You can go to the major video platforms to watch the technical video learning about Sichuan pot-stewed vegetables. You can find a local pot-stewed food shop in Sichuan to study. You can find a professional brine dish training institution to study systematically. You can go to the multi-flavor food class to learn online.
School recommendation:
Chengdu New Oriental cooking school, skills training service department of Lu Haojia in Qingyang District, stew training in Chengdu, Wang Guozhong, authentic fresh fish stew training headquarters in Mianyang, Sichuan, and stew training center in Shuweiyuan, Chengdu.
1, Chengdu New Oriental cooking school
The school was founded 15 years ago, focusing on training specialized chefs. The school has rich teaching experience and has formed a systematic and perfect teaching style and system. At the same time, the school also has a cold salt water training major, practical teaching, short-term crash, professional courses are generally taught by experienced teachers, no appointment, one-on-one counseling.
2. Qingyang District Lu Hao Family Skills Training Service Department
Features five flavors, spicy flavor, sauce flavor, smoked flavor, pickled pepper flavor, salt flavor, casserole flavor, and miscellaneous vegetables series.
3. Wang Guozhong Chengdu Pot-stewed vegetable training.
Specializing in braised trotters training, Sichuan cold salad training, authentic Sichuan braised dishes training, Chengdu braised dishes training, Chengdu braised dishes learning technology, Sichuan braised dishes training.
4. Sichuan Mianyang entity store authentic fresh pickles and pot-stewed meal training headquarters
The practice teaching base is a simulation of the construction of physical stores, and there are also many direct stores and cooperative stores for students.
5. Chengdu Shuweiyuan Pot-stewed training center
Never limit the study time, students are very welcome to study and study for a long time, and try to find out what they have learned.
Braised pork training content
The professional braised pork teacher told the students in detail about the development history of braised pork, the differences, similarities and differences between red halogen, white halogen, Sichuan halogen and sauce halogen, so as to facilitate the students to learn and operate after understanding. Explain in detail the price and purchase address of braised dishes, braised pork equipment and various electrical appliances. The school can also provide students with various electrical appliances.
Explain the special seasoning for braised pork, the matching ratio of various aniseed, the use method and the characteristics of various aniseed. Whether braised pork is good or not depends on the aniseed used in marinating.
Explain the pretreatment of raw materials such as livestock meat, poultry meat and vegetarian dishes. For example, the pretreatment of meat, such as washing, processing and soaking, is very important. If it is not handled properly, the braised pork will smell bloody or tasteless. Professional teachers explain the formula and production of broth and brine soup for training braised pork.
Later, the marinated soup will be trained to master the color, seasoning and heat. According to local tastes, braised pork can be white, yellow, red and other different tastes. Train the production methods of various flavors such as red and white halogen, spiced, sauced, spicy and Sichuan flavor.
Training on curing and cooking time of all kinds of meat. Train all kinds of vegetarian dishes in pickling methods and batching processes. Whether braised pork is delicious or not depends on the century-old soup. We teach students how to preserve the cooked soup, so that it can become a century-old soup after preservation.