It is understood that the total breakfast food consumption of Chinese consumers will increase from 1.334 trillion yuan in 2015 to 1.948 trillion yuan in 2021. From 2016 to 2021, the annual compound growth rate will reach 6.4% . Pasta is leveraging the entire market with breakfast.

Not only is breakfast rich in variety, but most of its production costs are relatively low, and the profit margin is enough to attract many entrepreneurs. Take the soy milk and fried dough sticks that we usually eat a lot as an example. The gross profit margin can reach about 60%-70%. And the breakfast shop obviously not only sells these types of food, but also non-staple food products such as flatbreads and porridge. Today we will give you Let’s introduce several special high-margin breakfast snacks. Once you learn how to do it, you can open a store and buy a car or a house easily.

Ingredients: 1000g special flour for fried dough sticks or all-purpose flour, 14g baking powder, 10g leavening agent, 4g baking soda, 12g salt, 20g cooking oil, 1 egg (per kilogram of flour Add an egg), if you need the fried dough sticks to taste better, add fresh creamer.

Water usage: Due to the different water absorption of flour and changes in weather, the amount of water used will change. The amount of water used in spring, summer and autumn is 280 grams to 320 grams; the amount of water used in winter is 300 grams to 340 grams (including eggs) weight)

Oil used: Generally soybean oil, blended oil or rapeseed oil, etc. can be purchased according to local preferences. There is no one that is the best, only the one that suits you best. If you want to make the fried dough sticks more crispy, you can use half cooking oil (5 pounds) + half shortening (5 pounds) = 10 pounds of special oil for fried dough sticks, so that the fried dough sticks will have a crispy feel. But the cost will be higher, and the price of shortening is relatively high. It is okay to add a small amount of shortening to the noodles, but it will not be as crispy as mixing a large amount.

Production

1. Add baking powder and leavening agent to flour and mix well; add baking soda, salt, eggs, cooking oil, and water and mix well.

2. Pour water into the flour to neutralize the noodles, mix the noodles in one direction, and then roll the noodles without kneading. The dough is divided into three times, and the time for each roll is generally about three minutes. You have to use your fists to push the dough hard, otherwise the dough will be too chewy and taste bad.

After making the dough for the first time, cover it with a plastic bag or plastic wrap to prevent moisture loss on the surface of the dough. After half an hour, make the dough for the second time. Cover the dough and leave it aside after completion. After another half hour, do the third noodle making. After the third noodle making is completed, you can cut the noodles.

3. After the dough is finished, seal it and place it in the refrigerator to rise at low temperature for about 8 hours. The main purpose of putting it in the refrigerator is to shape the fried dough sticks and cut them easily. If there is no refrigerator, seal them and put them in a cool and dry place. , especially in summer, the higher the temperature, the shorter the time for the noodles to wake up. It takes about 2 to 3 hours to wake up the noodles at room temperature. The time to wake up the noodles depends on the temperature. The time should not be too long, otherwise it will easily become moldy and cause black spots. Just throw it away.

4. Remember: when frying fried dough sticks, the oil temperature should be controlled between 170 degrees and 180 degrees.

Pot stickers are one of the favorite snacks of northerners. This recipe is improved on the original basis to make the pot stickers look more majestic, taste thin and rich in fillings, fragrant and delicious, and meet the public's taste.

Ingredients: 500g high-gluten flour, 250g pork belly filling, 200g vermicelli, 80g chopped green onion, 20g minced ginger.

Seasoning: Ingredient A (10 grams of salt, 5 grams each of chicken essence and MSG, 8 grams of dark soy sauce, 6 grams each of Vida soy sauce and cooking wine), 15 grams of salad oil, and 20 grams of batter water.

Preparation:

1. Heat the high-gluten flour into dough by 40-60 minutes, knead until smooth, wrap in plastic wrap and let rise for 30 minutes.

2. Add pork belly filling, vermicelli, chopped green onion, and minced ginger, add ingredient A and mix clockwise to make pot sticker filling.

