Is there a training for authentic white soup mutton soup, and learn mutton soup techniques

Of course, you have to find a more formal, Chengdu snack training place. At present, the catering industry is also the most popular industry, just look at how many Sichuan restaurants there are in the country now. To learn Sichuan cuisine, the authentic place is Chengdu.

**Generally around a few thousand yuan, but each snack training teaches the taste has its own merits, or it is recommended that you find a few local famous snack training institutions on the Internet to see, remember to go offline to taste, inspection before signing up, a number of comparisons to choose one that they think is the best, do not be greedy and cheap. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best is to combine practice and theory, and it is best to go on field trips, you can learn more.

Shanxian mutton soup is known as the first soup in China, and the famous Chinese recipes have long been included, and it represents the entire mutton soup industry! The Shanxian mutton soup is currently the hottest business, and the Shanxian self-supporting mutton soup recognized by the people is good, the color is like milk, and the water and fat are blended! His family has been doing business for decades, and business has been good.

You go and try it first, some other training schools personally think that it is not as good as learning in physical stores, especially in some old stores, after all, the methods taught in the old stores are methods in actual combat, and most of the methods in the schools are theoretical methods! And the credit of the old store is much higher, what you say is not necessarily right, you look at it.

Different schools, different majors, different learning time is different, when choosing a school, you must inspect the school's scale, employment direction, professional start, teaching mode, learning content, whether training, safety and security and other key information, if you do not know clearly, it is recommended to go to the field to understand, the school with low cost is not necessarily worth going to the school, learning technology is the last word.

Authentic mutton soup and haggis soup can go to Luoyang to learn.

Luoyang mutton soup is a famous snack of Luoyang folk with mutton, and it is also one of the most authentic folk customs in western Henan. Mutton has a unique smell, mainly because the fat contains the component of calcareous carbon, after the fat is removed, the mutton will no longer have a smell.

Generally, it is simmered on low heat every night until the next morning, and the boss puts a large number of cracked lamb bones in a large pot nearly one person deep and 2 meters in diameter, adds water and homemade spices, and after the soup boils, it is boiled all night with a simmer.

In this way, the bone marrow and collagen in the sheep bones are boiled into the soup. The soup is also very particular about cooking mutton, large pieces of mutton and mutton are freshly killed and cooked to ensure freshness.

In a large bowl with a capacity of more than 1,000 ml, grab a large slice or two of lamb and pour it into the boiling soup. Locals like to soak hard noodle pot helmets in soup.

The dry and hard pot helmet fully absorbed the soup in the bowl. Of course, the more you chew, the more beautiful it is. The mutton soup is only sold in the morning, because the mutton soup at this time can be said to be in full bloom.

Mutton soup is now trained in many places, and whether the mutton soup tastes good is the key, so if you want to learn mutton soup and haggis soup, you must try it yourself, and then decide to learn it after the taste is good.

You can come to investigate, learn more, taste it, diligence is the foundation of getting rich.

Zong mutton soup and haggis soup go to ** learn well.

Ingredients: 1300 grams of lamb shank.

Excipients: 5 slices of ginger, 50 grams of coriander, 300 grams of shallots, 3 grams of ingredients, tangerine peel, salt and white vinegar.

Method 1: Prepare the lamb leg meat, coriander and other ingredients, and chop the lamb leg into several pieces.

2. Add water to the pot and boil, put the lamb leg meat into the boiled blood water, remove the dry water 3, put it in the pressure cooker, add warm water, put in ginger, tangerine peel, ingredients, etc., choose mutton as the ingredients in the pressure cooker, choose the soup as the cooking method, press to start, and end in 50 minutes.

4. Wait for the pressure to be relieved, boil the pot, the mutton is so rotten, my 80-year-old mother and father both said that it is soft and rotten 5, take out the leg of mutton, remove the mutton bones, cut the mutton into small pieces, and put it in a bowl 6. Hold the mutton soup in the bowl, add chopped green onions and coriander according to your needs, and add salt, white vinegar and pepper according to taste

You can go to a specialized training school, so you have to look at several aspects to choose a good school:

1) Whether the school's qualifications are very good.

2) The teaching equipment and teachers are not very good.

3) Whether the teacher is very experienced and whether there are famous teachers.

4) Whether the teaching content is mainly practical or theoretical.

5) Where will you be employed in the future?

There are many training schools, so it is recommended to go to the site for a trial in person.

You can go online or do your own research.

To make a good mutton soup, we must first correctly select the raw materials for boiling the soup and adopt a reasonable primary processing method, and secondly, we must master the heat when boiling on the fire.

