This is a dish with extremely good taste. It tastes delicious. The first feeling of eggplant full of sauce is soft, the second is slippery, the third is tender, and the fourth is fragrant. It has an absolute aftertaste and endless aftertaste.


    The unique sweetness and freshness are mixed, which is really full of saliva.


    Without chewing, the tender eggplant slipped into the stomach.


    Let people eat one mouthful and still want to eat the second and third mouthfuls, until they finish all, they will feel more than enough.


    The taste is too thick and long.


    Josh squinted and sighed, "I never knew eggplant was so delicious. It was so delicious."


    "Well, delicious." The greasy rabbit father nodded in agreement. The fork in his claw quickly and accurately poked an eggplant into his mouth, which was so beautiful that he narrowed his eyes.


    Tang Zhen felt the aftertaste in his mouth. He couldn''t help but wonder in his heart. He asked the simple words of making boiled fish fillets, "why do you put sugar when you make eggplant?"


    "I think you put sugar in many dishes."


    "Fresh."


    Speaking of putting sugar in cooking, Jane remembered one thing. She said, "sour, sweet, bitter, spicy and salty, five flavors are harmonious and 100 flavors are fragrant.


    White sugar can be described as a panacea.


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


    Even if you put more pepper, an appropriate amount of sugar can also alleviate the spicy taste to a certain extent.


    Sugar is an essential condiment in the kitchen. You can try it next time. "


    There''s no problem trying, right···


    "What''s the amount of the little and the right amount you said?" Tang Zhen wondered. He couldn''t figure out the amount of seasoning in the cooking process.


    It looks so simple. As soon as she scooped the cooking spoon in the box containing seasoning, the seasoning in the spoon went into the pot as soon as she shook her hand.


    They followed her hand. Well, it felt like what she scooped. After cooking, they found that it was either salty or light. It was hard for them to die.


    It''s a matter of whether they can accurately grasp the seasoning weight. Josh and they are one by one. They all look at Jane with burning eyes.


    Even if I didn''t look at them, in short, I felt their expectant and hot eyes.


    She twitched at the corner of her mouth and said faintly, "I can''t answer you this question. I use my seasoning according to my feeling. There are fewer dishes with less weight and more dishes with more weight."


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


    What Chinese cuisine stresses is the seasoning flexibility of "food has no fixed taste, and those who are palatable are rare."


    Is that so?


    It turns out that the reason why they can''t master the quantity well is that they don''t find the feeling because they do little.


    All right, listen to her and feel more.


    "I see. We''ll start when you''re finished."


    "Yes."


    In short, he said, "Dad, please enjoy the boiled fish fillets."


    The boiled fish in the big 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. With dotted green scallions, the strong color contrast makes people''s appetite open.


    Besides, it smells good.


    The fragrance also has an attractive spicy taste. Before eating it into your mouth, your saliva is flooded by temptation.