I want to learn how to mix pickles, how much is the tuition fee? How long does it take to learn?

I want to eat pickles" but I am afraid of consuming too much salt. I think there are many people who think this way. So now let's introduce a sour pickle that is most suitable for this kind of person to control salt intake.

Vinegar has the effect of extracting and promoting saltiness, and sour pickles made by using this function can limit the amount of salt to less than half of the normal amount. It is a health food that makes people feel that there is no reduction in salt, and it has a great texture and soft sourness.

Now we would like to introduce three types of sour pickles: the light type with a soft flavor, the Japanese style with the flavor of soy sauce, and the Chinese style with the fragrance of sesame oil. The amount of ingredients mentioned in it is prepared for four people, regardless of the type, and it can be eaten after half a day to four days of pickling.

Light type method].

1. Cut the cucumber and radish into strips, chop the carrot, cut the shallots into thin slices and rinse with water.

2. Finely chop the ginger, garlic and kelp.

3. Pour 1 and 2 into a container, add 40 ml of grain vinegar, a spoon and a half of salt, 200 ml of water, then add the red pepper and put the lid in the refrigerator.

Japanese Ingredients] 2 cucumbers, 30 grams of radish, 20 grams of carrots, 1 lemon round, dried squid, grain vinegar, salt, soy sauce, sugar.

Method] 1. Cut the cucumber and radish into strips and chop the carrot.

2. Pour 1 into a container, add 40 ml of grain vinegar, 200 ml of water, a spoonful of salt, 20 ml of soy sauce, and a spoonful of granulated sugar.

3. Put a little dried pine fish and lemon in 2, cover and put in the refrigerator.

Chinese Ingredients] 2 cucumbers, 1/2 celery, 20 grams of shallots, half a small red pepper, grain vinegar, sugar, soy sauce, sesame oil.

Method] 1. Cut the cucumber and celery into strips, cut the shallots into slices and wash them with water.

2. Pour 1 into a container, add 40ml of grain vinegar, 150ml of water, 30ml of soy sauce, 2 teaspoons of sugar, and 1 teaspoon of sesame oil.

3. Add the red pepper and cover it and put it in the refrigerator.

How to make flavored small pickles.

1.Cut the cucumber into strips, rub it with salt, rub off some of the water, and set it aside to dry.

2.Then prepare some carrot strips, cut the pepper into strips, wash and set aside.

3.Put oil in a pot, heat it for 60%, then add soy sauce and sugar, bring to a boil, let it cool and set aside.

Find information online If you don't need to pay tuition, you can also buy books.

There are many types of pickles.

Ask the elderly around you, most of them will.

...You can just learn this online, and there are very detailed steps on the Internet.

I searched the Internet and tried it myself.

It costs 1380 tuition to learn cold salad.

The introduction of coleslaw is as follows:

Coleslaw is a dish made by adding ingredients such as red oil, soy sauce, and garlic after preliminary processing and blanching treatment. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and spiced.

The history and culture of coleslaw are much more profound, dating back to the Zhou and pre-Qin periods. For every cold dish, it is not only the food itself that is eaten, but also the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each dish a different taste.

Before eating, mix all kinds of ingredients together with the sauce, and the sour, spicy, sweet, and numb flavors will spread in the mouth, awakening the stomach and maintaining health. Believe in the disadvantages.

The tutorial for making a mix of peels is as follows:

Ingredients: five pieces of new peel, two taels of cucumber, three coins of refined salt, three coins of sesame paste, three coins of mustard, five cloves of garlic into slippery mud, three coins of soy sauce, three coins of special vinegar, and one coin of sesame oil.

Method: First, mix the good noodles with cold water to make a thin juice (depending on the quality of the noodles). The ratio of flour to water is 5:

5 (with water), 5:6 (with water), etc., each time fill one or two thin juices, pour them into a special copper plate (or steel fine plate), put them in a pot of boiling water and turn them into a thin and consistent stretch, put them in cold water when cooked, and cut them into three-minute wide strips. Then wash the cucumber and cut it into shreds, sprinkle it with refined salt and mix well, pour sesame paste, soy sauce, vinegar, mustard, garlic paste, sesame oil and acacia lu.

Features: Refreshing and delicious, good to eat in summer.

Learning coleslaw generally requires a tuition fee of 2,880 yuan.

Professional masters teach a full set of core technologies and seasoning recipes and production methods of cold dishes, store opening knowledge, business and sales skills and a series of knowledge. During the learning period, the students are all real and hands-on, including teaching and learning, and learning at any time.

Learn coleslaw needs to pay attention to:

1. Hygiene. During the preparation and cooking process, pay attention to hand hygiene to avoid contaminating the ingredients. At the same time, the ingredients need to be kept in clean utensils to avoid contamination.

2. Ingredient selection.

Choosing fresh, high-quality ingredients, especially fresh vegetables and fruits, can ensure the taste and nutritional value of coleslaw. In addition, it is also necessary to pay attention to the combination of different ingredients and whether they are suitable for cold salad.

3. Knife work. The taste and aesthetics of coleslaw have a lot to do with knife work. Therefore, in the process of learning cold dishes, it is necessary to pay attention to the practice of knife skills to ensure the consistency of the size and shape of the ingredients.

4. Seasoning. The seasoning of cold dishes needs to pay attention to the characteristics and taste of the ingredients, and also pay attention to the combination and proportion of seasonings to achieve a balanced and harmonious taste.

5. Collocation. Coleslaw can be paired with a variety of ingredients, but it is necessary to pay attention to the rationality of the combination to avoid the conflict of ingredients or the inconsistency of the taste. <>