Nanchong New Oriental cooking school, approved by the human resources and social security department of Shunqing District, Nanchong City, Sichuan Province, is a comprehensive culinary education college focusing on chef vocational education, covering West Point education, western food education and other professional levels.

Extended data:

Halogen treatment:

1, cleaning treatment. Animal raw materials must be cleaned up after slaughter. The intestines should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white membrane should be scraped off with a knife.

2. Preliminary tool processing. Cut the meat into pieces of about 250 ~ 1000g; The intestine is cut into segments about 45 ~ 60 cm long; Cut the liver into 500-600g pieces; Cut the tripe into pieces of about 1000g; Other internal organs have not changed. Poultry meat and dried tofu don't need to be changed.

3, blanching treatment. All animal raw materials that need to be marinated must be blanched before they can be used for marinating. Otherwise, the fishy smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste worse, porridge-like, easy to ferment, blister and deteriorate, and difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful and tastes bad.

Bleaching treatment is to put the raw materials into a clear water pot, blanch until the growth stops, and take them out and wash the decontamination foam with clear water. If the raw materials have strong odor, such as onion knots, ginger slices, cooking wine, etc. Can be properly added to the pot.

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