The word "timing" is quite delicate, and it's difficult to translate accurately.
Take frying mulberry leaves as an example: the oil temperature shouldn't be too high, but it can't be too low either; the time shouldn't be too long, but it can't be too short; the coating needs to be thin, but it can't be non-existent...
Can a standardized process solve this?
For instance, maintaining a constant oil temperature and calculating an exact time... Doing so might ensure that most of the mulberry leaves turn out okay, but it's almost impossible to achieve the best taste.
Although all the mulberry leaves are palm-sized, the size, thickness, and tenderness still vary. Even the cooling speed after removal from the pot differs due to varying environmental temperatures.
Even if all these are the same, the thickness of the coating can't be entirely consistent.
