1 Chongqing chicken soup casserole rice noodles
Raw materials:
200g of dried rice flour (available in the market), 20g of kelp,
1 Chongqing chicken soup casserole rice noodles
Raw materials:
200g of dried rice flour (available in the market), 20g of kelp, 20g of small vegetables, shredded bean skin 1 0g, mung bean sprouts10g, peeled cooked quail eggs10g, spiced peanuts10g.
Seasoning:
500 grams of homemade soup, 30 grams of spicy meat sauce, 6 grams of salt, 5 grams of monosodium glutamate and chicken powder, 5 grams of pepper, and appropriate amount of spicy materials.
Self-made soup formula and production (batch);
Wash 2500g old hen, pig barrel bone 1000g and pig back bone 1000g respectively, take them out, put them into a soup bucket, inject clean water 15kg, boil them with high fire, remove the floating foam, add ginger slices, and move them to low fire for 4 hours. When the soup is 2/3 left, cook for 4 hours. Put it on a small fire and keep it slightly open for use.
note:
1. This is a kind of high-quality rice noodle soup, which is mellow and delicious, with pure taste, but the cost is high. It is suggested that the rice flour varieties with the price below 5 yuan/bowl can add water or replace the old hen with chicken skeleton to reduce the cost, and at the same time, add a proper amount of food additives such as chicken bone soup powder or soup stock powder to enhance the taste.
2, this soup is white soup, casserole rice noodle soup can also be light sauce color, in the process of hanging, you can add a proper amount of soy sauce or first-class soy sauce to color.
3. If the effect of thick white soup is needed, in the process of hanging, the initial amount of water is 10 kg, put it on a big fire to boil, remove the floating foam, put it on a small fire to cook for 3 hours, then add 5 kg of boiling water and cook for 30 minutes. At the same time, appropriate amount of Dagubai decoction paste can be added to improve the color and taste.
1. Heat the griddle, put the second gold bar and fry 500 grams of dried peppers and 200 grams of green peppers. Powdered with a blender, put into a container, add10g Australian exotic seed oil and15g salt, and stir well.
2. Add rapeseed oil (or peanut oil) to the pot and heat it to 70% heat. Pour into a container and stir well.
Method of making spicy meat sauce (batch);
Raw materials:
500 grams of diced meat (or dried bean curd), 20 grams of salt, 5 grams of soy sauce 10, 5 grams of meat wrapped king, 5 grams of first-class soy sauce, 300 grams of fresh soup, and 600 grams of special sauce for casserole rice noodles.
Method:
Add salt to diced meat (or dried bean curd), soy sauce 10g, marinate for 20min, add 20g of salad oil when the pot is hot, add diced meat, stir-fry until dry, add fresh soup to boil, color with soy sauce, then put it in a casserole, add special sauce for rice flour, cook for 2min, and put it in a container for later use.
1. Put 500g of dried chili (spicy but not spicy) and 250g of dried chili (spicy enough) into a cold water pot, respectively, bring boiling water to medium heat and cook for 20min on low heat. Remove the peppers, remove the seeds, and make ciba peppers with a meat grinder.
2. Spices (cardamom15g, anise and cinnamon10g, fennel 8g, cardamom 7g, dried tangerine peel 5g, citrus 5g, Amomum villosum and cinnamon 4g, angelica dahurica 4g, clove 2g and cumin 2g) are put into a pulverizer to be pulverized into spice powder.
3. Add 2500 grams of rapeseed oil to the pot and cook. After cooling, pour in100g cooked lard. When the heat is 30%, add 200g of Zanba pepper, 200g of Pixian old watercress (fragrant but dark in color) and 200g of red watercress (bright in color), stir-fry until the sauce loses water, and then add 200g of pepper.
4. Put the bottom material into the meat grinder and twist it twice repeatedly to make it have no residue, so it can be used.
