Stir-fried Lamb with Leek
by Tianshan Cocoa
Favorite
Difficulty
Easy
Time
10m
Serving
3
Some people have asked me recently, how much water should I add to make pilaf? What is the ratio of water to rice? How much salt is added to make the ramen noodles? How much water is added? How many minutes does it take to boil the sugar? Wait for these questions. To be honest, I have never been a regular army (quantitative precision) in cooking. If I have to be classified as quantitative precisionism, then it can barely be regarded as "empiricalism." I am most afraid of others asking, how many grams of soy sauce do you put in? How many milligrams of vinegar, how many grams of salt, how ripe is it? . . . . Because I have no concept at all, because I usually cook by feeling. Now the number of times I have been asked is innumerable, and I am also changing some "empiricalism". Many of my prizes have given me a variety of measuring spoons of different sizes. Every time I cook, I use spoons of different sizes for mixing noodles. When I first used it, I was confused by those large and small measuring spoons. I got messy and I felt that I was constantly changing the size of the spoons. There are large and small spoons everywhere on the operating table.
The change between "empiricalism" and "precisionism" is really difficult. I don’t do baking. Every time I see someone ask me how many grams to add to this and how many grams to add to that, I know that the person who asked me must Is it baking or is learning to bake, after my inquiry, every time I guess is accurate, it is baking. This is also what "empiricalism" tells me that Chinese food is generally based on feelings, and will not ask in such details, unless it is only asked by individual kitchen novices. "Empiricalism" tells me that as long as you cook more often, your all-feeling will be very accurate. You can know how much water and salt you add at a glance. If you don't believe it, you can try more.
The change between "empiricalism" and "precisionism" is really difficult. I don’t do baking. Every time I see someone ask me how many grams to add to this and how many grams to add to that, I know that the person who asked me must Is it baking or is learning to bake, after my inquiry, every time I guess is accurate, it is baking. This is also what "empiricalism" tells me that Chinese food is generally based on feelings, and will not ask in such details, unless it is only asked by individual kitchen novices. "Empiricalism" tells me that as long as you cook more often, your all-feeling will be very accurate. You can know how much water and salt you add at a glance. If you don't believe it, you can try more.
