Sichuan Malatang training, Malatang recipe training, Chuangfu Catering authentic Malatang recipe training

Sichuan Malatang training, Malatang recipe training, Chuangfu Catering’s authentic Malatang technical formula training, call Ms. Liu
Sichuan Malatang recipe Malatang production is actually not complicated. The most important thing is to stir-fry the ingredients and If you want a pot of old soup, the Wealth Creation Snack Training has practical operations. Only when the medicinal ingredients are stir-fried can the bottom of the pot be more fragrant and of better color. Coupled with the above-mentioned good medicinal ingredients to enhance the aroma, it can achieve twice the result with half the effort. The red soup will make people salivate after seeing it and stimulate a strong appetite! The key point that really improves the taste is the preparation of the oil dish. This is the characteristic of Malatang. The oil dish alone requires more than ten kinds of ingredients, and the taste is mainly salty. Many cities make hot pot-style Malatang, which has changed the original appearance of Malatang, not to mention the taste. Sichuan cuisine is generally very strong and overbearing, so people will have endless aftertaste after eating it, and will want to eat it again next time. idea! Endless aftertaste!
How to make Sichuan Malatang Sichuan is not as spicy as we imagine, because the peppers eaten by Sichuan people are fried and processed, usually cooked in a pot, so it is not as spicy as in other provinces. The hot peppers in the city will make your heart burn, but the spiciness in Sichuan will only linger in your mouth, which is what we often call the non-spicy heart. Anyone who has been to Sichuan should be aware of this. It's delicious, not spicy, but also has an aftertaste.
Meat items include chicken meatballs, beef meatballs, fish meatballs, shrimp balls, pigeon belly, ham sausage, luncheon meat, fish tofu, fish slabs, crab sticks, pork lung tips, sausages, chicken wing tips, and tribute balls.
Copy of Malatang
Vegetarian options include tofu skin, bean paste, gluten, vermicelli, wide vermicelli, spinach balls, chicken blood, duck blood, spinach, Chinese cabbage, lettuce, coriander, fungus, Mushrooms, winter melon, radish, kelp, lotus root slices, lettuce slices, cauliflower, purple cabbage, tofu, frozen tofu, enoki mushrooms, day lily, etc.
Training content
Explain the functions, classification, selection, proportion and processing of spices.
Preparation and cooking method of Malatang base.
Methods for processing and making spicy poultry, meat, aquatic products, vegetable materials.
The four business models and methods of hot pot Malatang bowl Malatang casserole Malatang skewers Malatang.
Equipment and equipment procurement methods and requirements.
Understanding and purchasing information of various seasonings
Store location selection and operation and management skills.
Learning fee
Including technology transfer fee and material fee, the data fee is RMB 1,000. You can study as you go until you learn it. For the convenience of students who have difficulty coming to study, correspondence courses are available.
Contact number, Miss Liu
Contact address: Shiyan Bus Station, third floor, Feicui Apartment, Songbai Road, Shiyan Town, Baoan District, Shenzhen. Walk meters in the direction of Gongming