Learn how much does it cost to authentic braised chicken, and how much does it cost to open a braise

Ingredients: 3 chicken thighs, 10 fresh shiitake mushrooms, 1 green and red pepper, 5 grams of ginger slices, 4 grams of dried chili peppers, 4 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 gram of white pepper, six or seven small pieces of rock sugar, appropriate amount of salt, 1 teaspoon of chicken essence, a little cooking oil.

1. Prepare and wash the ingredients.

2. Don't chop the chicken thighs too small. Try to chop it evenly.

3. Add two bowls of water to the pot, put in the chicken pieces, add two spoons of cooking wine to remove the smell, remove after boiling, and then wash off the foam with warm water.

4. Cut the green and red peppers into cubes.

5. Fresh shiitake mushrooms, cut into slightly thicker slices.

6. Slice the ginger and cut the dried red pepper into sections.

7. Add a little oil to the pot, add rock sugar to the cold oil, and melt over low heat. Keep stirring during this period, just bring small bubbles. Do not burn, it is easy to paste.

8. Quickly add the drained chicken pieces, turn to high heat, and stir-fry quickly; Evenly coat the chicken pieces with sugar.

9. Add the ginger slices and dried chili peppers and stir-fry a few times.

10. Add another spoonful of light soy sauce and two spoonfuls of cooking wine.

11. Pour in an appropriate amount of water, the water can submerge the chicken pieces. Once boiling, cook for another ten minutes.

12. Add the sliced shiitake mushrooms.

13. Add white pepper and stir-fry evenly; Cover and simmer for 15 to 20 minutes. Flip it from time to time!

14. Wait until the chicken is soft and rotten, and the soup is thick (the soup should not be too dry). Add the green and red pepper cubes.

15. Add salt and chicken essence and stir-fry.

16. Stir-fry evenly and then put on a plate.

Ingredients: 2 large chicken thighs of braised chicken, 1 tablespoon of hoisin sauce, 1 teaspoon of thirteen spices, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, 1 teaspoon of chicken essence, 2 tablespoons of cooking wine, a small section of green onions, 3 slices of ginger, 1 star anise, 3 bay leaves, 1 dried chili, 3 grams of salt, 2 green peppers of side vegetables, 5 soaked shiitake mushrooms, 1 potato, 5 soaked fungus, 1 lettuce.

1. Wash and soak the chicken thighs for half an hour, drain the water, and mix the sauce (light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, thirteen spices, sugar, salt, chicken essence, cooking wine).

2. Large spoons and small spoons are used for large and small spoons respectively.

3. A teaspoon of thirteen spices.

4. A large spoonful of hoisin sauce, I also added a small half can of beer, no can of beer.

5. Cut the green pepper into strips and cross the mushrooms.

6. Heat the pot, add green onions, ginger, star anise, bay leaves, and chili peppers and stir-fry until fragrant.

7. Add the chicken pieces and stir-fry until they break red.

8. Pour in the sauce, add the shiitake mushrooms, add boiling water to boil the chicken pieces, cover and simmer for 20 minutes.

9. Taste it in the pot, and add some salt if the mouth is heavy. Add the green pepper and stir-fry it to get out of the pan.

10. You don't need to collect the juice too much, the soup is just right for rice. If you can't finish the second meal, you can add some potatoes to stew haha.

Self-taught, no money.

Ingredients: 1 large chicken thigh, 5 shiitake mushrooms, 2 potatoes, 1 carrot, 1 lettuce, 6 slices of ginger, 1 tablespoon of oil, 2 tablespoons of sugar.

1. A large chicken thigh, add two spoons of light soy sauce, a few shredded ginger, one spoonful of oil, half a spoon of cooking wine, and a little salt. It is recommended to pack it in a plastic bag, put it in the refrigerator, and marinate it for more than 6 hours, so that the taste is more delicious.

2. Slice ginger (6 slices), dice carrots, and slice shiitake mushrooms. Here I recommend using fresh shiitake mushrooms, which I personally think taste better than dried shiitake mushrooms after soaking.

