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Teach authentic grilled fish, where can there be authentic grilled fish technology?

1. Xiangshengge Restaurant training School Xiangshengge Catering training School is headquartered in Guilin. Many operators who want to open food shops have mastered the method of making delicious grilled fish after they came to Xiangshengge Catering training School to study.

2. Grilled fish technology is a short course. It usually takes about 7 days to learn the common flavor of grilled fish. Pure learning technology is not expensive, in about 2-6K can learn the authentic taste of grilled fish technology, different places charge is not the same, Chongqing is the birthplace of grilled fish, it can be suggested to study here will be more authentic.

3. The better training institutions for learning to cook grilled fish are: tasting Xuan food and beverage grilled fish training, Jia Mao restaurant grilled fish training, food first grilled fish training course, multi-flavor grilled fish training course, Jiajia grilled fish training school. The above are all training institutions with a good reputation for learning grilled fish technology. Specific introduction is as follows: tasting Xuan catering grilled fish training: tasting Xuan catering grilled fish training is a large-scale comprehensive catering organization.

4. Learning and training in training schools is a relatively common way. At present, there are cooking training institutions and schools all over the country, and teachers provide skills guidance. The length of learning and training time is determined according to the contents of learning and training. As long as you seriously study and practice, you can learn a solid foundation.

5. In our school, we learned to know the spices needed for special grilled fish, and to further deal with the spices: the production of ① grilled fish brush sauce, the production of ② grilled fish sprinkling spices, and the production of ③ fried side dishes. The variety of the selected fish, the variety of the selected dishes, the method of killing the fish, the pickling method of the fish, the process of roasting the fish with carbon fire, how to cut the side vegetables, how to stir-fry the side dishes, and the method of loading the plate. Teach shop opening, entrepreneurial experience and skills.

The practice of steaming fish

1. Main ingredients: 1 fish, spring onions, ginger, steamed fish soy sauce, salt, oil. Clean the fish, salt inside and outside, and put sliced ginger on top. Steam in a hot pot for about 10 minutes (depending on the size and thickness of the fish). Remove the steamed soup from the plate and remove the old sliced ginger (or replace the plate directly). And sprinkle shredded onions and ginger over the fish.

2. Materials: fish, ginger and garlic, pepper, salt, cooking wine, light soy sauce. Wash the fish clean and drain, the black ones in your stomach must be washed clean, otherwise it will be fishy. Cut some ginger on both sides of the fish's head and belly to get rid of the fishy, bigger fish can also cut a few knives on the stomach to put ginger, but also better cooked! Dice the ginger, garlic and chili (but not put). Rub the fish with oil, put a little oil on the plate, boil the water and steam it.

3. Materials: crucian carp 500g, Lao Gan Ma 20g, cooking wine 20ml, steamed fish juice 20ml, salt 10g, ginger 10g. Remove the fishline from the crucian carp and change the knife on both sides. Marinate crucian carp with ginger, cooking wine and Lao Gan Ma for 10 minutes, boil water in pot, steam crucian carp for 10 minutes, turn low heat to pour out excess soup, add steamed fish juice and simmer for 2 minutes.

4. First clean the bass, then cut the surface of the fish with a few knives, cut the ginger into shredded ginger and green onions, stuff shredded ginger and shallots in the belly of the fish, sprinkle some shredded green onions and shredded ginger on the plate, and then put the fish neatly on the plate. Sprinkle some shredded green onions and shredded ginger on the fish. Then cut the spring onions into shredded onions, cut the ginger into shredded ginger, put them in a bowl, rinse with cold water several times, then soak in water and set aside.

Peacock open screen fish steamed grass carp how to cook and how delicious

1. First of all, remove the scales and open the belly and slaughter the fish, clean the black membrane in the abdomen and the black membrane in the skull, and clean the bone blood in the fish belly. These are the sources of the fishy smell. Another, do steamed fish, the fish should not be too big, generally about 500 grams is appropriate. Wash and shred ginger together, put more ginger, we use it to remove fishy.

2. Step 1: clean the fish and draw a few knife edges on the fish. Step 2, sprinkle with salt and knead evenly, then sprinkle with shredded spring onions and ginger. Step 3, pour in cooking wine, smear evenly and marinate for 10 minutes. Step 4, put half-cut cucumber into the vessel to support the fish, easy to cook and taste more delicious. Step 5, put in the pickled fish. Step 6, put the fish in a steamer and steam for 20 minutes.

3. The practice of the red pepper circle is to cut the red pepper into thin shreds in advance, soak in clear water and bend naturally in 15 minutes. Steamed grass carp ingredients: a little shredded green onion, a little shredded ginger, two slices, 2 teaspoons of steamed fish and Douchi, 5ml oil, a little pepper, a little salt, 2 teaspoons of cooking wine. Practice: first marinate the fish with cooking wine and salt for 30 minutes. After the water is boiled, steam for 8 minutes. Take it out and pour the water out of the plate.