烧、卤、浸专业培训资料(国外英语资料).docVIP

烧、卤、浸专业培训资料(国外英语资料) Professional training materials for cooking, brine and leaching He Zhigang writes Burning, roasting, brine and wax are the oldest traditional techniques, with a long history. Zhou, said: the beginning of Suiren Zuanmuquhuo, gun for cooked, is no different from animals with abdominal disease. Kong Yingda thin: burn, gun, hot is burning also.. Even archaeological results show that human cooked food begins with the burning method. Material selection To make dishes fresh and delicious, in addition to cooking, barbecue, we must have fine technology, we must first use high quality raw materials. All kinds of livestock seedlings have advantages and disadvantages of fine points and feeding method, some places can keep long-term varieties, plus the use of feed and feeding method, the livestock looks very good, tastes fresh and tasty. A chicken chicken should be selected as excellent, and the hens capon. Chickens are everywhere, but in Guangdong, Qingyuan, the heart of the island, dragon pond, northern Panyu and other places for the best, known as the local chicken, because the more dispersed by the peasant family autotrophic, to valley broken, meat bran rice, distillers grains as feed. The characteristics of the local chicken is Youhua hair and oily hair color, ephedra, head and eye fine fine, short neck, short wings and feet short and fine clothes, foot golden crown, fine tail up butter and fall down. It tastes soft and smooth when eating. Foreign chicken next, characterized by long, high and thick feet, black hair color, meat thick lines. The food taste, bone hard skin tough, light meat. The black maned goose goose should be selected as excellent, yellow bristles goose, Shitou goose, goose for hybrid. The black comb goose is characterized by its black coat, short body, short neck, thin head, short feet and black head. The origin of black bristle goose is Conghua and Qingyuan. The Yellow mane goose is characterized by its pale yellow hair, thick eyes, f