How many items do you need for cold dipping in training mechanism?

One * * * studies nine projects.

Training time

The general study time is about 5~7 days, depending on the individual's mastery.

Training content

Meat dishes: mutton skewers, chicken skewers, lean skewers, chicken gizzards, fat sausage skewers, fat beef skewers, belly skewers, pig blood skewers, chicken heart skewers, duck sausage skewers, chicken wings skewers, crispy bone skewers, and flesh-and-blood connections;

Meatballs: pork balls, urine beef balls, ham balls, fish balls, cuttlefish balls, shrimp balls and crab sticks;

Aquatic products: fish fillet skewers, fish sausage skewers, fish bubble skewers, squid skewers, shrimp skewers and quail egg skewers;

Bean products: bean curd skewers, gluten skewers, thousand-foot skewers, dried bean skewers, soybean oil pipi skewers, yuba skewers and qianzi skewers;

Vegetarian dishes: mushroom skewers, kelp skewers, spinach skewers, cabbage skewers, lettuce skewers, Flammulina velutipes skewers, potato skewers, lotus root skewers, kelp skewers, corncob skewers, twist, vermicelli, rape skewers, green peppers skewers, leeks skewers, broccoli skewers, melons skewers and eggplant skewers.

training class

1. Selection and storage of materials;

2. Preparation process of spicy red oil:

3. Boiling technology of broth;

4. The frying technology of the bottom material;

5. Code fragrance seasoning technology;

6. Cut vegetables and string vegetables;

7. Production technology of rattan pepper essence:

8. Production technology and storage of red oil essence:

9. Food storage technology.

Shop guide

1. Shop image design guidance: specific shop layout design, decoration design, shop signboard, shop POP, shop light box.