Where is the best soup dumpling training? Learn where to make soup dumplings for training

Henan Hu Spicy Soup was listed in "Tip of the Tongue 3", and the foodies were extremely excited to stay in front of the TV, taking photos and sending them to the circle of friends to call crazy for Hu Spicy Soup! Hu spicy soup not only condenses the taste buds of Henan people, but also becomes a kind of sentiment for wandering wanderers. Recently, there have been many inquiries from consultants who want to start a business for a short period of time

Is spicy soup hard to learn? Is the Hu spicy soup technique authentic? Today, the Chinese food teacher of Zhengzhou New Oriental Cooking School will reveal how the authentic Henan Hu spicy soup is made, go and learn it!

The Chinese food teacher of Zhengzhou New Oriental Cooking School said that the authentic Hu spicy soup is made of a variety of natural Chinese herbs in proportion, and uses bone broth as the base soup, adding pepper alone to ward off cold and appetizing, supplemented by gluten, beef and mutton, vermicelli, daylily, fungus and other ingredients, boiled together. Hu spicy soup is characterized by rich soup taste, beautiful soup color, viscous soup, spicy and delicious, nutritious and appetizing, with fried dough sticks, fried buns, steamed buns, scallion pancakes, pot helmets, mille-feuille cakes and other noodles, that is the real delicacy of the world. If you want to learn authentic and delicious Henan Hu spicy soup, come to Zhengzhou New Oriental Cooking School to study!

At Zhengzhou New Oriental Cooking School, you can learn authentic and delicious Xiaoyao Town Hu spicy soup. Hu spicy soup in Xiaoyao Town, Xihua County is said to have originated in the Ming Dynasty and has a history of more than 600 years, and its influence is also quite far-reaching. When the Chinese food teacher of Zhengzhou New Oriental Cooking School talked about the Hu spicy soup in Xiaoyao Town, he said that the Hu spicy soup in Xiaoyao Town has a heavy taste, spicy and fragrant, and is made of mutton fresh soup with water and auxiliary materials through a fire, and after the pot is boiled, the batter that has been washed and sunk is slowly hooked into the pot.

Wait for the thickness to be moderate, then add pepper and five-spice powder and stir well. When eating, pour in balsamic vinegar and sesame oil, feel sour and spicy and fragrant, and the flavor is rich, as if it is the "class representative" of Hu spicy soup.

At Zhengzhou New Oriental Cooking School, you can also learn authentic and delicious Beiwudu Hu spicy soup. Beiwudu Hu spicy soup originated from Luohebei Wudu, the meat soup is fresh, spicy and spicy, and has an endless aftertaste, it is made of bone broth stewed minced meat as raw materials, plus more than 30 kinds of Chinese herbs, pepper, chili, pepper, star anise, etc. Judging from the color of the soup, the spicy soup in Beiwudu is dignified; In terms of taste, it is full of spicy flavor due to the use of more pepper.

At Zhengzhou New Oriental Cooking School, you can also learn authentic and delicious Zhumadian Hu spicy soup. Zhumadian Hu spicy soup is a dish diet, which has a long history and rich nutrition, and has a history of more than 1,000 years according to historical records. Zhumadian Hu spicy soup has a unique flavor, delicious taste, long aftertaste, the main raw materials are similar, generally including diced beef (or mutton, chicken), diced gluten, daylily, dried tofu, kelp silk, fungus silk, vermicelli, peanuts, color, flavor and flavor.

Want to start a business and learn breakfast**Can you learn authentic Henan Hu spicy soup? Zhengzhou New Oriental Cooking School professional teachers teach hands-on, one-on-one guidance, so that you can easily learn, what are you waiting for, make an appointment quickly, learn early, open a store early, and make money early!

Chinese food culture has a long history, and there are many varieties of Chinese pastries. After thousands of years of innovation and development by pastry chefs, their basic forms are also rich and colorful, and the shapes are realistic, which can not only satisfy people's desire for food, but also make people have a sense of beauty, and have more local characteristics. Under this situation, our school has opened this major, with a semester of three months, mainly to learn the basic theory and operation skills of Chinese pastry, with the goal of cultivating intermediate professional and technical talents, and have the ability to open stores and start their own businesses.

Our school can do it.

It is good to learn the authentic soup bag filling technology and the famous food garden catering training center.

The allusions and legends of the soup dumplings are as follows:

There is such a legend about soup dumplings. Legend has it that more than 600 years ago, at the end of the Yuan Dynasty and the beginning of the Ming Dynasty, Zhu Yuanzhang rebelled to attack the world.

In 1356, Zhu Yuanzhang led the rebel army to the city of Jinhua in Zhejiang, because the soldiers defending the city had already taken precautions, the city wall was increased by seven feet, and the city gate was also added to the gate of 10,000 catties.

The rebels attacked for nine days and nine nights, but they could not break the city, so they had to camp outside the city. Zhu Yuanzhang and his subordinate generals Chang Yuchun, Hu Dahai and others were very anxious, and discussed the method of breaking the city day and night.

Late one night, General Chang couldn't sleep at night, pacing outside the tent thinking about a plan to break the city. Suddenly, he found that the city gate was opened, and the Wanjin gate was slowly rising, only to see Yuan Bing escorting a group of people to the river to secretly go to the river to fetch water. Chang Yuchun hurriedly woke up Hu Dahai and the rebel soldiers and rushed to the city gate.

