1, Wuyunzi pot-stewed meal training center
Wuyunzi Pot-stewed training school was founded by Wang Jiagou, an old Sichuan folk bittern teacher. Wang Jiaju was deeply influenced by his parents' cooking skills since he was a child, adhering to the concept of ancestral cooking formula, without adding essence, pigment and preservative, and relying on healthy and green conscience cooking technology, the products were deeply loved by the majority of diners.
Wu Peizi integrates R&D, production, sales, training and management. In terms of training and teaching, seven or eight flavors were taught to students, and the formula of marinade was added, involving a variety of products: tasteless, freshly fished, Sichuan marinated, strong aroma, spiced, sauced, smoked marinated, local flavor series, sweet-skinned duck, pickled pepper series, baiwei chicken, crispy duck and marinated.
2. Chongqing Niudouwan Pot-stewed training center
There are three cores in the technical training of stewed dishes in Niu Dou Bowl, namely, secret brine, cold dishes and fresh brine and fresh fishing. With years of experience in physical stores, secret brine teaches students four recipes. Students practice seasoning skills such as onion, oil, garlic, spices, spicy oil and various juices, and practice marinating, including the heart, waist, stomach and tongue of domestic animals such as chicken, duck, goose, pigeon, pig, dog and cow.
Accessories such as duck head, duck neck, wing tip, chicken leg, chicken feet, goose meat, and vegetables such as pickled peanuts, kelp, bean skin, tofu, potatoes and lotus roots; It can meet the business needs of going to stalls, setting up stalls halfway and going to outlets.
3, Yang pot-stewed meal training
Chongqing poplar is mainly engaged in the training of fresh-caught stewed cuisine. Created three patented braised pork recipes and eight special braised pork technologies, and has a number of braised pork franchise stores. Yang's special halogen dish formula breaks the traditional halogen way, overcomes the bottleneck that new water is not as good as old halogen, and makes high quality at low cost.
It simplifies and digitizes the production process, so that students with zero foundation can make special braised pork in two days, and the pickled dishes have a long aftertaste. After eating for 3 seconds, the mouth is full of fragrance and full of braised taste. After a few hours, there is still a smell in my mouth, and the more I eat, the more I want to eat.
There are many precautions in the process of making pot-stewed vegetables.
1, choose fresh ingredients, and the freshness of ingredients will directly affect the taste of braised dishes.
2. The ingredients should be cleaned in advance to remove all kinds of impurities and unnecessary parts.
3. The soup of marinated vegetables should be matched according to different ingredients, and the seasoning should be appropriate.
4. Pay attention to the heat of the pot-stewed vegetables. Too long time will affect the taste, too short time will affect the taste.
5. When marinating the marinated vegetables, the marinated vegetables just put in should be pressed into the brine to ensure that each part can taste evenly.