Why can't the same dish taste like a restaurant at home?

This restaurant is a big hot pot. The ingredients are heated more evenly than the small pots and stoves at home. For example, people often order shredded potatoes in restaurants. The ingredients are simple, the seasonings are common, and the method is not complicated, but the taste made at home is a little worse. In the city, many people go to restaurants to eat, and generally eat less at home. But for rural people, even if the dietary conditions of rural families are not as good as those of restaurants, eating at home is better than eating in restaurants.

The stove used in the hotel is better than the frying pan at home. Cooking depends on this "pot gas". Therefore, we can sum up the gap between more and more seasonings and stoves, and we can't burn the iron pot red in a few seconds. Eating in restaurants is not only for consumption, but also for enjoying better service and tasting and evaluating the taste of dishes. This kind of psychological feeling is different from that at home. Mainly heat. My husband cooks the same dishes in restaurants and at home. The taste is completely different, and the seasoning is also different.

There will be more spices and professional chefs in the hotel. Cooking temperature and seasoning are different. If you are a chef's specialty, you can do it at home, because the chef knows how to cook. The fire in the hotel is not the fire on the natural gas stove in our ordinary home. The fire has a high temperature and a large flame. The temperature can rise instantly, and many dishes can be turned twice. It seems that the color is still fresh and tender, and the leaves at home are all fried.

There is not enough food in the restaurant. Do you know that this restaurant doesn't have enough cooking time? The order of adding seasonings to different dishes is different, which will greatly affect the taste and taste of a dish. Today, let's learn some tips for cooking at home and taste the taste of a grand hotel! After living in the city, you will find that the dishes made by induction cookers and gas stoves are not as fragrant as those made by rural iron pots, especially stewed fish ribs. They are completely different flavors. Personally, I think the heat at the bottom of the cauldron is more uniform and the food is more delicious. The psychological meaning is different, and the taste difference is too obvious!