15 square meter shop is suitable for selling pot-stewed food-where can I learn to cook pot-stewed food? Potted food is a general name for cold food dishes in cooking, and it is a familiar home-cooked dish in various regions. Pot-stewed vegetables are divided into red halogen series and salt? H series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series.
After curing, airing, stewing or marinating, knife processing and simple packaging, it can be eaten. It is characterized by dry fragrance, crispness, crispness, smoothness, no soup, non-greasy, bright color, convenient eating and carrying, and is very popular among people.
China pot-stewed dishes have a long history, a wide variety and different flavors, and have been constantly surpassing and developing in its unique form. They have great influence in Cantonese cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and they can be found everywhere in cities and villages, restaurants and streets.
15 square meter shop is suitable for selling braised dishes-where can I learn to cook braised dishes (consultation -I3I-352I-BB25)? We may simply think that we just need to buy a good pot of braised soup. A good pot of braised soup is like a dye vat, which will turn the food into a bright brown-red color, and more importantly, it will make the food produce a mouth-watering braised fragrance and become popular. However, we still have to work hard to truly become an expert in braised dishes and master the charming food. If you are in Changsha, you will have an advantage. You will become a real expert in marinated vegetables at the Red Star Pengfei Chef Training School (Consulting -I3I-352I-BB25).
Brine can be divided into red brine and white brine in appearance.
Red halogen is made of soy sauce (soy sauce), brown sugar, cinnamon star anise, etc. It is more suitable for marinated beef, pig's feet, tripe, pig's ears, eggs and so on. Red halogen is very rich in taste, which can be eaten hot or cold, especially in autumn and winter.
White brine is generally made of colorless seasonings such as white soy sauce, white vinegar, sugar, etc., and has a refreshing taste. It is suitable for marinated aquatic products, vegetables, melons and fruits, etc. Generally, it is not necessary to stew for a long time, and it is often soaked, which can especially ensure the color of vegetables and fruits and make the taste crisp and tender. White brine is more suitable for eating in summer.
15 square meter shop is suitable for selling pot-stewed meat-where can I learn to cook pot-stewed brine? The first thing to do is to make broth. The experience of a pot of old soup determines that the halogen quality of poultry and meat is excellent. Just like a family heirloom, the longer the seniority of the old soup, the stronger the halogen flavor, which is different from other various cooking methods. Under the calm marinade soaking, the rich flavor of the marinade permeates in the most calm way.
15 square meter shop is suitable for selling pot-stewed food-where can I learn to cook pot-stewed food? The reason why old soup is called old soup is that it has accumulated over time, and any bite of old soup begins with the first pot of boiling.
1.Ingredients: the first pot of soup always needs the contribution of pioneers, and it is better to use meat such as chicken, ribs or pork that is easy to taste, but it must not use mutton and other meat with strong smell as the main ingredient, otherwise, all pot-stewed tastes will smell of mutton. 2. Seasoning: aniseed, pepper, peppercorns, cardamom, clove, dried tangerine peel, Amomum tsaoko, fennel, Amomum villosum, Kaempferia galanga, cinnamon, ginger, salt and white sugar.
3. Cut the main ingredients into small pieces, clean them, put them in a pot, add seasoning packets, and add water. After the main ingredients are cooked, take out the meat and eat it.
4. Pick out the seasoning and skim off the impurities. The soup in the pot is the initial state of the old soup.