Mutton soup+yangxiezi+braised mutton technical training
Training content: the formula and production technology of mainstream brand mutton soup, the cooking technology and spice formula of sheep scorpion hot pot and braised mutton.
Lecturer: Yang Jianhua.
Training place: Jinan?
The number of places in each issue is limited, so you need to register in advance.
How does mutton soup boil to a thick white color?
How to foam mutton soup to enhance its flavor?
How to match the spice powder for mutton soup?
What are the main points of oil pepper?
How to master the "sugar burning technique" in braised mutton?
What is the formula and technology in sheep scorpion hot pot, which has been selling well in the north for several years?
2065438+0165438 In 2006, the technical training course of "Mutton Soup+Sheep Scorpion" was held in Jinan by Yang Jianhua, the gold medal chef of China Chef's Cooking Laboratory. Master Yang revealed the unique cooking technology of mutton soup in detail from the basic knowledge of material selection, primary processing of raw materials and spice characteristics, which once created a net profit of one million yuan per year for a 60-square-meter shop.
Zhang Jian, the owner of Small Guilin Green Local Restaurant.
Participants in the Sixth Training Course of "Mutton Soup+Yangxiezi"
Skim off the foam with a spoon? No! No! No! ?
I have been engaged in the catering industry for more than 30 years. At present, I run a local restaurant. It's getting cold, so I'll put out a mutton soup pot in the store. I have been a loyal reader of Chef China since its publication in 2005. Seeing the news that teacher Yang Jianhua started a class, I decided to "recharge" to deepen my understanding of the use of spices and further improve the production technology of mutton soup. After teacher Yang's careful explanation, I strengthened my previous idea: the function of spices is to remove fishy smell, and the dosage should not be too much, or the medicine will choke my nose and cover up the original flavor of mutton soup. According to the proportion and dosage given by teacher Yang, the mutton soup made is not fishy or smelly, with meat flavor and no medicinal taste.
When cooking mutton soup, it will produce floating foam. The usual treatment is to skim the soup with a spoon after it is boiled. "This method is wrong!" Teacher Yang's simple sentence shocked all the students. According to him, the blood and dirty things in the bones will come out after the raw meat is soaked in water. In the process of heating, blood can coagulate dirt and act as a "scavenger". As soon as the mutton soup is cooked, the blood clot will be skimmed off and the dirt will not condense in time. At this time, you will face more and more embarrassment, which is both laborious and unclean. On the other hand, foaming with a spoon will skim the soup oil cooked in sheep bones, which will affect the flavor of mutton soup. The correct way is: after the mutton soup is boiled for 5 minutes, use a leak instead of a spoon to destroy the blood stains. At this time, there is only one layer of sheep oil left on the noodle soup. This method only removes dirt and oil, and the cooked mutton soup tastes more fragrant.
Learn two famous dishes in three days.
Source: /news/chushixiu/5036538.html
After returning to the store, I tried to make sheep scorpion hot pot and braised mutton according to Teacher Yang's recipe, and the dishes were full of fragrance. After being introduced into stores, they became popular dishes at every table. Warm mutton dishes in winter can not only warm the body but also warm the stomach, and the guests have a good response. I'm going to open a single product store specializing in mutton after the Chinese New Year. Catering practitioners need to constantly "recharge their batteries". Through this study, their skills have been greatly improved. Thanks to the platform of Chef China and Mr. Yang's detailed explanation without reservation!