The assorted hot and sour soup we made today kills the taste of the restaurant, and the juicy flavor is super delicious. Shred the fungus, slice the mushrooms, dice tomatoes, shred the tofu, and wash the enoki mushrooms for later use. Add salt to the bowl, 1 spoon
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First of all, take a step back and envision your recipe from start to finish. How much space in the kitchen did you need? What ingredients did you use? What cooking tools did you make sure to have? How much time did the whole process take? All of these components are important to keep in mind.
It’s your job to make sure the instructions you give others are explicit and concise. In order to put your cooking method down on paper for others to mimic, go to your kitchen and be prepared to start this recipe from scratch.
You must test your recipes to make sure they work, the amounts and serving sizes are correct, and that they taste as great as you intend. If you are “testing as you go” make sure to take perfect notes. For beginners, and most of us pros, repeat testing and revision are needed. It helps to have other people follow your recipes to see if they actually make sense.
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