Where to learn to make Malatang, Guangzhou Malatang training

Weizhixing Malatang learning fee is RMB yuan (including technology transfer fee, learning material fee, information fee, lifelong technology synchronization upgrade service fee, etc., no additional fees will be charged in the middle). There is no limit on the learning time. According to each person's situation, until the master has learned, you can Two students can come and study together at the same time without any additional fees.
With the progress of the times, modern people are increasingly pursuing health and naturalness. Nowadays, many street snacks or dine-in restaurants have been opened, but it is difficult to keep one store open. Why? One is that the taste is not good enough, the other is that it contains a lot of flavors and pigments, and the third is that a lot of Malatang or street food makes people feel uncomfortable after eating it, or it contains a lot of chili pepper essence. Weizhixing Malatang training is in line with the latest technological improvements, focusing on health, naturalness and authentic taste.
)Consultation phone number (same number on WeChat) Manager Wang’s address: Building 1, Baishi Commercial Plaza, No. Jixian Road, Yongtai Yongping Street, Baiyun District, Guangzhou City
Practical operation content of Weizhixing Malatang
.Tell us about spicy food The development history and basic knowledge of ironing.
.Explain the functions and classification, material selection, proportioning and processing of spices.
.Preparation and cooking method of Malatang base.
.Methods for processing spicy hot poultry meat and vegetable materials.
.The process and method of making spicy hot pot ingredients.
.Four business models and methods: hot pot Malatang, bowl Malatang, and skewered Malatang.
.Equipment and appliance procurement methods and requirements.
.Investment budget analysis and risk avoidance, business models and management methods.

The essence of Malatang is not cooking, but the soup. It uses soup that has been aged for more than seven days. The seasoning is made on the same day, wrapped in a cloth, soaked in it, and put in the cauldron. When it is boiling, the eggs, balls and various ingredients are added in order according to the speed at which they are boiled. Dish it out when it is about 70% ripe, then take a spoon and mix it with minced garlic and ginger, sprinkle a little cooked sesame seeds on top, and you will have a bowl of delicious food with good color, aroma and taste, which will make your fingers twitch. Malatang looks delicate and tender, smells strong and fragrant, but tastes spicier and spicy, until it is still full of flavor, I have to sigh at the spicy taste, and give it up as a last resort.