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Hello, I opened a braised pork shop. Because business is not good, I want to learn the practice of fragrant lotus leaf chicken. Can you get the answer directly?
Category: Vocational Skills Training Location: Longgang, Bantian [Map] [View nearby information] The practice of ancestral lotus leaf chicken in Taiwan Province Province; lotus leaf chicken training in Taiwan Province Province; lotus leaf chicken training in fragrant lotus leaf chicken training; steamed lotus leaf chicken training originated in the late Ming Dynasty and flourished in the early Qing Dynasty. It is made of porcelain altar (or special casserole) and mysterious court medicine mixed with Tengchong local raw materials. Golden color, original flavor and strong fragrance. Bleeding, plucking, eviscerating, cleaning and drying the selected chicken. Then, shape the chicken (depending on the shape of the chicken) and paint it with a layer of honey evenly. When frying in the pan, the amount of oil must be loose, the oil temperature should not be too high, and the chicken skin should be taken out when it is golden. Then, braise in soy sauce, the longest time, is difficult to master. Because the altar for braised chicken is specially made, it is not easy to find in times of war and disaster, so we use Tengchong homemade casserole (note: the height is about 20-80cm depending on the size of chicken, how much to choose, hehe, is it very enjoyable) and then add brine. Brine is made of more than ten kinds of Chinese herbal medicines. Drugs should not be put into the pot in bulk, but should be put into gauze bags. There are cold ginger, cinnamon, tsaoko, dried ginger and so on. These drugs are not uncommon, most of them are common things. The key lies in the dose matching and proportion, and how much dose is used for how many chickens, which is the experience accumulated by our ancestors. The amount of medicine determines whether it tastes bad, which is the difficulty of making authentic jar chicken. Otherwise, what's the secret of the palace? Seal the jar, simmer in the bucket for 4 hours, and then stew for 3 hours, a total of 7 hours. After opening and leaving the can, the color is golden, jade-like, bright and eye-catching, pure and lasting in color, not boring or greasy, delicate in entrance, crispy and tender in skin, and fragrant in mouth. Jar chicken also has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and invigorating stomach, and is especially suitable for the elderly and children.

Originated in the late Ming Dynasty and flourished in the early Qing Dynasty, it is a mysterious court medicine blended by the cooking process of porcelain pots (or special casseroles) and Tengchong local raw materials. Golden color, original flavor and strong fragrance. . .

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Chongqing hot and sour rice noodles, Sichuan mala Tang, barbecue, Shaanxi cold rice noodles, turnip beef offal, iron plate tofu, Taiwan Province tea, brine salad, steamed lotus leaf chicken, Sichuan brine salad, teppanyaki, Jason Wu duck neck, Chaozhou casserole porridge, Chongqing hot pot technology, Melaleuca cake, rice rolls, Guilin rice noodles, Chongqing chicken pot, etc. Provide technical training for osmanthus jar chicken and royal jar chicken. At present, a snack revolution is taking place all over the country. Many friends don't know how to make osmanthus jar chicken and royal jar chicken, and they don't know where to buy jar chicken. In order to meet the needs of small-scale experienced people, our company has a small investment and a fast profit.