1) Boil the water in the pot, add dry rice flour, turn off the fire, cover and stew for 20-30 minutes, then take out the rice flour, cool it, take it out and put it in a cold bucket for later use.
2) Cut kelp into diamond-shaped pieces, tear small vegetables into strips by hand, soak dried bean skin in clear water, put mung bean sprouts in clear water, peel spiced peanuts, rub them in half by hand, and chop them into pieces with a knife.
3) Boil water in another pot, add proper amount of salt, take out the rice noodles, put them in a wooden handle, and blanch them in water for 2 minutes.
4) Heat the casserole, put kelp, green vegetables, mung bean sprouts, shredded bean skin and quail eggs into the casserole, scoop in 200 grams of soup, pour in powdered rice flour, heat the raw materials, scoop in the remaining soup, season with salt, monosodium glutamate, chicken powder and pepper, then add chopped peanuts, and finally add spicy meat sauce to the rice flour.
5) Put the spicy ingredients into a small bowl, and add them with rice flour according to the taste of the guests.
2 Citric acid soup fruit casserole fish
Ingredients: black fish fillets and fish bones.
Accessories: lemon, yam and tomato.
Seasoning, red sour soup sauce, umami powder, sesame oil, salt, beer, mixed raw powder, ginger (sliced) and onion (wrist knot).
Preliminary treatment of material preparation:
(1) Slaughter the fish, clean it, chop the fish bones, and blanch the fish pieces for later use.
(2) Slice the fish fillets, add salt, stir in one direction until the fish fillets are sticky, then add beer to soak for 2 minutes, then rinse in the pool for 5- 10 minutes until the fish fillets turn white, retaining the salty taste of the fish fillets 10%, then take them out and put them in a basin, add fresh fragrant powder, and evenly add the mixed raw flour slurry for later use.
(3) Boil the lemon slices in hot water for about ten minutes, and then pour them into a bowl for later use. Slice the yam and mix well with water.
(1) Heat oil in a hot pot, add ginger, onion and fishbone, fry until golden brown, pour out the oil, then boil in hot water for about 3 minutes, then add all the soaked auxiliary materials, salt and umami powder, turn the heat down, add red sour soup sauce and tomato slices, finally add sesame oil for 30 seconds, add lemonade, and pour into the casserole after the soup turns red and yellow.
(2) Wash the pan, add water to boil the salt, pour the fillets into blanched water and cook them, then take them out and put them into a casserole.
(3) Finally, put a slice of lemon on the fish fillet and serve.
Note: the fish fillets should be starched and stirred with salt, and the amount of beer should be just enough to dilute the fish fillets. If the guests want to eat spicy food, they should add green pepper sauce and millet pepper.
3 juewei casserole chicken
File information: Gushi old hens grew up in the forest without artificial feeding, with a long growth cycle, which takes more than one year to fully mature, and the egg production is low, one every three days. Emphasizing these characteristics mainly tells diners that chickens are not ripened, but grow naturally.
Gushi old hens can't eat vegetables after growing for one year, because they are thin, not fragrant and not strong at this time. After two years of growth, hens will gradually gain weight, with rich meat flavor and strong taste, which is resistant to stewing, cooking and baking.
The specialty of the store, "Juewei Casserole Chicken", is made of Gushi old hen. The number one chicken needs 280 to roast for two and a half hours. The general female chicken is too tender to take shape after roasting, while the Gushi old hen is old and resistant to roasting, and the product has a strong fragrance, regular appearance and is very strong.
After the launch of "hen stall", the sales of delicious casserole chicken have been rising, reaching the level of dining table and dining table.
The hen put the trotters under her body;
Production: 10 Gushi old hens were slaughtered to remove internal organs. 150g gardenia (also known as gardenia, a traditional Chinese medicine with light yellow color and excellent coloring effect) was soaked in 10 kg boiling water 15min until the water turned orange. After natural air cooling, add 250g of ginger, and then soak 10 whole chicken in 65438+.
