1 recipe found
There is really no story to tell about new dishes, but I still want to talk about the reasons why traditional dishes should be done well. First of all, traditional dishes must have been passed down to the present after thousands of times. They must have unique processing and seasoning methods. It is these very easy-to-ignore tips that determine the final taste of the dishes. Therefore, you must follow the traditional cooking methods for traditional dishes, and you must not do whatever you want with the attitude that I only need to think it tastes good. In addition, I once talked with Master Cishi about how to choose the recipes. Master Cishi was more extreme and said that you cannot read recipes for cooking women. I have reservations about this sentence. After all, I am also a cooking woman, so you can still read my recipes. So how do you choose a recipe? First of all, you must improve your knowledge of distinguishing good and bad recipes. Some are just records and are not recipes. Many editors of recipe websites have not managed the classification of this part well. Therefore, there are too many good and bad phenomena. Records should not appear in recipes. Recipes should allow people to truly learn to make delicious food. Some are even called recipes even if they cannot be read. This in itself is disrespectful to food. Therefore, you must have the ability to distinguish between good and bad recipes. Secondly, we should try our best to choose recipes from masters. After all, professional masters are incomparable to housewives in terms of ingredient processing and cooking methods. The recipes of professional chefs will definitely help us improve our cooking level. Many of the recipes of some gourmet celebrities are suspected of being advertisements. There is an area that is not even their own expertise. You should be more careful when choosing things that are given out for money. The last thing is to read more Western food recipes and have a good grasp of fashion. We can enrich our existing knowledge and improve our own level in the sauce seasoning and plate presentation design of dishes.
