Hotel Dishes for Sale - High Profitability and Good Click-Through Rates
In recent years, steamed shrimp has been a popular dish on people's tables. This dish, originating from coastal areas, has quickly gained popularity in Hunan restaurants. Most restaurants use tray steaming, which is simple to produce and has a fast delivery, and a good profit margin; for diners, this novel form can add to the conversation, and the raw materials are visible, healthy and trustworthy.
Today's steamed mandarin shrimp is based on this foundation and has made some adaptations to suit the local characteristics. Hunan people love spicy food, and they appreciate delicious flavors. Traditional steaming is not enough to satisfy them. By adding spicy flavors, it seems to activate the local people's taste buds.
Ingredients:
Main ingredients:
200g Mandarin shrimp.
Accessories:
100g Dragon mouth vermicelli, 100g Gold needle mushrooms, 8g green onion, 10g ginger rice, 15g chili pepper.
Seasonings:
5g Spicy aroma, 10g Yellow lantern chili sauce, 6g Chili girl, 6g Chicken broth, 6g Flavor enhancer, 3g Salt, 20g Oyster sauce, 5g Garlic, 5g Old broth.
Production:
1Remove the head and shell of the Mandarin shrimp, and remove the shrimp intestines. Wash them clean, blanch them in water, and drain them for later use.
2Soak vermicelli in cold water until soft, drain and set aside.
3Heat oil in a wok, add minced ginger, stir-fry until fragrant. Add chili pepper, spicy aroma, chili girl, yellow lantern chili sauce, and stir-fry until fragrant. Add a spoonful of broth, then add chicken broth, flavor enhancer, salt, oyster sauce and adjust the seasoning. Scoop out a portion of the seasoned sauce.
4Pour the Mandarin shrimp into the pot, mix lightly and then apply a marinade before cooking. Cook and place in a circular dish, then arrange gold needle mushrooms and vermicelli at the bottom.
5Spread garlic and green onion on the Mandarin shrimp, drizzle with hot oil and bring to the table immediately.
Sour and Spicy Fish
Initial Processing:
1Take 1 piece (about 750g) of largehead carp (or grass carp, gu yu etc.), wash it clean, cut a knife from the tail, place the fish in a basin and let it float for 5-8 minutes, remove it, kill it and prepare it, then cut one-character knife on both sides of the fish body.
2100g minced ginger, 50g fresh chili pepper and 50g fresh green chili pepper cut into thin circles.
Final Processing:
1After the customer orders, pour 500kg of boiling water into a large pot, add 50g salt and 50g, plus cooked pork fat 50g, old vinegar 20g, white pepper 6g, and large green onion and ginger peel each 100g. Bring to a boil and place the fish in, cover it and maintain a state of semi-boiling, heat for about 3 minutes.
2At this time, take another pot and heat it up. Add 200g peanut oil, 80g cooked pork fat, and heat to 50% heat. Add 25g of dried ginger, 25g of wild mountain pepper, 30g minced garlic and then pour in 500g of broth and bring it to a boil. Then add 50g minced ginger and the seasonings (5g salt, 3g white pepper, 15g chicken powder and 15g flavor enhancer) to adjust the seasoning. When the water boils, pour in red chili pepper and oyster sauce and bring it to a boil. Then add 50g minced green chili pepper and 50g minced ginger to bring it to a boil. Use 10g of wheat starch to thicken, drizzle with 12g of aged vinegar and turn off the heat.
3At this time, the fish is fully matured, turn off the heat and remove it. Pour the cooked broth over it and sprinkle 20g green onion and 1g cilantro.
Three Key Points:
1The fish must be fully bled before cooking, which will make the dish without any fishy smell.
2When cooking the fish, pay attention to two points: first, you must add cooked pork fat to the water, which can make the fish meat more smooth; second, the water must maintain a semi-boiling state, otherwise the cooked fish meat is easy to get old.
3Start brewing the broth when the fish is half cooked, and ensure that the broth is completed when the fish is cooked.
Miniature Sausage
Inside the restaurant, the sales rate of sausage is not high. Some restaurants make sausage themselves. This can attract a certain number of customers, but the sausage is too popular, and the price is too low, and the cost is too high.
This dish is to mix 50% fat pork and 40% lean pork according to the ratio, then add seasonings and inject them into chicken intestines to make sausage that is thinner than normal sausage. Combined with waffles served on the table, it was immediately popular with female customers and children, and the sales increased day by day. There was also packing and delivery.
Initial Processing:
1Take 100g black pork fat and 400g lean pork, respectively, wash them clean and cut them into fine strands, add 6g salt, 8g sugar, 10g chicken powder, 3g five-spice powder and 5g chili powder and mix well.
2Wash 150g chicken intestines, and mix with the fat and lean pork, use an sausage machine to inject into chicken intestines to make sausage that is like a chopstick in diameter, sew it with cotton thread, and dry it in a ventilated place for about 7 days before use.
Final Processing:
1Heat a non-stick pan and pour in 50g peanut oil, heat until 50% heat, slowly fry the sausage, and take it out when the sausage skin is crispy, insert it into a container.
2Cut 100g waffles into strips 10cm long and 1.5cm wide, and put the sausage together with the waffles on the table.
