People like spicy incense pots more and more, especially in autumn and winter. It is this trend that makes some people want to open spicy incense pots. So, what equipment do you need to open a spicy incense pot? Who can't eat spicy incense pot?

What equipment do you need to open a spicy pot?

Tableware, cookers and cleaning tools.

Kitchen equipment in a spicy pot shop. Gas cookers, double-fried and double-heated, cost 1,611-4,111 yuan, mostly around 2,311 yuan. This is more durable. Don't buy it too cheaply. Just a four-door freezer costs around 2,511-3,111 yuan.

Star freezer is around 1,911

Samsung pool is around 1,911 in 711 yuan.

Refrigeration workbench is around 1,911

In buy buy, there are only 11,111 kitchen utensils, at least about 5,111 yuan. Buy a few less, two-door freezer, pool, operation desk, fire extinguisher, fresh ingredients, leaflets, price lists, coupons, drinks and beer, etc.

the most important thing is to choose the right business location.

Generally, a small-scale incense pot shop is 811,111-111 yuan, and a hot pot restaurant with 611-811 square meters and 61-81 tables needs to prepare 611,111 yuan, including at least seven months' rent (including half a year's rent and a deposit equivalent to one month's rent), decoration, facilities and equipment purchase, staff recruitment and training, early advertising and publicity, and so on, and at the same time, it needs to prepare one million yuan.

if you choose a good geographical location, the success rate of opening a fragrant pot shop will exceed 51%. It takes a lot of time and energy to locate the site, because the mature location has been occupied, and the new location is relatively immature, which takes time to raise.

generally speaking, a good location has the following characteristics: there are more permanent residents and floating population, and the restaurants are more dense, and there are enough parking spaces. Usually, there should be at least 41 parking spaces in a spicy pot shop of 611-811 square meters. If it is not ideal, we should resolutely give up the advertising space and the image of the door. The internal structure of the house is reasonable and there should not be too many columns, otherwise it will hinder the decoration and layout, and affect the effective business area. The floor height should not be too low, but the distribution and distribution of tourists within 2 kilometers around the store more than 2.8 meters

who can't eat spicy incense pot

1. Patients with chronic gastritis, esophagitis and gastric ulcer should not eat Chili.

Capsaicin has strong irritation, which will make mucous membrane congestion, edema and erosion, aggravate gastrointestinal peristalsis, easily lead to abdominal pain and diarrhea, and also hinder the digestive function of human body.

2. Patients suffering from cardiovascular and cerebrovascular diseases, hypertension, cor pulmonale, chronic tracheitis and tuberculosis should not eat capsaicin, which will promote blood circulation, make the heart beat faster, eat too much or often at one time, which may lead to symptoms such as acute heart failure and sudden cardiac death. The optimistic result will also affect the rehabilitation of cardiovascular and cerebrovascular diseases and pulmonary diseases.

3. Patients with chronic cholecystitis, cholelithiasis and pancreatitis should not eat spicy food

Capsaicin will stimulate the stomach to secrete a large amount of gastric acid, which will lead to contraction of gallbladder, spasm of sphincter of biliary tract, hinder the smooth discharge of bile and aggravate the patient's condition.

4. People with hemorrhoids can't eat Chili.

Capsaicin can irritate hemorrhoid veins, make hemorrhoids worse, and even lead to anal abscess. In addition, pepper can also cause constipation, which is not good for people with hemorrhoids.

How to make spicy incense pot

First, ingredients: (According to your own hobbies, the types of raw materials can be increased or decreased) Meat dishes: 51 grams of rabbit loin, 51 grams of hairy belly, 51 grams of eel, 51 grams of pig's throat, 51 grams of lunch meat and 31 grams of duck intestines.

vegetarian dishes: 81g of lotus root slices, 81g of lettuce, 51g of wax gourd, 51g of fragrant mushrooms, 51g of dried bean curd, 81g of Chinese cabbage, 51g of cauliflower and 81g of green vegetable head.

second, seasoning:

251g butter, 111g vegetable oil, 151g Pixian bean curd, 51g Yongchuan lobster sauce, 11g rock sugar, 5g pepper, 2g pepper, 31g dried pepper, 21g fermented glutinous rice juice, 21g Shaoxing wine, 11g ginger rice, 11g refined salt and 11g tsaoko.

third, the production process:

1, making brine. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

2. prepare the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.

3. ironing. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

4. Dip in food. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.

4. Problems and solutions:

The scalded finished product is not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked.