You should go to the local formal chef technical school or formal training institution to study.

For example, the "Cold Dish Braised Class" of "New Oriental cooking school".

knowledge of raw materials, seasoning, cooking arts and crafts, nutrition and hygiene, and operation and management of deli; Knife technology, cold dish and cold spell production, all kinds of brine preparation, halogen baking production technology, etc.

The school has a group of teachers who are rigorous in their studies. As of June, 214, there are more than 2, chefs in 27 direct-operated schools, including Liu Jinde, Yang Guosheng, Han Jianqiang, Hao Xinguo, Ouyang Lanyang, Wang Xianneng, Wang Yongming, Wang Xingsheng, Wang Wenbang, Si Rui, Ouyang Lanyang and Wang Wenbang. ?

new oriental cooking Education has always attached great importance to the research of teaching mode, followed closely the demand of catering market, and refined the national advanced phased, modular and project-based teaching mode. One-on-one tutoring by culinary masters and famous teachers, hands-on teaching, and strengthening students' operational skills and professionalism.

Extended information

Origin of pot-stewed vegetables

The initial formation of pot-stewed vegetables went through the historical stage from the reign of King Hui of Qin in Bashu (221 BC) to the Ming Dynasty, which lasted about a thousand years.

Li Bing, the prefect of Shu County in Qin Dynasty, led more than 1, migrant workers to build Dujiangyan Water Conservancy Project, and then sent people to "penetrate Guangdu Salt Well" to produce the earliest well salt in Sichuan. The Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, recorded the eating customs at that time as "respecting the taste, being delicious and spicy" and "fish salt, tea honey and Dan pepper". It can be seen that people had learned to use rock salt and pepper to make brine.

By the time of the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habit of "valuing taste and savoring fragrance" of Sichuan people had taken shape. Zuo Si, a man from the Western Han Dynasty, recorded in Shu Du Fu that "the five flavors of tiaofu", the sum of sweetness and sweetness, ....., five meats and seven dishes, and those who are tired of smelling, can cultivate their spirits and nourish their blood, and they will never finish their work ",and tiaofu's five flavors are about the seasoning method of halogen.

"Shudu" is the "Jincheng Stone Country" written in it, which is also the central area. It is both beautiful and respectful, and the real number is Chengdu. " At that time, the production has been greatly enriched and the economy has developed rapidly, which is also the source of the name "Chengdu" "Can Cong Lei Zu, reeling brocade; Du Yu, fishing and hunting cuckoo. Get together in one year, become a city in two years, and become Chengdu in three years. "

Sichuan brine has taken a big step in the Tang Dynasty after the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties. In order to find the inspiration of poetry, the poets in the Tang Dynasty all like to drink alcohol when writing poetry. All the drinking and pleasure in the court are related to wine. And drinking is indispensable for good food. This has promoted the further development of Sichuan-style pot-stewed dishes.

in the Ming dynasty, people's dietary customs focused on health and diet therapy. In particular, the advent of the Ming Dynasty's "Drinking Diet" and "Compendium of Materia Medica" promoted people in the ruling and opposition circles to pay more attention to dietotherapy. Because some of the recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for braised dishes.

Baidu Encyclopedia-New Oriental cooking school