Nanchong is well-known and has good teaching quality: Nanchong New Oriental cooking school.

Nanchong New Oriental cooking school, approved by the Department of Human Resources and Social Security, Shunqing District, Nanchong City, Sichuan Province, is a comprehensive culinary education college, which focuses on chef vocational education and covers many professional levels such as West Point education and western cooking education.

extended data:

marinade treatment:

1, cleaning treatment. Animal raw materials must be cleaned up after slaughter. Intestines and bellies should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white film should be scraped off with a knife.

,2, preliminary knife processing. Cut the meat into pieces of about 251 ~ 1111g; The intestine is cut into sections about 45 ~ 61 cm long; The liver is cut into 511-611g pieces; The tripe is cut into pieces of about 1111 grams; Other internal organs are not changed. Poultry and dried tofu do not need to be changed.

3, blanching treatment. All animal raw materials that need to be marinated should be blanched before they can be used for marinating. Otherwise, the foul smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste bad and porridge-like, and it is easy to ferment and blister and deteriorate, making it difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful in appearance and tastes bad.

blanching treatment is to put the raw materials into a clear water pot, blanch them until they are cut off, take them out and wash the decontamination foam with clear water. If the raw materials have a strong odor, onion knots, ginger pieces, cooking wine, etc. can be appropriately added to the pot.

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