Which is currently the most mature and best Malatang snack training is 20

Malatang training snacks or choose Hefei No. 849.

In the past, there was a store near the Communication University, the boss taught the technology, and his taste was excellent, the sesame sauce was addictive, my classmates basically went to one two or three times a week, and then they didn't do it, I really regret not learning from him, his spicy tang is called Huangcheng Little Sister Malatang, you look for it on the Internet.

Joining that is all cheating money, I am a chef in Sichuan, I will teach you, to ensure that you can open for business for a few hundred yuan, how to buy it in combination with the local **, the production method is as follows;

In the ratio of 5 kg of bone broth:

1. 300 grams of Pixian douban (this is the most important raw material) and 250 grams of rapeseed oil produced in Sichuan.

2. 150 grams of dried red pepper (cut into small pieces of about 2 cm); 50 grams of Sichuan peppercorns.

3. 3 tablespoons sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onion (2 and a half inches); A bag of 150 grams of ingredients from the non-staple food store ** (fragrant, anise, Shannai, etc.); Appropriate amount of salt (depending on the saltiness of the watercress you buy, because the watercress produced by some manufacturers is too salty); 1 tablespoon of chicken bouillon.

Stir-frying is key:

1. Heat the oil in the pan, and after the oil is cooked, skip the dried peppers and peppercorns over the oil (that is, turn off the heat) and pick them up for later use.

2. Stir-fry the sugar in the oil pan slowly, when the sugar melts and bubbles (during the frying, you can turn on a little low heat according to the situation, pay attention to the melted sugar when it begins to float on the oil, at this time the sugar bubble is golden yellow, if it turns dark red or black, it will be fried) Immediately stir-fry with ginger, green onions, garlic and large ingredients, and then add the fragrance of Pixian bean paste.

3. Turn on high heat, add the bone broth, add salt (put it in the saltiness of the soup, slightly more important than the usual cooking flavor) and chicken essence, and put in the oiled dried chili peppers and peppercorns after the soup is boiled and turn to low heat and boil for 10 minutes.

According to this ratio, you can fry more base, and every time the taste is insufficient, you can add ingredients to the soup (those who like spicy can also directly put some unoiled dried chili peppers and new peppercorns into the hot sauce).

Precautions: 1. When frying sugar, you can only use low heat, and the sugar must be fried until it melts, and it can be soaked on the oil surface (the bubble is golden brown, if it is fried, it can no longer be used, so that the soup is bitter), so that the soup will be red and bright and there is no sweetness in the soup.

2. Douban must use "Juancheng Brand" Pixian Douban is authentic, and there are many other products that are unqualified or have improper taste.

3. It is best to use rapeseed ** (i.e., unrefined oil), and the color and flavor of the base material are better than that of refined oil such as salad oil.

Generally, spicy hot or fish pot soup does not need to use butter, such as changing to a hot pot base, you can change to butter 200 grams and 100 grams of rapeseed oil to fry together (after the vegetable oil is cooked, add butter, and the rest of the process remains the same).

I heard that the best Malatang in Sichuan is "Tang Ji Malatang", they can teach techniques, but it seems to be about 6000, I don't know if it is high in your heart

1.Guangxi South China Culinary Technician School.

2.Guangzhou Huangqi snack training institution.

3.Hefei Cattle Up Food Training School.

4.Shandong Plain Sun Aunt Snack Training School.

5.Hengyang food first, catering snacks, pants, Biqiao training.

Malatang originated from Leshan, Sichuan, and is the most distinctive and representative of Sichuan and Chongqing"Sichuan flavor"A special snack of Hu Meng. Large and small Malatang shops and stalls are all over the streets and alleys, which can be described as a beautiful scenery of Huishi in the cities of Sichuan and Chongqing.

According to people's acceptability of spicy, it produces mildly spicy, medium-spicy, and multi-spicy.

Malatang is a folk snack in Sichuan, which is a popular Han specialty snack in various places after the improvement of Northeast practice, and is the crystallization of the wisdom of many people. Malatang shop business is booming, every day bursting, has become the most beautiful local landscape, can drink soup Malatang has become the profit secret of street shops, deeply loved by the majority of consumers.

Which is the spicy snack training? It is recommended to go to a professional snack technology training school, Mu Xun chooses a school for practical teaching, and you can learn it in 3-7 days, and it is recommended to choose a snack technology training school.