Open a claypot rice shop??? Where to learn the authentic claypot rice

First, apply for a permit.

1.The industrial and commercial bureau verifies the name, and the information required for consultation is prepared in accordance with the preparation.

2.Lease or purchase of business premises.

3.The health and epidemic prevention station handles the health permit.

4.Medical examination of employees and application for health permits.

5.Go to apply for a business license with a health permit, an employee health permit and other materials required by the Industrial and Commercial Bureau.

Second, the purchase of equipment.

Claypot rice machines and ancillary equipment can be considered according to the area of your business.

12 minutes for clay pot, 9 minutes for aluminum foil pot Configuration: 100 clay pots; Cover 30 clay pots. The staff will give you advice when buying equipment.

Third, equipment placement.

Considering the ease of operation, hygiene is simple. Separate raw and cooked.

I crossed shoulders with the "owner of the claypot restaurant"...

I'll tell you a little bit about what I know.

Claypot rice is a traditional food in Guangdong, and the choice of high-quality rice is the key. For example, cured rice, after the crystal clear rice absorbs the essence of the bacon material, it is full of the rich salty aroma of the soup, fat but not greasy, warm and delicious, warm and refreshing after eating, if the fat and thin cured meat is used, the fragrance is more intense. Eating claypot rice, the most important thing you can't let go of is the pot, which is delicious...

The claypot rice machine is indispensable for your hotel·· According to the number of heads of the machine, it is different

Claypot restaurant is best to open in ** large amount or there is a business district around (so that you can also deliver takeaway) Delicious claypot rice has two characteristics that cannot be ignored, one is the sauce on the table, open the lid and pour it on the rice, there is a sizzling sound, this is the finishing touch, it looks black and bright, it all depends on the craftsmanship of the sauce master; Another place is the crystal clear silk miao rice is a smooth bottom of the pot burned out of a layer of golden pot, and the ordinary pot is different is not only crisp and deep taste, is actually the essence of a pot, which not only depends on the heat, but also depends on the quality of the claypot itself, a good claypot is a layer of bright glaze, if it is covered with trachoma, it is absolutely not good, and the dishwasher can not be sloppy, to use a wire brush to brush the residue of the previous pot clean.

Industrial and commercial business certificate. Personal hygiene certificate. If you don't have much experience, it's best to choose a good brand to join. They will tell you what certificate you need to do in ** and their equipment will give it to you.

Summary. Hello, pro, the rural town is suitable for opening a claypot rice shop.

Hello, pro, the rural town is suitable for opening a claypot rice shop.

Dear, opening a claypot restaurant in a rural town is a choice with certain potential and market demand. As a traditional Cantonese dish, claypot rice has been loved by many people in terms of taste and convenience. In small rural towns, where residents tend to focus more on home-cooked food, claypot rice offers a warm, nutritious and delicious dining option.

Dear, opening a claypot rice shop in a rural town requires a comprehensive consideration of many factors. If the market demand is large, the pressure of competition is small, the cost input is affordable, and the company has the ability to operate, then opening a claypot restaurant may be a good choice.

Hello, I'm glad to answer for you, the following is the result of your inquiry About the question of opening a claypot restaurant in a rural town, there is a certain market prospect. 1. People in rural towns have a relatively slow pace of life and have a high acceptance of the traditional claypot rice. 2. People in rural towns generally like to eat home-cooked food, and claypot rice just fits this characteristic.

3. The production process of claypot rice is simple and low-cost, which is suitable for opening a store in a rural town. 4. If you want to open a claypot restaurant in a rural town, you must choose to open a store in a place where the largest number of hotels is sold, such as markets, stations and other places. 5. Pay attention to hygiene and food safety issues to ensure food quality.

Claypot rice is more authentic in Guangzhou.

Claypot rice, also known as clay pot rice, is a special famous dish in Guangzhou City, Guangdong Province, belongs to the Cantonese cuisine, the main types of the dish are cured clay pot rice, mushroom and chicken clay pot rice, black bean sauce pork ribs clay pot rice, pork liver, roast duck, white cut chicken clay pot rice, etc.

Usually, the bucket ruler first brushes the pot with lard, then puts the washed rice into the pot, measures the amount of water, covers, and adds ingredients when the rice is seven ripe, and then turns to a slow cook.

The pot made of tiles is more flexible in terms of heat control, and the rice is more fragrant, with a fragrant aftertaste between the teeth. When eating claypot rice, remember to taste the burnt taste of the rice or close the channel, it is fragrant and crispy, and pour the hot rice into the soup and soak it for a while before eating.

Learn the basic process of claypot rice

1. Selection and treatment of rice: including the selection of rice, the pre-treatment of rice, and the proportion of rice and water.

2. Pickling of cracked meat and treatment of vegetables: selection of meat and pre-treatment of meat.

3. Introduction to common meat pickling: cured meat: bacon, sausage, duck, preserved fish, etc., livestock meat: pig, beef, mutton, etc., aquatic meat, freshwater fish, seafood fish, etc.

4. Mastery skills of claypot rice: Only by mastering the heat can we avoid the situation of pinching and pasting the pot in ordinary times.

5. The production and processing technology of golden pot rice of claypot rice: golden pot rice has always been the soul of claypot rice, and many people who come to eat claypot rice are here for pot rice, so a good pot is also a way to retain old customers.

Claypot rice is rice cooked with claypot, is a special food from Guangdong, it is not only in winter, we have a store here that specializes in claypot rice, all year round claypot rice. The usual practice is to put the washed rice into the pot, put the ingredients in the rice pot until it is seven ripe, and then turn to low heat to cook, the rice that comes out of the pot is fragrant between the teeth, and the aftertaste is endless.

Preparation of preserved claypot rice.

Step 1

1. Brush the inner wall of the casserole with a layer of oil to prevent sticking and scorching.

Step 1

2. Slice the sausage, shred the ginger, dice the garlic, wash the green and set aside.

Step 1

3. Add soy sauce, sugar, oyster sauce and kelp powder to a little boiled water and stir well.

Step 1

4. Wash the rice in advance and soak it for more than half an hour, put it in a casserole, and pour in an appropriate amount of water (about a knuckle higher than the rice).

Step 1

5. Cover the pot and bring to a boil over medium heat, then turn to low heat and heat until the water is dry.

Step 1

6. When the rice has pores, put in the sausage, cover and simmer for two minutes.

Step 1

7. Beat in another sea duck egg, sprinkle some ginger shreds, cover with a lid, and continue to simmer for about a minute.

Step 1

8. At the same time, another pot of water next to it, add a little oil and ginger and garlic after boiling, then pour in Shanghai green blanching, scoop up, and control the moisture.

Picture of the finished product of cured clay pot rice.

<> cooking skills of claypot rice.

Tips:

The heat of making claypot rice should be grasped well, first on high heat and then on slow fire, otherwise it will be easy to burn, or there will be sandwiched rice. After cooking, do not rush to open the lid, simmer for another 10 minutes with the residual temperature of the casserole to allow the rice to cook thoroughly, so that the aroma and fat of the sausage can be integrated into the rice.