1
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It's good for Chengdu to learn pot-stewed dishes in cooking school. Only in professional schools can you learn a particularly comprehensive halogen dish technology, and it is easy to learn how to start a business.
2
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The most important thing to know about pot-stewed vegetables is to keep pot-stewed soup, which is the skin and appearance of pot-stewed vegetables. From the original marinated soup to the old marinated soup for many years, it is necessary to regularly remove impurities, blood foam and oil stains from the marinated soup, and regularly replenish fragrance, remove fishy smell, adjust oil and soup.
three
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Some products are boiled before stewing, others are boiled after blanching, and the cooking temperature is uncertain. Boiled pot-stewed vegetables are either rotten, undercooked, or unattractive in appearance, or low yield leads to high cost and affects normal benefits.
four
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Finally, I suggest that you have time to visit more schools, compare more and choose a more professional school, so that you can develop more.