3. Cut the potatoes into cubes (soak them in water, so that the potatoes are not easy to turn black).

4. Cut the large chicken thighs into cubes and drain.

5. Add two tablespoons of sugar to the pan with cold oil (rock sugar is recommended). In the process of frying sugar, you must pay attention to the heat (use low heat). Otherwise, if it is fried, the taste will become bitter. If you can't control it well, you can add sugar when you add water to boil later.

6. Add the chicken pieces and stir-fry.

7. After the chicken pieces change color and break, add diced carrots, mushroom slices, and ginger slices and stir-fry.

8. Add water, more than food. Add three spoonfuls of light soy sauce and one spoonful of cooking wine. If you haven't fried sugar before, you can add rock sugar here.

9. Add the potatoes. But after that, if you want to do this dish quickly, you can switch to a pressure cooker. 5 minutes is enough. Many restaurants should do this, after all, it is efficient.

10. Bring the fire to a boil.

11. Boil the heat for 5 minutes, then turn to low heat and simmer for half an hour.

12. After half an hour, prepare to collect the juice and switch to high heat.

<>14. Finish the juice (salt and chicken essence are watched by yourself), and with rice, the delicious yellow braised chicken rice is done.

Answer: It costs about 3,000 yuan to learn authentic yellow stewed chicken.

Happy holidays. Family fun.

Different schools, different times, different teaching, and different fees.

The area of the regular store is 35-60 square meters, and the total investment does not include the rent of 8-120,000 yuan. The investment in some university cafeteria stores is smaller, less than 100,000 yuan is enough.

Yellow stewed chicken has nearly 100,000 stores in the country, if you don't make money, you won't open so much, yellow braised chicken belongs to rice fast food, rice fast food is the largest market in China, every 10 people eat fast food. Braised chicken is the highest gross profit among rice-based fast foods, with 70%.

The traditional yellow stewed chicken franchise brand does not pay attention to online management, and franchisees have no experience and no energy to carry out online management. As a result, many franchisees have very small or even no online sales, and online reviews are also very low, which greatly limits the revenue of franchised stores and is subject to the income brought by the store area. Bao Chuniang Yellow Braised Chicken has a special online operation team to help franchisees carry out unified online store management, activity management, word-of-mouth management, etc., and fully expand the franchisee's revenue after solving the franchisee's worries.

Chef Bao is different from ordinary yellow stewed chicken, the main product is more popular with young people "spicy abalone sauce yellow stewed chicken", chicken plus abalone juice is more delicious, soup soaked rice is more delicious, young people prefer fresh and spicy flavor, so sales are good.

Chef Bao has a good decoration environment, provides door-to-door site selection and door-to-door store service, which is truly full support. There are four major series of dishes; Including the yellow stewed chicken series, there are traditional yellow stewed chicken, spicy yellow braised chicken with abalone sauce, abalone chicken and so on; Hot pot chicken series, including green pepper hot pot chicken, red butter hot pot chicken. Casserole rice series, including spicy beef brisket rice, seven-tailed prawn rice, pork rib rice, etc.; Small dish supplementary meal series, including sour and hot kelp shreds, red oil bean curd, sour and moralg fungus, various drinks and so on.

New products will be added later, basically every three months.

There are many factors that affect the cost, such as the cost of learning technology, the cost of rent, the cost of equipment, etc., it is recommended to check on the official website or go to the field to understand.

This can be big or small, the rent is the same, kitchen equipment and seats can be found in the second-hand market, the technology is the best to learn, don't join, now the store can not exceed 100,000, when can you return to the capital, you should consider how much turnover the store can do a day, but also to see if there is a consumer group around, no matter how delicious the dishes you make, no one consumes, so consumers are the key, open a store: the first is the store, the second is the taste, the third is hygiene, the fourth is the service, and the investment should be cautious.

The regular store area of yellow braised chicken is 35-70 square meters, and the total investment is about 8-120,000 yuan excluding rent. Under normal circumstances, it can be recouped in less than one year. It is suitable for long-term drying, and it is a very stable project, which is worth opening.

