Question 1: How do the dishes selling box lunch on the roadside keep warm? Of course, that kind of insulated car is made by ourselves and designed by the manufacturer. Generally, hot water is separated from lunch boxes.

Question 2: I want to sell box lunch, but I don't know how to keep the food warm. Especially in winter. If you can also provide hot meals, you may catch fire. Each one should be packed in a thermal foam box and covered with a thick quilt, that's all.

Question 3: How to keep the box lunch warm? Nice foam box!

Question 4: How to keep fast food warm and ensure that the food is not cold? I often eat fast food and watch the food put in the cart. Why not? The answer is yes. There is a coal stove below, and I am a restaurant.

Question 5: It's cold to make fast food in winter. What if the food gets cold? You go to the farmer's market to buy a special insulation rack for fast food, add water in it, and keep warm after electricity is turned on! Please adopt

Question 6: How to use the insulated fast food truck to keep the dishes fresh? See what you are like, just keep it according to the performance of the food.

Question 7: Chinese fast food must be prepared in advance to speed up, but how to keep the prepared food warm? There are many fast food insulation tables and hotel supplies stores of all sizes. It can also be customized according to your size.

Or visit other families at the nearest commercial street fast food restaurant, which will help you even more!

Question 8: How to keep the foam box lunch warm? How can it be said that the harmful substances in the foam box lunch will have carcinogens after heating? Wouldn't it be better to use an incubator?

Question 9: How can I keep my lunch box cool? I plan to sell box lunch, but how to keep it cool for more than two hours and let customers eat hot meals? It is ok to sell lychees and then wrap them in a quilt. If not, you can add a bottle of hot water to it, about1l.

Question 10: Stir-fried dishes will change color after being placed on the fast food insulation table for a period of time. How can they not change color? The formation of vegetable color mainly comes from: 1. The colors of vegetables themselves are green, white, black and yellow. 2. After frying, coloring, smoking and other processing, new colors are produced. 3. Use the color of condiments (such as soy sauce, sugar, red oil, etc. ) .4. Use the colors of vegetables to cooperate with each other to form a composite color. How to ensure health and nutrition and keep the bright color of vegetables through cooking is a subject that needs to be studied. Fresh vegetables are easy to fade during storage and cooking, because the stability of natural pigments in vegetables is poor, especially leafy vegetables, which have high chlorophyll content but are unstable, afraid of light, heat and oxygen. There are three conditions that can change the color of vegetables, one is oxygen, the other is polyphenol oxidase, and the third is polyphenols, which are collectively called enzymatic browning. In order to prevent browning, cut vegetables that change color easily are often soaked in cold water to isolate them from oxygen in the air, so that they will not change color. Dealing with the discoloration of vegetables in this way is also called soaking for oxygen isolation. The reason why potatoes change color is because they contain a kind of phenol oxidase, which will react chemically under the action of oxygen to turn potatoes brown. Cut potatoes will not change color if they are put into clear water in time. In terms of nutrition, many vegetables treated by knife workers should not be soaked in clear water, which will cause the loss of nutrition. But for potatoes, if they are not soaked in water after knife treatment, the color will change after a period of time, and the effect is not good after cooking. Onion is discolored because it contains a substance called flavone. When heated with metal tools such as iron and aluminum, it will generate brown, blue and black complexes, which will make the copied onion opaque and affect the color of dishes. The solution is to mix chopped onion with a little flour to make it stick to the flour evenly, and it will not change color after cooking, because mixing onion with flour can avoid the direct contact of flavonoids with iron, aluminum and so on. The color of carrots is the most stable among vegetables, so only by shortening the cooking time can the color and nutrition of carrots be maintained. Lotus root will be oxidized to black when exposed to air, because its tissue contains flavonoids and polyphenol oxidase. In order to prevent lotus root from discoloring, it can be scalded with waste water 10 second after changing knives (the time should not be too long, because polyphenol oxidase is not heat-resistant, and it can be inactivated in 10 second). Some white vegetables, such as cabbage, cabbage, cauliflower, etc. Contact with alkaline substances must be prevented. In addition, excessive cooking should be prevented. A small amount of vinegar can be added to blanching water, which is beneficial to prevent discoloration and make vegetables hard and straight. Eggplant should be waterproof when stored. Eggplant will rot after being soaked in water for a while, because the eggplant skin is waxy, it will be destroyed when it is soaked in water, and the eggplant meat will rot. Purple eggplant will be more colorful after being washed and cooked with proper amount of alum. Cooking and heating have the greatest influence on vegetables. In order to shorten the heating time, colorful vegetables are often cooked quickly and can be cooked two or three times. Because the same raw materials are also old and tender, such as fried shredded pork with leeks, first fried shredded pork to taste, then fried leek roots in the first half, and fried leek leaves in the second half after six ripens, so the heat lasts for a long time and the color remains green after treatment. For example, stewed kidney beans with sliced meat are relatively green. You can fry kidney beans with oil instead of water. After frying kidney beans into green, add soup to stew for a while, so that the stewed kidney beans are crisp and can not change color for a long time. For blanched and fried vegetables, the method of using oil can keep the color better than blanching with water, and can keep it unchanged for a long time. The main reason is that oil has high temperature and certain viscosity, which can make the water in green tissue cells evaporate quickly, make the raw materials permeable and form a dense oil film on its surface, weaken the oxidative discoloration and loss of green substances, and prolong the color degradation. It is difficult to keep the color of vegetables when cooking cauldrons. There are three difficulties: first, fried vegetables can't be packaged immediately, and it takes a while to finish, and vegetables, especially green leafy vegetables, are easy to change color; Second, the number of vegetables invested at one time is large, so it is difficult to blanch; Third, color is difficult to master. How can we respond more effectively? From the experience, we can do it according to the following points: first, fry the vegetables that are easy to change color until the end, and fry the vegetables that are not easy to change color first; Second, don't be afraid of trouble. You can stir-fry and cook a lot of vegetables, especially green vegetables, twice and three times. It is best not to put soy sauce, but to adjust the mouth with salt. You should also master the salt and adjust your mouth before taking out the spoon. At the same time, it is also a powerful measure to ensure that dishes do not change color. Oil can also add flavor and luster to vegetables and prevent green vegetables from turning yellow. For some pickles, such as pickled cucumber, pickled radish and pickled cabbage ... >; & gt