula.
So think about it carefully, this is a good teacher, which is very important. He can help you to add icing on the cake and turn the dishes that may be ruined into delicious dishes. If we cook it ourselves, it may be because the time is not in place, or the pickling time is too long, which will make the original delicious ingredients less delicious.