91免费视频APP,91免费视频网站,91免费黄色网,91免费观看视频网站

【專業介紹】

京魯菜是老北京菜與山東魯菜的完美集合的產物。京魯菜吸收了山東菜與北京清真菜的精華，把清、鮮、脆、嫩的菜肴特性完全吸納，口味以鹹鮮為主。京魯菜在魯菜、清真菜的基礎上不斷融合創新，不斷吸收各地方菜係的精華，以嶄新的麵貌立足於京城餐飲市場，並不斷發展和壯大。

【Program Introduction】

Jing-Lu cuisine is the perfect integration of traditional Beijing cuisine and Shandong Lu cuisine. It absorbs the essence of Shandong cuisine and Beijing Halal cuisine, fully incorporating the characteristics of clear, fresh, crispy, and tender textures, with savory flavors as the foundation. Building upon Lu cuisine and Halal culinary traditions, Jing-Lu cuisine continuously innovates through fusion, drawing from the best of various regional cuisines. With a fresh new identity, it has established a strong presence in Beijing's dining scene and continues to grow and evolve.

【課程亮點】

為了方便學員開店，91免费视频APP精選了多家北京知名餐廳的招牌菜品，既有曆史傳承又具有時代特色。由北京著名京菜大師親自授課，采用傳統烹調法，多展現經典和傳統，菜肴出品款款精致、口感獨特、口味地道，一次學習，終身受益。

【Course Highlights】

To facilitate students in starting their own restaurants, we have carefully selected signature dishes from renowned Beijing restaurants—recipes that carry historical heritage while embodying contemporary characteristics. Taught personally by a celebrated Beijing cuisine master, the course employs traditional cooking methods to showcase classics and traditions. Each dish is crafted with precision, offering unique textures and authentic flavors. Learn once, benefit for a lifetime.

【課程內容】  24課時（每節課2課時）

1. 招牌獅子頭、幹炸丸子
【知識點】肉餡調製以及丸子煮製、炸製技術要求
Signature Lion's Head Meatballs · Deep-Fried Meatballs
Techniques: Meat filling preparation; techniques for simmering and deep-frying meatballs

2. 鐵棍山藥燒海參、醋溜白菜泡餅
【知識點】海參入味技法；鹹酸味型調製以及勾芡
Braised Sea Cucumber with Iron Stick Yam · Vinegar-Sautéed Cabbage with Bread Pieces
Techniques: Infusing flavor into sea cucumber; preparing savory-sour flavor profile and thickening

3. 壇子肉、烙餅卷帶魚
【知識點】燒肉的溫度控製；酥帶魚的技法；紅燒烹調法的運用
Jar-Braised Pork · Grilled Bread Rolls with Braised Beltfish
Techniques: Temperature control for braised pork; techniques for crispy beltfish; application of red-braising method

4. 貝勒爺烤肉、一品香酥雞
【知識點】鹹甜味型調製方法；先蒸後炸的烹飪技法
Beile Ye (Lord) Grilled Meat · First-Class Aromatic Crispy Chicken
Techniques: Preparing savory-sweet flavor profile; steaming-then-frying cooking technique

5. 油燜大蝦、芫爆散丹
【知識點】大蝦變紅的火候要求；芫爆菜偷芡技法
Braised Prawns · Cilantro-Exploded Lamb Stomach
Techniques: Heat control for prawns to turn red; "stealth thickening" technique for cilantro-exploded dishes

6. 爛蒜焦溜肥腸、油渣炒小白菜
【知識點】大蒜去異味以及炸溜核心技法；煉豬油炒油渣的方法
Braised Pork Intestines with Garlic and Crispy Sauce · Stir-Fried Bok Choy with Pork Cracklings
Techniques: Using garlic to remove odors; core techniques for deep-frying then quick-braising; rendering lard and stir-frying with cracklings

7. 爆三樣、老北京燒茄子
【知識點】爆菜烹調技法；燒菜的烹調技法以及油炸茄子不軟不窩油的技術
Quick-Fried Tripe, Liver, and Pork · Old Beijing Braised Eggplant
Techniques: Quick-frying cooking method; braising techniques and how to deep-fry eggplant without making it soft or greasy

8. 蜜汁酥皮蝦、醋溜木樨
【知識點】油炸蝦不老不柴的技術；鹹酸味型的調製技法
Honey-Glazed Crispy Shrimp · Vinegar-Sautéed Scrambled Eggs with Meat
Techniques: Deep-frying shrimp to perfection without overcooking; preparing savory-sour flavor profile

9. 醬燜黃魚、鍋塌豆腐
【知識點】煎魚不粘鍋的技巧；脂肪對燒魚的重要作用；拍粉拖蛋糊技法
Braised Yellow Croaker in Soy Sauce · Pan-Fried Tofu with Egg Coating
Techniques: Preventing fish from sticking when pan-frying; importance of fat in braising fish; dusting with flour and coating with egg

10. 紅蝦燒白菜、幹炸小黃魚、炒麻豆腐
【知識點】炸蝦油技法；幹炸粉糊的運用；炒麻豆腐的火候和調料使用
Braised Red Shrimp with Cabbage · Deep-Fried Small Yellow Croaker · Stir-Fried Ma Tofu (Fermented Bean Residue)
Techniques: Preparing shrimp oil; using dry-batter coating for deep-frying; heat control and seasoning for stir-fried Ma Tofu

11. 醬爆桃仁雞丁、拔絲蘋果
【知識點】醬爆炒醬技術；炒拔絲糖的火候要求
Stir-Fried Diced Chicken with Walnuts in Bean Sauce · Caramelized Apple
Techniques: Stir-frying sauce for bean sauce dishes; heat control for caramelizing sugar

12. 糟溜魚片、京味酸辣湯、疙瘩湯
【知識點】溜菜勾芡的技術；酸辣湯的酸辣味如何體現；麵疙瘩的兩種做法
Sliced Fish in Fermented Rice Sauce · Beijing-Style Hot and Sour Soup · Dough Drop Soup
Techniques: Thickening for quick-braised dishes; achieving the perfect hot and sour balance; two methods for making dough drops

【學期和學習方式】

根據學生的實際掌握情況，學期約24課時，每節課2課時，學習方式為：

1. 學員跟著老師一步一步操作，老師會發現和糾正實際操作中的問題

2. 每一環節的問題不解決，老師就不進行下一步的教學，保證學員不帶著問題學習

3. 學員對老師的每一操作環節都要認可和簽字確認，確保技術環節不縮水

4. 學業完成後學員還要對老師的教學予以最後質量評價，保證學員學習的權益不受侵害

【Course Duration & Learning Approach】

Based on each student's progress, the program consists of approximately 24 class hours The learning approach is as follows:

1. Students follow the teacher step by step, allowing the instructor to identify and correct issues in real time

2. The teacher will not proceed to the next step until all problems in the current step are resolved, ensuring students learn without lingering doubts

3. Students must confirm and sign off on each operational step, guaranteeing that techniques are thoroughly mastered

4. Upon completion, students provide a final evalsuation of the teaching quality, ensuring their learning rights are protected