Chongqing Xiangmantanghong Braised Pot-stewed Vegetable Training Institution, Shenlaifu Catering Snack Training Institution, Huitianxia Catering Training Center, Jiudingxiang Snack Training Center and Chongqing New Oriental Training are all well-known stewed vegetable training institutions in Chongqing.

1, Chongqing Xiangmantang Pot-stewed Food Training:

Chongqing Xiangmantang stews are carefully trained with complete courses, and many students attend the training. Xiangmantang pot-stewed food is a delicious food with color, fragrance, taste and shape, which is made by putting the food raw materials after primary processing and special treatment into the carefully prepared marinade.

One of the great advantages of Xiangmantang pot-stewed dishes is that they are suitable for both cold and hot. They can be used as the main course on the table or as table wine. They have a long shelf life and can be enjoyed all year round. They are necessary for the New Year. Located at No.456 Jianghua Road, Chongqing.

2. Shenlaifu catering and snack training institutions:

Shenlaifu Snack Training Center is one of the platforms for learning braised dishes. You don't need to join in to start your own business, and you can master the core technology of Sichuan pot-stewed vegetables without being controlled by others. ?

Shenlaifu catering and snack training institutions have convenient materials and can be rich and frugal. Because Sichuan is rich, the raw materials used in marinating are very extensive, which provides chefs with greater choices and aspects. The texture is palatable and the taste is rich. When marinating raw materials, it can be based on the texture of raw materials and the requirements of consumers for the taste of marinated vegetables. Located at No.689 Beijiang Road, Chongqing.

3. Huitianxia Catering Training:

Huitianxia catering training teaches stewing technology, gives a complete set of technology, free material profit, free storefront design guidance, and the company repeatedly practices practical technical points. The mode of operation is also very flexible, such as storefronts, stalls, mobile carts, night markets, supermarkets, streets and lanes, and food stalls. Students can choose their own business methods according to their personal and local market conditions. Located at No.901Jinxiu Road, Chongqing.

4. Jiudingxiang Snack Training Center:

Jiudingxiang Snack Training Center has won the reputation of students by relying on solid snack technology. Jiudingxiang snacks training and learning skills is not difficult. It is important to fill the prescription completely. The unique styles and skills of various specialty snacks are the practice and repeated deliberation of Jiudingxiang snack training teachers for many years. The dosage of each main and mixed raw material is very accurate and clear at a glance.

After that, the teacher will teach the children to inherit and teach, and the students will practice by themselves. Students who have no experience in snacks can learn technology easily, and the learning time varies according to their acceptance and experience. Located at No.457 Linjiang Road, Chongqing.

5. Chongqing New Oriental Training:

There are many and complete courses of marinated vegetables cultivation in New Oriental, and students have a wide range of choices. It is divided into 9 series: red halogen series, salt roasted series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series.

Salting, air drying, stewing or marinating, knife processing and simple packaging can be eaten. Its unique characteristics are dry fragrance, crisp, crisp, smooth, non-soup, non-greasy, clean color and convenient to eat and carry, and it is loved by many people. Located at No.589, century avenue, Chongqing.

Extended data:

Matters needing attention in cooking pot-stewed vegetables:

1, the amount of spices should be used in strict proportion, and the wrapped spice package should not be tied too tightly. Soak in hot water of about 70 degrees for half an hour, then rinse with cold water twice to remove astringency and medicinal taste.

2. When marinating vegetables, the amount of red halogen sugar should be added in batches to avoid adding too much at a time to deepen the color of the vegetables. It is advisable to grasp a principle that the color of pot-stewed vegetables is golden yellow.

3. Replace the sachet in time. Because the fragrance of spices in brine will gradually weaken after marinating a certain amount of raw materials, the spice package should be replaced in time after the fragrance is weakened to keep the fragrance of brine rich and stable.

4. Always try the fragrance of spices in brine, because spices will produce their own fragrance after high temperature, but the fragrance is volatile and not volatile. In order to keep the fragrance stable, we must constantly try the fragrance of brine in order to increase or decrease all kinds of spices in time.