Pour the homemade sauce on the surface of the hen;
When eating, put 1 pig's trotters marinated in red brine into the bottom of the casserole, then add 1 old hen, pour 30 grams of homemade sauce on the chicken noodles, seal with tin foil, and bake in the oven at 280℃ for 3 hours. Take it out and cut a cross-shaped blade in the middle of the tin foil. After serving, diners will open the tin foil to eat.
Seal the tin foil in the oven:
Homemade sauce: 500g chicken juice (flavor enhancement), 750g Lao Zhuang oyster sauce (flavor enhancement), 250g chicken powder (flavor enhancement), 50g peanut butter (thickening), 20g fresh juice (flavor enhancement), 250g Lee Kum Kee soy sauce (flavor enhancement), 350g chicken essence (flavor enhancement) and two packages of AAA ingredients *.
4 Baked shrimp with ginger sauce in casserole
Raw materials:
20 shrimps, ginger 15g, garlic 50g, yellow millet flour 20g and shallot 100g.
Seasoning:
3g of salt, 4g of monosodium glutamate, soy sauce 10g, steamed fish black soybean oil 10g, 8g of oyster sauce, 3g of pepper and 60g of salad oil.
1. Shell the shrimps (leave the heads), dry them with a towel, add a little salt, pepper and cornflour and mix well for later use.
2. Heat the oil in the pot, pour in the chopped ginger and garlic, and stir fry. Add yellow rice pepper, salt, monosodium glutamate, soy sauce, soy sauce and pepper and mix well for later use.
3. Wash and drain the onion, cut it into 15cm sections, spread it in a casserole, then spread the marinated shrimp evenly, then cover the prepared garlic sauce evenly on the shrimp, cover it, put it in a cassette oven, light it in front of the guests and bake it for 6-8 minutes.
Features: The shrimp meat is tender and smooth, and the shrimp tastes delicious.
Tip: Keep the serving time at about 7 minutes.
5 casserole mutton with Chinese sauerkraut
Mutton with sauerkraut in casserole is a Sichuan dish. Lactic acid in pickled cabbage can stimulate appetite, sober up and relieve boredom, stimulate appetite, help digestion and promote the absorption of iron by human body. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi and tonifying deficiency, warming the middle and lowering the temperature, and resisting colds.
Ingredients: 250g lamb hind leg meat, 250g sauerkraut, vermicelli 15g, a little onion, minced coriander, ginger slices and chopped green onion.
Seasoning: salt, monosodium glutamate, cooking wine, soy sauce, sesame oil and pepper.
1. Soak the vermicelli in clear water, then pick it up and cut it into long strips for later use.
2. After the sauerkraut slices are thin, cut into filaments and squeeze out the water for later use.
3. Wash the mutton and cut it into thin slices. Add salt, monosodium glutamate, cooking wine, pepper, soy sauce and sesame oil and mix well for later use.
4. Boil boiling water in a clear water pot, pour shredded sauerkraut into it and cook it slightly, then add mutton pieces, add vermicelli after cooking, pour it into a casserole after boiling over high fire, and sprinkle with coriander powder to serve.
6 shiqian household casserole
Oil residue cooked bacon 200g, bean sprouts 100g, potato, lotus white, tofu, Chinese cabbage, lettuce tip, local celery 50g, chopped green onion festival, salt, monosodium glutamate, pepper, clear soup and cooked lard.
1. Cut the cooked bacon into large pieces; Peel potatoes and slice them; Wash lotus white, Chinese cabbage and lettuce tips respectively and tear them into pieces at will; Cut tofu into thick slices; Wash celery and cut into sections.
2. Put bean sprouts into the bottom of the black casserole, then put potato chips, lotus root white, tofu slices, Chinese cabbage, lettuce tips, celery slices, oil residue and cooked bacon slices into the black casserole in turn, add clear soup, add cooked lard and ginger slices, boil over high fire, add salt, monosodium glutamate and pepper, sprinkle with scallion, and dip in water with side dishes and peppers.
