Wooden barrel rice training course arrangement:

1. Wooden barrel rice operating equipment and business model;

2. Various meat and vegetable raw materials Processing methods; (knife skills, pot throwing, etc.)

3. Stir-frying techniques for wooden barrel rice and various dishes; (***64 dishes in total)

4. Wooden barrel rice The special processing process of various types of barrel rice;

5. Students practice making various wooden barrel rice;

6. Investment budget analysis and business management methods.

Wooden barrel rice embodies the aroma of wood and bamboo. The cooking methods generally fall into the following categories (taking natural wood as an example): 1. The appearance adopts the appearance of a wooden barrel. Use steaming or electric rice cooker methods to make cooked rice. After steaming, put it into a small wooden barrel (generally, it is easier to shape using a metal pot steaming method). During the steaming process, natural spices, such as lotus leaves, can be added to increase the natural aroma. Features: Rice steamed at high temperature is placed in a metal container and wrapped in a wooden barrel. It looks high-end, clean and hygienic without losing the natural taste. It should be noted that the barrels should be cleaned and disinfected regularly.

2. The fragrance type adopts the fragrance of wooden barrels. 1. Big wooden barrel rice: Materials: Generally, wooden barrels are made of special wood or bamboo materials. Wooden barrels are generally not sealed and waterproof, because the glue used for sealing will produce toxins at high temperatures. Method 1: When steaming rice, you can pick up the half-cooked rice, put it in a wooden barrel, and then put it in a large steamer and steam it until it is cooked. In this way, the steamed rice will have a natural wood flavor, or you can Add some natural spices such as lotus leaves to the water to increase the flavor of the rice. Method 2: Use a rice cooker or other methods to make the rice, put it into a clean large wooden barrel while it is hot, and keep the outside warm, so that the natural wood flavor can be released. Features: Strong natural wood fragrance, reflecting traditional craftsmanship. It should be noted that in the first method, the barrel must be replaced regularly, because the natural smell of the barrel will become less and less after the barrel reaches high temperature. In the second method, if the rice is in direct contact with the barrel, the barrel must be cleaned and disinfected and replaced regularly. 2. Small wooden barrel rice: Small wooden barrel rice is a relatively delicate wooden barrel, and there is usually a metal cup in the middle to hold the rice. Material: Special wood or bamboo material. Wooden barrels are generally not sealed because the glue used for sealing will produce toxins at high temperatures. Method: Put the rice and water into the metal cup according to the proportion, put it into the small wooden bucket, and put the wooden bucket into the steamer together. The rice steamed in this way has a strong natural aroma, but with long-term use, the natural smell of the barrel will also weaken. Features: Strong fragrance, high temperature steaming wooden barrel is clean and hygienic. It should be noted that if you do not have a metal pot and use wooden barrels to serve rice directly, food and oil stains will soak into the wood, making it difficult to clean. Long-term use of the wood will cause deterioration and discoloration. It is also impossible to replace wooden barrels regularly. Therefore, this approach is incorrect.