1, Wuyunzi pot-stewed meal training center
Wuyunzi Pot-stewed training school was founded by Wang Jiagou, a senior Sichuan folk bittern-cooling master. Since childhood, Wang Jiaju has been deeply influenced by his parents' pot-stewed skills, adhering to the ancestral pot-stewed recipe concept, without adding essence, pigment and preservatives, and relying on healthy and green conscience cooking technology, the products have been well received by the majority of diners.
Wupeizi integrates R&D, production, sales, training and management. In the aspect of training and teaching, seven to eight flavors are taught to students, and a marinade formula is added, which involves a variety of products: tasteless, freshly fished, Sichuan marinated, fragrant, spiced, sauced, smoked marinated, local flavor series, sweet-skinned duck, pickled pepper series, Baiwei chicken, crispy duck and marinated.
2. Chongqing Niudouwan Pot-stewed Vegetable Training Center
There are three cores in Niu Dou Bowl's training of marinated vegetables technology, namely, secret brine, cold dish, and fresh brine and fresh fishing. With years of experience in physical stores, secret brine teaches students four recipes. Students practice seasonings, such as scallion, oil, garlic, spices, spicy oil, all kinds of juice mixing and seasoning skills, and practice marinating, including chickens, ducks, geese, pigeons, pigs, dogs, cows and other domestic animals, hearts, loins, stomachs and tongues, and other internal organs.
Duck head, duck neck, wing tip, chicken leg, chicken feet, goose, and other accessories, as well as pickled peanuts, kelp, bean skin, bean curd, potatoes, lotus roots, and other vegetables; It can meet the business needs of going to the stalls, setting up stalls in the middle, and going to the outlets.
3, Yang Longwei pot-stewed meal training
Chongqing Yang Longwei is mainly engaged in the training of fresh-caught braised dishes. He has created three patented braised dishes formulas and eight special braised pork technologies, and has many braised dishes franchise stores. Yang Longwei's special marinated dish formula breaks the traditional marinating method, overcomes the bottleneck that new water is not as good as old brine, and makes high quality at low cost.
It simplifies and digitizes the production process, so that zero-based students can also make special braised pork in two days, so that the dishes marinated by it have a long aftertaste. After eating in the mouth for 3 seconds, the mouth is full of fragrance and full of braised flavor. After a few hours, there is still fragrance in the mouth, and the more you eat, the more you want to eat.
There are many matters needing attention in the process of making pot-stewed vegetables.
1, choose fresh ingredients, and the freshness of ingredients will directly affect the taste of braised dishes.
2. The ingredients should be cleaned in advance to remove all kinds of impurities and unnecessary parts.
3, the soup of the marinated vegetables should be matched according to different ingredients, and the seasoning should be appropriate.
4. Pay attention to the heat of the marinated vegetables. If the time is too long, it will affect the taste, and if the time is too short, it will affect the taste.
5. When marinating pot-stewed vegetables, the newly put pot-stewed vegetables should be pressed into the brine to ensure that each part can be evenly tasted.