First, people who can learn in a few months or even two or three months are basically newcomers to the industry.
Some people will say that it won't take long to learn braised dishes, because it takes two or three months at most to learn white vegetables.
In fact, these people basically spend money to learn from others and belong to the most accelerated students. In their eyes, they think that as long as they master the basic operation, especially the formula of spices, they will learn.
In addition, the teachers who trained them want to finish teaching as soon as possible, and then say it is easy to learn, which also leads these people to think that learning to cook braised dishes is that simple.
Second, take my friend as an example to see how long he has studied.
A friend of mine has been cooking pot-stewed vegetables since his grandfather's generation, but he was unwilling to learn since he was a child. Later, after graduating from high school, I didn't go to college, so I couldn't cook pot-stewed vegetables at home. It was many years ago.
At first, he thought it was very simple, because he watched his family cook it since he was a child, but later he was really able to operate it independently. The taste was far from the original taste at home, and he used it for 1 years.
Third, learning to cook braised dishes is similar, at least 1 year, for the following reasons.
1, cooking pot-stewed vegetables is a systematic operation, not a simple operation.
A real pot-stewed food producer usually goes through the process of "simple", "not too simple", "a little difficult", "too difficult" and "simple" because there are so many things to learn in pot-stewed food production.
The so-called "spice formula" is actually the simplest thing in the end, while the simple things before are actually the most difficult to master. For example, the maintenance of brine, the treatment of ingredients, and the control of temperature. I don't know the importance without experience.
2. Learning the relevant principles is the foundation for cooking pot-stewed vegetables, and this learning will consume a lot of energy.
The simplest example is the processing of ingredients. For example, how to deal with the pig head? Soak the pig's head in water before removing the pig's hair with fire. What is the principle? If the hair is removed by fire first, the pores and pigskin are sealed, and then blood and water can't get out of blisters, so there is no way to get rid of the fishy smell. This is a principle of removing fishy smell.
This is the principle. Only when you learn and understand this principle will you know how to deal with other ingredients. In this learning process, it takes a long time.
What I said above is only a small detail. There are too many things to learn. It takes a long time to learn a little. It is simply unrealistic to want to learn it in two or three months.
3. Many problems can only be learned by meeting and contacting.
However, many problems are not to be touched in a short time. You can't learn without contact at ordinary times. For a simple example, the production and maintenance of salt water are different in summer and winter. In winter, this practice may be completely different in summer.
Therefore, learning to cook braised dishes is a long process. Without long-term contact and practice, you may get stuck once you encounter minor problems, which takes time. Therefore, without the experience of 1 to 1 year and a half, it is impossible to master the real stew technology.
4. There are side dishes and cold dishes to learn.
In the production of braised dishes, in addition to the traditional braised dishes, various side dishes and cold dishes are also the focus of learning. These side dishes are sometimes sold much more and more profitable than traditional braised dishes.
And the production of these side dishes also takes a lot of time to learn. In addition to the processing of ingredients, the collocation of various seasonings, such as the production of red oil, needs to be studied. Just talking about this red oil, many people who have been cooking for several years still can't grasp the real method.
Therefore, it takes a lot of time to learn side dishes and cold dishes, and it is even more unrealistic to say that it can be learned in a few months.
Fourth, the final summary
Having said that, it will take at least 1-2 years to learn to cook braised dishes, even at that entry level. After that, it will only be a "laity".
But everything has two sides. It is because it is difficult to learn and takes a long time, so once you learn it, it will be great. The business of pot-stewed vegetables is good, except for the store location, which is the craft. Look at those pot-stewed restaurants with booming business. The taste of their pot-stewed dishes is absolutely incomparable to the surrounding pot-stewed restaurants.
Learning to cook braised dishes requires psychological preparation, long-term psychological preparation, more study and more practice. Once the skills are exercised, no amount of money can be bought, and the stewed dishes are sure to be popular, even if the business is not good. I hope the above introduction can help everyone.