Where can I learn the authentic technique of cold pot skewering?

Condiments: Sichuan pepper, Sichuan pepper, star anise, cinnamon, ginger, bay leaves, grass fruit, meat buttons, sugar, bean paste, ginger, green onion, garlic, codonopsis, angelica Ingredients: tender chicken thighs, suckling pigeon (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe, etc., with oil

Clear oil, butter. In addition: the choice of ingredients can be added according to your own preferences, mainly meat, the purpose of which is to make the soup taste better and richer.

In terms of oil, if you like to eat fragrant, it is recommended to choose butter; If you are afraid of getting hot, it is recommended to choose clear oil. Other ingredient choices, as long as you like can be added, there is no specific choice, to wear the bamboo skewer raw material standards. However, be careful not to cook ingredients such as potatoes and taro for too long, otherwise it will be easy to paste the pot and the soup base will be cloudy.

Method 1: Boil soup [3]: two catties of pork bones, wash and smash; A duck, washed and gutted. Put it in the pot and add cold water until it is submerged (add enough cold water to everything, do not add cold water halfway)).

2. Stir-frying: Add the butter (clear oil) into the pot and heat it, then put in an appropriate amount of pepper, dried chili, ginger, garlic, tangerine peel, star anise, cinnamon, grass fruit, cloves a little each, pour in some rice wine, soy sauce, add 2 spoons of sugar (depending on the amount of condiments, play a role in enhancing flavor, do not put too much), and then put bean paste (Sichuan specialty).

Meow meow small skewers, the most Chengdu taste.

I think New Oriental can also learn.

It is recommended to study in a regular school, so that we can learn comprehensively, to learn technology, the school's hardware facilities must be excellent, only if there are more operations, practice makes perfect, and 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.

To learn cooking techniques, you need to choose a professional school.

How to choose a school:

1.Faculty of the school. Good teachers teach good students, and the skills that teachers don't know will definitely not teach students, and it is important to see whether the school's teachers are strong.

2.Professional: The brand is important, but it is more important to have a good professional setting, 3Brand: Compare the size and brand of the school. The reputation of a good school is built by its students.

4.Scale equipment: complete equipment to learn complete technology. The school is well-equipped, with theoretical classrooms, simulated hotel training halls, various practice classrooms and sample exhibition halls.

5.Employment: The school has a special employment guidance center, cooperates with a number of enterprises and institutions, and regularly holds talent exchange meetings.

Now some schools say that there is a job guarantee, but if some schools are assigned to small restaurants in the poor countryside after graduation, and some schools are assigned to star-rated hotels and high-end hotels with beautiful environment after students graduate, which one will you choose? I would definitely go with the latter.

<> "1. Spicy base recipe:

500 grams of dried chili noodles, 1000 grams of rapeseed oil, 500 grams of bean paste, 50 grams of tempeh, 200 grams of onions, 100 grams of garlic, 100 grams of coriander, 150 grams of green onions, and 20 grams of five-spice powder.

Production method: 1. Heat the pot and add rapeseed oil to cook, add green onions, ginger, garlic, onions, and coriander and fry them over medium heat until they are yellow.

2. Lower the oil temperature to about 100 degrees, add tempeh to fry the fragrance, then add dry chili noodles and stir-fry until fragrant, add bean paste and stir-fry until there is no raw smell, turn off the heat and wait for the oil temperature to drop to about 80 degrees, add five-spice powder and mix well.

Second, rattan pepper base formula:

500 grams of raw rattan pepper, 800 grams of rapeseed oil, 100 grams of Sichuan pepper oil, 200 grams of onion, 100 grams of garlic, 100 grams of coriander, 150 grams of green onions, 20 grams of thirteen spices.

Method: 1. Pour the raw rattan pepper into the food processor, add 100 grams of water and break it into a sauce for later use.

2. Heat the pot and add rapeseed oil to cook, then add green onions, ginger, garlic, onions, coriander and tung rock to fry over medium heat until fragrant and yellow, and then remove them.

3. Lower the oil temperature to about 100 degrees, add rattan pepper sauce, mix well and stir-fry until there is no raw smell, turn off the heat and wait for the oil temperature to drop to about 80 degrees, add thirteen spices and mix well, and finally add pepper oil and stir well.

3. Soup stock recipe:

20 kg of water, 2 chicken racks, 2 kg of pig bones, 50 grams of green onions, 30 grams of ginger.

Production method: 1. After the chicken rack and pig bones are blistered with blood foam, put them in a pot and blanch them to remove the foam for later use.