Preparation of mutton soup:

1. Cooked lamb head meat, cooked mutton, mutton liver, mutton intestines and sheep blood are cut and set aside.

2. Pour all the ingredients except the sheep's blood into the casserole, add water, and bring to a boil over high heat.

3. Gently skim off the foam with a spoon.

4. Cover the lid and slowly boil over low heat for about 30 minutes, so that the collagen in the skin of the lamb head will be fully boiled out, and the mutton soup will be richer.

5. At this time, the soup is already very rich, pour in the sheep's blood and continue to simmer for about 5 minutes.

6. Once the soup is thick, add salt, chicken essence and pepper to taste.

7. Add the chopped coriander and green onions, and the whole lamb soup is ready.

8. Serve directly on the table and drink a bowl while it is hot, which is super comfortable.

9. Finished products.

Learn angelica mutton soup online.

Ingredients: 200 grams of lamb cut into thick slices, 5 grams of angelica, 1000ml of water, 4 tablespoons (60ml) of mash, 1 piece of ginger, seasoning: 1 tablespoon of soy sauce (15ml), 1 teaspoon of salt (5 grams), 5 grams of rock sugar.

Method 1) Peel and shred the ginger and set aside. Pour water into a pot and bring to a boil over high heat, rinse the angelica with water, put it in the pot, and cook over medium heat for 20 minutes.

2) Pour the lamb slices into the pan and skim off the foam when the water boils. Add the mash, shredded ginger, soy sauce, salt and rock sugar.

Mash can be substituted with semi-sweet rice wine.

Lamb soup with turnips.

Ingredients: 750 grams of lamb belly, a white radish, coriander (no leaves and roots), cooking wine, green onions, ginger, pepper.

Method 1: Wash the lamb belly, cut it into strips, wash the white radish and cut it into hob pieces;

2. Sit in the pot and light the fire and pour in the bottom oil, put in the ginger slices and stir-fry the fragrance, pour in boiling water, add salt, cooking wine and pepper to taste, after the water boils, first put in the mutton and cook, then put in the white radish, turn to low heat and cook until the radish is broken, sprinkle with chopped coriander to get out of the pot.

Henan mutton is sweet in taste and warm in nature, and enters the spleen, stomach, kidney, and heart meridian;

Warm and replenish the spleen and stomach, which is used for 1653 symptoms such as nausea, thinness, and chills caused by spleen and stomach deficiency and cold;

Warm and tonify the liver and kidney, used for waist and knee soreness, cold pain, impotence and other symptoms caused by kidney yang deficiency;

It is used for abdominal cold pain caused by postpartum blood deficiency and menstrual cold.

Ingredients: lamb belly (lamb leg can also be bai, but it is best to bring the skin), ginger, green onion, garlic, coriander, pepper, big material (star anise), fennel dao, chili pepper (can not be put), salt, sugar, white pepper, cumin powder, thirteen spices, curry powder @1 @ Cut the lamb into small pieces, blanch to remove the blood foam. Then take a pressure cooker and boil a pot of water to make the soup base, adjust the amount of water by yourself, and put less if you like thick soup, and like clear soup.

Warm bai nourishes the stomach.

Mutton is warm, so mutton soup has a stomach nourishing effect, has a certain regulating effect on the spleen and stomach, and can be used for symptoms such as spleen and stomach deficiency and cold, weakness, and body cold.

2. Nourish the liver and brighten the eyes.

Mutton soup has a good effect on the liver and brightening the purpose, helping to improve problems such as unclear vision and dazzling, and at the same time, sheep gallbladder also has a certain detoxification effect.

You can go to a professional chef school to see more and inspect the field.

The specific origin of mutton soup has no way to be examined, and the famous ones are Luoyang in Henan, Lingbao in Henan, Shanxian in Shandong, Zaozhuang in Shandong, and Laiwu in Shandong, and you can go to these places to study.

1. Luoyang, Henan

When you walk to Tie Xie's Liu Xiufen, you will see several mutton soup shops opposite, and when you enter the store, you will see the boss skillfully waving the knife in his hand and slicing out a bowl of mutton. When you hold the blue and white porcelain bowl in your hand and take a sip of mutton soup, the soup is white, fat but not greasy, and has no smell. There are also baked cakes as a companion, and you will taste the most authentic and richest aroma of mutton!

The most authentic Tie Xie mutton soup is made without adding any miscellaneous meat or medicinal materials, only boiled with mutton bones and mutton! Don't use any superficial work as gimmicks, just like the simple Henan people, only pursue the most original, the most authentic and the healthiest taste!

