In this fast-paced era, the life of many office workers is like getting on a high-speed train, speeding all the way, leaving only busy figures and hurried steps. For many, the kitchen at home has gone from a cooking paradise to a dusty memory and forgotten corner. Instead of being busy, it is better to snuggle up comfortably on the sofa and enjoy the peace of that moment. As a result, takeaways and restaurants have become the new tables for many office workers. But, friends, have you ever wondered that in the rich menus of takeaways and restaurants, some of the seemingly high-end dishes are actually surprisingly low-cost, and they are like "profiteering" delicacies in a glittering coat, tempting and dangerous. Next, I will reveal the four "profiteering" dishes, let's see if you have also been "fooled" unknowingly.
Scrambled eggs with green peppers, this seemingly ordinary home-cooked dish is like the girl next door, simple and kind. Just two ordinary ingredients, eggs and green peppers, can make a full taste of home. But in some restaurants, this approachable dish is actually marked at a price of one or two hundred yuan, as if it has become a "commercial boutique". Let's do the math: an egg is about 1 yuan, and even if the green pepper is expensive, it will not exceed a few yuan, plus basic seasonings such as oil and salt for stir-frying, the cost adds up to 5 yuan. Calculated in this way, the price of 25 yuan is simply sky-high, and the profit is amazing. Look at this scrambled egg with green pepper, although it is delicious, the hidden "pit" behind it is really deep! This is a "profiteering" dish packaged in a homely coat. The next time you order, you may have to pay more attention.
Often regarded as the star of the feast of the sea, shrimp resemble elves of the sea, dressed in shining armor, with tender flesh and a sweet taste. However, when you order a plate of braised prawns in a restaurant, you may not realize some of the little secrets behind it. Many times, the braised prawns in the restaurant are not as fresh as you might think. They most likely come from shrimp that have been frozen in cold storage for a long time, and these shrimp have lost some of their umami vitality. Although the cooking method of oil stew makes the shrimp meat richer, it also masks the umami of the shrimp itself. The abundance of seasoning is like a thick veil that makes it difficult for us to taste the true taste of the shrimp. What's even more heart-wrenching is that the price of such a dish is often not cheap. We don't just pay money, we also have expectations and trust for a great culinary experience.
Braised pork has always been a classic of Chinese cuisine, which should be fat and thin, with delicate meat and rich flavor. Unfortunately, my recent attempt at a restaurant was a big disappointment. On the surface, this plate of braised pork has an attractive color, but in fact, it is mostly fatty meat, and the portion is distressing. What's even more unpleasant is that such a simple dish is actually priced at a high price, which makes people have to question whether the meat is new or not. A really good braised pork should be something you can feel as soon as you taste it, fat but not greasy, thin but not woody, and melts in your mouth. Instead of the current kind of oil and less meat, and the meat quality is mostly a low-quality choice for freezing and reuse.
Every time you walk into a restaurant, cold dishes are always an essential opening dish on the table. They are like low-key supporting characters, silently adding flavor to this gastronomic feast. But when it comes to cold preserved eggs, this dish always makes me hesitate. In fact, the cold preserved eggs are super easy to make, and it is almost a small challenge for novice chefs. You only need to buy a few preserved eggs, add some seasoning, and you can easily make this small dish at home. The cost is surprisingly low, and it can be done for a few dollars. But strangely, the price of this dish in restaurants can multiply several times. Even though the cost is low, the price is high when you arrive at the restaurant. The price of this seemingly ordinary cold preserved egg far exceeds its true value.