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Now salvage brine is also known as now salvage duck neck, now salvage brine is now salvage. It is a kind of stewed vegetable improved on the basis of Sichuan hot brine technology. The original flavor of salted brine is spicy and sweet. Because of the new brine processing technology, it can make salted brine taste strong when it comes out of the pot. The pot is loaded with rattan dustpan, which allows customers to choose by themselves. It is welcomed by customers because of the on-site salvage and free choice of dishes.
The tuition fee for picking up salted vegetables is charged according to the whole project. The training content includes the technical training for picking up salted vegetables, the training materials used during the training, and the free board and lodging provided by Sichuan Cuisine Training Collection, which saves the learning cost for the students from other provinces. All training fees will be settled at the time of registration and no other fees will be charged halfway. Chengdu salvage halogen training fee details please consult online customer service.
To say the difference between salvage and conventional brine is mainly reflected in: (1) the process of making salvage is incomplete. The only disadvantage of salvage and stewed vegetables is their color. Salted vegetables are usually treated with sugar, which makes them yellowish naturally and looks more appetizing. But now fishing, because it is timely out of the pot to sell, without the process of coloring, the color is white, I do not think it is very good-looking. (2) The recipe of salted vegetables is not the same as that of salted vegetables. In order to make the dishes with strong flavor, we have added many new spices that can enhance the pot flavor. Customers are attracted to buy them because of their flavor. The brine dishes are pre-marinated dishes, which can be stored for a long time.
Nowadays, many organizations do not teach real technology. Most of them recruit students by joining or disguised joining. However, this method undoubtedly limits the development space of students, and sometimes the business of trainees can not be done because of the inadequate supply of ingredients and condiments in training institutions. Therefore, in order to learn the fishing technology, we need to learn the training institutions that can teach you the technical formula. Sichuan Cuisine Training remittance provides a complete set of technical formula for spot salvage. Students can make spot salvage brine when they return home after learning, which undoubtedly facilitates the management of students. Conditional students can also open more chains and get broad development space.
1. Selection of fishing materials, processing and pickling, and processing techniques of special food materials. (core)
2. Purchase, identification and preservation of various spices to identify the quality and grade of spices. (Explained by Chinese Medicine Teacher)
3. The preparation process of the brine ladle for salvage of present brine and the technical formula for salvage of present brine are provided. (core)
4. The production of salvage brine, including the boiling technology of broth. (Chef Hand Teaching)
5. Practical halogenation of various dishes, including the halogenation process of special food materials. (Chef Hand Teaching)
6. Taste identification and optimization of brine. (The students appreciate each other's works, the chef instructs them to adjust and practice repeatedly)
Now many students are very anxious to learn the technology of Chengdu salted brine because of their work and many things. So how long does it take for a novice to learn how to fish stewed vegetables now? Actually, it's not as difficult as you imagine. As long as you follow the master's rhythm, you can generally learn it in about 7 days, and you can do it in about 5 days faster. But we suggest that if you are not in a hurry, you can prepare enough time to study, and learn the technology of fishing well, which will also be helpful for the later period.
Now there are many technical training for the stewed vegetables, many of which are not only technical but also do not teach recipes. To be honest, it's not easy to do a business nowadays. If you can't learn the core of catering technology, it's even more difficult to do a good business. Teacher Zhang has 20 years of practical teaching experience in the catering training industry and knows the sufferings of the students. Therefore, no matter how good the new technology is, we all teach technology and formula. Many trainees have been fostered to set up their own companies to join the franchise, and even to do catering training institutions. For students, it is really important to choose a good chef for cooking.
Learning to salvage now is enough to say that the taste of salvage now is authentic, but many students still have no way to judge, which one is authentic salted now? The easiest way is to try your own food. The Sichuan Cuisine Training Club has a large number of trainees to salvage stores. You can also visit them with the permission of your teacher. There is no deception in eating. If you really want to do the project of pickling salted vegetables, then you can visit it in person, so as to help you make a decision.
International Friends Contact Telephone: +8618048594931 Teacher's name： Teacher Xi
Address: No. 266, Second Section of Renmin North Road, Jinniu District, Chengdu City, Sichuan Province, China (Sichuan Book Building)
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