7 Mi Dou Fried Casserole
Oil residue 300g bean rice 150g sauerkraut 120g soybean sprouts 100g cooked Bazin pepper 50g ginger slices, scallion, salt, monosodium glutamate, pepper, soy sauce, bean rice soup and cooked lard, each with a proper amount of pepper dipped in water.
Put the wok on fire, put the cooked lard into 40% heat, add ginger slices and shallots, stir-fry until fragrant, stir-fry the next cooked Zanthoxylum until red, add the original soup of bean rice to boil, then add the oil residue, bean rice and sauerkraut for a while, add salt, monosodium glutamate, pepper and soy sauce, then take out the wok and pour it into a black casserole with bean sprouts.
Description:
The original soup of bean rice is the soup left over when bean rice is cooked separately. It is prepared by adding 10 times of water to bean rice, putting it in a pot and boiling it with strong fire, then slowly boiling it with low fire until the bean rice is broken and cooked, taking it out and draining it. Cooked bean rice can be used as one of the main ingredients of casserole and hot pot, and the remaining original soup can be used as the soup material of casserole and hot pot. Among them, oil pepper, bad pepper and pepper can be used to dip in water to eat pepper.
8 Yan chicken casserole
1 chicken (weight about 1250g): sour radish, pickled lotus leaf and pickled ginger, each100g; Green pepper, red pepper, garlic cloves, 50g Bazin pepper,15g; Garlic seedlings, salt, cooking wine.
1. Slaughter and clean the rooster, cut it into large pieces, marinate it with salt, cooking wine and white sugar for 10 minute, then put it in an oil pan heated to 80% heat, oil it until it is cooked, take it out and drain it.
2. Leave the bottom oil in the pot, add Bazin pepper and bean paste to stir fry until fragrant, add garlic cloves, sour radish pieces, pickled lotus leaves and pickled ginger to stir fry until fragrant, add fresh soup to boil, pour fried chicken pieces, and add salt, soy sauce, monosodium glutamate and pepper. When cooked, add green and red pepper pieces and mix well. Pour in red oil.
9 casserole tofu
Tofu, bacon, dried seaweed, Tricholoma, sliced winter bamboo shoots, minced onion and garlic, broth, chicken oil, onion, ginger, broth, second soup, salt, pepper, sugar and chicken essence.
1. Wash dried seaweed and steam it for later use; Blanch the bacon, winter bamboo shoots and Tricholoma separately, and simmer the winter bamboo shoots with two soups for later use; Oil the minced onion and garlic for later use;
2. Heat the chicken oil in the pot, add the onion and ginger, stir fry, add the broth and cook for 3 minutes, pick out the onion and ginger, pour in tofu, bacon, dried rice, winter bamboo shoots, mushrooms, add salt, chicken essence, sugar, pepper and chicken oil to taste, stew until the tofu is out of the pot, take out the pot and decorate with chopped green onion.
Comments:
Eating vegetables and soup is common, with reasonable collocation and rich nutrition.
10 casserole stewed mutton
Ingredients: 500g leg of lamb with skin, a little ginger, onion and star anise.
Seasoning:
Salt, monosodium glutamate, soy sauce, sugar, yellow wine and water.
1. Cut leg of lamb with skin, wash and blanch for later use.
2. Add oil to the pot, stir-fry shallots and ginger slices, stir-fry mutton for a few times, add yellow wine, star anise and boiled water, skim off the floating foam after the fire is boiled, then turn to low heat for about 2 hours until it is crisp and rotten, add salt, monosodium glutamate, soy sauce and sugar, and continue to cook for about 30 minutes on low heat. When the fire is slightly simmered until the soup is thick, pour it into a heated casserole and serve.
1 1 casserole trotters
Pettitoes, kelp slices, snow beans, astragalus, salt, monosodium glutamate, medlar, chopped green onion and mala Tang.
