1, Chongqing Pinweixuan Catering Pot-stewed Food Training:
Chongqing Pinweixuan Restaurant is a large-scale comprehensive catering institution. It is a comprehensive brand organization involving catering brand operation, project technology research and development, catering technology transfer, restaurant operation, brand project promotion and brand planning. Beijing Pinweixuan Catering takes escorting small and medium-sized catering investors as its mission.
After years of hard work, Pinweixuan restaurant braised dishes training has gradually formed a whole service system of the whole industry chain with project technology research and development, brand packaging, marketing planning, store direct sales, investment chain, operation guidance and training guidance as the system; And continue to strengthen independent innovation and brand building, and deeply tap the great value of the catering industry market. Through innovative, standardized, convenient and high-profit catering projects.
2. Hefei Jiamao Catering Pot-stewed Food Training School:
Hefei Jiamao Catering Braised Pot-stewed and Braised Vegetable Training School has nearly 50 branches in Guangdong, Zhejiang, Jiangsu, Shanghai and Hunan.
Jiamao Catering Pastry Training School does not limit the study time until the students are satisfied; Tuition is paid in one lump sum, and there is no extra charge on the way. Over the years, we have focused on snack catering training, with a big brand, abundant students and rich experience, and opened stores all over the country. Has a large-scale teachers and service team in the industry.
3. Guangzhou Cuisine No.1 Stewed Pot-stewed Food Training Course:
Guangzhou Shiweixian Pot-stewed Vegetable Training Center belongs to Shandong Heze Shishang Tribe Diet Management Service Co., Ltd., and dozens of branches across the country start classes at the same time. The teaching staff is huge, and professional masters practice teaching. Since its establishment for many years, it has won the full recognition of the vast number of students with authentic, professional, systematic and perfect snack catering training and teaching services, and the students are all over the country.
4. Huainan Multiflavor Braised Potherb Training Course:
Huainan Multiflavor Pot-stewed Food Training Course Multiflavor Snack Training Institution was established in 2009, which is an innovative catering education enterprise focusing on catering food education, catering management and catering dish development.
Multi-flavor stewed dishes training class master professional food practices and store management knowledge. With the help of technological innovation, the company will continuously improve the taste of each gourmet snack and reduce its production cost, so that every venture capitalist can get considerable profits from it.
5. Wuwei Jiajia Pot-stewed Course:
Since the establishment of Wuwei Jiajia Braised Vegetable Training School 10, it has inherited and promoted the profound Chinese food culture, and * * * has trained more than 20,000 outstanding food talents from all over the country for the society. We hope more catering entrepreneurs will join us, and Duoweizi will continue to innovate, keep pace with the times and make greater contributions to the catering industry in China.
Extended data:
Matters needing attention in learning to cook pot-stewed dishes:
1, the soup stock should be boiled over high fire, and simmered over low fire to avoid thick soup.
2. The amount of spices should be used in strict proportion. Don't tie the wrapped seasoning bag 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.
3. When marinating vegetables, the amount of red halogen sugar should be added in batches to avoid adding more to deepen the color of the vegetables at one time, and grasp a principle that the color of the marinated vegetables should be golden.
4. 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.
5, often 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.