Where can I learn how to make hot pot base in a training class to learn how to make hot pot base?

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, formal snack training institutions are OK, but each snack training teaches a 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, and choose one that you think is the best before signing up.

To learn cooking, it is recommended to go to a formal school to learn, so that we can learn comprehensively, to learn technology, the school's hardware facilities must be excellent, only the operation is more, practice makes perfect, natural technology will be learned. 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.

There are many ways to fry hot pot ingredients, if you plan to start a ** pot restaurant, then it is recommended that you study in Chongqing Professional School, after all, the origin of hot pot is Chongqing. The school has a special hot pot entrepreneurship class, authentic hot pot teaching, to meet all kinds of people. The time is short, the capital investment is small, and the learning effect is good!

The hot pot training course has a month, there are 7 days, the content of different majors is different, the simplest is to learn a Chongqing old hot pot (traditional hot pot), a month can also learn Chongqing special firewood turkey, roast chicken, fish hot pot, etc., the specific tuition fee is about a few thousand yuan, and there are some differences in the fees for different varieties you choose.

It is recommended to go to a formal culinary college, which will teach students systematically. The college cultivates students' basic skills.

Always pay attention to the control of its knife work and fire temperature There are scientific teaching methods. The main thing is that the college will not only be the Teaching Bureau.

Row. The Academy aims to unleash students' natural instincts and liberate their minds.

The hot pot is not dry, not hot, oily but not greasy; No muddy soup, no paste, refreshing and natural; No fire, no acne, traditional Chinese medicine preparation; The color is bright red, the aftertaste is long, and no pigment is added; The fragrance is long-lasting, and the taste and color will not change after long-term cooking; We do not use any harmful chemicals, so that customers can be safe and secure, and entrepreneurs can operate with peace of mind.

Hot pot training courses in our hospital: 1. Mandarin duck hot pot; 2. Chongqing old hot pot; 3. Fish hot pot; 4. Steamed vegetables; 5. Cold pot skewers.

Training content: 1. Material selection, preparation method and preliminary processing method of hot pot base; 2. Boiling method and operation essentials of hot pot old oil; 3. Explain the methods and methods of hot pot mixing.

Hot pot schools can go to schools that have a well-known school for a long time to study, and there are special hot pot short-term courses. Learning hot pot technology is generally to learn a full set of hot pot technology, including supporting base recipes. Among them, the base material includes the spicy pot bottom of the red soup, the bottom of the three fresh pot of clear soup, the bottom of the health mushroom soup pot, the bottom of the tomato pot, the bottom of the mandarin duck pot, etc., so the tuition fee is generally not low, especially the authentic taste of the hot pot, there are many techniques, and the secret recipe will be cheaper, and some of the secret recipes for stir-frying with light base materials will cost tens of thousands of yuan.

Hope this helps you a bit.

It is the right time to learn hot pot barbecue courses and entrepreneurship in Jinan, Jinan Delicious College is now focusing on short-term training of special food, and I wish you the dream of starting a business.

In 2018, the catering output value of Shandong Province jumped to the first place in the country for the first time, becoming the first major province in China to eat catering and food," Zhao Xin, vice president of Jinan Tourism and Food Association and Jinan Catering Association, pointed out that the catering industry has gradually become a pillar industry of Shandong's economy. On April 25, at the Jinan Station of Meituan Dianping's "China Catering Report 2019" Interpretation Conference and the Dianping Must Eat List Award Ceremony, a number of industry leaders and nearly 1,000 catering practitioners conducted in-depth interpretation and discussion around the Jinan catering market in the country's 4 trillion**. According to the report, the online consumption of hot pot and barbecue in Jinan has grown rapidly, and the per capita consumption unit price has remained stable.

Compared with 2017, the proportion of online consumption of hot pot and barbecue in 2018 has increased by one percentage point respectively, becoming the fastest growing category of online consumption in 2018. At the same time, the per capita consumption unit price of catering in Jinan in 2018 remained basically stable compared with 2017.

According to the report, Hang Lung Plaza, Shimao International Plaza and Wanda Plaza have become the top three business districts in Jinan, and these three business districts are all clustered around Daming Lake, with snacks and fast food being the most popular categories in these three business districts, followed by drinks and bread and desserts.

In addition, the report also announced that good taste and low price are still the main needs of catering consumption, and "delicious and inexpensive" is the only way to catch consumers. At the same time, consumers pay more attention to health-related diets such as health, light food, and all-natural, and post-90s women are the main catering consumers in Jinan.

Merchants talk about the must-eat list: After being selected as a must-eat restaurant, the traffic doubles, and the signature dishes are paired with **** to serve customers.

Dianping's must-eat list is China's first food list based on real and massive user evaluation big data launched by Meituan Dianping in 2017, aiming to provide consumers who love food with a food list with city characteristics.