General Chang Da pressed his shoulders against the 10,000-jin gate and shouted: "Brothers, rush into the city!" In an instant, the rebel army rushed towards the city one after another. It is often encountered that the spring shoulder is on the top of the 10,000-pound gate, and after a long time, the stomach is hungry and panicked.

At this time, it happened that the camp sent steamed buns, vegetable soup and other snacks, and Chang Yuchun asked Hu Dahai to take a break to feed him steamed buns and vegetable soup. Chang Yuchun was really hungry and panicked, and while gobbling up steamed buns, he kept urging: "Soup, steamed buns, soup, steamed buns......."Hu Dahai looked at his comrades-in-arms who were sweating and sweating on their shoulders, and fed and fed a plan, ordering a soldier to pour vegetable soup into the buns first, and then feed the buns to the mouths of his comrades.

Chang Yuchun eats it, and feels that his throat is moist and his strength is doubled.

Until the soldiers rushed into the city, he lowered the 10,000-pound gate. Later, Chang Yuchun asked Hu Dahai: "What delicious food did you feed me that day, which doubled my strength?"

Hu Dahai said with a smile: "It's the 'soup dumpling' you called!" Chang Yuchun also smiled and said:

If it weren't for your soup dumplings, I would have been crushed by the 10,000-pound gate a long time ago. Later, people also used this legend to make soup dumplings.

Learn to make snacks: Breakfast bun series: beef buns, pickled cabbage buns, vermicelli buns, pork buns, mushroom and green vegetable buns, tofu buns, cabbage buns and other nearly ten kinds of buns.

Morning fried series: alum-free alkali-free fritters, hemp balls, pumpkin cakes, oil cakes, fried buns and other early special buns: xiaolongbao, soup dumplings, large steamed buns, fried buns, siu mai, etc.

There are soup dumplings breakfast technology training, fresh meat soup dumplings, crab roe soup dumplings and other learning. You can visit a specialized cooking school.

Baodeke soup dumpling training, practical operation, from the noodles, dispensing, rolling, ingredients, sauce filling, filling, buns, steamed buns, and other series of famous teachers to teach. There is a store internship.

There are a lot of teaching materials on the Internet to make soup dumplings, and there is no need to learn them, and now there are some special ones like Kuaishou Speed Edition and the like that teach how to cook and cook, which are more convenient and practical.

It is recommended to study in a formal 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 is to combine practice and theory, and it is best to go on field trips to learn more.

Soup packets, flour, celery, pork belly, green onions, ginger, garlic, salt, chicken essence, noodle sauce, five-spice powder, sesame oil, pork skin jelly, baking powder.

1.The baking powder is boiled with warm water, and the dough is doubled in sizeChop the celery into minced pieces, chop the pork belly into a puree and live together, add the minced green onion, ginger and garlic, salt noodle sauce, five-spice powder, chicken essence, and sesame oil. The filling is alive.

3.Knead the dough into a suitable size dough, roll it out into a crust, take an appropriate amount of filling and put it in the middle, put the chopped pork skin jelly on top of the filling, and then knead it.

4.After adding water to the steamer, put the buns on the drawer and steam for 20 minutes.

One is that you can go to your soup dumpling shop as an apprentice, and the other is that you can teach yourself.

Soup-filled xiaolongbao.

practice. Dough ingredients (24 pieces): 250 grams of plain flour, 120 grams of hot water at about 70 degrees, 5 grams of vegetable oil.

Ingredients: 250 grams of pork belly filling, 3 grams of salt, 3 grams of sugar, 8 grams of light soy sauce, 3 grams of dark soy sauce, 3 grams of oyster sauce, 12 grams of sesame oil, 1 gram of corn starch, 1 8 tsp Sichuan pepper powder, 15 grams of chopped green onion, 8 grams of minced ginger, 15 grams of water, 250 grams of meat jelly.

Sauce: 2 tbsp cold boiled water, 1 tbsp light soy sauce, 1 tsp vinegar, 1 pinch of chopped green onion or garlic.

1。All the ingredients in the dough are placed in a basin, stirred with chopsticks to form a flocculent, and then formed into a ball by hand.

2。Place the dough on the table and knead the dough by hand for at least 10 minutes. Once the dough is smooth, cover with plastic wrap and set aside.

3。Add all ingredients except meat jelly to the pork belly filling, and stir in one direction until it becomes a ball and is sticky.

4。Add the minced rind and stir to combine.

5。Roll the dough into long strips, averaging a dose (and the size of a dumpling wrapper) per 15 grams.

6。Roll the dough into a round shape and use a rolling pin to roll out the dough sheet. When rolling, sprinkle more flour on the outside of the bun skin, so that the bun pattern is more obvious.

7。Add a spoonful of the filling, don't put too much, and pinch the pleats at the very edge of the skin, pinching and lifting as you go.

8。Finally kneaded into a bun.

9。Put cold water about 5 cm high in the steamer, smear oil on the drawer, and put the xiaolongbao green billet at a certain distance between the buns, because the buns will flatten when they are ready.

10。Wrap the lid of the pot with gauze, cover the lid, steam on high heat, and steam for another 10 minutes after the water is boiled and steamed.