15m2 shop is suitable for selling braised dishes-where can I learn to cook braised dishes? Potted dishes are the general name of cold dishes in cooking, and they are common home-cooked dishes in various regions. Pot-stewed vegetables, dividends, halogen series and salt? H series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series, cold series.
It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.
China pot-stewed vegetables have a long history, a wide variety and different flavors, and are constantly surpassing and developing in its unique form. They have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and can be seen everywhere in cities, villages, restaurants and streets.
15m2 shops are suitable for selling braised dishes-where can I learn to cook braised dishes (consultation -I3I-352I-BB25)? We may simply think that buying a pot of good braised soup is enough. A pot of good braise in soy sauce soup is like a dye vat, which will turn the food into bright brown red, and more importantly, it will make the food produce a mouth-watering braise in soy sauce flavor and become popular. However, we still have to work hard to truly become an expert in braised dishes and master the charm of food. If you are in Changsha, you will have an advantage. You will become a real expert in cooking in Red Star Pengfei Chef Training School (Consulting -I3I-352I-BB25).
Brine can be divided into red brine and white brine in appearance.
Red halogen is made of soy sauce, brown sugar, cinnamon star anise and so on. Suitable for braised beef, pig's feet, tripe, pig's ears, eggs and so on. Red halogen is very rich in flavor, which can be eaten hot or cold, especially in autumn and winter.
White brine is generally made of colorless seasonings such as white soy sauce, white vinegar and sugar. And the taste is refreshing. Suitable for pickling aquatic products, vegetables, fruits and so on. Generally, it is not necessary to stew for a long time, and it is often soaked, which can especially ensure the color of vegetables and fruits and the crisp taste. White brine is more suitable for eating in summer.
15 square meters shop is suitable for selling braised pork-where can I learn to make braised brine? The first thing to do is to make broth. The experience of a pot of soup stock determines the excellent halogen quality of poultry meat. Just like a family heirloom, the longer the seniority of soup stock, the stronger the pot-stewed flavor, which is different from other cooking methods. Under the calm marinade soaking, the rich flavor of marinade diffuses in the most calm way.
15m2 shop is suitable for selling braised dishes-where can I learn to cook braised dishes? Soup stock is called soup stock, which is formed with the accumulation of time. Any bite of soup stock begins with the boiling of the first pot.
1. Ingredients: the first pot of soup always needs the contribution of the pioneers. It is better to use meat such as chicken, ribs, or pork, which is easier to taste, but never use mutton and other meat with a strong smell as the main ingredient, otherwise all the pot-stewed tastes will taste like mutton. 2. Seasoning: aniseed, pepper, pepper seed, cardamom, clove, dried tangerine peel, tsaoko, fennel, Amomum villosum, kaempferia kaempferia, cinnamon, ginger, salt and sugar.
3. Cut the main ingredients into small pieces, clean them, put them in a pot, add seasoning packets and add water. When the main ingredients are cooked, take out the meat to eat.
4. Pick out the seasoning and skim off the impurities. The soup in the pot is the initial state of the old soup.