Stew pig's trotters, kelp slices, snow beans and a little astragalus root in a clear water pot, add salt and monosodium glutamate to taste, put them in a casserole when they are out of the pot, sprinkle with Lycium barbarum and chopped green onion, boil them with low heat and serve them with spicy dipping dishes.
Features:
This dish evolved from stewed hoof flowers.
12 Braised pork knuckle with yam
Ingredients: trotters and yam
Accessories: ginger, onion, ginger slices, garlic slices, onion knots, star anise, cinnamon, kaempferia rhizome, fragrant leaves and cardamom.
Seasoning: cooking wine, ribs sauce, spicy sauce, fresh soup, salt, pepper, sugar, white sugar, chicken essence and monosodium glutamate.
1. Wash pig's trotters, cut into pieces, put them in a boiling pot with ginger, onion and cooking wine, soak them in clear water, take them out and drain them, then put them in a 70% hot oil pan, fry them until their skins are crisp, and take them out and drain them for later use.
2. Leave the bottom oil in the pot, add ginger slices, garlic slices, onion knots, star anise, cinnamon, kaempferia kaempferia, fragrant leaves and nutmeg, add ribs sauce and spicy girl sauce, stir-fry until fragrant, add fresh soup, boil, add fried pig's trotters, pour cooking wine, add salt, pepper, sugar, white sugar, chicken essence, monosodium glutamate and so on.
13 Roasted Pig Tail with Douchi
Ingredients: pig tail and soybean
Accessories: ginger and garlic
Seasoning: bean paste, spicy girl paste, wet starch.
1. Wash the pig's tail, chop it into 4cm long pieces, simmer it in boiling water for 3min, take it out, put it in salt water and boil it with strong fire, then cook it with low fire for 30min until cooked;
2. Wash the soybeans, soak them in clear water for120min, and take them out for later use;
3. Add watercress oil into the pot. When it is 70% hot, add ginger slices and garlic slices and stir fry;
4. Stir-fry the bean paste and spicy girl paste on low heat, add pig's tail and soybeans, add fresh soup to boil, turn to low heat for 5 minutes, thicken with wet starch, pour sesame oil out of the pot, and sprinkle shallots in the pot.
14 stewed potatoes with beef brisket strips
Ingredients: potatoes, beef brisket
Accessories: Tuoxian Zanthoxylum bungeanum ring 150g, Zanthoxylum bungeanum 40g, star anise 30g, fennel 15g, onion, ginger and garlic 40g each.
Seasoning:
200g soy sauce, vinegar 100g, 5g salt, 3g pepper and 2g chicken juice.
1. Select potatoes with high starch content (preferably red-skinned potatoes), peel and cut into pieces, and put them in a cage for dry steaming 10 minutes until cooked;
2.2 Jin beef brisket is cut into thumb-thick strips. Take out the cold water after passing through the pot, and heat the oil at the bottom of the pot. Xiatuo county pepper ring150g, pepper 40g, star anise 30g, fennel15g stir-fried.
3. Stir-fry the sirloin strips evenly, add 40g of onion, ginger and garlic slices, and mix in 200g of soy sauce and 0/00g of vinegar/kloc;
4. Add 3.5 kilograms of clear water and simmer for 30 minutes until cooked and soft;
5. Take 200 grams of beef strips and 200 grams of original soup into the pot, add 200 grams of steamed potatoes, 5 grams of salt, 3 grams of pepper and 2 grams of chicken juice, dry the soup on medium heat, and put the pot into a hot casserole. Sprinkle with chopped green onion and serve.
note:
Don't add too much soup when the fire is finally simmering, or the potatoes will become soft and rotten and can't be pinched.
15 casserole crispy bowl
Ingredients: pork
Accessories: eggs, sliced mushrooms and Chinese cabbage.
Seasoning: starch, salt, onion and ginger juice, soy sauce and cooking wine.
1, chop pork stuffing; Add eggs, starch, salt, onion ginger juice, soy sauce, cooking wine, pepper, chicken essence and sesame oil to the meat stuffing.
