I think the main reason for this is temperature. The same ingredients, the same materials, the dishes cooked at home are definitely different from those cooked in restaurants. Generally speaking, restaurants pay attention to stir-frying, which can not only greatly shorten the time of stir-frying, but also retain the nutrition of dishes to the greatest extent. The stronger the fire, the more fragrant the food, and a dish can be finished in a few minutes or even less. On the contrary, when cooking at home, the cooking temperature can't reach at all. Even when cooking at the highest temperature, the color of the food will change and the food will come out. Actually, it's not speculation, but our words are "glug". The dishes made in this way have lost their original flavor, and of course they are not as good as those in restaurants.
Followed by seasoning mix. Generally speaking, restaurants should choose the best seasoning, and the seasoning reserves are complete. Well-trained or experienced chefs have a good grasp of the collocation of seasonings, so the dishes they make taste different.
But I prefer the taste of cooking at home. A caring person who likes to cook, the dishes cooked at home will never taste worse than those in restaurants, because he or she can better understand the appetite of his or her family and add ingredients appropriately. He (she) can also use simple cooking methods. Even without delicacies, he (she) can eat simple tea and rice.
The kitchen in the dining room has a big stove and tastes good. Cleaning by yourself is fun.
Hello, I'm Qian Xiangzi, and I'm glad to answer this question.
Cooking at home and in a restaurant depends on the size of the heat and the completeness of the seasonings. Both of them are talented and get twice the result with half the effort. Of course, cooking is part of it.
Many dishes pay attention to temperature control.
For example: Fried fish.
If you want to fry the fish crisp, the heat is the key. When you start cooking, the oil temperature is slightly higher, so that the fish can fry the skin through the high oil temperature, so that it will not be rotten.
Small fish, in particular, will easily rot into a ball if they are not drained and fried together in an oil pan.
The correct way is that the oil temperature is 80% hot, and the fry should be discharged in two or three rows as far as possible, so that they will not stick together and will spread out. Just use chopsticks to pick out the fried fry.
If it is in a hotel, it will be easy to operate and convenient.
If it is at home and there is no strong stove, frying fish is laborious and slow, and the taste is not as good as that of restaurants.
When I first learned to cook, I was really afraid that others would ask me for help, because cooking at home is so different from cooking in a restaurant. I am used to cooking in restaurants, and cooking at home can make people anxious.
There are several differences between cooking at home and cooking in a restaurant:
1. Cooking at home is simple, economical, clean and hygienic. Is food safety the first?