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Pot-stewed food refers to a dish made by boiling the raw materials after preliminary processing and blanching in a prepared marinade. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. Sichuan bittern is the most common in China, and the representative of Sichuan bittern, such as the aged bittern in liao ribs, is mainly red bittern.
The key to making pot-stewed flavor is the preparation of brine, and different traditional Chinese medicine spices can be made into brine with different flavors. There are several kinds of spices in the market to make pot-stewed flavor, among which the common ones are star anise, cinnamon, pepper, Gan Song, fennel, white cardamom, Amomum villosum, fragrant leaves, clove, female clove, ginger, citronella, licorice, Amomum tsao-ko, dried tangerine peel, pepper, ziyun, scorpion and earthworm.
Siraitia grosvenorii, Myrica rubra, Jade Fruit, Rapeseed, Angelica dahurica, Senecio scandens, Herb-cutting, Lingcao, Flos Magnoliae, Ramulus Cinnamomi, Radix Aucklandiae, Lignum Aquilariae Resinatum, Radix Angelicae Sinensis, Fructus Aurantii, Cumin, Glycyrrhrizae Radix, Fructus Kaempferiae, Radix Arnebiae, Ginkgo, etc. Spicy duck neck bittern is prepared with 28 kinds of spices.
The preservation of marinade should pay attention to the following points:
1, skimming oil slick and foam slick. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.
2. Heat and disinfect regularly. Boil for disinfection 1 time every morning and evening in summer and autumn, and boil for disinfection 1 time every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container.
3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.
4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.
5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be marinated once, that is, added once.