Can you make those high-end dishes in five-star restaurants at home?

After we understand the gap between families and restaurants, we must make use of our strengths and avoid weaknesses. Moreover, these practices in restaurants are only good for the taste, but not good for the body, so we still have to follow the usual practices at home. But sometimes you can also use restaurant methods, such as when frying meat, first pass the oil and then stir-fry, so that the fried dishes will be clean and crisp, without a sticky feeling, and they will taste delicious. It’s good to blanch the vegetables first, then adjust the sauce, heat the pot and fry them quickly. This depends on the situation at the time. In short, don’t be obsessed with comparing the taste with the dishes in the restaurant. You can cook it in stews or It's about making soup, which is no different from a restaurant.

Why make the same dishes as those in restaurants? The dishes cooked in some restaurants may not necessarily suit our and our family’s appetite~~

Perhaps the dishes in the restaurant are beautifully presented, and some of the ingredients are very special. After being processed by the chef, they are really delicious. Yes, but no matter how delicious it is, it’s not as warm as the food cooked by my family.

When cooking at home, we understand our family’s tastes and wash the ingredients more carefully and cleaner. We also pay great attention to the processing of ingredients, just so that our loved ones can have hot meals when they get home.

Home-cooked meals are not as delicious as those in restaurants for many reasons. In addition to the fact that the heat does not meet restaurant standards, the frying techniques and seasonings used are also very different. Take Sichuan cuisine as an example. The spicy seasonings used in a dish of boiled meat include Sichuan peppercorns, chili peppers, bay leaves, cinnamon, bean paste, onions, ginger, garlic, etc. How can ordinary families keep so many ingredients on hand? Some ingredients may be used throughout the year. Not a few times.

This is difficult; the heat of a home stove can never keep up with that of a restaurant. Of course, simmering, roasting, stewing, and boiling can meet restaurant standards, but you can't achieve it without cooking skills and knife skills! No industry is that simple. You can never finish learning Chinese food in a lifetime. Of course, those with catering knowledge and experience may taste better than some small restaurants