Where can I get Chengdu Maocai training?

Chengdu Maocai
1. 1 Chengdu Maocai
There are many theories about the origin of Maocai. Maocai originally originated from Sichuan braised vegetables. Sichuan braised vegetables and cold dishes are delicious all over the world. Many lazy people just buy processed cooked food in the market for convenience but also want to save money. Because braised vegetables require brine, but the store owner was afraid of wasting oil and water in the brine, so he added some spices and Chinese medicine, and blanched some vegetables, and found that the taste was very good. It was sold together with cold dishes and had a very good effect, so Maocai was born.
Another theory is that Maocai originally originated in the late Han Dynasty and the Three Kingdoms period. In the Western Han Dynasty, due to the large-scale mining and use of well salt, Sichuan people's eating habits that favor taste and spicy food have initially formed. Zuo Si, a native of the Western Han Dynasty, recorded in his "Ode to the Capital of Shu" that the five flavors of "Tiao Fu" are the combination of sweetness and sweetness. Way. At the end of the Eastern Han Dynasty, due to various diseases that appeared in the army during successive campaigns, soldiers lost their appetite. In order to prevent the spread of diseases in the army and to achieve very good results, military doctors ordered the cooks to often add some traditional Chinese medicine to the meals, which could prevent and cure diseases. It can also produce fragrance and achieve the purpose of seasoning. Therefore, most of the medicines are seasoned and used as marinade. Later, after the cook's improvement, he blanched various vegetables and found that they tasted better than before and were more popular among military officers. This method was widely spread in the army. Because the amount of food in the army was relatively large, they often cooked soup with spices and scalded the food. The ancient name was Maocai. Later, when the cook got old and left the army, he brought this method to the people and made a living by running a maocai restaurant. The business was extremely prosperous. From then on, Maocai entered a period of unprecedented prosperity. In short, regardless of various theories, the origin of Maocai is closely related to Sichuan, a food gathering place. It is certain that Maocai originated in Sichuan. After many improvements, Maocai has been transformed from the original braised Maocai into more flavors that are more suitable for people from all over the world, such as hot pot Maocai, clear soup Maocai, slightly spicy Maocai, extra spicy Maocai and traditional Maocai. Braised vegetables.
2 Training Contents
Training Contents
Hot Pot Maocai, Clear Soup Maocai, Tradition Maocai and Traditional Braised Maocai
Training Course Arrangement
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Identification and matching of spices
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Stir-frying method of Maocai base
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Refining of red oil at the bottom of the bowl
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Soup Cooking techniques
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Soup preparation and pot mixing techniques
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Dish processing, knife skills and cooking techniques
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Bowls Preparation method of base seasoning
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Preservation of soup stock and raw materials
Preparation of various flavors. We can also teach you how to make secret black bean sauce for free. (clear soup flavor, marinade flavor, black bean flavor, hot pot flavor)
Training fee
Yuan, including technology transfer fee, lunch fee, material fee, data fee, three-year technology upgrade, etc. No fees will be charged midway cost.
Training time
No limit on learning time. Learn as you go, the teacher teaches one-on-one, including teaching and learning, until you learn it, usually about a day,
It depends on personal circumstances.
Special offer
. If you add other major programs, you will get discounted tuition. Free guidance on sign design. Free guidance on menu design