Bridge rice noodle technical training, where can I learn the practice of bridge rice noodle?

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. Of course, you have to find a more formal, Chengdu snack training place.

I suggest that you look at the product first, the product is not up to par, and you don't need to talk about anything else, so the taste is more important, and you should look for a professional training school to learn.

The practice of crossing the bridge rice noodles.

1.Wash the chicken rack, put it in a pot, pour about 1500ml of water, boil over high heat, skim off the foam, then turn to medium heat, put in ginger slices, cover with a lid, boil for 2 hours and then add salt to taste.

Take out the chicken rack and save only the chicken broth for later use.

2.Wash the chicken fat and dry it with a paper towel. Put it in a pot, pour in cooking oil, boil over low heat, boil until the chicken fat is gone, filter out the dregs, and pour the oil into a container for later use.

3.Cut the pork loin, chicken breast, ham into super thin slices (the thinner the better you can cut), mung bean sprouts, bean skin, and blanch in boiling water. Cut the leeks and coriander into 2cm pieces, and mince the chives for later use.

4.Put the sea rice into an oil-free pot and fry slowly over low heat until the color of the sea rice becomes darker, the water evaporates, and the flavor comes out.

5.Roll out finely minced sea rice with a rolling pin, pour water into the pot and boil over high heat, add the rice noodles, boil the water again, immediately remove the rice noodles, drain and set aside.

6.Put the stone pot on the fire and heat it, then put in the minced sea rice, heat the boiled chicken fat to 9 hot, and pour it over the minced sea rice.

7.Pour in the heated chicken broth, then add the pork slices, chicken slices, ham slices, blanched rice noodles, mung bean sprouts, bean skin, leeks, coriander, and finally the boiled quail eggs.

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

Cross-bridge rice noodles are composed of three parts: soup, slices, rice noodles and condiments. When eating, use a large magnetic bowl, first put cooked chicken fat, monosodium glutamate, pepper noodles, and then scoop the soup boiled out of chicken, duck, pork ribs, pork tube bones and other boiled into the bowl and serve on the table for later use. At this time, the boiling soup is covered by a thick layer of oil to prevent it from steaming, but diners must not drink the soup first to avoid burns.

The pigeon chicken should be knocked into the bowl first, and then the raw meat such as sashimi, raw meat slices, chicken, pork liver, kidney flower, squid, sea cucumber, and belly slices should be put in turn, and the chopsticks should be gently plucked to make the raw meat cooked. Then add cooked meat such as crispy and barbecued pork, then add peas, tender leeks, spinach, tofu skin, rice noodles, and finally soy sauce and spicy oil. It tastes particularly rich and delicious, and is very nutritious, which often makes Chinese and foreign diners full of praise.

Cross-bridge rice noodles embody the abundant raw materials, exquisite technology and special eating methods of Yunnan cuisine, and enjoy a good reputation at home and abroad.

If you have learned bridge rice noodles, you can choose to study in school, and the school has bridge rice noodles training courses, and there are professional teachers for practical teaching.

If you want to learn authentic cross-bridge rice noodles, you can only go to Yunnan to learn, but you can see if there is a master willing to teach you, of course, it still costs money.

I must go to Yunnan to learn the technique of cross-bridge rice noodles, because Yunnan is the birthplace of cross-bridge rice noodles, and you will know how to improve your memory after you go there to learn.

It is recommended to learn snacks to study in a regular school, so that we can learn comprehensively, to learn technology, the hardware facilities of the school must be excellent, only the operation is more, practice makes perfect, and the natural technology is 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 thing is to combine practice and theory, and going to the field is the best, you can learn more.

If you are interested in this, you can go to a professional chef cooking school to learn, there will be a special teacher to teach you by hand, and the taste is relatively authentic.