1, Multiflavor Luzai Training College.

2. Shuweiyuan Pot Vegetable Training Center.

3. New Oriental Braised Vegetable Training College.

4. Shishang Township Braised Wild Vegetables Training School.

5. Shiyu Shangpin Pot-stewed course.

6. Zhai Jinwei Braised Vegetable Training Center.

7. Wuyi Luwei Training Center.

8. Barley stew training course.

9. Qinxiangyuan Pot-stewed Vegetable Technical Training Course.

10, spiced braised dishes technical training.

Pot-stewed vegetables can be eaten after curing, drying, stewing or marinating, knife processing and simple packaging. They are dry, crisp, slippery, non-soup, non-greasy, bright in color and convenient to eat and carry, and are deeply loved by people.

Practical contents of the technical training course of pot-stewed vegetables;

1, Brine production: The main system learns how to use various Chinese herbal medicines to boil brine according to the standard ratio. Here, we focus on the knowledge of brine ingredients, boiling time, heat control, seasoning and so on.

2, raw material processing: the main system to learn how to deal with all kinds of raw materials, such as: duck neck, duck head, duck feet, duck intestines, duck gizzard, edamame, thousands of sheets and so on. This paper focuses on the knowledge of deodorization and pickling of meat.

3, sugar color production: the master system learns how to stir-fry the unique sugar color of Wuhan duck neck with natural ingredients.

4. Brine raw materials: the main system learns how to use brine to marinate various raw materials. Here, we focus on mastering the knowledge of marinating time, temperature and coloring.

Salt water preservation: the main system learns how to preserve salt water scientifically and prolong its use time.

The origin and taste of the training of pot-stewed vegetables;

Famous places in China include Sichuan, Chongqing, Wuhan, Hunan, Jiangxi, Henan and so on.

Pot-stewed vegetables originated in the Qin Dynasty. At that time, because the magistrate of Sichuan and Shujun sent people to dig a salt well, which is the salt well of Guangdu, people could skillfully make brine with salt and pepper in the Western Jin Dynasty.

With the passage of time, the technology of pot-stewed vegetables has been gradually upgraded, and the taste has been better improved. Tang dynasty was good at wine and meat, and Ming dynasty was good at dietotherapy, so today, pot-stewed vegetables appeared on our table.

There are many kinds of braised dishes we usually eat, such as spicy, spicy, sauced, spiced, sweet, slightly spicy, white, red and natural.