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Is the profit of Guandong cooking high? The difference between Guandong cooking and mala Tang
Many people like to find some special foods when they are tired of shopping, among which Guandong cooking has become people's first choice. So, is the profit of Guandong cooking high? What's the difference between Guandong cooking and mala Tang?

Is Guandong cooking profitable?

The profit is quite high. Guandong Cook (Japanese: おでん oden) is a kind of cuisine originated from kanto region.

Guandong Zhu, whose Japanese real name is Yutian (ぉでん), is a kind of cuisine originated from kanto region. Usually, the materials include eggs, radishes, potatoes, kelp, rhizoma Amorphophalli, fish balls, bamboo wheels (products of fish or beans), etc. Each of these materials is put in an iron griddle pot (box) which is not connected with each other, and the broth boiled with kelp and mullet flowers is cooked slowly. After cooking, some people like to eat the original flavor, while others like to dip in the sauce (mustard sauce and Chili sauce)

Guandong cooking is a kind of hot dish, right? Generally speaking, the profit of cooking is not bad. I heard that there is a string of Yidingwang cold pot in Chengdu now, which is similar to Guandong cooking, but there is a big difference. Yidingwang skewers vegetables with bamboo sticks. According to our store here, the comprehensive profit rate is about 70%!

The difference between Guandong cooking and mala Tang

Chengdu Mala Tang, Chongqing Mala Tang, Northeast Guandong Cook and Dazhong Mala Tang all look the same, but they have their own characteristics. Chengdu mala Tang tastes heavy and oily, and the taste in soup is not very fragrant; Chongqing Mala Tang tastes light, the oil is not very big, the taste is very fragrant and strong, and the taste is close to that of the general public; Northeast Guandong cooking can't be called mala Tang except spicy, which is characterized by meat but not greasy and rich flavor; Popular mala Tang can be prepared according to customers' tastes, which is acceptable to both southerners with light tastes and northerners with heavy tastes. It is simple to operate and has a strong flavor.

Mala Tang, also known as chuanchuanxiang, is one of the most distinctive representative diets in Sichuan and Chongqing. Because of its good taste and popular consumption, it is deeply loved by diners!

Guandong Zhu, whose real name is Yutian in Japanese, is a kind of cuisine originated from kanto region. Usually, the materials include eggs, radishes, potatoes, kelp, rhizoma Amorphophalli, fish balls, bamboo wheels (products of fish or beans), etc. Each of these materials is placed in an iron griddle pot (box) which is not connected with each other, and the broth boiled with kelp and mullet flowers is cooked slowly. After cooking, some people like to eat the original flavor, while others like to dip in the sauce (mustard sauce and Chili sauce)

Its characteristics are somewhat similar to hot pot and mala Tang, but it does not cook different ingredients together like the first two, but cooks each separately to preserve the original taste of each food. However, the Guandong cooking on the street now can basically be said to be mala Tang.

Who can't eat

Suitable for patients with chronic bronchitis, dry skin and diabetes.

People with spleen and stomach deficiency and cold, and patients with chronic gastritis should not eat more.

People with spleen and stomach weakness should not eat.

People with skin diseases eat less.

Patients with lupus erythematosus should not eat.

Patients with skin pruritus and spleen and stomach deficiency and cold should not eat.

What is the ingredient of the soup base cooked by Guandong?

Raw materials of Guandong boiled soup: dried onion, ginger, yellow wine, monosodium glutamate, salt, chicken essence, white pepper, fennel, firewood fish powder and kelp.

Mix dried onion, ginger, white pepper, fennel (the above ingredients and condiments can be bought in the market) and dried wood fish (the dry goods can be bought in the seafood market) according to the ratio of: 3: 0.5: 0.3: 0.2: 0.5, and crush them into {powder}.

Boil water in a pot. After the water boils, add appropriate amount of crushed soup head, then add appropriate amount of yellow wine, monosodium glutamate, salt and chicken essence. After the water boils, add appropriate amount of kelp, sliced white radish and sweet corn, and cook for 20 minutes. Just cook the soup in Guandong, and then add the desired ingredients. Raw materials:

I used a radish, four eggs, and various kinds of meatballs (I don't want to say what brand, everyone can like anything): fish tofu, shrimp balls, tribute balls, wrapped fish balls, sausage sticks, kelp knots and konjac knots were made by myself.