1, Chongqing Xiangmantang braised vegetables training:
Chongqing Xiangmantang Lucai training is serious and the tutorials are complete. Many students participate in the training. Xiangmantang braised food is made by putting the food raw materials that have been initially processed and specially processed into carefully prepared marinade. It has the function of health and fitness, and is a delicious food with good color, aroma, taste and shape.
The biggest advantage of Xiangmantang Braised Vegetable Products is that they are suitable for both hot and cold dishes. They can be used as main dishes on the table or as wine accompaniments. They have a long shelf life, can be enjoyed in all seasons, and are a must-have during the New Year. Located at No. 456 Jianghua Road, Chongqing.
2. Shenlaifu catering and snack training institution:
Shenlaifu Snack Training Center is one of the platforms for learning braised vegetables. You don’t need to join a franchise to start your own business. You can fully master the core technology of Sichuan braised vegetables and are not controlled by others. ?
Shenlaifu Catering and Snacks Training Institution can easily source materials, which can be abundant or frugal. Since Sichuan produces abundant products, the raw materials used for marinating are very wide, which provides chefs with greater choices and aspects. The texture is palatable and the taste is rich. When marinating raw materials, the texture of the raw materials and the taste requirements of the eaters can be used. Located at No. 689 Beijiang Road, Chongqing.
3. Huitianxia catering training:
Huitianxia Catering Training teaches braised vegetables techniques, and provides a complete set of techniques, a free material profit book, free store design guidance, and the company unifies the actual technical points for repeated practice. The mode of operation is also very flexible, including storefronts, stalls, mobile carts, night markets, supermarkets, streets, alleys, and food stalls. Students can choose a business method that suits them based on personal and local market conditions. Located at No. 901 Jinxiu Road, Chongqing.
4. Jiudingxiang Snack Training Center:
Jiudingxiang Snack Training Center relies on solid snack technology and has won the reputation of students. It is not difficult to learn skills at Jiudingxiang Snack Training. The important thing is to prepare medicines exclusively according to prescriptions. The unique styles and techniques of various specialty snacks are the results of many years of practice and repeated practice by teachers at Jiudingxiang Snack Training. After careful consideration, the dosage of each main and mixed raw material is very accurate to the gram, and you can see it at a glance.
After that, the teacher will continue to teach and teach, and the students will do the hands-on practice. Students without snack experience can also easily learn the skills. The learning time will vary according to the students' acceptance and experience, and the learning end will be different. Located at No. 457 Linjiang Road, Chongqing.
5. Chongqing New Oriental Training:
New Oriental braised vegetables training tutorials are many and complete, and students have a wide range of choices. ***It is divided into 9 series including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold series;
It is pickled, sun-dried, simmered or marinated, then processed with knife skills, simply packaged, and ready to eat. Its unique features are dry aroma, crispy tenderness, crispy texture, smoothness, no soup, not greasy, and good color. It has a clean luster, is convenient to eat and easy to carry, and is loved by many people. Located at No. 589 Century Avenue, Chongqing.
Extended information:
Things to note when making stewed vegetables:
1. The amount of spices should be used strictly in proportion. The wrapped spice bag should not be tied too tightly. First soak it in hot water at about 70 degrees for half an hour, and then rinse it twice with cold water to remove the astringent and medicinal smell.
2. When braised vegetables, the amount of red braised sugar should be added in batches to avoid adding too much at once to deepen the color of the dishes. As a rule, the color of the braised dishes should be golden.
3. Replace spice bags in time. Since the aroma of the spices in the brine will gradually weaken after a certain amount of raw materials are brine, the spice bag must be replaced in time after the aroma weakens to maintain the richness and stability of the aroma of the brine.
4. Frequently test the aroma of the spices in the brine, because the spices will produce their own aroma after high temperature, but the aroma can be volatile or non-volatile. In order to keep the aroma stable, you must constantly try the aroma of the brine. In order to timely add or subtract various spices.