There are nearly 100,000 stores in the country, and if you don't make money, you won't open so many. Yellow stewed chicken belongs to rice fast food, rice fast food is the largest market for domestic catering, 5 out of every 10 people eat fast food. The gross profit of yellow braised chicken and rice can reach 70% for dine-in and 40% for takeaway, and the profit is also the highest in the catering industry.

After so many years of market precipitation, it has been highly recognized by the market and has a stronger ability to resist risks than other catering categories. Because there is no need to advertise the store, many people will eat it.

It is very important to make food and beverage tastes. Chef Bao Niang Braised Yellow Braised Chicken with Abalone Sauce is an upgraded version of ordinary Braised Chicken, with a better taste, and the main product is the more popular "Spicy Braised Yellow Braised Chicken with Abalone Sauce", the chicken plus abalone sauce is more delicious, and the soup is better for rice, and young people like it, so the sales are good.

Now opening a store is not just a matter of learning a technique, mom-and-pop shops and individual stores generally have poor management capabilities, they have to do everything by themselves, and they don't understand anything, and it is inevitable that they will go out of business. The traditional yellow stewed chicken franchise brand basically collects the franchise fee and does not pay attention to online and offline management, many franchisees have little or no online takeaway, and they do not understand the operation of the store, and the revenue of the franchise store is very poor, and the bankruptcy is inevitable. Bao Chef Niang Huang Braised Chicken is currently doing relatively well, with a dedicated online and offline operation team to carry out unified management of franchisees, including store opening management, activity management, word-of-mouth management, etc., to solve the customer problems of franchisees and greatly increase the revenue of franchisees.

Bao Chef Niang Yellow Braised Chicken provides door-to-door site selection (choosing a good location is equal to half of the success), decoration design, free training, opening activities, door-to-door stores, takeaway hosting and other services, is a real full support, each link has a special person responsible, the whole service, franchisees can easily open a store without experience. There are many dishes, including yellow braised chicken series; Hot pot chicken series: Casserole rice series:

side dish supplementary meal series and so on.

The yellow stewed chicken is not half as delicious as Chongqing Chicken Castle, which seems to be off topic.

The most authentic yellow stewed chicken recipe is as follows:

Tools Ingredients: chicken thighs, shiitake mushrooms, potatoes, cooking wine, green and red peppers, green onions, ginger, garlic, dried chilies, rock sugar, soybean paste, sweet noodle sauce, pot, knife.

1. First clean the chicken thighs, then chop them into pieces, put them in a basin, clean them, wash them several times, and then soak the chicken pieces in clean water for about 15 minutes, then clean them and control the water for later use.

2. Add an appropriate amount of water to the pot, put the chicken pieces in a pot under cold water, put some ginger slices, put some cooking wine, bring to a boil over high heat, and skim off the surface foam. Then take out the cold water again, so that the chicken is more porcelain and can wash away impurities on the surface.

3. Next, let's deal with the side dishes and cut some side dishes, remove the roots of the mushrooms, and then cut them into slices, clean and peel the potatoes and cut them into small pieces, remove the heads and seeds of the green and red peppers, and then cut them into diamond-shaped pieces, cut the green onions into slices, cut the ginger into shreds, cut the garlic into pieces, and prepare two dried chili peppers.

4. Pour oil into the pot, put rock sugar after the oil is hot, turn to low heat and fry slowly, when the big bubble becomes small and the bubble is jujube red, put in the chicken pieces, stir-fry evenly, put in the green onion, ginger, garlic and dried chili, put a spoonful of sweet noodle sauce and a spoonful of soybean sauce after stir-frying, and stir-fry evenly.

5. After stir-frying, add hot water, submerge the chicken pieces, boil over high heat, then put in the mushrooms and stew for a while, then put some light soy sauce, put some oyster sauce, simmer for 10 minutes on high heat, then pour the chicken pieces into the casserole, then put in the potatoes, cover the lid and simmer for 5 minutes, and finally put in the green and red peppers, and cut off the peppers.