2. Put the green onion and ginger in a large package for later use.

3. Add 20 catties of water to the pot, add the chicken rack and pig bones, and the wrapped green onion and ginger material package to boil over medium and low heat, and boil until the soup is slightly white for two and a half hours, and then turn off the fire. Local Spine Royal.

4. Blanching: There will be a variety of meat and vegetarian dishes when making cold pot skewers, and the commonly used ones are hairy tripe, duck heart, duck liver, duck intestines

Chicken wings, chicken fillets, cauliflower, buds, hot pot meatballs, etc., need to be skewered and blanched in boiling water in advance for later use.

3. Soup stock recipe:

20 kg of water, 2 chicken racks, 2 kg of pig bones, 50 grams of green onions, 30 grams of ginger.

Production method: 1. After the chicken rack and pig bones are blistered with blood foam, put them in a pot and blanch them to remove the foam for later use.

2. Put the green onion and ginger in a large package for later use.

3. Add 20 catties of water to the pot, add the chicken rack and pig bones, and the wrapped green onion and ginger material package to boil over medium and low heat, and boil until the soup is slightly white for two and a half hours, and then turn off the fire.

4. Blanching: There will be a variety of meat and vegetarian dishes when making cold pot skewers, commonly used are hairy tripe, duck heart, duck liver, duck intestines, chicken wings, chicken fillet, cauliflower, bract, hot pot balls, etc., they need to be worn on skewers, blanched with boiling water in advance and then set aside.

Summary. There are many such as: hot pot equipment, tables, chairs and tableware, induction cooker and ancillary equipment, kitchen equipment, including:

Slicer, bone saw, four-door refrigerator, six-door refrigerator, sink, dishwasher, cupboard, shelf, stainless steel residual food table, disinfection cabinet, smoke hood, stove, etc., if you want to open a store, the process can be found in "Skewers Eat and Drink Skewers" Go to other stores to take a look, all the equipment that you don't have can buy.

The kitchen needs a little more.

It is recommended that you write a checklist first.

What equipment do you need for cold pot skewers?

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There are many such as: hot pot equipment, tables, chairs and tableware, induction cooker and ancillary equipment, kitchen equipment, including: slicer, bone sawing machine, four-door refrigerator, six-door refrigerator, sink, dishwasher, cupboard, shelves, stainless steel residual food table, disinfection cabinet, smoke hood, stove, etc., if you want to open a store, the process can be found in "Skewers Eat and Drink Skewers and Incense" Go to other stores to take a look, all the equipment that is not available, you can buy it.

The kitchen needs a little more. It is recommended that you write a checklist first.

Summary. Hello dear, here for you to find out the cold pot skewers need equipment:

1.Basic kitchen utensils, such as gas stoves, woks, soup pots, etc. These are the most basic tools for making cold pot skewers, and we should also choose some good quality kitchenware as much as possible when purchasing, so that it can be used for a longer time, with high safety, and can also avoid accidents due to quality problems.

Refrigeration equipment such as refrigerators is also a must, which can not only be used to refrigerate ingredients and semi-finished products, but also store cold drinks, which can give consumers more choices, and can also attract more consumers to the store to consume and increase customer satisfaction.

What equipment do you need for cold pot skewers?

Dear, hello, here is the equipment you need to find out the cold pot skewers:1Basic kitchen utensils, such as gas stoves, woks, soup pots, etc.

These are the most basic tools for making cold pot skewers, and we should also choose some good quality kitchenware as much as possible when purchasing, so that it can be used for a longer time, with high safety, and can also avoid accidents due to quality problems. Refrigeration equipment such as refrigerators is also a must, which can not only be used to refrigerate ingredients and semi-finished products, but also store cold drinks, which can give consumers more choices, and can also attract more consumers to the store to consume and increase customer satisfaction.

2.In addition to the most basic kitchen utensils, there are many other auxiliary equipment that must be prepared before opening the store, such as tables, chairs and benches, and some basic facilities, such as air conditioning facilities, as well as cashier, ordering equipment and so on. Tables, chairs and benches need to be customized according to the decoration style of the store as a whole to maintain the consistency of the store style and the dining environment in line with the brand tonality.

3.In addition, cash register equipment is not only the basic equipment for settling expenses, but also can summarize the marketing status of the day, analyze the sales volume of various products, so as to judge where the main needs of consumers are, provide information support for the operation of franchise stores, analyze the daily demand for ingredients, and customize them on demand to ensure the freshness of ingredients and make high-quality gourmet meals.

I hope mine can help you, hopefully. I wish you a prosperous business, abundant financial resources and all the best. If you're happy with my reply, I hope you can give me a thumbs up, and I wish you all the best! Thank you very much!