What are the cold dishes in the noodle restaurant? What are the cold noodle side dishes

Noodle restaurants are more common on the market due to their small investment, strong operability, and fast return on investment. In order to meet the needs of different customers, the noodle restaurant will always be paired with a variety of braised side dishes, exquisite small mixed dishes, preferably small dishes with simple technology and short processing time, and some complex braised dishes, which must also be prepared in advance, so as not to affect the efficiency of the meal, and it must be in line with fast food.

Patterns of consumption. Although these small dishes do not play a decisive role in the noodle restaurant, if the taste is authentic and delicious, it is very popular, and it can make the noodle restaurant have a signature difference, and it definitely has the effect of putting the finishing touch.

A virtuous circle of noodle restaurants, noodles in the case of normal sales, a variety of flavors of side dishes are to cater to the needs of most customers, order two side dishes, drink two bottles of beer, per capita consumption can directly rise to more than twenty or thirty yuan, turnover profits will be doubled, customers eat and drink well, why not do it.

What are the suitable side dishes for the noodle restaurant?

The first one, of course, is the "fried peanuts" that are available in 10,000 stores, which is a side dish that many people like to order. Fried peanuts in a pot with cold oil, everyone is familiar with it, and there is not much to say here, peanuts can also be used to mix vegetables, which is very convenient.

- The second selected flavor "Kimchi", this one has a variety of flavors, spicy, salty, sour and sweet, and I will also share with you a delicious kimchi method, similar to Korean kimchi.

The method is simple to make, the time is short, and it can be eaten with pickling, and the taste is sweet and sour, and it is very popular.

Half a white radish cut into 2 cm square and put it in a pot, half a cabbage cut into thin strips and put it in a pot, sprinkle in 15 grams of chili powder, add 50 grams of white vinegar, sugar.

30 grams, 3 grams of salt, monosodium glutamate.

5 grams, stir evenly, put in the crisper and marinate overnight, during which you can turn several times, and you can eat it the next day.

The third "tofu skin."

Or "mixed yuba", or "hot and sour cucumber", "cold mung bean sprouts", "cold kelp shreds".

Wait. Simply share a delicious method of "cabbage mixed with bean skin": shred the tofu skin and blanch it with hot water and then take a shower, put it in a basin after controlling the water, cut the cabbage into thin strips and put it in the basin, crush the garlic and put it in the basin, add an appropriate amount of oyster sauce, light soy sauce, sugar, a little salt, cooking oil, and mix evenly.

The fourth beef in sauce is pre-served.

This can be fed into the finished product or marinated by yourself.

The fifth "spicy mix."

"Haggis" or "Spicy beef offal", this can be taken raw from the slaughtering merchants, or semi-finished products can be taken and processed. In my previous Q&A, I have seen how to clean and process haggis, and this dish can be said to be popular and the key profit is okay.

- A variety of marinated side dishes, such as duck neck, duck feet, chicken legs and wings, braised eggs, braised tofu, etc.

The small cold dishes that are available in the noodle restaurants are: cold cucumber, cold kelp shreds, cold dried shreds, cold enoki mushrooms, cold yuba, cold shredded potatoes, cold three shreds, boiled peanuts!

The small cold dishes in the noodle restaurant generally include cold fungus, cold shredded radish, cold cucumber and so on. Cut these fresh radishes or cucumbers into shreds, blanch them, add vinegar, salt, monosodium glutamate, soy sauce, mix well, and marinate for half an hour to become a delicious cold dish.

Generally, there will be cold cucumbers, peanuts, sauerkraut, celery are very delicious, but also particularly appetizing, eat some small cold dishes in advance can be more delicious.

Preserved egg tofu. Shallots tossed with tofu. Pork head meat mixed with cucumber. Fried peanuts. Chilled elbow flowers. Beef in cold sauce. These side dishes are very delicious, and I like to eat them very much.

The cold noodle side dishes include cucumbers, carrots, dried tofu, snow peas, chopped peanuts, etc.

1. Cucumber: Cut the cucumber into shreds and stir with condiments to make a cold dish, which is tender and delicious.

2. Carrots: can increase the taste of food and have a unique flavor to eat.

3. Dried tofu: one of the traditional Chinese soybean products, it is a reprocessed product of tofu. Salty and refreshing, hard and tough.

4. Snow peas: Glutinous to eat, it can give cold noodles a unique taste.

5. Crushed peanuts: Adding to food can make the whole food taste more perfect.

Cold noodles: cold noodles are also known as "water surface", known as "cold tao" in ancient times, originated in the Tang Dynasty, refers to cold noodles, the main ingredients are noodles, vegetables, ingredients are chili oil, salt, monosodium glutamate, etc., but the cold noodles in various places are different, so the practices and ingredients are also different. Cold noodles are found in many parts of the world, and they are popular in the summer when the weather is hot and the appetite is poor.

The great poet Du Fu once wrote a poem "Huai Ye Leng Tao": "Green and high locust leaves, picking and paying for the Chinese kitchen." The new noodles come to the market, and the juice is like a ......The teeth are cold in the snow, and people are persuaded to vote for this pearl.

The poet's "locust leaf cold noodles" refers to the turquoise noodles made with fresh and tender locust leaf juice and noodles, green itself is a cold color, and the cooked noodles are washed through the water, which will naturally give people a more "cool" feeling.