2. Henan Lingbao

Mutton soup In Lingbao, Yuxi, almost everyone drinks mutton soup, and everyone has a few stories about mutton soup. Mutton soup is not only a diet for Lingbao, but also a culture, and an inseparable sentiment between Lingbao people. It is impossible to find out when the history of Lingbao mutton soup originated, but there is no doubt about its long history.

3. Shanxian County, Shandong

It is the most representative traditional food in Shanxian County, with a history of more than 208 years. "Shanxian Mutton Soup" was first founded in 1807, when it was jointly founded by Xu, Dou and Zhou, so it was named "Sanyichun" mutton restaurant. The establishment of the "Sanyichun" mutton restaurant caused a lot of sensation in the food industry during that period, and laid a solid foundation for the future fame of "Shanxian mutton soup".

Nowadays, Shanxian mutton soup, which has a history of nearly 208 years, is loaded into the famous Chinese recipe with its unique style of "white like milk, blending water and fat, pure texture, fresh but not fat, fragrant but not greasy, rotten but not sticky".

4. Shandong Zaozhuang

According to legend, as early as the Spring and Autumn Period and the Warring States Period, Fan Li, the prime minister of the Yue Kingdom, came to live in seclusion in Yangzhuang Town, Zaozhuang City, and saw that the grass and water in Yangzhuang were beautiful, so he raised sheep here to get rich and benefit the people. Zaozhuang mutton soup is a famous flavor with a long history, it is known for its thick soup, delicious taste, not fishy, fat but not greasy, and varied.

The daily sales of mutton in Yangzhuang Town are more than 1,500 catties, and Tengzhou mutton soup has been fragrant in southern and northern Jiangsu, and its production method has been included in the "Chinese Recipe".

5. Laiwu, Shandong

Legend has it that in the last years of Qianlong in the Qing Dynasty, around 1776, Jin Maosheng, the founder of the old Jin family's old shop sheep soup, was forced to make a living because of his poor family background, and came up with the idea of doing a sheep soup business to support his family. Although mutton is a high-quality meat, the fishy smell makes diners often shy away and dare not ask.

In order to find a recipe that can eliminate the smell of fishyness, the old man Jin Maosheng took great pains to experiment with condiments, worked production, selected hundreds of natural seasonings, and carried out countless combinations;

Countless times of screening and condensation, and finally made into a mutton soup that is not fishy, delicious, suitable for all ages, and loved by everyone, as a result, the old man Jin Maosheng has also become a legend inside and outside the old city of Feisheng, and has passed down a beautiful and evocative legend.

There are many places across the country where you can learn to make mutton soup, but the teaching strength of these mutton soup training places is uneven, and it is very reliable to find a school with a history of more than 30 years.

There is a very famous Xiao County mutton soup in Anhui, if you want to learn or open a store, you can go to the chef school to enroll in a short-term study.

In a formal school, the teachers are relatively more professional

You can look at the teachers, equipment, scale, teaching environment, and the number of students in school (after all, the eyes of the masses are bright) as a reference!

Go to a professional chef school, where you can choose your favorite course flexibly according to your preferences because of the snack training majors, rich courses, diverse varieties and strong market liquidity.

To learn to make mutton soup, you can go to a cooking school or go to Shanxian to learn.

There is a lot to learn in a culinary school, and of course the tuition fee is charged according to the local situation.

Shanxian County is located in the southeast plain of Shandong, because of the unique local terrain and climate, people raise livestock mainly green goats. The local sheep breeder has a long history, and the experience of eating mutton is particularly rich, and there are many ways to eat it. But the most popular way to eat is mutton soup, Shanxian mutton soup has a history of thousands of years, and has become a food that Shanxian people can't live without.

Whether you want to open a mutton soup restaurant, or want to learn how to make mutton soup for your favorite family, if you want to learn authentic mutton soup, Shanxian is the best choice.

Notes:

1. The modern catering industry not only requires chefs to have good skills in traditional crafts such as knife work and spoon work, but also requires chefs to have a certain understanding of cost control, menu production and kitchen management.

2. A chef who doesn't want to be a boss is a chef without a dream, and a chef who doesn't want to be a head chef is a chef without a goal, and these knowledge and skills are essential skills for modern chefs.

Learn to make mutton soup, the key is reliable teaching strength! The skills learned in unreliable schools cannot adapt to the development of the market, and the mutton soup made is not delicious, so you need to choose a strong school to learn!