Braised vegetables training content:
A pot of old wine, a dish of braised pig's ears or braised pig's trotters can all be enjoyed leisurely, which is the charm of braised dishes and the reason why braised dishes are popular all over the country. After being salted, marinated vegetables can be eaten by heating or cold, so everyone also calls them cold dishes.
The core technology of pot-stewed vegetables lies in the boiling and debugging of a pot of brine. The quality of brine lies in the formula, boiling process and preservation method. As the saying goes, ten years of brine is better than gold, which vividly illustrates this point.
Cooking school, a professor from Hubei New Oriental, provides authentic braised dishes training. The training varieties include braised pig's feet, spicy tripe, braised pig's ears, braised pig's scalp, braised chicken legs, braised chicken wings, braised chicken feet, braised chicken gizzards, braised kelp, braised lotus root slices and braised peanuts.
After learning this course, you can open a pot-stewed deli around the vegetable market, gourmet snack street, school gate, industrial zone and other places. Of course, you can also choose to be a stew chef in a deli. Training method: small class teaching hands-on formula giving.
Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series.
Salting, drying, stewing or marinating, knife processing and simple packaging can be eaten. It has the characteristics of dry fragrance, crisp and tender, crisp and rotten, smooth, soup-free, non-greasy, bright color and convenient to eat and carry, and is deeply loved by people.