Sichuan noodle training, where can I learn noodle skills if I want to open a noodle restaurant

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.

First, look at the school's qualifications, you can judge whether the school has an internship according to the length of the school's running time, and a good school must go through a long period of precipitation to go long-term. The second is to conduct field trips to inspect the size of the college. The third and most important thing is how it tastes (and that's the most important point).

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.

If you learn technology, you can choose to learn to be a chef, and now Sichuan cuisine is very popular in the technical industry, and the future of chefs is relatively large, which is very suitable for young people today.

No matter what city you are in, there will always be Sichuan cuisine and hot pot, so it is great that a chef can work in any city without any restrictions.

It is recommended to learn to learn from a formal cooking school, which requires the school hardware facilities to be hard, practice more, and have more experience, so you can do it well. But it also depends on whether this school is a combination of theory and practice, if there is too much theory and less practice, it will lead to too little hands-on and no experience.

It is recommended to go to a professional catering chef school to study. Noodles and pastries are the main dishes.

Choose a professional chef school system to study, a professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well, choose a school to consider teachers, qualifications, environmental equipment and other aspects.

Pasta can be divided into several types such as steaming, boiling, branding, frying, baking, frying, and stewing from the cooking method. The method of preparation varies depending on the nutrient loss. In terms of noodles, including beef noodles, shredded meat noodles, clear soup noodles, fat intestine noodles, etc., are necessary for opening a noodle restaurant, and noodles include steamed buns, steamed buns, flower roll snacks, etc., and you must have your own set of pasta and pastry techniques to open a store.

Learn how to make pasta, find pasta training, choose a cooking school, and learn a variety of pasta skills.

Site selection:1Community: The main object of the community is the family, the decoration is good, the taste is good, the environment is good enough, and the service is good enough, so that people in the community can come to visit often. Of course, the premise is that there are no similar shops around.

2.Commercial area: a gathering place for office workers, generally lunch. It is absolutely necessary to pay attention to hygiene, otherwise the little white-collar workers will not appreciate it. The taste must definitely be good, otherwise how can it compare with other restaurants.

3.Around the school: The consumption of students in the school is very high, especially the university crowd, but their requirements for food and beverage environment hygiene are the basis for choosing meals, lunch; Dinner and supper can be cooked, but try to make sure there are other people, because there may be almost no one during the winter and summer vacations.

4.Night Market: Night market supper or something, very popular. Therefore, it must not be limited to making noodles, but also other snacks to attract people.

Taste: In the introduction of some new types at the same time, we should pay more attention to taste, so that there can be repeat customers, increase nutrition and color noodles are new breakthroughs, only the color, flavor and flavor can attract customers.

Serve; If you have a bad service attitude, customers will not come back, they would rather go to a less delicious place to make a meal, and the service must keep up.

Authentic Sichuan-style spicy braised beef noodles.

Authentic Sichuan-style spicy braised beef noodles step by step.

1.Let's take a look at the ingredients needed for the noodles---

Coriander, chives, Chaotian pepper (optional, according to personal taste), celery cubes, soy sauce, vinegar (optional, according to personal taste), monosodium glutamate, red oil chili.

2.In particular, if you want to talk about celery grains, you want to buy water celery, which is thin-stem celery, as long as the stem part is cut into small pieces, it is indispensable for Sichuan-style beef noodles.

Celery grains, especially fragrant. Of course, you can also leave it alone, there may be people who are not used to eating raw celery.

3.In particular, if you want to talk about celery grains, you want to buy water celery, which is thin-stem celery, as long as the stem part is cut into small pieces, it is indispensable for Sichuan-style beef noodles.

Celery grains, especially fragrant. Of course, you can also leave it alone, there may be people who are not used to eating raw celery.

4.Sichuan-style spicy braised beef noodles are mainly braised beef, which is more troublesome, which is equivalent to boiling the marinade for noodles in the north. When roasting beef, there are many processes, so I don't take pictures one by one.

A pound of beef, the meat of the brisket part, and the meat with a little tendon is the best. Spices - star anise, bay leaves, nutmeg, cinnamon, grass fruit, fennel, a little each, I also think about it myself, star anise can be more, everything else is a little, especially fennel to put less. Pixian bean paste, dried chili pepper segments, dried peppercorns.

Salt and monosodium glutamate to taste.

Ingredients and steps: one pound of beef, meat of the brisket part, and meat with a little tendon is the best. Spices - star anise, bay leaves, nutmeg, cinnamon, grass fruit, fennel, a little each, I also think about it myself, star anise can be more, everything else is a little, especially fennel to put less.

Pixian bean paste, dried chili pepper segments, dried peppercorns. Salt, MSG appropriate amount of braised beef steps: Pour an appropriate amount of oil, according to the amount of beef to pour Ha, I am almost 2 amounts of more than three taels of oil, after heating, add dried chili pepper segments, peppercorns, pour in Pixian bean paste and stir-fry until red oil.

Then go down to the beef cubes, stir-fry, stir-fry for about three minutes, add water, add spices and ginger. Once the heat is boiling, reduce the heat to a low and simmer. Add salt monosodium glutamate to taste.

Simmer for half an hour and 40 minutes, as long as the beef can be bitten well. Once the beef is stewed, the rest will be fast!!

5.There are two kinds of ingredients for Sichuan noodles, one is the base and the main seasoning. One is poured on top of the noodles, which mainly satisfies the eyeballs. Color, smell, and smell.

Priming ---

A little soy sauce (the soup of braised beef is also salty), monosodium glutamate, red oil chili pepper, Sichuan pepper powder.

The pouring is ---

Braised beef, celery cubes, pepper cubes, chopped green onions, coriander leaves.

Course learning content.

From the theoretical knowledge of beef noodles and the practice of flour selection, dough mixing, kneading, dough pulling, and ramen techniques.

To cooking meat and boiling soup, mixing soup, recipes for seasoning lists, and making techniques such as chili oil.

Advantages of studying in school.

Teachers teach and learn quickly.

Professional teachers teach face-to-face, practice operation teacher demonstrations, and teach from the kitchen heart, so you don't have to worry about whether you can't learn well.

Hands-on lessons. There are a lot of ingredients for practice in class every day, learning to cook is always more learning and more practice, practice makes perfect, only repeated practice can be better mastered.

Brick-and-mortar store simulation exercises.

The school has established standardized, process-oriented and standardized teaching to ensure that students practice in real hands.