1, Multiflavor Zi Lu Cai Training College.

2. Shuweiyuan Potted Vegetable Training Center.

3. New Oriental Braised Vegetable Training College.

4. Shishangxiang Braised Potherb Training School.

5. Yushi Shangpin Braised Vegetable Training Course.

6. Jinweizhai Pot-stewed Vegetable Training Center.

7. Wuyi Luwei Training Center.

8. Barley Braised Vegetable Training Course.

9. Qinxiangyuan Pot-stewed Vegetable Technical Training Course.

10, technical training of spiced and stewed vegetables.

After pickling, airing, stewing or marinating, knife processing and simple packaging, pot-stewed vegetables can be eaten, which is characterized by dry fragrance, crispness, crispness, smoothness, no soup, no greasy, bright color, convenient eating and carrying, and is deeply loved by people.

The practical contents of the technical training course of pot-stewed vegetables:

1, brine production: The main system learns how to use various Chinese herbal medicines and boil brine according to the standard ratio. Here, we focus on mastering the knowledge of brine ingredients, boiling time, heat control, seasoning and so on.

2, raw material processing: the main system to learn how to deal with all kinds of raw materials, such as: duck neck, duck head, duck feet, duck intestines, duck gizzards, edamame, thousands of sheets and so on. Here, we focus on the knowledge of deodorization and curing of meat.

3, sugar color production: The main system learns how to use natural ingredients to stir-fry the special sugar color of Wuhan duck neck.

4, halogen raw materials: the main system to learn how to use brine halogen all kinds of raw materials. Here, we focus on mastering the knowledge of marinating time, temperature and coloring.

5, brine preservation: the main system to learn how to use scientific methods to preserve brine, prolong the use time of brine.

Origin and taste of pot-stewed vegetable training:

The well-known places in the whole country are Sichuan, Chongqing, Wuhan, Hunan, Jiangxi, Henan and so on.

Pot-stewed vegetables originated in the Qin Dynasty. At that time, because the prefect of Sichuan and Shu County sent people to dig a salt well, that is, the salt well in Guangdu, people could skillfully use salt and pepper to make brine in the Western Jin Dynasty.

With the passage of time, the technology of pot-stewed vegetables has been gradually upgraded, and the taste has been better improved. The Tang Dynasty was good at wine and meat, and the Ming Dynasty was good at dietotherapy, so pot-stewed vegetables appeared on our table today.

We usually eat braised dishes with many flavors, such as spicy, spicy, sauce-flavored, spiced, sweet and spicy, slightly spicy, white halogen, red halogen and natural halogen.