After more than a year of cooking for the macrobiotic customers, I realized that cooking deliciously is not as difficult as cooking to eat well. (Because eating well is often criticized for being difficult to eat kaka)

With normal taste, when cooking stir-fry dishes, if you want to taste good water, you just need to taste more spices and guests will surely like it right away because it is suitable with the daily diet.

 

(For example: just add a little molasses to make sweetness, or add more mushrooms and tomatoes to sweeten the broth or add more oil to soften the stir fries.)

However, such deliciousness is harmful to health! When we want our customers to eat well, we have to accept less delicious food (not according to the taste of the guests).

My broth pot to create sweetness often uses a lot of tubers to stew. For stir-fries, I use very little oil or usually the water will change the oil. Molasses is very limited to use except for salad dishes, sauces. Mushrooms know it is delicious, but not arbitrarily used much.

 

Because of that, the dishes will be more difficult to bring rice. For guests who understand macrobiology, this is normal because they can feel the natural flavor from the vegetables. Particularly for strangers who are new to macrobiology, I often say in advance: “Dietary nutrients are a bit difficult to eat, but when you get used to your mouth, you will be addicted to it, hehe”

Maybe it’s because of that, right?

Free time rainy day – #chuyenbepnhabaoan