Cooking at home is not as fragrant as cooking in a restaurant. Is it not ripe enough?

1. Hunger is not enough.

2. Lack of cooking skills.

3. Seasoning and cooking procedures are not in place.

All three are possible.

It's not that there is not enough calories, but that people have different hunger and different food intake.

Hungry rice is sweet as honey.

I'm not hungry at home, I eat a lot, and I don't feel like the food in the restaurant.

Hungry and hungry in the restaurant, I bought a small amount of food and felt too little. I finished eating before I was full. I still want to eat, but it's gone.

So I feel that the food cooked in the restaurant is more fragrant than the food at home.

If you eat it, you won't get sick.

No matter how delicious the food in the restaurant is, I don't like it.

Eat healthy every day, and you need to take preventive measures when you get sick.

It's not the temperature, it should be related to the ingredients and the types of seasonings.

This question is only half right. Craft is only one aspect. I am a retired chef. If families and restaurants use the same ingredients, the same practice will show different tastes. The main difference is the heat. Most families use natural gas and gas stoves, and cooking is not as hot as restaurants. At present, the kitchens of all families are relatively small, and the smoke exhaust system is not strong enough to be extended, which greatly restricts cooking.

At home, whenever a dish is ready, it can't be finished in time. It's cold after it's finished, and the taste is greatly reduced. There is another reason. I will take out a few dishes to explain that hotels and families are different in temperature and practice.

Mainly in the control of heat, the same is to do a good job of paste and juice, the difference lies in the size of heat. The fire in the hotel is fierce and big, which is easy to control. On the contrary, the temperature in the home is slow and slow.

Take the pot-wrapped meat cooked in a restaurant as an example. The first time, the oil temperature was 6-7 layers, and it was fried and shaped. The second time, the oil temperature quickly rose to 7-8 layers, and the starch on the meat surface quickly expanded to lock water, achieving the effect of tender outside and tender inside.

The first frying is ok, but the second oil temperature is too slow to heat the main ingredients, which makes the main ingredients soft. Even if the oil temperature reaches 7-8 layers, after the main ingredients are put in, the subsequent heating can't keep up, which makes the cooked meat expand slowly and the water loses too fast, and the finally fried ingredients are only hard. This is the problem that the same ingredients are not done well.

Speculation is mainly reflected in the fire. Quick stir-frying can achieve a crisp and fragrant taste. On the contrary, the fire at home will not go up, just like stew.

In fact, more than half of home-cooked dishes are similar to those in restaurants. The only difference is stew, stir-fry, steam, sauce, cold salad and boiled vegetables. As long as the seasonings and ingredients are ready, you can make more delicious dishes than restaurants.

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Restaurant cooking, professional chef, pay attention to "color, fragrance and taste", with professional standards. I am a lifelong amateur who cooks at home, but I can't compete with these well-trained people.

Try to cook at home every day, emphasizing that the ingredients are fresh, the taste is light, suitable for you and healthy.

Restaurants should meet the sensory needs of diners' eyes, nose and mouth. Not only are the brightly colored ingredients reasonably matched, but they are also eye-catching. Even the dishes are served on the table, sending out an attractive aroma. Of course, it is more important to leave an unforgettable impression on diners with different tastes of sweet, sour, spicy and fresh, so that more repeat customers can come to visit. As for fresh ingredients? Are edible salt and oil exceeding the standard? Are all kinds of spices harmful to human body? Are not the primary consideration of shopping malls. There are dozens of spices and essences used in the shop, so it is impossible for ordinary families to be so elegant. This is the gap between amateur and professional.

Of course, cooking is a technical job. The white case's knife worker, the pastry chef's masterpiece, and the red case's cooking, frying, boiling, stewing, stewing, frying, frying and simmering are not shallow, and the amateur level is poor.

The food in the restaurant is really better than that at home. But for the sake of health, it is better to taste it occasionally, and you can rest assured that you can eat your own dishes. After all, health comes first.