2. Fry into balls with low fire;
3. Put the broth, mushroom slices, Chinese cabbage, onion and ginger juice, salt, cooking wine and pepper into a casserole and stew with low fire until the soup boils;
4. Add the fried meatballs, cover the pot and stew for 30 minutes, add chicken essence and sesame oil to adjust the taste, and sprinkle with coriander powder.
16 spicy casserole duck
Ingredients: duck and pork.
Accessories: Lentinus edodes, onion, ginger and garlic
Seasoning: stock, salt, soy sauce, vinegar, cooking wine, monosodium glutamate and hot sauce.
1, cut the duck into small pieces;
2, wok fire, oil 50% hot, stir-fry pork slices and mushrooms, stir-fry onions, ginger and garlic;
3. Then add the duck pieces, add the soup and salt, soy sauce, vinegar, cooking wine and monosodium glutamate, boil, pour into the casserole, and simmer for about 30 minutes;
4. Put the base oil in another pot, add the hot sauce and garlic slices, stir fry, pour into the casserole and cover the table.
17 pork intestines box
Ingredients: fat sausage
Accessories: Volvariella volvacea, Lentinus edodes, fresh bamboo shoots, ginger, garlic, onion and pickled pepper.
Seasoning: white soup, monosodium glutamate, chicken essence, cooking wine and pepper.
1, Volvariella volvacea and Lentinus edodes are divided into two parts, fresh bamboo shoots are cut into prismatic shapes, washed and put into casserole for later use;
2. Slice ginger, garlic, onion and pickled pepper, cut into "horse's ear" fat sausage, wash it, put it in a cage, steam it until it is 8 ripe, take it out and cut it into pieces with a size of 4 cm;
3. Put the wok on the fire, heat the oil, add the ginger and garlic slices, onion, soaked red pepper and fat sausage, and stir fry;
4. Mix in the white soup, add monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, pour into the casserole and go to the stage.
18 magic casserole fish head
Raw materials:
750g of live bighead carp (with a piece of hairtail), 0/0g of codonopsis pilosula/kloc, 6g of astragalus membranaceus10g, 6g of dried tangerine peel, 25g of winter bamboo shoots, 25g of water-soaked mushrooms, 25g of cooked ham, a little seaweed, 0/0g of cooking wine/kloc, refined salt, monosodium glutamate and pepper noodles.
1, sliced Radix Codonopsis and Radix Astragali, boiled together, and extracted 20ml of mixed concentrated juice of Radix Codonopsis and Radix Astragali. You can also put Codonopsis pilosula and Astragalus membranaceus in gauze bags and stew them with fish heads. Take out the gauze bag before eating.
2, fish head to gills, split and washed. Slice winter bamboo shoots and ham, cut onions, slice ginger and wash mushrooms.
3. Put lard in the pot, heat it, add the fish head, and fry until golden brown on both sides. Add onion and ginger, stir-fry for a while, then cook wine, add milk soup, salt and monosodium glutamate, and adjust the taste.
4. After the pot is boiled, put it into the casserole, and then add the winter bamboo shoots, ham, mushrooms, pepper noodles, dried seaweed and concentrated juice of Radix Codonopsis and Radix Astragali.
5. After the fire boils, turn to low heat and stew for about 30 minutes.
6, the fish head is rotten, when the soup is thick, then the green garlic section, a little cooked oil poured on the green garlic section.
Features:
Juice is delicious, so it has a unique flavor. Codonopsis pilosula and Astragalus membranaceus can invigorate qi and spleen. Dried tangerine peel promotes qi to stimulate appetite, tonifies qi without stagnation, and increases appetite. Then make up for the deficiency with the head of bighead. When used together, they can be regarded as nourishing and health-care delicacies for anemia, malnutrition, anorexia, fatigue, qi deficiency and edema and recovery after illness.
