(1)1000 comments
image text translation
(2) user-bw5vi7ttl 8 days ago
(3)I’ve been in the restaurant industry for 25 years, and I’ve been in China for 12 years
(4)It’s a kind of coating method to add oil to a heated pan and pour it out and then add oil at room temperature again
(5)Myongyu 油 ming you in Chinese pronunciation is Mingyu. When the ladle is hot during stir-fry or frying, the ingredients stick to the ladle, and when it is cold, the ladle does not stick to the ladle. If you cook Chinese food properly, make sure to know that you don’t keep the water on and stir it in the ladle and add hot oil
(6)It is fried rice like kimchi fried rice that needs to be fried for 10 minutes, but if you have more than 30 types of fried rice, Chinese fried rice is fried for three to five minutes or less
(7)You have to stir-fry Yangju fried rice or other ingredients separately
(8)Fried rice takes some time to stir-fry separately
(9)It doesn’t take a long time to stir-fry eggs
(10)Besides, stir-fry for a short time
(1)1000 comments
image text translation
(2)Everyone hopes, but each grain of rice should be well fried, but the seasoning should be well soaked and the flavor alive. Not only does the ladle feel the elasticity of the rice grains, but it also understands the effects such as heat conduction and starch gelatinization to some extent, and it gets soaked into the liver at some point
(3)There are many factors if you think about it sensitively, such as how much you can image about the fire, whether it’s fried or fried
(4)I’ll just cook it for a long time. I’ll cook it in principle
(5)If you want to do it, you can make it delicious
(6)The problem with Chinese restaurants these days is that in the past, people who put onions on them
(7)I learn how to cook in the kitchen and make some food without basic skills
(8)Material cost is high and labor cost is high, so compared to the time
(9)We have to match the sales, so we’ll cook one fried rice carefully
(10)You can’t make a profit if you sell it. These days, Chinese food’s open market is 300
(11)That’s all for now. If you don’t want to stir-fry it with all your heart, at least rice
(12)It would be nice to make it properly, but if you look at rice, jajangmyeon, and onions, you can’t even cut it, so it’s all crooked, jjamppong, and vegetables
(1)1000 comments
image text translation
(2)It would be nice to make it properly, but if you look at rice, jajangmyeon, and onions, you can’t even cut it, so you’ll get crooked jjamppong and vegetables
(3)Because of the weird fantasies about the taste of fire, people who like the taste of fire because they only burn ingredients and cheer when it’s spicy even if it’s not seasoned. They think they’re good at it
(4)In a word, the total crisis lol
(5)Chinese restaurants that don’t deliver or restaurants that don’t have white noodles without additives. If you get an order that fried rice came out hot, you can use black bean noodles or jjamppong with a certain size of vegetables
(6)It’s important. If you look up these houses and search them, there’s less chance of failure
(7)in a big way
(8)In China, everywhere you go, there’s a lot of oil on the plate
(9)It’s fried rice, but they say it’s natural to have oil
(1)1000 comments
image text translation
(2)in a big way
(3)In China, everywhere you go, there’s a lot of oil on the plate
(4)It’s fried rice, but they say it’s natural to have oil
(5)High-end restaurants make it a bit plain, but fried rice itself isn’t high-end food
(6)And the food ingredients that make your stomach uncomfortable because it’s oily
(7)It’s caused by poor heat conduction. In a word, it’s less
(8)It’s not because there’s a lot of oil. It’s not just hot pot, it’s boiling oil
(9)There are a lot of dishes that you pour and complete, but eating that doesn’t make you uncomfortable
(10)In Korea, not only fire but also oil is not used separately, so no one is talking about the flavor of oil. Not sesame oil, perilla oil
(11)274 replies
!