本课程系统讲解精品凉拌菜与热卤制作的完整工艺流程，适合餐饮从业者与烹饪爱好者掌握标准化出品技术。

​Core modules of the course​

  1. ​​凉拌菜技术精要​​
    • 基础调料科学配比
    • 葱油/红油熬制秘诀
    • 98道经典菜实操解析
  2. ​​商用厨房规范​​
    • 食材预处理标准流程
    • 刀工与火候控制要点
    • 批量出品稳定技巧
  3. ​​热卤专业制作​​
    • 高汤熬制与风味调配
    • 草药配比与食材处理
    • 工业化生产全流程

​Course Features​

• 140节实操演示
• 风味稳定性控制
• 商业场景适配方案

​learning experience​
✓ 掌握标准化出品技术
✓ 提升菜品风味层次
✓ 具备批量生产能力

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