Where can I learn how to make braised vegetables?

Go to a local formal chef technical school or formal training institution to study.

For example, the "Cold Dish Braised and Grilled Class" of "New Oriental Cooking School".

Ingredients knowledge, seasoning knowledge, cooking arts and crafts, nutrition and health knowledge, delicatessen operation and management; knife skills, cold dish and cold combination production, various brine preparation, braised roasting production technology, etc.

The school has a group of rigorous teaching staff. As of June 2014, there are more than 2,000 chefs in 27 directly operated schools. Famous chefs personally teach, including Liu Jinde, Yang Guosheng, and Han Jianqiang. , Hao Xinguo, Ouyang Lanyang, Wang Xianneng, Wang Yongming, Wang Xingsheng, Wang Wenbang, Sirui, Ouyang Lanyang, Gai Yusheng and other famous chefs. ?

New Oriental Culinary Education has always attached great importance to the research of teaching models, closely followed the needs of the catering market, and refined the country's advanced staged, modular, and project-based teaching models. One-on-one tutoring by cooking masters and famous teachers, step-by-step teaching, to strengthen students' operational skills and professionalism.

Extended information

The origin of braised vegetables

The initial formation of braised vegetables went through the historical stages from King Hui of Qin’s rule in Bashu (221 BC) to the Ming Dynasty, about After more than a thousand years.

After Li Bing, the prefect of Shu County in the Qin Dynasty, led more than 10,000 migrant workers to build the Dujiangyan water conservancy project, he also sent people to "cross the Guangdu salt well" to produce Sichuan's earliest well salt. "When tracing the dietary customs at that time, there are records of "high taste, good spiciness" and "fish salt, tea honey, red pepper". It can be seen from this that people at that time had learned to use rock salt and Sichuan peppercorns to make brine.

By the Western Han Dynasty, due to the large-scale mining and use of well salt, the Sichuan people's eating habits of "valuing taste and spicy food" had initially taken shape. Zuo Si, a native of the Western Han Dynasty, wrote in "Ode to the Capital of Shu" that "the five flavors of tempering the husband", the combination of sweet and sweet,..., the five meats and seven vegetables, the hazy and fishy smell, those who can cultivate the spirit and nourish the blood, are all the best." According to records, Tiaofu Wuwei talks about the seasoning method of brine.

"Shudu" refers to "Jincheng Shiguo and Buzhong District." Both beautiful and respected, the real name is Chengdu. The production at that time has been greatly enriched, and the economy has also developed rapidly. This is also the source of the name "Chengdu". It takes one year to form a gathering, two years to form a town, and three years to form a capital."

After the preparations of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Sichuan Lu has taken a big step in the Tang Dynasty. The poets who migrated to the Tang Dynasty In order to find inspiration for poetry, they all liked to drink while having fun in the palace, and drinking was inseparable from fine food. This promoted the further development of Sichuan-style braised dishes. In the Ming Dynasty, people's dietary customs focused on health care and diet therapy, especially the publication of the Ming Dynasty's "Yinshan Zhengyao" and "Compendium of Materia Medica", which prompted people in both the government and the public to pay more attention to diet therapy, because some of the medicinal materials recorded can prevent and cure diseases. It can produce aroma and flavor, so most of them are used as seasonings for braised vegetables.

Baidu Encyclopedia - New Oriental Cooking School