Chongqing Xiangmantang Pot-stewed training institution, Shenlaifu catering and snack training institution, Huitianxia catering training, Jiudingxiang snack training center, and Chongqing New Oriental training are all well-known pot-stewed training institutions in Chongqing.

1. Chongqing Xiangmantang Braised Pot-stewed Food Training:

Chongqing Xiangmantang Braised Pot-stewed Food Training is serious and the course is complete, and many students participate in the training. Xiangmantang pot-stewed food is a delicious food with color, aroma, taste and shape, which is made by putting the food raw materials after primary processing and special treatment into carefully prepared marinade.

Xiangmantang pot-stewed food has the great advantage that it is suitable for both cold and hot, and it can be used as a main dish at the table or as a food to accompany wine. It has a long shelf life, can be enjoyed in all seasons and is necessary for the New Year. Located at No.456 Jianghua Road, Chongqing.

2. Shenlaifu Catering Snack Training Institution:

Shenlaifu Snack Training Center is one of the platforms for learning halogen dishes. You don't need to join in starting your own business, and you can fully master the core technology of Sichuan halogen dishes without being controlled by others. ?

The training institution of Shenlaifu catering snacks is convenient to obtain materials, which can be abundant and frugal. Because Sichuan is rich in production, the raw materials used for 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. Located at No.689, Beijiang Road, Chongqing.

3. Huitianxia Catering Training:

Huitianxia Catering Training teaches braised dishes technology, gives a complete set of technology, a free material profit book, and free storefront design guidance. The company unifies the actual technical points and practices them repeatedly. The mode of operation is also very flexible, such as storefronts, stalls, mobile carts, night markets, supermarkets, streets, alleys and food stalls. Students can choose their own business methods according to their personal and local market conditions. Located at No.911 Jinxiu Road, Chongqing.

4. Jiudingxiang Snack Training Center:

Jiudingxiang Snack Training Center has won the reputation of students by its solid snack technology. It is not difficult to learn skills in Jiudingxiang snack training. What is important is to dispense drugs exclusively according to the prescription. The unique style and skills of various specialty snacks are the practice and repeated scrutiny of Jiudingxiang snack training teachers for many years. The dosage of each main and mixed raw material is very accurate, and it can be seen at a glance.

After that, the teacher will teach the children to inherit and teach them, and the students will do the practical operation by themselves. Students who have no snack experience can learn the technology easily, and the learning time should be different according to the acceptance and experience of the students. Located at No.457 Linjiang Road, Chongqing.

5. Chongqing New Oriental Training:

There are more and more complete training courses for stewed vegetables in New Oriental, and students have a wide range of choices. * * * is divided into 9 series, including red halogen series, salt baked series, spicy series, pickled pepper series, roast duck series, maotai series, spiced series, seafood series and cold salad series.

it can be eaten after being pickled, sun-dried, stewed or marinated, handled by knife workers and simply packaged. Its unique features are dry fragrance, crisp, crisp, smooth, soup-free, non-greasy, clean in color and luster, convenient to eat and carry, and it is loved by many people. Located at No.589, century avenue, Chongqing.

Extended information:

Precautions for cooking stewed vegetables:

1. The amount of spices should be used in strict proportion, and the wrapped spice bag should not be tied too tightly. First soak it in hot water at 71 degrees for half an hour, then rinse it twice with cold water to remove astringency and medicinal taste.

2. When marinating vegetables, the amount of red halogen sugar should be added in batches to avoid adding too much at one time to deepen the color of the dishes, and grasp a principle that the color of the marinated dishes should be golden yellow.

3. Change the perfume bag in time. Because the fragrance of spices in brine will gradually weaken after marinating a certain amount of raw materials, it is necessary to replace the spice bag in time after the fragrance weakens to keep the fragrance of brine rich and stable.

4. Always try the fragrance of spices in brine, because spices will produce their own fragrance after high temperature, but the fragrance can be divided into volatile and non-volatile ones. In order to keep the fragrance stable, it is necessary to constantly try the fragrance of brine in order to increase or decrease all kinds of spices in time.