Provide reference suggestions and answers, and choose according to your own interests and development goals.

Training content generally includes:

Barbecue, maocai, Mala Tang, skewers, stir-fry, snacks, cold dishes, braised dishes, grilled fish and so on.

For example,

Maocai:

Study time: 5 days

Learning content: mainly study maocai's bottom material making and dish collocation;

Maocai is a dish made of meat, bean products, vegetables, seafood and mushrooms.

The most exquisite way to eat in maocai is "dry dish", that is, put dried Chili powder in a small dish, add seasonings such as salt and monosodium glutamate, and gently dip the scalded dishes in the pot into the dry dish, which can be sent to the mouth, delicious and fragrant.

Maocai, also called hot pot, is a form of cooking. The difference is that maocai's bottom material configuration is the secret. Maocai originated from the folk in Chengdu, Sichuan. Because it was copied in some areas, if you go to Chengdu to taste the folk maocai, you will know what maocai is. Maocai can be roughly divided into two types:

1, hot pot type maocai: that is, what we call hot pot dishes, the basic form is the same, the difference is the bottom material configuration, which is a person's hot pot.

2. Brine-type maocai: It is a spice configuration similar to brine. After eating this maocai, you can drink the soup base. It's delicious and not spicy.

3. White water maocai: Cook the vegetables in a large pot filled with tap water, put them in a bowl, and then add spices and sesame oil.

Maocai: Most areas such as Sichuan are called maocai; Main business forms: put vegetarian dishes in the display cabinet for consumers to choose or let the boss directly prepare dishes, which can be directly vegetarian or vegetarian; After selecting the dishes, put them into a bamboo basket or a special maocai gizzard, put them into a bowl, add soup and seasoning to taste, and serve. Because of their production methods, they are defined as "maocai".

operating procedure

Step 1: Boil the broth (bone soup), take out the special pot and add the broth.

Step 2: Add a part of the bottom material to the wok and stir-fry until it boils.

Step 3: according to the customer's requirements, put all kinds of dishes into the basket and put the basket into the pot.

Step 4: 1-3 minutes, put the basket into the bowl, pour the spicy oil on it, and a spicy maocai will be ready.

Step 5: Add spicy ingredients and other condiments, and of course, sesame sauce (a special way to eat Xi 'an) can also be added.

Manufacturing sequence

1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter, vegetable oil 100g, Pixian watercress 150g, Yongchuan douchi 50g, rock sugar 10g, Chinese prickly ash 5g, Chinese prickly ash 2g, dried Chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, polished rice.

Material packaging production

Refine vegetable oil, then cool, add secret seasoning, dried pepper, prickly ash, douban, fennel, star anise, white sugar, stir-fry until the oil turns red, add cooking wine and white water (or broth), cook for 10 minute, and then add various dishes (common side dishes: potato chips, lotus root slices, cauliflower and vermicelli).