Cooking at home is not as fragrant as cooking in a restaurant. Is it not ripe enough?

This is a technical problem.

Why is there cooking school? Why is this subject offered? You need professional skills to cook delicious food. Just like when we are driving, the ordinary car C certificate is enough. We have to drive tractors and buses, and we have to go through training and upgrading before we can drive with a license.

Most domestic chefs (cooks) have not specially studied cooking, and they all cook by feeling. I haven't studied theory and don't know how to operate it. Does theory matter? Of course it is. Why should we learn the rules before learning to drive? We don't even know the sign (straight and right turns are allowed). What car do you study?

Cooking is the same. You also need to learn this knowledge first. After thousands of years of development, China cuisine is an art, a discipline and an integral part of our precious cultural heritage.

As far back as about 500 thousand years ago, "Beijingers" have already used fire, that is to say, they have begun to eat baked food. Cooked food is the premise of human development, which shows that cooking technology plays an important role in human evolution and social development.

Five or six thousand years ago, in the late Neolithic period, pottery appeared, which made people get rid of the cooking methods of fire cooking, stone cooking and package cooking and entered the era of cooking, steaming and frying with pottery. It is also invented that cooking sea is salt and brewing fruit grain is wine, which is compatible with cooking and forms an original cooking technology.

In summer, there were bronzes in Shang Dynasty (about 4000 years ago). It means creating conditions for high-temperature frying, fine processing of ingredients and various cooking. During the Western Zhou Dynasty, the Spring and Autumn Period and the Warring States Period, China changed from slavery to feudalism. In cooking, the appearance of ironware is of epoch-making significance.

And condiments are no longer single, but gradually enriched. In addition, the local tyrants of the imperial court and government began to compare meals, and the wind of extravagance was rising day by day, which in turn promoted the rapid development of cooking technology, accumulated rich experience, and vaguely formed the embryonic form of cooking theory.

In the Jin, Southern and Northern Dynasties, China cooking really rose from technology to theory, and further developed rapidly. Specifically, with the large increase of food types, the ancients' understanding of diet, health preservation and cooking has deepened.

To put it bluntly, people have made special research and summary on cooking technology, formed a discipline, and promoted the publication of many professional works. For example, He Zengruo's Anping Public Food Studies in the Western Jin Dynasty, Long Yu's Food Treasures in the Southern Qi Dynasty and Xie Feng's Food Classics in the Northern Qi Dynasty.

You may not know what I said above, but it was pushed by later generations as a masterpiece that laid the foundation of China's cooking theory. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty should have been heard of.

At the same time, in cooking technology, various cooking methods have gradually formed; The knife work of ingredients, main ingredients, side dishes and seasonings have all increased greatly. At this time, steel has been refined, and the addition of steel knives makes the processing of ingredients more refined. The appearance of stone mill means that powdery food, that is, all kinds of pasta, can be quickly discovered and driven into the fast lane, covering the north and south of the river, the east China sea coast and the western regions.

When the catering market is prosperous, chef gangs will appear, which will promote the formation of many flavors and genres of dishes and food. Don't you get it? Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Anhui cuisine, Hunan cuisine, Beijing cuisine and Hubei cuisine were all formed at this time.

As can be seen from the development corridors of cooking technology in the above-mentioned periods, the cooking industry in China has experienced a development process from extensive to fine, from simple to complex, and from humble to exquisite. Its main characteristics are: the combination of tradition and innovation, the coexistence of primitive and modern, eclectic and complementary. Only in this way can China's culinary career be as colorful and vigorous as it is today.

Knowing why, we should know how to do it, that is, integrate theory with practice.

The first is the basic knowledge of ingredient selection.

Choose fresh raw materials. The higher the freshness of the ingredients, the higher the nutrition and the better the taste of the dishes; On the contrary, it is poverty. The freshness of vegetables and fruits is easy to identify, after all, it is visible to the naked eye. Animal components are difficult to distinguish and perishable.