3. Heat the dough and roll it into an oval shape. Use a small spoon to put the meat filling into the center of the dough. Fold the dough and pinch the middle parts together to make long pot stickers. .

4. Place the wrapped pot stickers in an electric pan brushed with salad oil, then pour in the batter and fry for about 12 minutes until cooked. Take it out when the bottom is golden brown.

There are various flavors and methods of making steamed buns. Many people teach this because it is relatively simple and there are no technical secrets. When you are satisfied with making ordinary steamed buns, you can start to use the recipe of Tianjin Goubuli steamed buns to learn how to make them, and then experience it yourself, or try to change some recipes, or change the method, keep exploring, and you will definitely make it in the end. Come out with your own unique flavor buns.

Ingredients: 600 grams of flour

Ingredients: 375 grams of yeast dough, 425 grams of pork (fat 3, lean 7)

Seasonings: 55 grams minced green onion, 5 grams of minced ginger, 85 grams of soy sauce, 5 grams of MSG, 60 grams of sesame oil, 5 grams of alkaline noodles, appropriate amount of bone broth

Ingredients:

300 grams of pork, chopped skin jelly 150 grams, 150 grams of water, 150 grams of baking dough, 5 grams of salt, 100 grams of young ginger, 45 ml of green onion and ginger water, 30 ml of light soy sauce, 15 ml of sesame oil, 15 ml of lard, 30 ml of wine, 30 ml of vinegar, 15 ml soy sauce

Method:

1. Add green onions, ginger water, light soy sauce, salt, sesame oil, lard, and wine to the pork, mix vigorously, and then cut the skin into pieces. Divide into small pieces, mix carefully and freeze for 1 hour.

2. Mix and knead the water and yeast dough, divide into 50 pieces (portions), roll each piece into a thin skin, wrap a little meat filling, place in a small basket, steam over high heat.

Ingredients:

750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of clean green onions, 62.5 grams of sesame oil, 60 grams

Preparation method :

1. The fat and leanness of pork are matched according to 3:7. Remove the cartilage and bone residue from the meat, and use a large-eye grate to mash or chop the meat into dices of varying sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to taste it (to adjust the saltiness), and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It is better to put it in the refrigerator for a while. If you have a stuffing mixer to mix the stuffing, you don’t need to stop after applying the soy sauce to the meat, just add the water immediately. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly.

2. When kneading noodles, the ratio of noodles to water is 2:1, and the ratio of fertilizer to alkali is proportional. Generally speaking, 25 kilograms of flour, about 20 kilograms of old fertilizer and 190 grams of alkaline noodles are used in winter. In spring and autumn, about 10 kilograms of old fertilizer and 135 grams of alkali noodles are used. In summer, use about 7.5 kilograms of old fertilizer and 130 grams of alkaline noodles. After kneading the dough, knead it evenly to avoid the occurrence of alkalinity. When adding the ingredients, knead them into a smooth surface. 40 ingredients will come out of 750 grams of water, each weighing 18.75 grams.

3. Roll the dough evenly and round, press the rolling pin with both hands and push it flatly, push it to the beginning and pull it to the end, use even force, roll it out into a uniform thickness, appropriate size, with a diameter of 8.5 Centimeter round leather.

4. Hold the skin with your left hand, add 15 grams of filling with your right hand, and pinch 15 to 16 pleats. When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it tightly, do not open the mouth, do not press the top, and there will be no dough knots on the mouth of the bun.

5. Steam the buns in a drawer. It usually takes 4 to 5 minutes to use boiler hard gas; 5 minutes to use bituminous coal to steam the stove; to use household briquette fire, the fire is strong and the water is boiling when the drawer is put on, and it takes 6 minutes to fully steam. If it is over-steamed, it will become full and deflated, and it will leak oil. It looks good but doesn’t taste good; if it’s not heated enough, it will become sticky and cannot be eaten.

