Why should the dishes in the restaurant be oiled?

Cooking in a restaurant, whether it is the main ingredient or the auxiliary material, is often oiled (unlike in a hotel). There are two reasons: first, after the meat is oiled, the fishy smell can be removed, and the vegetables are heated evenly, so it is inconvenient to stir fry quickly during reprocessing, and the fried meat is tender and smooth; Second, in order to save trouble, most dishes should be boiled, so that cooking will not be too greasy and the original flavor of vegetables will be maintained. But the chef in a small restaurant will find it more convenient to oil it than to "blanch" it, because the pot (or spoon) is smooth, and then stir-fry the next dish and rinse it with water when brushing the pot. What's more, small restaurants don't necessarily use good oil, and it's not a waste.

This kind of treatment in the restaurant makes the cooking very greasy, and the smell of the food is covered up, which is not delicious! Some even have two different kinds of stir-fried dishes, all of which taste the same (everything is mixed with oil).

It is suggested to go to small restaurants as little as possible, and even if you go there to eat "convenient meals", don't eat stir-fried dishes.