Cooking is like taking treasure from the fire 🔥, and the heat is the first. To fight for the beard, to lose to hunger, non-words can do their best, non-pen and ink can do their best, we must think deeply and practice to be handy. Some chefs fry

Cooking is like taking treasure from the fire 🔥, and the heat is the first. To fight for the beard, to lose to hunger, non-words can do their best, non-pen and ink can do their best, we must think deeply and practice to be handy.

Some chefs have been frying dishes for more than 20 years, and they may not know what is mixed juice and what is loose juice and bright oil?

Take the fish shredded meat for example, when it is about to mature, cook the juice, how much time before this time is not a matter of charge, to let this water mustard to the raw materials, at this time gently turn the pot, the dish that comes out is tight juice bright oil, which is often said to be oil wrapped in oil.

The size of the fire and the length of time are called fire, which is only written language. The mystery and essence of it can be mastered and understood in one day or two days!

In short, the end of cooking. I think the first should be healthy, less oil, less salt, less spices. Try to keep the original taste of the ingredients, because each ingredient has its own nutrition and unique flavor.

Nowadays, we eat not vegetables but spices, and a dish often puts a lot of spices, covering up the original taste of the ingredients and destroying its nutrition.

Traditional Chinese cooking is incomparable to today's popular pre-made dishes, packaged dishes, cooking bags, etc. @Micro Headline #I want to be on Micro Headline ##Wuhan Headline # #美食 #