Therefore, through a lot of practice, learn to identify the umami taste of eggs, meat, poultry and fish. How to operate, due to limited space, I won't say it here. If I have time, I will write a column to introduce it.

I'll give you a rough idea, that is, to build a framework: the basic knowledge of primary processing of ingredients, including the significance and standards of primary processing. Primary processing of poultry, pig water and aquatic products. Processing and application of cattle, pig dry goods soaked in various parts. Basic knowledge of knife workers' side dishes and condiments Cooking methods. Hanging paste, sizing and thickening.

Basic knowledge of temperature

Pay attention to temperature. In the eyes of ordinary people, the temperature is a fantastic existence, and it is not a waste to say no to Ming Dow. In fact, in Lu Chunqiu in the pre-Qin period. This is an article, and there has been an incisive exposition: "Fire is the discipline, illness is slow, and victory is unreasonable."

Translated, there are four kinds of fire: martial fire, civil and military fire, slow fire and slight fire.

Violent fire, also known as fire, urgent fire, rushing fire and flourishing fire. Suitable for cooking, frying, frying, frying, frying and other fast cooking methods. The dishes are fresh, loose, crisp, tender and crisp.

Civil and military fire is a medium fire, which is used for roasting, burning, stewing and boiling.

Slow fire is called small fire and warm fire, which is used in cooking methods that take a long time, such as boiling, pasting and frying.

Slight fire is also called simmering fire, weak fire. Suitable for stewing, stewing, stewing and other cooking methods that take a long time.

In practice, we should practice for a long time, don't be afraid of failure, and be good at summing up what we did wrong. I suggest you practice a dish first, such as scrambled eggs with tomatoes, to make your food as good as or even better than that in the restaurant.

One mile is used for one hundred miles. It is difficult to go from 0 to 1, but after the breakthrough, it is easy to go from 1 to 100. So as to strengthen self-confidence and constantly develop and climb to higher and greater goals.

This question can be answered by understanding the choice of ingredients, personal level and production conditions.

In the choice of ingredients, young people are busy with work, old and young, and eating and cooking is like fighting, so they really can't spare more time and energy to choose ingredients. This is very different for restaurants. People have special procurement or designated suppliers, and there are clear requirements for what ingredients to use in what dishes. The fundamental purpose is to attract more customers to make profits with better taste.

Personally speaking, most amateur chefs in the family have some defects in cooking. After professional training, it is different to draw a tiger according to a cat. You may know several majors, but how many can know hundreds of majors? With such a variety of dishes and diets, ordinary family chefs are far from professional chefs in seasoning, cooking time, food processing and cooking time.

In terms of production conditions, the kitchen utensils and stoves in restaurants are very different from those at home. For example, people's cooking takes one minute, and ours may take more than five minutes. For example, people need to oil all kinds of ingredients, and we are even more drowning. For example, in order to improve the taste of dishes, people can use many kinds of materials to cook a large pot of old soup. Cook a pot of soup at home. If you can't eat it, just wait for it to break before pouring it out.

Therefore, cooking at home is not as fragrant as cooking in a restaurant. This is not just a question of temperature, but a huge gap as a whole. You can have your own bright spot, but you can't change from a star to the sun.

1. The professional chef is skilled in knife cutting and cuts vegetables evenly.

2. Cooking in the restaurant should be oiled to lock the freshness of the ingredients themselves.

3. Most dishes are fried quickly on the basis of fresh ingredients, accompanied by various condiments, and will be presented to diners immediately after cooking, which is the temperature and delicacy of eating.

However, the dishes cooked at home are the best, light and clean, with balanced nutrition. More importantly, the atmosphere of going home for dinner is excellent, and five-star hotels are not as good as home.

We can find problems and make adjustments from the three tricks of cooking.

Three tricks of cooking: knife work, heat and seasoning, are indispensable.

It's not that the fire is not thick enough, it's that the seasoning is not enough.