Where do I learn braised vegetables?

Why is the pickled vegetable project recommended? Because the investment in braised vegetables is small and effective, it is the first choice for the grassroots entrepreneurs, including college students who have just walked out, according to the current market analysis, it is very profitable to do the braised vegetable business. Many people have not done detailed market planning and research, and they are at a loss to enter the industry, and they suffer from the lack of professional technology to make braised vegetables, so they give up in vain, in fact, it is a pity.

Although the investment is not large, it is also real gold**, and although there are many people who spend your time and fighting spirit to do the braised vegetable business, there are not many people who do it well and have a unique taste. As long as we make our braised vegetable flavors unique, we will definitely make money.

You can go to a professional place to study

Braised pork is actually very easy to learn, but there are not many delicious tastes, so it is still necessary to run more, taste more, ask more, and learn more.

You can go to a specialized catering cooking school. Learn the spice recipe of Sichuan marinade, the boiling method of brine, the processing and processing of various dishes (meat, vegetarian dishes) and the preparation of pickling ratios, marinating, boiling of secret cold marinated red pepper oil, the preparation of cold vegetable sauce, the use cycle and preservation method of old marinade.

It is best to go to a regular school to learn snacks.

1. The formula ingredients are taught without reservation, there is no need to buy ingredients from the school, there is no franchise fee, and the cost is controlled by yourself.

2. Pay only tuition. There are no other costs for the church.

3. Teach technology, teach the process of opening a store, purchase facilities and equipment, etc., all free guidance.

4. The taste is authentic, welcome to inspect and taste, sign up with satisfaction, and do word-of-mouth publicity.

5. Students will learn to include food and material fees, 0 basic package fees, and free re-learning of later technology.

I tell you to learn in **, and then you go around the street to see which braised vegetable business is particularly good, you ask him if he collects it, if the apprentice collects it, ask how much money how to learn.

The shorter the training, the more you have to choose a strong school, so that you can really learn something, because you don't choose a strong force, you can't learn anything in the short term, the learning time is too short, and only the technology is better. Choosing snack training is generally to start a business, so not only to choose the kind of school running strength, it is better to have entrepreneurial guidance to ensure that it is better, so that it will not be like a headless fly, for those who want to start a business, entrepreneurial guidance can be regarded as a guiding light for you.

Therefore, when choosing a school, you still have to consider many aspects - teaching strength, types of professors, entrepreneurial guidance guarantees, etc., such as many types of snack training in our school, what flavor snacks, special pasta, breakfast customization, etc. Also, choose the type of snack training to learn according to regional characteristics, for example, if you are in Hunan, you must choose stinky tofu, in Shanxi, you must choose mutton steamed buns, and in Sichuan, you must choose hot pot, skewers, dry pot, etc., so it depends on whether the school has this kind of regional snack training. Our schools all include training programs for these special regional snacks, which are basically something that can be learned.

Moreover, there is also employment guidance, you can go to the school's employment guidance center to consult about entrepreneurship after you have completed the training content, and the teacher will definitely know everything. And the short-term training is generally around a few thousand dollars, the time is relatively short, the learning hours are generally in fifteen to twenty days, you can start a business quickly after learning, or more cost-effective, you can also choose the type of private customization, only learn the short-term training major you want to learn, of course, the specific ** or have to consult the professional teachers of the school, so that you can understand more clearly.

If you really want to learn a good skill, it is better to choose a well-known school with strong school running strength.

The quality of teaching in the braised vegetable training schools is uneven. Choosing the wrong one will not only waste time and effort, but also fail to learn professional skills. Therefore, we must be cautious when choosing a school, consider and compare the school's faculty, teaching environment, employment situation and brand awareness, and choose a trustworthy and good school.

It is recommended to learn braised vegetables to study in a regular school, so that we can learn comprehensively, to learn technology, the school's hardware facilities must be excellent.

Pre-treatment of halogen:

1) After the animal raw materials are slaughtered, the residual hair and dirt must be removed. The intestines should be cleaned with refined salt and starch. The tongue and belly should also be slightly scalded with boiling water, and the white film should be scraped off with a knife.

2) Cut the meat into pieces of about 250 1000 grams; The intestine is changed into segments about 45 to 60 cm long; liver knife into 500 600 g pieces; Beef tripe is cut into pieces of about 1,000 grams; Other internal organs are not changed. Poultry and dried tofu do not need to be changed. Lack of rotten regiments.

3) All animal raw materials that need to be marinated should be blanched before they can be used for marinating. Otherwise, the bad smell and blood stain in the raw materials will be mixed into the marinade, making the marinade taste bad, porridge-like, and easy to ferment and foam and deteriorate, which is difficult to preserve.

The raw materials are directly put into the stew pot without blanching treatment, and the surface is attached to the blood foam, which is not beautiful in appearance and has a very poor taste. Blanching treatment is to put the raw materials into a pot of clean water, blanch until they are broken, take them out, and wash off the foam with water. If the smell of raw materials is large, you can add green onion knots, ginger pieces, cooking wine, etc. to the pot.

Precautions to be taken when preparing marinade for marinated vegetables:

1) The dosage of spices, salt, and soy sauce should be appropriate, and the spices are too much, and the finished vegetables have a large medicinal flavor and dark color; There are too few spices, and the flavor of the finished dish is insufficient. Too much salt, in addition to the taste of "dead salty", will also make the finished dish shrink and shriveled; There is too little salt, and the fresh flavor of the finished dish is not prominent. There is too much soy sauce, and the finished product is black and ugly; There is too little soy sauce and the taste is not delicious enough.

2) The selection of raw materials, yellow marinade, white marinade, should not use soy sauce or other colored condiments, and do not use spices that are easy to fade.

3) The marinade should not be boiled in advance, and should be prepared and used now, which can not only avoid the volatilization of the aromatic fragrance in the condiment, but also save fuel and time. <>