You can go to school to learn, and the types are relatively complete, such as butter hot pot base making, clear oil hot pot base making, mutton hot pot, beef offal hot pot, rattan pepper fish, etc. The teacher teaches and teaches the store.

The production of hot pot base well, online learning can also be taught in the hot pot restaurant, but you need to pay a certain fee, it is recommended to do it yourself to rest assured, and it is more hygienic.

You can learn it in many places, and some training schools or cooking schools can teach it.

If you don't want to go too far, you can go directly to the nearest catering training school to learn for a week or two, if you want to taste authentic Sichuan hot pot, then you can go to Sichuan or Chengdu to learn.

To learn the making of hot pot base, you can go directly to the hot pot restaurant to apply for an apprentice, and the apprentice can learn

You can learn how to make hot pot bases, search on the Internet, and you can find out how to make hot pot bases, which saves money and effort. Check it out and see that there are many of them.

Professional culinary schools can be studied, and you can go to the school for a field trip.

Ingredients: all-round package of hot pot ingredients, green onion, ginger, garlic.

Steps. <>

Step 1: Prepare an all-in-one package of hot pot base (including hot pot base, seasoning powder, soup stock powder, and hot pot red oil). Put the base ingredients into the pot first, then add the seasoning powder and hot pot red oil. (Note that the soup stock powder cannot be put in directly, and it should be taken out and boiled separately on the cruise ship.)

Step 2: Prepare green onions, ginger, and garlic, one serving each. These kinds of condiments, almost every family is ready-made, relatively easy to get. Place directly in the pot.

Step 3: Prepare the stock. It's as simple as taking out the broth powder and mixing it with boiling water. When ready, pour into the pan. (If you want to balance taste and nutrition, you can make your own bone broth instead of broth powder.)

Step 4: After all the ingredients are ready, put them all into the pot, add the stock, and bring to a boil. Once it is boiling, you can start shabu-shabu.

This method is completely consistent with the hot pot restaurant's Shen Ranxin, so the taste made is not much different from that of the hot pot restaurant, the taste is pure and thick, and people can't help but swallow saliva when they think about it.

The first is the preparation of raw materials.

1. What I did today is three catties, that is, the base material that is done, and the finished product is three catties in weight, and it can be used for about a month to make Mao Xuewang. First of all, there are spices, two pieces of angelica, two bay leaves, a large piece of cinnamon, a small piece of good ginger, two lemongrass roots, a small handful of comfrey, 10 grams of Sichuan pepper, five star anise, 15 grams of dried chili pepper, and 20 grams of sesame pepper.

2. Then there is the sauce, 250 grams of Pixian bean paste, 250 grams of hot pot base, 20 ml of high liquor, 10 grams of rock sugar, one pound of butter, and half a pound of peanut oil.

3. Finally, the vegetables that are flavored with Xun residue, two small celery, a carrot, two coriander, a green onion, and a piece of ginger, these are all made in the restaurant.

Next is the production process.

1. First prepare a large pot, then put half a catty of peanut oil, then put a catty of butter, then turn on medium and low heat to melt the butter, continue to turn to low heat after melting, wash two small pieces of washed celery, cut carrots into thick slices, wash two coriander with roots, a green onion, and a piece of old ginger that is scattered, first put it into the oil and fry it dry and fry it to make a fragrance, this process is about five minutes, use this time to deal with the spices.

2. Let's soak all spices such as cinnamon, pepper, and pepper in boiling water for a minute, and then drain the water, this step is to remove the bitterness of the spices. Then use this time, let's take out the fried dried celery, carrots, and other vegetables with a mu quietly colander and use them, and then put the soaked and all the spices into the pot. Turn on low heat to fry the fragrance, do not turn on the high heat, otherwise the spices will easily fry the bitterness, and the process will take about three minutes.

3. After three minutes of hail, take out the spices such as cinnamon, Sichuan pepper, dried chili pepper, etc., put 250 grams of Pixian bean paste, and then chop 50 grams of hot pot base with a knife, put it into the pot with a piece of bean paste, and boil it over low heat, remove the fishy smell in the butter, and then pour it out to cool for later use. The next thing to share with you is the key points when making it.

Key points for making hot pot base.

1. All spices must be soaked in boiling water for five minutes, and then poured out to control the water for later use, so as to remove the bitterness of the spices, which must be remembered.

2. This secret hot pot base, after it is done, you can directly scoop two spoonfuls and put it into the water to make shabu shabu, or it can be used to make Mao Xuewang, boiled meat slices, the taste is particularly fragrant, you can give it a try.

In fact, the production of hot pot base requires a variety of condiments, and at the same time, you must be paired with some butter or some bone broth, so that the hot pot base is very delicious, and it is rich in nutrition, especially conducive to the absorption of grinding bonds.

