Here are some well-known marinated vegetables training institutions in the industry. Chongqing Xiangmantang Braised Pot Training Institution, Shenlaifu Catering and Snack Training Institution, Huitianxia Catering and Snack Training Center, Jiudingxiang Snack Training Center and Chongqing New Oriental Training are all well-known training institutions.
1, Xiangmantang pot-stewed dishes training:
Xiangmantang stew has been carefully trained and the course is complete, and many students have participated in the study and training. Xiangmantang pot-stewed food is a delicious food with color, fragrance, taste and shape, which is made by putting the food raw materials after primary processing and special treatment into the carefully prepared marinade.
One of the great advantages of Xiangmantang pot-stewed dishes is that they are suitable for both cold and hot. They can be used as the main course on the table or as table wine. They have a long shelf life and can be enjoyed all year round. They are necessary for the New Year.
2. Shenlaifu catering and snack training institutions:
Shenlaifu Snack Training Center is one of the platforms for learning braised dishes. You don't need to join in to start your own business, and you can master the core technology of Sichuan pot-stewed vegetables without being controlled by others. ?
Shenlaifu catering and snack training institutions have convenient materials and can be rich and frugal. Because Sichuan is rich, the raw materials used in marinating are very extensive, which provides chefs with greater choices and aspects. The texture is palatable and the taste is rich. When marinating raw materials, it can be based on the texture of raw materials and the requirements of consumers for the taste of marinated vegetables.
3. Huitianxia Catering Training:
Huitianxia catering training teaches stewing technology, gives a complete set of technology, free material profit, free storefront design guidance, and the company repeatedly practices practical technical points. The mode of operation is also very flexible, such as storefronts, stalls, mobile carts, night markets, supermarkets, streets and lanes, and food stalls. Students can choose their own business methods according to their personal and local market conditions.
4. Jiudingxiang Snack Training Center:
Jiudingxiang Snack Training Center has won the reputation of students by relying on solid snack technology. Jiudingxiang snacks training and learning skills is not difficult. It is important to fill the prescription completely. The unique styles and skills of various specialty snacks are the practice and repeated deliberation of Jiudingxiang snack training teachers for many years. The dosage of each main and mixed raw material is very accurate and clear at a glance.
After that, the teacher will teach the children to inherit and teach, and the students will practice by themselves. Students who have no experience in snacks can learn technology easily, and the learning time varies according to their acceptance and experience.
5. New Oriental stew training:
There are many and complete courses of marinated vegetables cultivation in New Oriental, and students have a wide range of choices. * * * is divided into 9 series, including red halogen series, salt roasted series, spicy series, pickled pepper series, roast duck series, Maotai series, spiced series, seafood series and cold salad series.
Salting, air drying, stewing or marinating, knife processing and simple packaging can be eaten. Its unique characteristics are dry fragrance, crisp and tender, crisp and rotten, clean in color and convenient to eat and carry, and it is loved by many people.
Details about the production of pot-stewed vegetables:
1, salt taste is very important. Brine must maintain a certain bottom taste. Try the salty taste of brine before marinating vegetables every day. Add salt when it is light, and add soup when it is salty. The salty taste is right, and the stewed food has a fragrance. Salty, light is not delicious.
2. In the process of marinating, the salt water will gradually decrease due to the evaporation of water vapor. This requires timely replenishment of salt water, and the method of adding water includes adding boiled water prepared in advance; Adde prepared broth or bone soup. Do not add cold water in the process of marinating, which will weaken the fragrance and umami taste of brine. And braised pork is firewood.
3. Try not to add soy sauce to salt water. Especially those who open stores. Dishes are colored with sugar, which cannot be replaced by soy sauce. Brine with soy sauce will last a little longer, and the color of dishes will become darker after high temperature oxidation.
4. Salt water should be properly preserved, boiled once in the morning and evening in summer, and then left to stand. Put two bricks in the place where the brine pot is put, keep ventilation and heat dissipation, and let the brine cool quickly. When the salt water is at 40-50 degrees, the bacteria multiply fastest. If the bottom of the pot touches the ground directly, because the ground is not easy to cool after being heated. It will slow down the cooling speed of brine, so many times, although it boils in the morning and evening, the brine will turn sour or sour after a while.