How about making braised vegetables, how about braised braised business, is it good to do it?

You can go to a professional training institution to find out.

In recent years, whether it is a business opening or a consumer's favorite food, freshly caught and marinated is undoubtedly the most popular at the moment. It is an exaggeration to say that the product may have been selected by the customer before it comes out of the pot, red and shiny, fragrant for ten miles, so it is not attractive, so what else is attractive?

Let's take a look at what kind of secrets exist in Xian Lu and why the public is desperate!

First, the ingredients are fresh and attractive.

The ingredients are fresh and attractive. All the brine is prepared on the same day, and all kinds of meat and vegetable ingredients are neatly displayed at the door of the small shop, and the brine oil is poured on the surface of vegetables and meat, which is full of fragrance and extremely attractive. The ingredients are freshly cooked every day, which also gives customers a cleaner and more hygienic consumption experience.

Second, the products are diverse and more selective.

Under normal circumstances, there are only a few varieties of traditional braised vegetables, and there are only a dozen varieties at most, most of which are meat ingredients. However, the products are very rich, including meat and vegetable materials, as well as soy products and small seafood, with dozens of varieties, customers are more selective, and the group is more widely adapted. It has won the love of many consumers!

Third, the form is novel, the taste is rich, and the taste is rich.

Lo-mei products are a change in the traditional form of lo-mei sales, customers participate in the whole process of lo-mei, psychologically speaking, it is easier to accept this form, but also give diners a hint of freshness, health and safety. Moreover, the characteristics of "marinated vegetables do not stay overnight" and "the marinated process can be seen" are also in line with the pursuit of food safety and health by contemporary consumers, making it quickly popular!

The ingredients are boiled and soaked in the brine oil with rich materials for a long time, and the taste penetrates into the bones, and it is fragrant, spicy, sweet and numb in one bite, which is very delicious. In addition to the traditional spicy flavor type, there are also a variety of flavor types such as sauce flavor and spicy flavor, and one pot of brine can meet the needs of different customers.

Fourth, lo-mei products can be cold or hot, and there is no off-season.

Traditional braised vegetables are generally eaten cold, and with the hot and cold weather, to a certain extent, the sales of the product will be affected. The main hot braised vegetables are cold and eaten, and the flavor and taste are not discounted; It can also be heated and eaten when added to the braised soup, which has a better flavor. So summer and winter will not face the off-season, there is a market all year round!

Fifth, the operation is simple and the management is convenient.

The old brine of traditional braised vegetables is repeatedly used for years, decades, or even hundreds of years, and the maintenance process of brine is very complex and has poor controllability. The brine that is now brine is basically freshly configured every day, boiled, boiled, and sold, without additives, simple to operate, and the brine has almost no problems in later maintenance. Moreover, the production cost of brine is also very low, the cost of each barrel of brine is at least five times lower than that of traditional brine!

Transparent marinated and fished, fresh and healthy can be seen. Marinated and fished, marinated on the same day, sold on the same day, and not sold overnight dishes on the same day, avoiding customers' anxiety about additives and overnight dishes, etc., the food is fresh, in line with the health and health needs of modern people.

Our business is actually very good, so I recommend you to go and sit down.

The business is still quite good, not only convenient and fast, but also the profit model is relatively good.

I think it depends on your taste, if your marinade is delicious, it will be easy to make it if there are many people, and if it is not delicious, it will not be easy to make.

I see that the sauce meat family downstairs in my house is very popular, and there are people queuing up to buy meat every day.

This makes a big difference. As we all know, the traditional old brine is made from spices and brine oil, which belongs to the oil brine. Admittedly, it also tastes great and you can make it yourself at home.

However, oil brine has a disadvantage, which is that it is relatively dry. And it's easy to get bored with eating too much or too long. In order to make high profits, some unscrupulous finished product manufacturers also add nitrite to prevent corrosion, add pigments to colors, and add flavoring pastes to improve taste.

These are not uncommon and are also reported from time to time. And, you'll find that the old marinade in the store will be stored for many days, so everyone should know what's inside.

However, this unique duck neck originated in Hubei Province, and its taste is dry and spicy. Friends who eat it regularly may feel this way, that is, it is very unnatural and spicy. If you take a bite to eat, there is no difference between the front taste and the aftertaste.

It is directly spicy, stiffens the ** of the mouth and hair, starts directly at the top of the head and then down the throat until it reaches the stomach.

The current brine is a mixture of oil and water, on the day of production**. Now the marinade uses its unique cooking method and returns to the oven to re-formulate the red oil hot shower, which is neither greasy nor spicy, except for those practical pigments with pepper flavor and pepper flavor spice paste added. The current feature of pickled vegetables is that they are sold on the spot when pickled.

