If you just learn how to cook, you can't do without the recipe. Now people can cook in school through various channels, but these things are still just props. What you need to cook is feeling. Only when you have feeling can you make delicious food.
1. The thickness of the meat depends on the feeling
Fish flavored shredded pork is a common dish. I have made it several times. Every time I bring it to the dining table and send photos to the computer, I don't feel right. It doesn't feel like fish flavored shredded pork.
It took me four times to feel the thickness of the shredded meat before I found the feeling I felt satisfied with. To meet this requirement, the shredded meat is 4cm long & times; 0.4cm thick, and the starch should be put in a little bit more properly, and then evenly grasped. Make the flesh plump after the oil. With this feeling, we can draw inferences from one example. For example, if you make Beijing sauce shredded pork, the shredded pork should be thinner, because the shredded pork needs to be wrapped with dough sauce, otherwise it will appear too thick. For example, stir fry shredded onion with shredded pork or shredded green tea, only pay attention to the consistency between the thickness of shredded pork and shredded vegetables.
2. Seasoning with sauce depends on feeling
When I first learned this dish, the most worrying thing was that I couldn't mix the sauce. I didn't master the proportion of sour, sweet, spicy and salty. Although I knew that fish flavored shredded pork required that the sour, spicy, sweet and salty were not equal to each other, and I also knew that I needed to put the sauce 1:1, but was the sauce the start of one spoon or two spoons? Was the sour taste of one spoonful of vinegar equal to the sweet taste of one spoonful of sugar and the spicy taste of one spoonful of sauce? Did the recipe say that 1:1 refers to the volume? Different brands All these problems need us to cook more and find the feeling before we can solve them. When the main ingredient changes, it can be adjusted properly.
3. How much depends on the feeling
After frying fish flavored shredded pork for several times, you will naturally have the feeling that the ingredients cannot be too much. Highlight the shredded pork. The ingredients are just embellished. Generally about 20% of the weight of shredded meat. For example, a plate of 200 grams of shredded meat, about 20 grams of shredded fungus, 10 grams of shredded winter bamboo shoots. At this time, don't omit the onion, ginger and garlic. There is a saying that if you want to stir fry vegetables, put more onion, garlic and ginger. Generally, the amount of onion is equal to the sum of ginger and garlic. The monomer is more than 10 grams. After finding the feeling, you can basically adjust the amount of ingredients you use in time according to the amount of shredded meat each time.
Love needs feeling, and cooking also needs feeling. Only when you love the stage of kitchen, and each time you make every dish with passion, the food you make is the most feeling.
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