Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine, which originated in Deyang City, Sichuan Province. It is characterized by spicy and delicious flavor. Then it spread to Chongqing, Hunan, Hubei and Jiangxi, because the tastes of these places are similar, and then it spread all over the country. Compared with hot pot and soup pot, soup tastes less and more; You don't need to order it yourself, and the dishes are relatively fixed, so you can eat it directly. In operation, the dry pot is more convenient than hot pot and Chinese food, and occupies a small kitchen area, so it is loved by consumers and investors.
Learn griddle's training content:
1, the selection and application of spices and raw materials, and the proportion.
2, the production and preservation method of magnetic paste.
3. Sugar-colored frying and preservation methods.
4. Processing methods of vegetables.
5. Processing method of meat products.
6, spices, oils, spices, condiments preparation secret recipe and production skills.
7. The core technology of marinating the main ingredients, frying the bottom materials and boiling the old oil in the dry pot.
8, dry pot sauce production and storage technology.
9, spicy, pickled pepper, spicy, spiced and other flavor dry pot ingredients to prepare a unique formula.
10, cooking techniques and procedures of various dry pots.
1 1, dry pot loading skills, embellishing platter technology.
12. Refining and preservation of red oil in frying pan.
13, students enjoy free follow-up service within 3 years and lifelong technology upgrade service.
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