Ingredients for kneading dough: 500g flour, 260g water (30-40 degree warm water), 5g yeast, 5g baking powder

Kneading dough (knead until "three smooth" ——Based light, face light, hand light) Hairstyle for about 1 hour, let the hair rise to 2-3 times the original size, and then massage until it is "three lights". The dosage is 50 grams each, which can also be adjusted appropriately according to the needs of the store.

Adjust the filling:

Various fillings can be used for fried buns. Here I will mainly tell you the ratio of meat fillings. If you want to reduce the cost of making meat and vegetable stuffing, you can add vegetables to the meat stuffing. These can be flexibly controlled.

250 grams of lean meat (7 points lean and 3 points fat), 1 gram of Sichuan pepper powder, 1 gram of white pepper, 2 grams of Sanxiang, 2 grams of ginger, 4 grams of sesame oil, 10 grams of boiled scallion oil grams, 10 grams of very fresh flavor, 5 grams of salt, 30 grams of cooking wine, 80 grams of warm water, appropriate amount of green onions

Noodle to water ratio:

500 grams of water, add 20 grams of corn flour, 10 grams of white flour, stir well. Add corn flour, and the finished product will be golden in color and have a corn aroma after coming out of the pot, making it look particularly good.

Production process:

1. Heat the pot, pour a little soybean oil, and brush the oil evenly.

2. Put the buns into the pot and fry for about a minute until the bottom of the buns is slightly brown and hard.

3. Stir the pasta water evenly and pour it into the pot. Then be sure to turn up the heat so that the poured pasta water boils immediately. Pour enough water into the pot to cover one-third of the buns, and then cover the pot.

4. After frying for about 5-6 minutes, wait until the water in the pot has evaporated and the crust has formed on the bottom of the pot. Then brush some oil on the fried buns to make the surface of the finished product shiny, then sprinkle some black sesame seeds and serve.

5. When serving, use a spatula to scoop up the sides of the rice dumplings, then scoop up the fried buns and place them on the plate to complete the fried buns.

Ingredients: 300g flour, 40g cooking oil, 155g boiling water, 20g green onion leaves, 2g salt, 1g black pepper

Fillings: Cut the green onion into small pieces, add 40g cooking oil, add salt 2g, 1g black pepper, stir evenly and set aside

Production:

1. Pour boiling water into the flour several times, stir with chopsticks to form a floc, and continue kneading the dough

2. Knead into a smooth dough of moderate hardness, cover with plastic wrap and let rest for 3-5 minutes

3. Divide the dough into 6 equal parts, roll each one into a long strip with a rolling pin

4. Sprinkle the filling evenly, roll it up from one side and stretch it a little; roll it up from one end, and finally put the end on the bottom of the green onion pancake dough

5 , press it with your hands and use a rolling pin to roll it into thin slices. Try to make it as thin as possible for a better taste!

6. Heat an appropriate amount of oil in the pot, put the scallion pancakes in and fry over medium-low heat. Remember to turn the scallion pancakes more often and use a wooden spatula to pat the scallion pancakes a few more times. This will make the texture more delicious. tasty!

The production of soy milk and tofu curd are relatively similar, with almost only one step missing. Here I will share with you the recipe I learned from a training institution.

Recipe:

3000g of fresh soup for spicy soup, 100g of spice powder for spicy soup, 300g of gluten water, 400g of soy sauce beef, 200g of vermicelli soaked in water, soaked 100 grams of good day lily, 60 grams of shredded fungus, 300 grams of cooked gluten, 100 grams of boiled peanuts, 20 grams of salt, 40 grams of MSG, 40 grams of chicken essence, and 40 grams of chopped green onions.

Preparation of special fresh soup: Boil 2 chicken racks, 8 lamb ribs, and 12 beef ribs in a pot of boiling water, wash them thoroughly, then put them into a stainless steel soup bucket and add 8 kilograms of water. , simmer over low heat for 4 hours, remove the foam, filter out impurities, and keep the fresh clear soup for later use.

