In the coming autumn, cook the meat cooks soup, melts time into the soup and turns happiness into delicious food, which is the deepest comfort to life. The seemingly straightforward and simple mutton soup is actually exquisite and complicated. Even on a bleak day, it will become warm, rich and delicious because of a bowl of mutton soup. Where is the technical training of Jianyang mutton soup in Sichuan? Mutton soup, low cost and big start, secret materials, high quality soup head, all materials are in grams, which is clear at a glance.

Xiaobai can also get started quickly, which is a good project for entrepreneurs. Chengdu specialized mutton soup technical training is famous mainly because of its unique taste and delicious taste. Generally speaking, it tastes high in protein and low in fat, which is really healthy. Chengdu professional mutton soup kitchen has its own R&D team, which can regularly update new products to ensure the authenticity and freshness of Chengdu professional mutton soup kitchen sold by franchise stores, attracting many consumers to snap up.

Drink mutton soup on the solstice in winter. Here's how to make mutton soup.

The practice of mutton soup stew:

Ingredients: mutton 500g, red pepper 100g, ginger and garlic, soy sauce, salt and edible oil.

Practice: 1. Wash the mutton, put water in the pot and stew it.

2. Take out, cool and slice for later use, and keep the stewed mutton for later use; Wash the red pepper and remove the pedicle.

3. Slice ginger and peel garlic for later use; Add oil to the pot, add garlic, ginger and garlic cloves, stir-fry the mutton evenly, pour in soy sauce, stir-fry some salt for one minute and then move into the stew pot;

4. Pour the original soup of mutton stew into the stew pot, continue to cook for ten minutes, stew the spicy garlic flavor into the mutton, add a little salt to taste and drink.

Where is the technical training of Jianyang mutton soup in Sichuan? Chengdu professional mutton soup training includes material selection, spices, formula, boiling, proportioning, treatment, boiling, odor removal, fishy smell removal, seasoning, boiling soup, seasoning, Chili oil production, bone soup, soup selection, pot cleaning, over-boiling, soup storage and cost accounting.

Raw material control, from opening plan to later tracking, runs through the whole process. Students will try our mutton soup first, and then learn when they feel better. Chengdu's professional mutton soup training promises that every student can learn it with or without foundation, and can make mutton soup with milky white color and no fishy smell, so as to ensure that the mutton soup made by Shanxian people will never be purely hand-made with any additives, and it is pure natural sheep material.