find a good restaurant and have a good meal. It was originally the happiest and pleasant thing, but sometimes it was stuffy and inexplicably wrong. When you go to a restaurant, what are the mines and the truth you should know?
1. Recommend “today’s special” to clean the kitchen
. If you encounter the waiter’s hype and recommend dishes to you, you may want to “clean the kitchen”. What is cleaning the kitchen? It’s like “today’s dishes”, which are not in the menu. Some ingredients are useless and are about to expire. The chef must rack his brains to think of some new dishes to digest.
or “signature dish”, that is, you will see one dish at each table. With the recommendation of the waiter, the chef’s cooking and preparation is very easy. Everyone’s dishes are fried together, saving gas and time. So if the chef offends the field service staff, the end result is that the dishes ordered by the guests at different tables are all different, making the kitchen fried to death.
you are a guest, you are the biggest! I know what I like best. I suggest you ask the waiter, how does this dish taste? What’s in it? Then judge whether to listen to him.
2. Ordering fried fish often turns into fried fish
do you know how long it takes to fry a fish? The answer is 20 minutes. Do you know how many dishes you can fry in 20 minutes? The answer is 20 sets. If you have the concept of time cost, if the boss wants to sell you a fried fish, you have to sell several dishes less, so no one will waste time frying fish for you.
gourmets think that fried fish is better than fried. What’s the difference between fried fish and fried fish? To put it simply, a good fried fish has a crisp skin and smells “red” in Taiwanese. When you open the fish with chopsticks, the meat juice will slowly penetrate out, and the outer layer of the fish is soft and tender. These subtle changes in meat quality are definitely the taste of fried fish.
in that case, why don’t restaurants like fried fish? Because in addition to being patient, fried fish must also have superb skills and be able to master large and small fires. As for fried fish? To be honest, it hardly needs skills. Just throw it in, and you don’t have to stand by the pot all the way. Of course, the taste is ordinary enough to make people forget.
3. Pour sour and sweet sauce on the food to cover the refrigerator flavor
if the ingredients are fresh, the first choice of cooking method is definitely steaming or baking; If it’s not sweet, fry it first, and then use sour sauce.
sour and sweet sauce can kill two birds with one stone, remove fishiness and improve taste, especially frozen and expired tasteless ingredients. As long as the sour and sweet sauce is covered up, the frozen refrigerator flavor can be concealed, and even cause appetite. So if you tell me that fresh fish should be sour and sweet, I’ll shout, what a monster!
4. Fry stale ingredients
one of the hidden rules of the catering industry is to fry all stale ingredients. In some hot fried shops, the dishes are either hot fried with heavy taste or fried with pepper and salt. Or, the seafood is all frozen goods. The “delicious” made by frying and monosodium glutamate ensures that you will be thirsty for three days and three nights after eating.
if you have a chance, you can do an experiment. Buy a piece of stale meat, marinate it with seasoning, then dip it with flour and egg liquid, wrap it with bread powder and fry it. The finished product must be delicious. It is eaten by everyone at once. How stale the original meat is, no one can eat it at all.
5, “handmade dishes” may be frozen and thawed
these days, every minute counts. Time is money. Guests are unwilling to wait for dishes, and restaurants are unwilling to make laborious dishes. Therefore, for dishes that need to be stewed for a long time, shopkeepers often find ways to make the food soft and rotten immediately in a short time, so as to save gas and time. Such dishes as lion’s head, Wuxi spareribs and sealed meat are rarely made now. Generally, the practice of restaurants is to make them first and then freeze them, and then thaw them after guests order.
after tedious chopping, frying, freezing and warming, the fresh and sweet taste of the food itself has long been destroyed. Therefore, it is necessary to add a lot of chemical seasonings to make people have endless aftertaste. Ordering these dishes often eats too many seasonings without knowing it. If it’s nostalgic, it’s OK to eat handmade dishes occasionally, but it’s really not recommended to eat such dishes often. The reason is that there’s no need to paint the snake with good ingredients.
6. The seafood kept in the aquarium is not necessarily good.
live seafood is better than frozen seafood. Seeing the live seafood in the aquarium in the restaurant often makes you feel super fresh; The truth is, you’re likely to eat sick seafood that lingers.
seafood of different species, different sea areas and growth environments are kept in the same aquarium. These seafood will only grow thinner and thinner, and are very easy to infect and get sick. In order to prevent the high priced seafood from flying to Taiwan from dying, you have to put medicine in the water to strengthen your resistance and activity, so that you feel that the seafood is really alive.