<> cold noodles are generally alkaline noodles.

Method: 1. Prepare the ingredients.

2. Wash and peel the cucumber first, crack it with a knife, cut it into small pieces, sprinkle in salt and mix well, and marinate for a while.

3. Strain the juice of the pickled cucumber and put it on a plate.

4. Boil the pot of boiling water, put in the noodles and cook for 20 seconds, remove and put them in cold boiled water to cool, control the moisture, and put them on a plate.

5. Add light soy sauce, Lao Gan Ma chili sauce, cold vinegar and thirteen spices.

6. Pour in peanut oil and mix well, and enjoy.

Soba noodles are delicious, nutritious, healthy and delicious!

Thin noodles are delicious to make cold noodles.

If the small noodle restaurant does not have a cold dish room, but wants to add cold dishes as a project, you can consider the following options:

1.Create a dedicated cold food section: Create a dedicated area for making and displaying cold dishes in a more prominent part of the noodle shop, such as the doorway or next to the cash register.

This area needs to be kept clean and tidy, and at the same time, the basic conditions for cold food preparation should be met, such as having enough space for various ingredients, spices and tools, as well as water, electricity and ventilation equipment.

2.Use a mobile cold dish display case: A mobile display case is a more flexible equipment, which can be placed anywhere in the store and can be moved at any time.

This kind of display cabinet can use cavity fingers to display a variety of cold dishes, so that customers can see the dishes and dishes more intuitively, and at the same time, it can also be convenient for store staff to make and sell cold dishes.

3.Use a takeaway platform: If a small noodle restaurant doesn't have a cold dish room but wants to add cold dishes, you can consider selling cold dishes through a takeaway platform.

4.Make simple cold dishes: If the small noodle restaurant does not have a cold food room, you can also consider making some relatively simple cold dishes, such as cold cucumber, cold kelp, cold tofu skin, etc. These cold dishes are simple to make, refreshing in taste, and do not require too complicated equipment and space.

Regardless of the solution, it is important to ensure that the preparation and sale of cold dishes is clean and hygienic, while also paying attention to the safety and quality of the food.

Cold dish display cabinets are available. Wandering

If there is no cold dish room, the cold dish pot cabinet can also be used, the key is to be clean and hygienic, so that people can see the style of cold dishes.

Cold noodles, also known as cold noodles and water noodles, are a long-standing noodle dish that originated in the Tang Dynasty and is perfect for summer. There are many people who want to make cold noodles at home, but they don't know what kind of noodles to use. So what kind of noodles are cold noodles?

1. Usually the cold noodles purchased outside are made of alkaline water.

2. When making cold noodles, use more water to cook the noodles until they are seven or eight mature, then take them out and put them in cold water for a while, and finally drain the water and add the sauce to taste.

3. If you can't buy alkaline water, you can actually use white noodles and soba noodles instead. It is also very interesting about the origin of cold noodles, according to legend, it originated when Wu Zetian had not yet entered the palace, and he experimented with the noodle shop master.

That's all there is to know about what kind of noodles are cold noodles.

The chef of the hotel specializes in making mustard and gada small cold dishes.

This dish is crispy, tender, sour and slightly spicy. Immediately appetizing and greasy, the appearance is super high, very good to do, white radish skin contains a lot of vitamins, of which the vitamin C content is about 2 times that of the fleshy part, and the calcium content is 98% in the radish skin, so the white radish has the skin, the taste is also good, and the skin will be black after the carrot is pickled, which will affect the appearance, so I am used to peeling the skin.

Preparation of crispy diced radish (hors d'oeuvres):

1.Prepare all the ingredients.

2.Peel and dice the carrots, and marinate the white radish with the skin and marinate for an hour until the water comes out. Then squeeze out the water.

3.Add sugar, salt (according to personal adjustment), white vinegar, millet pepper, lemon (lemon can be ignored), mix all ingredients well.

4.Drain into a clean container with a lid and put it in the refrigerator for two hours before serving, and the taste will be even better after the next day.

In fact, it is very simple, I have been specializing in cold dishes for 20 years, a dish and a temper, some are easy to eat salt, some have a lot of moisture, and the production methods are different, such as mixing bitter chrysanthemum, washing clean and controlling water, using a larger vegetable bowl to put garlic paste, salt, monosodium glutamate water (monosodium glutamate with a little water, can be dissolved) vinegar, sesame oil stirred evenly put bitter chrysanthemum into it and mix quickly, the technique should be light and fast, the key is to be accurate in cutting, ruthless, one-time full taste, you try it, what questions I will answer with you. The material must be ruthless, only to have a taste, the water in this is not shallow, and the main thing is to slowly rely on their own practice.

First, add an appropriate amount of oil to the raw materials and mix evenly for later use, and add the rest of the seasoning before serving. Green vegetables will come out of the water when they encounter salt, first use oil cabbage to make the salt not directly contact the vegetable to prevent water, and there are also oil to wrap salt, the principle is the same, you can try to know.

It depends on what kind of noodles you make, the preliminary treatment is to boil the water in the pot and then go down to the water surface of the rush, immediately after the water is boiled, put it in cold water to wash, until it is not turbid, and then take out and filter out the water, put in an appropriate amount of vegetable oil (salad oil can also be used) and mix well, and then you can season according to your favorite taste.