Learning brine ten pits are as follows:

1, boasting two days to learn

Brine meat is a systematic technology, which contains the choice of ingredients, ingredients pretreatment, brine modulation, spice usage, brine process, fire control, seasoning usage and other technologies. So many details, any novice can not be completely mastered in two days.

If a person has never been involved in the restaurant industry, two days can be used to the name of the spices, function, role and other issues to get clear, not to mention the learning of marinade technology.

2, technical rough

General learning brine will start from the basics of learning, such as recognizing the spice recipe, new brine, brine process. While some training institutions are in your registration to pay money, send you a attached simple recipe and practice instructions, and then do a pot of brine, demonstration once how to brine on the finish, so even if the church.

Other details about none, with a maximum of 1 - 2 days, such a brine technology novice learn back a little useless. A look will be, a do on the waste.

3, teach technology but do not teach the recipe now there are many training institutions or individuals, only teach technology does not teach the recipe.

Requires students to buy their own spice packs and other ingredients, many of the ingredients do not have a name, are to 1, 2 and other numbers instead. The spices purchased are also more expensive, although spice prices vary slightly from place to place, but not so much that they are sold for double the price.

Trainers do this has two advantages: First, in addition to tuition, spices can also make money; Second: the students are in their hands, they want to how to "ravage" can be arbitrary, anyway, the students once the store can not be separated from them, unless you prefer to lose money not to do.

4, tasting dishes fake.

Some training institutions do not have their own physical stores, the students arrived after tasting the dishes they went out to buy, falsely claiming that they do. When students pay tuition, the master teaching brine out of the flavor is not at all when tasting.

So the best way to learn brine to go to the physical store, in the store selling dishes in the selection of dishes to taste, satisfied and then learn. If it is a training institution to learn, then let the master now brine some dishes out to taste before deciding whether to learn.

5, physical store counterfeiting some of the sign of the training organization, in fact, is an intermediary or skewer.

They do not have a physical store, no technology, and no halogen master. Only do the job of recruiting students, when students go to pay the tuition, they will be students to the cooperation of the brine entity to "change hands" training, they earn from the difference in tuition.

Selecting fresh, high-quality ingredients is the first step in the success of brine production. It is important to reasonably mix the salt, sugar, soy sauce, spices and other ingredients of the brine according to different ingredients and flavor needs. If the fire is too strong, the brine is easy to cook; if the fire is too weak, the brine is not easy to be flavored. Therefore, it is necessary to choose suitable preservation methods, such as refrigeration, freezing, etc., and pay attention to the preservation time and temperature.

Different ingredients need different brining time and methods, if you do not understand the characteristics of the ingredients, it will affect the taste and quality of the brine. Therefore, it is important to filter and clean the brine regularly to keep it clean and flavorful.

Learning brine needs constant exploration and practice, if there is no spirit of continuous learning and practice, it is easy to stagnate, affecting the quality and taste of brine. Therefore, it is important to maintain a learning attitude and continue to explore and practice to improve your skills and level.

In short, learning to brine vegetables requires patience and practice, you need to understand the characteristics of different ingredients and brining methods, master the skills and points of brining, and continue to explore and practice in order to make delicious brine vegetables.

Some people may think that brine has only one flavor, or that brine can only be used with rice. The ingredients used in the marinade also need to be in good proportion, if too much or too little will affect the taste and quality of the marinade. Therefore, according to different ingredients and brine needs, need to reasonably grasp the brining time.

The temperature of the brine is also very important, if the temperature is too high or too low will affect the taste and quality of the brine. In short, learning to brine vegetables need patience and practice, need to understand the characteristics of different ingredients and brine method, master brine skills and points, continue to explore and practice, in order to make delicious brine vegetables.

The brine can be reused, but too much reuse will affect the taste and quality of the brine. Therefore, it is recommended to replace the brine in time to ensure the quality and flavor of the brine dishes. If the ingredients are not cooked or overcooked, it will affect the taste and quality of the brine.