The ratio of spicy soup (spice powder): 2.2 jins of pepper, 1.5 jins of star anise, 1.5 jins of cumin, 1 jin of dried ginger, 1 jin of black pepper, 0.5 jins of white pepper, 0.5 jins of cinnamon, 0.4 catties of grass fruit, (0.5 catties in winter), 0.4 catties of cloves, 0.3 catties of jade fruit (0.4 catties in winter), 0.3 catties of galangal, 0.2 catties of white buckwheat (0.3 catties in summer), 0.2 catties of long pepper, 0.1 catties of Sanai, Amomum villosum 0.1 catties.

Preparation of gluten water: Mix the flour into a thick paste, which can be stirred with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After stirring 3 times, the dough becomes stronger, and then add 2 kilograms of water. In the basin, gently squeeze the dough with your hands until it forms gluten, then put it in a bowl and add water to let it sit. The water that has washed the gluten is gluten water. Note: the dough used to wash gluten must be soft and firm, so that the gluten can be washed well.

Operation process:

Put the pot on the heat, add 3000 grams of fresh soup and bring to a boil. Add the sauced beef, soaked vermicelli, cooked gluten, and boiled peanuts into the pot and cook Boil, then add salt, monosodium glutamate, pepper, spicy soup spice powder, chicken essence to taste, simmer for 15 minutes to thicken the soup, sprinkle with chopped green onion and serve.

Grits soup is a traditional Chinese local specialty snack, also known as glutinous soup, glutinous rice soup, Sa soup, what soup, and Xita soup. It has won the top ten gold medal tourist snacks in Shandong Province and the first gold medal tourist snack in China. . In addition to Shandong, many breakfast restaurants have been introduced in Henan, Hebei, Anhui and other places in the past two years, and they are very popular with consumers.

There are many types of grits soup. Here we take the traditional chicken grits as an example.

Ingredients: 2 old hens (about 2500 grams), 500 grams of barley kernels.

Seasonings: 500 grams of green onions, 200 grams of ginger, 25 grams of soy sauce, 50 grams of refined salt, 100 grams each of ground ginger and flour, 5 grams of sesame oil, spices (40 grams each of star anise, cinnamon, and pepper, 30 grams of grass fruit, 20 grams each of bay leaves, amomum villosum, nutmeg, angelica angelica, pepper, cumin, dill seeds, galangal, and 10 grams of cloves. Crush the above ingredients into dough).

Preparation method:

1. Clean the old hen, put it into a pot with 3 kilograms of cold water, bring to a boil over high heat, add green onions and ginger and simmer for 3 hours. Take it out, remove the meat and tear it into thin shreds and set aside.

2. Return the skeleton to the original soup, add barley kernels and simmer for 1 hour, then remove the bones, add soy sauce, refined salt, minced ginger, add spices and slowly thicken the flour to thicken the soup, then put it on a plate and sprinkle with meat Thread, pour in sesame oil.

8 Notes on making grits soup:

1. Choose good chickens: Free-range hens that are slaughtered on the same day for more than two years must be used to ensure the freshness of the grits soup.

2. Thoroughly clean the chicken: After the chicken is slaughtered, the chicken fat and chicken fingertips must be cleaned, and the chicken must be put into the pot under cold water.

3. Wrap the chicken rack: Wrapping the chicken rack before putting it into the pot can prevent the wheat kernels from adhering to the chicken rack, making it easier to shape later.

4. Use enough ginger: The amount of ginger must be large so that diners will sweat after eating. In order to prevent eating the minced ginger, you can make ginger juice in advance and put it into the pot or add the minced ginger and then take it out later.

5. Dissolve the medicinal powder: Dissolve the medicinal powder with water in advance to fully dissolve the medicinal powder into the soup.

6. Choose high-quality ingredients: Medicinal powder must be of high-quality material to ensure pure flavor.

7. Use low heat when thickening: When thickening, be sure to stir quickly over low heat to prevent the formation of dough lumps.

8. Stir slowly: When hooking up the flour, it must be slow and stir evenly, otherwise it will easily smear the bottom and affect the quality of the finished product.