If what you make matches the local tastes, you will have a lot of profit margins without competitors, but if what you make is not accepted by the locals, you will suffer big losses!
Answered by: Potbelly Fish - Magician Level 5 3-30 20:22 There are actually a lot of people selling this in Shaanxi. The best investment is about 10,000.
Answered by: ainizade - Trial period level 1 3-30 20:22 Nowadays, there are cold pis sold everywhere. The key is to taste delicious. You must master the ingredients, especially the sesame paste. It must be flavorful. The investment in selling cold pis can be large or small.
, it depends on whether you want to open a shop or sell it on the roadside. I have done it before and it’s even annoying. Answered by: Zhang Hui 6712320 - Assistant Level 2 3-30 20:23 Liangpi is a local specialty snack in Shaanxi, so it is called Shaanxi Liangpi.
Shaanxi Liangpi is divided into two categories: rice noodles and wheat noodles. Rice noodles are the most popular, so it is also called rice noodles. Generally, when people mention Liangpi, they refer to rice noodles, and specifically refer to Shaanxi Liangpi, Xi'an Liangpi, and Hu County Rice Noodle Liangpi.
, Qinzhen Liangpi.
This is because Qin Town, Huxian County, Shaanxi Province is the birthplace of rice noodles, especially the Xue family store with the longest history, which is now Xi'an Xue Changli Rice Noodles Fast Food Chain Co., Ltd.
Liangpi has a long history. The legend of Liangpi originated from the period of Qin Shihuang and has a history of more than 2,000 years. According to legend, there was a severe drought in Qin Town, Hu County, Shaanxi Province. The rice withered and the people were unable to provide rice to the court. There was a man named Li Twelve.
Rice was ground into flour, steamed into dough, and presented to Qin Shihuang. Qin Shihuang was overjoyed after eating it and ordered it to be made and eaten every day, forming a long-standing traditional snack in Qinzhen - Qinzhen Rice Noodles.
Later it was lost due to war.
In the second year of Xuantong in the Qing Dynasty (AD 1910), Xue Changli's grandfather Xue Shouxin tried steaming cold skin based on historical legends. It was an instant success, and the business was booming. Neighbors followed suit, making Qinzhen Rice Noodles famous all over the world.
After the liberation, Xue Changli's father, Xue Lincai, served as the production team leader and led the members to run the dough business in Qin Town, Yuxia Town, Huxian County, Chang'an County, Xianyang City and other places in the name of collective side business.
Ingredients (for two people): 2 cups of flour (preferably high-gluten flour (1 cup is 240ml, 2 cups of flour is about 250g)); about 2 cups of cold water; 1 teaspoon of salt (3g) Method 1. Mix the flour and salt
After sifting (you can do it without a sieve), add water little by little and stir into a batter. Be careful not to add too much water at a time. Add it little by little and stir well before adding it. This will make the batter smooth and smooth.
The more you stir, the more stringy the dough will be. Just stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed dough will break easily and become loose.
It is the batter after mixing. It can be seen that it is very smooth. 2. Put the batter in the refrigerator to refrigerate (just keep it at room temperature in winter) for at least three hours. This is called resting noodles in my house.
This is very important, as it can solve the well-known problem that foreign flour does not form gluten. 3. Take out the risen batter and let it return to room temperature. During this process, wipe the steamed dough model and set it aside.
Set aside a large pot of boiling water. Then prepare a lubricating oil bowl: Pour a little cooking oil (any vegetable oil is acceptable) into a small bowl, and then add a little water as shown in the picture: 5. After the water boils, pour it into a model.
Brush a little oil, scoop out a spoonful of batter and pour it in. The amount of batter is up to the individual. If you like a thicker cold skin, add a little more, and vice versa. You can master it by experimenting with one or two pieces.
Swirl the batter evenly so that the bottom of the model is evenly covered with batter. 7. Put the batter-filled model into the boiling water pot and cover the pot. 8. Repeat steps 5 and 6 for the other one.
Pour the batter into the mold. During this process, the batter in the first mold will slowly bubble. If the pot lid is transparent, you can see clearly that the batter is steamed. 9. Wear cotton gloves to steam.
Take out the good model and put it in cold water to cool (while the first one is iced, put the second one in the pot to continue steaming). There are two ways to do it. First, put the model upside down and put it under the cold water pipe;
Second, put a pool of cold water in the pool and put the model in it, but the effect is not as good as the first one. 10. Use a brush to brush a layer of oil on the surface of the steamed cold skin and slowly peel off the cold skin.
. 11. Brush both sides of the steamed cold skin with oil, dip a knife in cold water, then cut the cold skin into desired width, and mix in delicious seasoning. Qinzhen rice noodles are made from rice flour.
, because it is produced in Qinzhen, Hu County, it is also called Qinzhen rice noodles. When making it, the rice flour is adjusted into a paste, spread out in a multi-layer bamboo steamer, and steamed over a high fire.
Cut it into thin strips with a large guillotine more than 20 centimeters wide, add vegetables, bean sprouts, etc., and mix in seasonings. The good taste is all in the chili oil. The prepared cold skin is all red and spicy.