Therefore, eating is still relatively healthy, and the harm to the body is relatively small.

Maybe it's because this food is so special, that's why it's so easy to become popular.

This is because people are now pursuing more and more high-speed life, and freshly scooping braised vegetables can allow people to quickly solve the lunch time.

I think it's because people's tastes are more inclined to this kind of thing.

The coloring is not complicated, the cost will not be high, the caramel coloring is mainly because the ingredients are not good and inferior, and various chemicals are added to flavor to change the taste and appearance.

Sodium nitrite can indeed be preservative, but it is harmful to people when eaten. Sunset yellow is also a fast coloring and is an additive. It is best to use white sugar or rock sugar for coloring. Both.

It has something to do with the fact that people now love health, hygiene, and a relatively quick lifestyle.

Pickled vegetables are now fished.

Freshly fished pickled vegetables, not seen its shape, smell its taste first, bright color, fragrant 100 meters, eat it and never forget, the aftertaste is endless, which is thanks to the production process and core recipe of the freshly fished, the spicy taste of the freshly fished is enduring, and the reasons are as follows:

First, because it is a hot marinade, the spicy, numb, and fragrant flavor of the marinated vegetables will not be emitted, and when the spicy taste on the tip of the tongue meets the heat, it will become more and more spicy and refreshing.

Second, it is sold on the same day of picking, and it is not returned to the pot to ensure the taste of the food.

Third, the use of pure-bred spices, no additives.

Clause. Fourth, the freshly fished and marinated is marinated on the spot and eaten on the spot, and the meaning of instant food is picked up, which represents the freshness of the ingredients;

Clause. Fifth, the marinated vegetables do not stay overnight, and the marinated dishes are sold out on the same day, indicating the freshness of the raw materials;

Clause. Sixth, it is now marinated and sold, and it tastes better when it is hot.

The production process of fresh marinade is simple, the brine production time is short, there is no need to fry the sugar color, the ingredients are not pickled, highlighting the true color and flavor of the ingredients, and the taste of the fresh marinade is mainly spicy and fragrant, and the aftertaste is slightly sweet. Traditional braised vegetables are marinated in advance, and then placed for sale after being colded; In its unique form of boiling and fishing, fresh and hot, it is sold in a specific form that allows consumers to see, touch and experience it, such as "braised vegetables are sold now" and "braised vegetables are not overnight", giving customers an intuitive visual impact and conveying the core concept of "food safety and health", so it can quietly become popular in the market.

I want to learn lo-mei, and I can recommend who makes it better, thank you.

That's what to do too, it's not very hygienic.

Because the braised vegetables are more in line with the concept of modern people, first, the braised vegetables are ready to eat, and the taste of the braised vegetables is more moisturizing and the taste is more divided!

Second, the halogen is now sold, the day of the halogen is sold out, customers can see the freshness, rest assured to repurchase!

3. All products are out in one pot, simple to operate, and time-saving processing!

Fourth, in winter, hot fishing is more attractive!

It's very delicious, if you want to learn, you can go to the school endorsed by Huang Bo to try it

The feature of braised vegetables is that they are sold freshly and braised to maintain the taste of braised vegetables when they are just marinated. Marinated + freshly fished, original!

The production method of hot brine is divided into the production of hot brine and the production of brine.

The production method of hot brine and fishing: pour 100 grams of cooking wine into the brine, and then put 15 catties of processed ingredients into the brine in turn.

Brine production: 30 kg of brine poured into the bucket, turn on high heat, put in 1 brine packet, 500 grams of red pepper, 500 grams of dried chili, 1000 grams of brine oil, 30 grams of yellow gardenia, 500 grams of maltose, 300 grams of salt, 250 grams of chicken essence, 120 grams of ginger, 100 grams of garlic, turn to medium-low heat after boiling, cook for 40 minutes, you can marinate the ingredients.

Introduction of hot brine

Hot halogen is also known as Hunan halogen. Pozi Street and Shahe Street are the most famous, and the braised vegetables are divided into two kinds of vegetarian braised and meat stew, also called "three-in-one" or "four-in-one", which is to mix three or four kinds of marinated things into a plate and heat them up as one serving. Vegetarian stew has leeks, dried tofu, bundled chicken, celery, coriander, etc., and meat stew has chicken bones, phoenix feet, beef, goose intestines, chicken feet, braised meat, beef shutters and so on.

Hot marinade is a product between Jiegan spicy soup and marinated vegetables, which is simpler and faster than spicy soup, no need to wear skewers, easier to serve than marinated vegetables, suitable for supper, can be eaten without mixing, many varieties, meat dishes, vegetarian dishes, a bowl of hands, and a lot of pleasure to eat.

