The fee varies from one brinjal training institution to another, and is usually between 3,000 yuan and 5,000 yuan. It usually takes about 2 months to learn how to make brussels sprouts.

Below are some of the industry's recommended halibut training institutions with a good reputation, Chongqing Xiangmantang halibut training, Shen Laifu catering snacks training institutions, the world's food and beverage training, Jiudingxiang snacks training training centers, Chongqing New Oriental training is a good reputation halibut training institutions.

1, Xiangmantang halibutai training:

Xiangmantang halibutai training seriously, the tutorial is complete, a number of students to participate in the learning training. Xiangmantang brine is the primary processing and special treatment of food ingredients into the carefully prepared marinade processed, with health care and strong effect, and color, aroma, taste, shape both delicious food.

The greater advantage of Xiangmantang brine products is that both hot and cold, both as the main dish of the table can also be used as a drink with good food, long shelf life, seasonal enjoyment, the annual festival must have.

2, Shen Lai Fu catering snacks training institutions:

Shen Lai Fu snacks training center is one of the brine learning platforms, their own business does not need to join, fully grasp the core technology of Sichuan brine, is not subject to others.

Shen Lai Fu catering snacks training institutions to take materials convenient, can be rich and frugal, because of the rich production in Sichuan, so the raw materials used for brining is very extensive, so that the chef to provide a greater choice of opportunities and aspects. Texture palatable, rich flavor, brining raw materials, according to the texture of the raw materials and eaters of brine taste requirements.

3, Huiworld Catering Training:

Huiworld Catering Training teaches brine technology, send a full set of technology, free material profit book a free store design guidance, the company unified the actual technical points of repeated practice. Business mode is also very flexible, store, booth, mobile trolley, night market, supermarkets, streets, alleys, stalls can be. Trainees can choose their own mode of operation according to personal and local market conditions.

4, Jiudingxiang snack training center:

Jiudingxiang snack training center relies on solid snack technology, get the word of mouth of the students. In the Jiudingxiang snack training training to learn technology is not difficult, the important thing is the exclusive according to the prescription of medicine, a variety of special snacks unique special style technology are Jiudingxiang snack training teachers years of practice, back and forth deduction, each kind of main, mixed ingredients are very accurate to the amount of grams, a look at the will.

After by the teaching teacher hand to hand child pass on inheritance pass on, students hands-on practical operation, no snack experience students can easily learn technology, learning time according to the students to accept different experience, learn to cut off.

5, the New Oriental halibut training:

The New Oriental halibut cultivation tutorials are more, more complete, students have a wider range of options. *** divided into red brine series, salt baked series, spicy series, pickled pepper series, roast duck series, soy sauce series, five spice series, seafood series, cold series, such as 9 series;

It is through the marinade, wind sunshine, boiled and stewed or brine, after the knife disposal, simple packaging, can be eaten, unique especially the place is dry incense, crispy, crunchy, the color glossy and clean, easy to eat, easy to take, highly Many people's favorite.

Related details of brine production:

1, salt flavor is very important. Brine must maintain a certain bottom flavor, in the daily brine before the dishes to try brine salt flavor, light on the salt, salty on the soup, only in the salt flavor after the right brine out of the dishes have flavor. Salty, light are not good.

2, in the brining process, because of the evaporation of water vapor, brine will gradually reduce. This requires timely replenishment of brine, water methods include adding pre-prepared boiling water; add pre-simmered broth or bone broth. Do not add cold water in the brining process, which will weaken the brine flavor and freshness. And the brined meat is more firewood.

3, brine try not to add soy sauce. Especially the opening of the store. The color of the dishes is relying on sugar color to color, can not be replaced by soy sauce, added soy sauce brine, a little longer, the high temperature oxidation will make the dish color black and dark.

4, brine should be properly stored, summer morning and evening boil once, and then stand still. Put brine pot place underneath the pad two bricks, to maintain ventilation and heat, so that brine quickly cooled, brine at 40-50 degrees, the fastest bacterial growth and reproduction. If the bottom of the pot directly touch the ground, because the ground is not easy to cool after heating. It will slow down the cooling of the brine, so many times, despite the morning and evening boiling, but after a while the brine is still sour or rancid.