Accessories: rapeseed heart 200g, dried tangerine peel 15g.
Soup (the method of attaching soup below)
Casseroles belong to pottery cookers and have a history of more than 5,000 years in China. The casserole itself is a work of art with national characteristics. Throughout the world cooking, most dishes are made in pots and then poured into plates for human consumption. The casserole in China is a combination of cookware and tableware, one dish and one pot, which can be eaten directly on the table, fully embodying the cultural connotation that Chinese cuisine pays attention to color, fragrance, taste, shape and utensils; This is also a major feature of casserole dishes.
The practice of soup
Features: the color is milky white, and the soup is rich and delicious.
Raw material composition formula
(Take making a soup bucket with a diameter of 50 cm and a height of 50 cm as an example)
Main ingredients:
Pig bone weighs 3 Jin. Chicken rack 10 kg,
Accessories: seasoning: ginger 200g,
Production procedure:
(1) Pre-cooking: Boil the chicken rack and bones, and boil all the blood inside. Be sure to open the lid when cooking, so that the smell of blood can be completely dispersed. )
(2) Wash it with cold water immediately after cooking. So as not to leave a fishy smell in the bones.
(3) Boiling soup: add 10 kg chicken rack, 3 kg pig bones and 1 kg ginger for the first time, and mash the ginger. Three days later, add three chicken racks and two big bones, cook and clean them in advance and put them in the freezer for later use.
Estimate how much to cook every day, put the bones in the refrigerator at night and take them out the next day to see if they can be added. Check the ginger in soup every day. The blackened ginger must be tested and thrown away, and then one or two pieces of new ginger should be added. Smell the soup for spoilage every day. Be sure to wash and dry the soup pot at night to avoid odor. The remaining soup must be boiled and preserved. After boiling, don't touch it, or it will go bad. Boil the soup first the next day and check if the soup yesterday is bad. If it's not broken, use it alone, not with new soup. Use alone.
Opening a shop is not only a matter of formula, but also a matter of customers, appearance, management and advertising ... If it is really delicious, plan it well before opening it.
If your recipes are authentic, you can consider opening your own noodle restaurant.
There are two things that are most troublesome in opening a shop.
The first is how to choose a good store address, but also consider whether the rent is acceptable.
Then choose the right location, whether you can operate in this location. Whether the flow of people is large. In this part, the customer's walking path is analyzed. If the choice is correct, then start decorating and opening. Opening a shop in all industries is risky and needs careful consideration.
To open a shop, different customers should have a variety of choices. If you open a breakfast shop, you must have at least two or three kinds, otherwise the shop will be lost. Besides, can you do it by formula alone? What level can it reach? Even if you reach the professional level, you should be good at management and know how to manage! This is very important ... otherwise it will be a loss. Remember!
Hello, I also make spaghetti. Actually, your question is very simple. To make pasta, as long as you have confidence in your own products, find a suitable consumer group, and then make a good positioning. You can open a shop. Of course, we need pre-market research, which is more important. I wish you success!
If you haven't done it before, you can practice at home. If you think it's delicious, you can let your relatives and friends try it and ask more questions. If you feel good, you can open a shop. After all, the casserole shop is not big enough to suit the public's taste. Noodles are generally eaten by northerners, so it is very important to do market research before opening a store, and it is very important to choose places with relatively high traffic. The rent can't be too expensive, as long as you can afford it!
I'm glad to answer this question. I don't think you can open a shop with casserole noodle formula! To tell the truth, there are many good manufacturers or companies selling standardized seasonings, some of which are really delicious, and many of them are supply chain stores all over the country, but opening a store is not only a good store with good taste, you should know that the overall purpose of doing business is to make money! But what you need to do before making money is to invest, so if you want to open a shop, you need to think about whether you have the money and energy, and then what do you want to do? Many newcomers closed down shortly after they opened the store, because they took it for granted that they were impulsive or thought they had a good technology, but after they really opened the store for a while, the bad guys retreated!