What's the difference between the spices used at home and those used in restaurants?

Because they don't have their knives and heat at home, and they don't have strong spices. \ x0d \ x0d \ Knife Skill: This is really important, but (on the premise that you can sharpen a knife), as long as you are patient and willing to work hard, you can practice it at home, and you can be no worse than a restaurant chef in any respect. Cuckoo can cut a Sweet and Sour Mandarin Fish at home and buy more trainers. \x0d\\x0d\ duration: This is definitely weaker than the hotel's, but as long as it is done well, a slightly stronger domestic gas stove will be enough. \x0d\\x0d\ For example: 1. When frying, the restaurant master felt that the oil temperature was not enough, and a fire broke out. And you must preheat it to a slightly higher temperature than necessary before cooking. Because the ingredients themselves are cold, the oil temperature drops sharply after cooking, so it is necessary to fry them again when necessary to achieve the crispy effect of the restaurant. And if the ingredients themselves are relatively large, such as the whole Sweet and Sour Mandarin Fish, you need the corresponding amount of oil to ensure that the oil temperature of the cold fish is enough after cooking. In fact, the fire at home is enough when the fire is ringing. The key is that your firepower is weaker than that of the hotel. Don't fry three people's dishes in one pot. For example, if you want to fry rice, it's simple. Remember to fry only one bowl of rice at a time at home. Strictly controlling the amount of cooking can reach the firepower level of the restaurant. \ x0d \ x0d \ Then let's talk about the difference between cooking at home and cooking in a restaurant. \x0d\ Pretreatment of ingredients: \x0d\ For example, pork and beef are definitely preserved in advance, and the best-selling dishes are generally preserved overnight in advance. Beef is generally marinated with baking soda, sometimes with egg white, and more than half of the meat is added with water, which will be tender. There is so much water in beef that it can't be absorbed for hours. Will you pickle meat at home a few hours in advance? \x0d\ As for the function of baking soda, I tell you, if you add too much baking soda, the meat will be tender and have no fiber feeling, just like chewing gum! Now you understand. Baking soda has an alkaline taste, which needs to be masked by adding a small amount of sugar. \x0d\ Pre-cooking of ingredients: \x0d\ Here I want to emphasize one point: if you don't have a pot of oil at home, you can't expect to taste the restaurant. If the method here is proper, it can definitely be non-greasy, and it doesn't cost much to look at a big pot of oil. \ x0d \ x0d \ Cooking like this must be oiled first. Because of the real frying process, the duration is calculated in seconds. When the meat is scratched, it must be lubricated, and when the food is difficult to cook, it must be oiled. \ x0d \ x0d \ For example, 1. Eggplant, unless steamed or roasted, as long as it is fried, must be cooked in wide oil and high temperature. Why does it have to be wide? → Because if your oil can't even soak the eggplant, even if the oil burns to smoke, the oil temperature of the eggplant is low. Why must the oil temperature be high? → When the oil temperature is not high, oil will nest. On the contrary, when the oil temperature is high, the eggplant shell will soon be very strong, and the steam will come out constantly, so it will not be greasy and will not be greasy to eat. → If the oil temperature is high, an effect can be achieved, that is, the eggplant looks raw, but it is actually cooked, because the temperature of the eggplant itself is high enough, and there is a post-ripening process. \x0d\\x0d\ Example 2. Beans and green beans. This kind of food is always cooked in a plate of soup at home, but never in a restaurant. These are all vegetables that are difficult to ripen. All restaurants will be oiled, which will cook quickly and make the food beautiful. Because the key to beauty lies in whether it looks raw or not, and whether it tastes cooked or not. Of course, a skilled chef can achieve the taste of a restaurant by stewing and collecting juice correctly, but his face is bound to be worse. \x0d\\x0d\ Example 3. Catfish, especially local catfish. The gap between home-cooked food and restaurant food is outrageous! Catfish itself is full of fishy smell, and the restaurant will burn it again with strong fire and oil. If cooked at home, raw fish will be cooked in a pot, and the fish will be burnt before it is fully cooked. Then add water quickly, and it turns into stewed fish. The taste is a few grades worse, and the fishy smell is lingering. Moreover, the cooked dish is also a plate of soup, and the fish will fall apart when it is dry. \x0d\\x0d\ A compromise pre-cooking method for cooking at home is that chili eggplant can be fried without oil, and other vegetables can be blanched. If you stir-fry directly, such as cucumbers, be careful to add water and pay attention to drying. You can pour bright oil from the pot. \x0d\ Frying: \x0d\ Again, frying time is in seconds! ! The basic step is to stir-fry the sauce and small ingredients first, then add the pre-cooked main ingredients, and then add the liquid seasoning, or preferably the prepared bowl juice. That is to say, your main ingredients are pre-cooked, so just adjust the taste at this time. Here is a practical skill for chefs: all fermented seasonings, especially bean paste, chopped pepper and vinegar, must be put in oil, not in water. In other words, this seasoning must be fried in oil at high temperature. This can remove the odor produced in the fermentation process. Gourmets can even tell the difference between raw soy sauce and cooked soy sauce in cooking, that is, whether your soy sauce is fried or not. \x0d\ The most taboo here is to add too much water! The surface of the pre-cooked main ingredients is wet, and you still have the base oil, so it won't stick to the pot at all. If you add a little water, it is usually to prolong the frying time slightly or to get the sauce. \x0d\ And if it is not pre-cooked, the fried pork slices will stick to the pot, and the dishes will not be cooked for a while, so water must be added. So from the beginning to the end of your cooking process, the temperature at home should not exceed 100 degrees. Where does "pot gas" come from? \ x0d \ x0d \ pot gas refers to the temperature of the ingredients in the frying process, not the temperature of the pot. Your ingredients are pre-cooked and the temperature is not low. In addition, the water is locked in the ingredients, and the domestic temperature rises rapidly, and it can still have a crispy feeling. And if you add water, it's the same sentence: the temperature must not exceed 100! \ x0d \ x0d \ Finally, I admit that I can't compare with the restaurant at home: we dare not use some seasonings like theirs. \x0d\ Chicken essence monosodium glutamate, this thing is the same spoonful for every dish in the street restaurant. Even if I have it at home, I dare not give so much. \x0d\ There are also some popular street dishes in recent years, such as grilled fish and chilli shrimp. It uses a lot of essence, and we don't advocate things that can't help at home. However, traditional restaurant cooking can be done at home.