First of all, pour a lot of oil into the pot, pour the prepared hollow green onions, ginger, garlic and onions into it, fry them out and fry them after the fragrance is fried and yellow, and then pour in the prepared spices, and then put in the bean paste after the fragrant and fragrant ear ingredients are fried. Stir-fry the red oil in the bean paste, and then add a large amount of Sichuan pepper and chili pepper, as well as chicken essence, monosodium glutamate, salt, thirteen spices and other seasonings, so that the delicious hot pot base is ready.

Step up the pot to heat the oil, we need to stir-fry the spices to bring out the fragrance, and then add the first in the bean paste to fry the red oil, we then put the ginger slices and green onions into the pot, and finally we add the appropriate amount of water and salt, dark soy sauce, oyster sauce and choose to boil over high heat. Let's turn the heat to low and it will take about 25 minutes. The spicy hot pot base is sold and it's done.

The practice of the base material 1Ingredients: 10 grams of grass fruit, 300 grams of chili pepper, 50 grams of green onion, ginger, garlic and peppercorns, 10 grams of mash, 100 grams of white wine, 200 grams of rock sugar, 10 grams of fennel seeds, 10 grams of cloves, 10 grams of bay leaves.

Hui Li 2Cut the green onion into sections, cut the garlic into cubes, shred the ginger and shred the chili pepper, add rock sugar, add the minced ginger, green onion, garlic and spicy Zheng Biyan pepper and stir-fry.

3.Add spices and stir-fry slowly, be careful to paste the pot, pay attention to the heat, add about half a cup of liquor on the way, fry the water dry, you can turn off the heat and cool.

When you start to boil the oil, first fry the spices to bring out the fragrance, then add the bean paste and fry the red oil, then put the ginger slices and green onions into the pot, then add the appropriate amount of salt, soy sauce stuffy source, and boil the oyster sauce over high heat. Reduce the heat to low for about 25 minutes. Numb.

Buy a large piece of butter, fry Liang Xiaozhen to make oil, Shengchang and then add the ingredients: Sichuan pepper, dried chili, cinnamon, bay leaves, shallots, oak coarse star anise, five-spice powder, coriander root, fry the fragrance, add bean paste and fry for a while, let it cool.

You can go to a training school.

Ingredients: 2 pounds of butter.

Pounds of salad oil. Pixian Douban 1 catty.

50 grams of liquor.

20 grams of mash.

1 pound of sea pepper.

1 tael of ginger. 1 tael of garlic.

Sichuan pepper two. 15 grams of tempeh.

15 grams of Yibin broken rice tooth cabbage.

1 tael of rock sugar. 2 taels of fine chili noodles.

Green onions 2 taels 3 inches section.

Spices: 5 grams of white buttons.

5 grams of grass fruit. 3 grams of the three-mode family.

5 grams of cloves. 5 grams of sand kernels.

5 grams of fragrant fruit. Cumin 5 grams.

Cinnamon bark 5 grams. Licorice 5 grams.

5 grams of twigs. Drain 5 grams.

Old buckle 5 grams. Jatamansi 5 grams.

5 grams of tangerine peel. Dial 5 grams.

8 grams of citronella.

Star anise 5 grams. 5 grams of incense leaves.

Thyme 5 grams.

8 grams of cumin.

5 grams of vanilla. Method:

Soak the spices in hot water for about half an hour.

Soak the peppercorns in hot water.

Remove the soaked spices and peppercorns and drain the water; Slice the ginger, break the garlic, and cut the green onion into white sections.

Prepare two woks, and put the bean paste, green onions, ginger, mash, half of the white wine, garlic, broken rice and tooth vegetables, tempeh, and rock sugar in one pot.

Mix well. Heat the other pan and bring the butter to a boil.

Add the salad oil and cook until 7-8 years hot.

Scoop the oil onto the well-blended seasoning and stir while pouring oil to prevent the watercress from caraking.

Until the oil is drizzled. Then put the pot with the seasoning on the fire and boil over medium heat for about 10 minutes.

Stir-fry the seasoning until it is almost dry, and then nourish the peppers.

Stir-fry over high heat until the oil is boiling, then switch to low heat and simmer for 15 minutes.

Add the remaining Danzao liquor and continue to stir-fry.

Add the soaked spices and continue to fry until the moisture of the raw materials is about to dry (remember to cut or crush the spices when you are cooking, I didn't stir them because I was lazy, which made the base material ugly).

Fry until each ingredient is 9 minutes dry.

Add the soaked peppercorns and fry for 5-10 minutes.

Then add the chili powder and stir-fry well.

Freshly made (the oil has not yet solidified).

When you want to eat hot pot or hot pot noodles in the future, you can dig out some soup base.