A list of freshly caught ingredients.

150 grams of dried chili peppers, 250 grams of salt, 200 grams of rock sugar, 150 grams of ginger, 20 grams of star anise, 12 grams of white cardamom, 12 grams of fennel, 5 grams of licorice, 6 grams of cardamom, 15 grams of gardenia, 12 grams of lemongrass, 25 grams of fragrant fruit, 12 grams of Senecio, 25 grams of cinnamon, 20 grams of flavor, 10 grams of fennel.

2.How to make fresh soup?

30 kg of broth method: chicken skeleton + broken tube bone + pig skin, boil with a small amount of water, peel and cover with blood foam. Then add water and bring to a boil, add green onions, ginger slices, kelp, turn off low heat, and slowly cook until white! Old soup can be boiled in water three times and then replaced.

3.Spices that remove bitterness.

40 grams of angelica, 40 grams of angelica, and 1 monk fruit are soaked in water for 12 hours to remove the bitter taste of Chinese herbal spices.

4.Preparation of marinade packaging.

The above spices are crushed with a pulverizer and do not need to be too fine. If it is too fine to make a fragrance, wrap it in gauze and set aside.

Step 5: Marinate the marinated pork.

Defrost the ingredients that need to be pickled, then put them together, marinate them with salt, high white wine, ginger slices, green onions, mix well, and let stand for two hours.

6.How to make fresh braised soup.

Use a clean iron bucket alone to pour out the boiled 30 catties of broth, which is soup. Add 150 grams of salt, 400 grams of chicken essence, 200 grams of monosodium glutamate, 15 grams of gardenia, 50 grams of aftertaste, 200 grams of rock sugar, 150 grams of chopped pepper, 1000 grams of soybean oil, and fry over high heat for 30 minutes.

7.Cooking operations for food ingredients.

Heat the prepared braised soup, add the meat products to be marinated, cook for 30 minutes on medium heat, turn off the heat, soak for an hour, scoop up, put on a plate and serve. According to my practice, the chili vegetables do not need to be dried, and the taste is full.

There are still a lot of things needed to start a business, and it is roughly necessary to open a regular pickled shop.

(1) Cash fishing technical fee or cash fishing franchise fee

Whether you choose to participate in the technical training or choose to join the company, this is a necessary expense, otherwise you don't have the technology to do a braised vegetable shop? Generally speaking, the cost of learning the technology of braised vegetables is between 5,000-8,000, and the minimum cost of joining the brand is 20,000 yuan, and the better brand is estimated to be about 100,000 yuan. The core difference between learning and joining is whether to teach technical formulas and whether to control materials.

(2) The rental cost of the shop

Now commercial leasing is not the same as ordinary home leasing, generally speaking, it is a semi-annual lease, and a 20-square-meter shop costs 1,000-3,000 yuan depending on the location, so it is expected that the rent of 10,000-30,000 yuan is necessary. In addition, there is a shop transfer fee in the catering industry, which also depends on the location, the cost ranges from 20,000-100,000 yuan. Whether the transfer fee is worth it or not, I have talked about it in the Sichuan cuisine training article before, and I will not describe it again.

(3) The decoration cost of the shop

The decoration of the shop does not have to be very high-end, so the decoration does not need to be done well, there is a store sign, and the shop is clean and tidy. Therefore, in the decoration to see the personal planning, simply get down the floor, paint a wall, transform the stove, clean the pool, drainage, smoke exhaust can also be, the cost budget you can prepare 3000-6000 yuan, according to the standard of 150-300 per square meter.

(4) Procurement of basic equipment for braised vegetables

Mainly refrigerators, stoves, sinks, processing tables, cash registers, rattan frames, pots and pans, kitchen knives, color boards, food tongs, food bags, and so on. The new purchase is expected to be 8,000-10,000 yuan, and some second-hand words can be prepared for about 5,000 yuan.

(5) The industrial and commercial qualifications for the opening of the store

This part is relatively simple, and generally includes three major items: employee health certificate, catering business license, and business license. To open a store, you can first apply for a business license, and the general individual industrial and commercial households can use it, and 1000-2000 yuan can be completely done.

(6) The cost of basic materials required for the opening of the business

Including the ingredients, spices, and condiments needed every day, this is generally the cost of recycling users, and some reserve funds need to be prepared when necessary, so the cost of this piece is expected to be about 10,000 yuan.

To sum up, the cost of opening a 20-year shop is generally between 50,000-200,000, and if you don't choose the form of joining, the cost will be reduced by half.