Where to Sell Egg Scramble Trucks? I want to buy an egg scramble truck

It's good, learning snacks has obvious advantages compared with other industries:

1. Learning snacks will never be eliminated by society, people are iron, rice is steel, people always have to eat.

Second, the scope of learning snacks is broad, and there are people who can make snacks.

3. There is a huge space for the development of snacks: the innovation of dishes and the matching of nutrition will never be capped.

Fourth, the older the snacks, the more valuable they are: unlike many industries that can only eat youth meals, there is no place to live once the youth is lived.

Fifth, the investment in learning snacks is relatively low: the tuition fees in many industries are high, and it seems that they are making their own money for a long time after joining the job, and many people are discouraged by the high tuition fees. Anyang Youxiang learning snacks are relatively low.

Naturally, there are not only egg scones in the food court, but egg scones are always an indispensable 'scenery'. It's not a good idea to say 'landscape': it's usually a person, a broken tricycle, a honeycomb coal stove, a flat pan, a lump of noodles next to it, and a basket of eggs.

The elaborate stalls, even if the car is broken, the board and pot stove on the car are clean, the lettuce is fresh, and the people inside and outside the sauce are even more neat, which is usually what we like to patronize.

Sometimes, the school cafeteria is really disgusted: the dishes are always a big pot dish, the steamed buns are never hot, the porridge is also cold, and the snacks outside the school have really become our sustenance. "Let's eat egg scones today" We can always have three or five people who hit it off, come to the familiar stall, and watch the stall owner skillfully brand the crispy cake on the outside and pour the tender eggs on the inside.

The stall owner will always be kind enough to respond to our requests: order more sauce, less chili, and more lettuce and pickles. I paid the money, and I couldn't wait to put the hottest bite into my mouth, and then ate while walking, and spent the meal time in the gossip of the sisters, and the so-called gossip content is nothing more than the handsome guy in the neighboring class and the beautiful woman upstairs.

We laughed and ate unscrupulously, completely ignoring the image that girls should have. Such a presumptuous youthful time, how can the word beautiful be described. All kinds of snacks commercial store opening technology learning Jiawei front English b f t followed by 3 3 9.

For many years, I would always buy an egg scone from a street stall passing by, and eat it deliciously, but I remembered the old days. Today, you can operate such street food at home, and the mood is a different sweet scene.

Ingredients required: Dough: 200g flour, 100g of boiling water, 50g of cold water.

Puff pastry: 10g flour, 10g corn oil, a pinch of salt.

Ingredients: 2 beaten eggs, lettuce, sweet noodle sauce, garlic chili sauce, shredded pickles.

Detailed method: 1. The dough for making dead dough should be very soft. Blanching the dough with boiling water can make the cake softer. Just knead the dough smoothly, so you don't have to knead it all the time.

2. Noodles are very important, whether it is to start dough and continue to make noodles after wrapping them with puff pastry.

3. When rolling the dough, you will find bubbles, pay attention not to break them.

4. You can put the egg mixture into a container with a 'mouth' like a measuring cup, which makes it easier to pour into the cake.

5. The pancakes must be made in a thick-bottomed pan. I've tried the dough cake, and this time I'm trying the dead dough cake. The egg scones are very thin, basically it only takes a minute or two to make a cake, the effect is very crispy on the outside and tender on the inside, with lettuce and sauce, you can add pickles, it is very delicious.

I have an egg scramble truck, do I still need it.

Dough: 200 grams of flour, 2 grams of salt, 120 grams of water.

Puff pastry: 30 grams of flour, 20 grams of salad oil.

Filling: 3 eggs, 1 gram of salt, 1 chives.

1.Mix the flour with salt, pour the water slowly, knead it into a very soft dough, cover it with plastic wrap or a damp cloth and let it rise for half an hour (add a little salt, not only the kneaded dough has gluten, but also makes the dough have a basic salty taste.) You don't need to heat or lukewarm water, cold water is fine, and the dough should be as soft as an earlobe, but not sticky.

The face should be soft, and this edge is the first point to pay attention to. )

2.When the dough rises, mix the ingredients of the puff pastry (the puff pastry should not be too thin, so that it is not easy to wrap, and it is easy to squeeze out when rolling; The puff pastry is too thick and the taste is not good, the amount of flour is generally a little more than the oil, so it is more appropriate to mix the puff pastry that is both smooth and easy to stir and has a little consistency. The puff pastry should have the right consistency, so that it is easy to layer the cake and facilitate the filling of eggs, which is the second note).

3.Beat the eggs into the container, add a little salt according to taste, add some chopped green onions, stir well (the eggs are best beaten in a container with a sharp mouth at one end is more convenient to pour into the cake), and divide the dough into four parts (divide into several portions at will).

4.Rub oil on the board and hands, knead the divided dough round, take a dough and press it flat, and put in about 1 4 puff pastry.

5.Wrap the puff pastry and pinch it tightly. Close the mouth downwards, cover with a damp cloth and relax for 10 minutes, take a dough and roll it out into a thin round dough sheet.

6.Heat the pan over medium heat, smear a small amount of vegetable oil, put the round cake in, tighten the bottom skin, turn it over immediately after setting, and turn it over again immediately after the bottom is set (the pot should be hot, turn over one side immediately after setting the other side will also be shaped. On medium heat, the head of the fire should not be too small, so that both sides can be quickly heated and set, so that the cake is easy to bulge, this is the third point of attention.

Turn over quickly, be careful not to get burned)

7.After both sides are quickly heated and set, turn to low heat, turn the cake back to the front of the mountain again, poke a hole with chopsticks on the surface of the bulging and layered cake, pour about 1 4 egg liquid, and shake the cake to make the egg liquid flow all over the interlayer (I amuse the god by myself, I really can't take pictures, I can only put the chopsticks to poss).

8.Add an appropriate amount of oil to the pot, turn the cake over, wait for the egg liquid to solidify, and then you can get out of the pot after both sides turn golden brown, and the egg scones taste best when eaten hot.

Model: Yanwen Machinery -JGR-100 Material: galvanized sheet, stainless steel, iron plate pot, cast iron pot.

Size: 1600x600x750mm

Fuel: Burning gas, burning honeycomb coal.

Weight (kg): 80

How to use: 1. The machine uses an ignition gun to ignite, with a 10mm thick cast iron pan inside, and an exposed liquefied gas pipe joint below.

2. Use to rub oil on the frying pan to ensure that the fried potstickers are golden in color and soft on the outside and soft on the inside.

1. One machine is multi-purpose, and it can be used to make egg scrambles, squid, etc.

2. It is easy to operate and has high efficiency in the production and transportation of jujubes.

3. The fuselage is lightweight, occupies less space, has a wheel, and is easy to move.