How to run a tofu shop? It s an essay can you help me find some information

You can sell the colorful tofu that is now advertised on TV!

The quality of the tofu is not important, the important thing is that the little girl who sells the tofu should be beautiful.

Find a tofu Shih Tzu to prop up the façade first

No matter what you do, it's a few steps, first to conceive, find a store and ingredients, etc., but if you or your family doesn't do this, it's best not to write because there are many tricks that will not be openly said.

Luo's stinky tofu shop is located in a remote alley in the west of Changsha River, but the location does not affect his business. He is industrious, sweet-mouthed, and the products are ancestral craftsmanship, and the diners are endless all year round.

Today, Luo Shengqiang is still guarding that small shop. He said the business was good, but he didn't make much money. He concluded that this is an industry that "cannot make a fortune" and "can only make a meal".

Hardship: Tofu is the hardest to serve!

When Luo Shengqiang came to Changsha City, he invited his father from the countryside of Xiangtan. The father and son also brought the "Luo family tofu" craft passed down from their ancestors. Tofu may seem ordinary, but it is very particular about making it.

As the saying goes, "Killing pigs and beating tofu can't be called a master". In particular, the preparation of gypsum requires a lot of technology, and it is not possible to put more or less.

Tofu is susceptible to acidity. The father and son are often anxious about this guy who "can't fight or shoot". Once, after several days of heavy rain and high temperature, the tofu turned sour, and all the losses were lost, and Luo Shengqiang's father was so sad that he cried a few times.

As long as it was a hot day, my father would go around the workshop like a stone mill.

Luo Shengqiang decided to make fried stinky tofu that is easy to preserve. He made his own brine and made stinky tofu with a peanut scent and no dye. Since then, his father no longer worries about the weather, and improves the process at home, Luo Shengqiang rides a bicycle all the way to shout and run sales.

The smell of stinky tofu wafted from many alleys, and Luo Shengqiang could definitely smell the smell of his own products.

Decision: Teach the ancestral know-how!

The fragrant stinky tofu has not significantly changed Luo Shengqiang's quality of life. But he feels very fulfilling, and it is the greatest satisfaction that his craft can be recognized by diners.

When the global financial crisis hit, many people lost their jobs and found no way out. Luo Shengqiang suddenly decided: to pass on his craft. "This craft can't be done by one person. ”

He was worried that there were too many people who wanted to learn the craft, so he set a threshold of 2,000 yuan. However, the money will not go into his pocket, and he will entrust the notary public to transfer it to the relevant departments as a laid-off worker's entrepreneurship.

If more and more people do his skills, and the streets and alleys are full of stinky tofu, he will have a great sense of accomplishment.

This is a good article.

I love Changsha, and I love Changsha's stinky tofu even more.

The name stinky tofu gives people the first impression of stinkiness. That's true. From afar, you can smell the characteristic smell of stinky tofu.

However, if you think that stinky tofu smells bad and it means it tastes bad, then you are very wrong. Stinky tofu tastes really fragrant and soft, delicious and delicious, plus some garlic, sesame oil and other condiments, not to mention how delicious it is! Let you eat it and still want to eat it.

Although stinky tofu is delicious, you can't eat too much at once. I remember once my grandmother bought back a ** stinky tofu, I was very happy, I ate it in a big gulp, the more I ate, the more energetic I ate, and I ate more than half of it unconsciously. Soon, I felt a tingling pain on the tip of my tongue, and when I looked in the mirror, the tip of my tongue was blistering, because I was only thinking about eating it at the time, and I didn't notice it!

The Internet can do anything, check it yourself.

Hello, this is the material I found for you, you can quote appropriately.

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1、Then check in the backup note of the OPPO cloud space in the computer web version2、In addition, it is also recommended that you use the cloud note dedication note。

3. The dedication sign supports up to 3000 words per entry, which should be enough to write an essay 4. The dedication sign can not only be used on the mobile phone, but also on the computer and ipad, and the content of the note is synchronized at multiple terminals.

Hello, here's ** instructions.

1. Fragrant: Mapo tofu is very fragrant, and the tofu made with authentic tofu and sauce makes people irresistible to appetite

2. Spicy: Mapo tofu has the biggest feature of Sichuan cuisine - spicy! It's spicy, but it's spicy!

3. Mapo: Mapo tofu has a special taste - hemp! Clip a piece and put it in your mouth, and immediately there is a numb smell that runs through the whole body from the tongue, not like a fragrance, not like a smell, but a feeling of electric shock, which is very delicious This is because there is a special seasoning in mapo tofu - Sichuan pepper

Four fresh: Mapo tofu tastes very delicious, and the special sauce has been processed at high temperature and has been completely dissolved into the tofu It does not destroy its own taste, but also dissolves into the fragrance of the tofu itself, which is really delicious

5. Tender: Mapo tofu is very tender, as long as you gently pinch the tofu, it will be torn apart, which is also one of the benefits, because the tofu is tender, the sauce is easier to seep into the tofu

Talk about gastronomy bai

Today, my mother took me to eat stinky du tofu and talk about food.

Dao is in the narrow inner alley of Temple Street, and you can smell a foul smell from a distance, and you really want to turn around and leave. Look at! There is a long line at the door, is it really delicious? With doubts, I entered the store. It's not big, but it's packed.

Guests who come to eat. Finally, I found a vacant seat and sat down, and waited for my mother to bring the tofu, only to see pieces of stinky tofu oily and yellow. Watching the people next to me eating "chirp, chirp", I couldn't help but poke the beans with a toothpick.

Rot, dip it in some sweet sauce, send it to your mouth, wow! It's so fragrant. Although it smells stinky, it tastes fragrant and crispy, which is really worthy of its name. I devoured it as if I couldn't compare to any of the delicacies of the mountains and the sea.

In fact, tracing the origin of stinky tofu, it is said that it was made by the ancients Wang Sheng. He made some tofu, and because he was afraid that the tofu would become moldy, he took vinegar and salt as ingredients, put the tofu in the jar, and sealed the mouth of the jar, thinking that he could make milk curd.

Come. Who knew that after a long time, he opened it and saw that the stench came to his nose, and it all turned into stinky tofu. After Wang Sheng tasted it himself, he felt that it was juicy and delicious, so he began to promote it, but he didn't expect it to be well received by everyone. Stinky tofu is passed on like this.

...... openedI heard that the stinky tofu in Temple Street is now "stinky" and famous, and many people who come back to visit relatives do not forget to taste it. If you haven't tried it, why not go for it!