In Guangzhou, there are many general trainings for learning to roast meat. How much is the tuition for learning to burn meat?

As of June 6, 20021year, the training price of barbecue training courses is usually between 8800 yuan and 10000 yuan. Instructions for conducting barbecue training:

1. Feeding: Chickens and fat hens weighing about 0.5 ~ 1 kg within two years should be selected for roast chicken. If the chicken is too small and the chicken is not full, the processed chicken will shrink and affect the appearance. Pick out the chickens, slaughter them, unhairing them, rinse them, hang them and drain them.

2. Plastic surgery: put the white striped chicken on the big case, with the abdomen facing up, hold the chicken with the left hand, cut off the middle of the chicken sternum with a knife, and fold it by hand. Then, according to the size of the chicken, select a small piece of wood or sorghum stalk to insert into the chicken belly and spread the chicken; Then open a small round hole in the lower abdomen of the chicken and insert the leg into the hole. The two wings cross into the mouth to form a circle with sharp ends. Then wash with clear water, dry and fry.

3. Production: There are two ways to make roast chicken: one is to marinate, cook and then fry the finished product. Operation method: First rub the white striped chicken with refined salt on the chicken, and rub more meat on the chest and legs. Dissolve the seasoning in the wine, marinate the chicken for 4 hours, and turn it a few times in the middle to make it taste even. After pickling, put it in a deep dish, stand out, sprinkle seasoning on the chicken, and steam 1 hour. When the leg bone is separated from the meat, remove from the fire and take it out for frying. There are three kinds of frying methods: first, the steamed chicken is directly fried in a hot oil pan until the skin is slightly yellow, and the frying time is slightly longer; Second, spread a layer of dry starch on the steamed chicken, and then fry it with fire to increase the crispness of the skin; Third, the steamed chicken is smeared with a layer of soy sauce while it is hot, so that the skin color is light sauce red, and then fried with strong fire, which can make the color golden and beautiful.