Mutton soup+yangxiezi+braised mutton technical training
Training content: the formula and production process of mainstream brand mutton soup, the cooking technology of sheep scorpion hot pot and braised mutton and the spice formula.
Lecturer: Yang Jianhua.
Training place: Jinan?
The number of places in each session is limited, so you need to register in advance.
How to cook mutton soup to thick white?
How to foam the mutton soup to add flavor?
How to match the spice powder used in mutton soup?
What are the key points of oil chili pepper?
How to master the "sugar burning technique" in braised mutton?
What is the formula and process in sheep scorpion hot pot, which has been selling well in the north for several years?
20 16 1 1 23, the technical training course of "Mutton Soup+Sheep Scorpion" was held in Jinan by Yang Jianhua, the gold medal chef of Chef China's cooking laboratory. Master Yang talked about the basic knowledge of material selection, initial treatment of raw materials, characteristics of spices and so on, and revealed in detail that he had created the industry of "60 square meters shop with an annual net profit of one million".
Zhang Jian: Owner of "Small Guilin Green Local Restaurant"
Participants in the 6th Training Course of "Mutton Soup+Yangxiezi"
Skim foam with a spoon? Wrong! Wrong! Wrong! ?
I have been engaged in the catering industry for more than 30 years. At present, I run a local restaurant. When the weather turns cold, I will launch a mutton soup pot in the store. Since the publication of Chef China in 2005, I have been a loyal reader of it. When I saw the news that Mr. Yang Jianhua started a class, I decided to "recharge" to deepen my understanding of the use of spices and further improve the production technology of mutton soup. After teacher Yang's careful explanation, I strengthened my previous idea: the function of spices is to remove the fishy smell, and the dosage should not be too much, too much, otherwise the medicine will choke my nose and cover up the original taste of mutton soup. According to the proportion and dosage given by teacher Yang, the mutton soup made is not fishy and smelly, but has meat flavor and no medicinal taste.
When boiling mutton soup, it will produce floating foam. The usual treatment method is to skim it with a spoon after the soup is boiled. "This method is wrong!" Teacher Yang's simple sentence shocked all the students. According to him, the blood and dirt in the bones will come out after the meat raw materials are soaked in water. During the heating process, the blood has a coagulation effect on the dirt and can play the role of "scavenger". As soon as the mutton soup is boiled, the blood clot is skimmed off, and the dirt can't coagulate in time. At this time, it will face more and more embarrassment, which is both laborious and unclean. On the other hand, beating the foam with a spoon will skim off the soup oil cooked in the sheep bones, which will affect the flavor of the mutton soup. The correct way is: after the mutton soup is boiled for 5 minutes, use a fine leak instead of a spoon to destroy the blood stain. At this time, there is only a layer of sheep oil left on the noodle soup. This method only removes the dirt and does not remove the oil, and the boiled mutton soup tastes more fragrant.
Learn two famous dishes in three days.
Source: /news/chushixiu/5036538.html
After returning to the store, I tried to make sheep scorpion hot pot and braised mutton according to Teacher Yang's formula, and the finished dishes were full of fragrance. After being introduced in the store, they became popular dishes for every table. Warm mutton dishes in winter can warm both the body and the stomach, and the guests' response is very good. I am going to open a single-product store specializing in mutton after the new year. Catering practitioners need to constantly "recharge their batteries". Through this study, their skills have been greatly improved. Thanks to the platform of Chef China and Mr. Yang for his unreserved and detailed explanation!