This is a dish that tastes so good that it tastes so delicious that the first sensation of the eggplant soaked in the sauce is soft, the second is smooth, the third is tender, and the fourth is fragrant.

The unique sweetness and umami are mixed together, and it is really full of flavor.

Without chewing, the tender eggplant slips into the stomach.

People want to take a second and third bite after one bite, and they will feel unsatisfied until they have eaten it all.

The flavor is too thick and long.

Josh squinted his eyes and sighed, "I never knew that eggplant was so delicious, it was so delicious." ”

"Well, it's delicious." The oily rabbit father nodded in agreement, and the fork in his paw poked a piece of eggplant into his mouth and fed it into his mouth, squinting beautifully.

Tang Zhen felt the aftertaste in his mouth, and couldn't help but ask the simple words of making boiled fish fillets, "Why do you put sugar when you make eggplant?" ”

"I see you have a lot of sugar in your dishes."

"Fresh."

Speaking of cooking with sugar, Jian Yan remembered one thing, she said, "Sweet and sour, bitter, spicy and salty, five flavors and hundred flavors."

White sugar can be described as a universal 'buffer'.

In the process of cooking, whether you put too much salt or too much vinegar, you can add a little sugar to neutralize the salty or sour taste.

Even if you put too much chili, the right amount of sugar can also relieve the spicy taste to a certain extent.

Sugar is an essential condiment in the kitchen, so you can try it next time. ”

It's okay to try, just right...

"What exactly is the little and the right amount?" Tang Zhen looked puzzled, he really couldn't figure out the amount of spices put in the cooking process.

It looks really simple, she scoops the spoon of stir-frying in the box containing the seasonings, and shakes the condiments in the spoon in her hand and puts it into the pot.

They followed her technique, okay, it felt similar to what she scooped, but after getting out of the pot, they found that it was either salty or light, but it was difficult for them to die.

It was a matter of whether they could accurately grasp the amount of spices, and Josh and they all looked at Jian Yan with burning eyes.

Even if he didn't look at them, Jian Yan felt their expectant and hot eyes.

The corners of her mouth twitched, and she said lightly, "I can't answer you this question, I adjust the seasoning based on feeling, a little less for less dishes, and a little more for a large amount of dishes." ”

After saying that, she herself felt that it was too abstract, and after two seconds of silence, she came up with an idea, "You try more and do more, find more feelings, once it doesn't work, twice, two times if it doesn't work, three times, and if you do more, the feeling will naturally come."

What we pay attention to in making Chinese cuisine is the seasoning flexibility of 'food has no definite taste, and the palatable one is cherished'. ”

Is that so?

It turns out that the reason why they can't grasp the amount is because they don't find the feeling when they do less.

Okay, listen to her more and find out how you feel.

"Got it, we'll do it when you're done."

"Hmm."

Jian Yan hummed and brought one of the boiled fish to Daddy Rabbit's side, "Dad, please enjoy the boiled fish fillet." ”

The boiled fish in a large porcelain basin has a layer of bright red oil floating on the surface, the color is clear, the tender white fish meat and chubby bean sprouts are looming in the red oil, and the starry green onion is accompanied by a starry green onion, and the strong color contrast alone makes people appetite.

Not to mention the fragrance.

The fragrance also has an attractive spicy taste, and before you eat it, your saliva is tempted.