First: Processing jiaozi by ourselves.
Second: Buy the finished product jiaozi.
First of all: to rent a facade, the transfer fee for a facade of about 60 square meters is about 30,000-40,000 yuan, and the monthly rent is 3,000 yuan/month. Decoration facilities need 5000-8000 yuan. Plus the monthly water and electricity bills, there is nothing else.
Secondly: personnel structure: a jiaozi chef, a waiter, a cashier, at least three people, the boss can * * * cashier.
Jiaozi salary 1200- 1500 yuan/month, waiter 800 yuan/month.
Finally, procurement. The cost of quick-frozen jiaozi is about 3-5 per bag. If you want to process it yourself, you need to rent a bag for jiaozi. You can leave me a message if you don't know the details!
If you want to open a shop in jiaozi, write the jiaozi I want to eat for free, with the limit of 20 per day.
Hello, I want to make a take-away sushi restaurant. Can you help me? If it's the first time, it's best not to invest too much. The location is best to find a place to eat in the supermarket first, the price is not too high, suitable for popularization.
If you open it yourself, the style should be very distinctive. There should be many kinds of sushi, and there should be great innovation in price and restaurant layout, because young people usually go to that place. Let's talk for a few days first.
First, the choice of sushi materials
There are many kinds of sushi and a wide choice of raw materials. Sushi rice is the main raw material commonly used in sushi. Japonica rice is characterized by its white and round grains. Rice cooked with it is not only elastic, chewy, but also sticky.
The raw material for wrapping sushi skin is high-quality seaweed? Common ones are laver, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage.
Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? Such as mushrooms, cucumbers, lettuce and so on.
Second, the proportion of sushi.
The ratio of sushi refers to the ratio of rice to water when making sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.
1? The ratio of rice to water
Wash the sushi rice, drain the water, put it in an electric cooker, and add water according to the ratio of rice to water 1: 1 to cook the sushi rice. Attention, if you cook sushi rice more than once? For more than 5 servings, the amount of water should be reduced appropriately. For example, only 5 bowls of water can be added to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.
2? The proportion of salt, sugar and vinegar
Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.
3? The ratio of vinegar to rice
When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and stir well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly.
Third, the seasoning of sushi
Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to get its original flavor.
In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious.
Fourth, the production of sushi.
There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.
Ingredients: seaweed? Porphyra 1? About 20cm long 1 5cm wide japonica rice 200g crab roe 1 thin ham half a medium-sized cucumber half an egg skin 1 horseradish sauce 1 5g lettuce leaves1salt1? 5g sugar 5g white vinegar 10g thick soy sauce vinegar ginger 1 vegetable.
Method:
1? Airing the japonica rice to about 40 DEG C; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.
2? Spread seaweed vertically on the cooked chopping block, leaving 3cm on the upper edge as an interface, spread japonica rice on the remaining seaweed, then horizontally press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips into the four "grooves" as fillings respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.
3? Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice on the top surface and seal it, then cut the rice roll into 7 small rolls, and serve with pickles and vinegar pickles.
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Rice ball style:
How to fish: This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you need to tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping.
Vegetables, crabs, eggs and rice balls are all the same. The only difference is that a seaweed is tied to them, which is stronger and more delicious.
Roll: Generally, you can buy special laver slices for sushi in the store. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and the prices are relatively cheap.
Generally, one generation 10 film can make 20 volumes. Each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one piece is *** 120.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.
Internal volume:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
Sushi ingredients:
Fish:
It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or they can be cooked directly and put into sushi with salad dressing.
There is also crab * * *, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when you wrap it up.
There are also shrimp boiled and salad dressing, which are also delicious when wrapped.
Vegetables:
Cucumber, avocado and eggs,
Mushrooms, shiitake mushrooms, shiitake mushrooms, we do delicious there, I like it, the method is:
Soak the mushrooms in water until they are soft, then cook them in water, add soy sauce, sugar and wine to taste, and cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.
Ingredients for eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce flavor
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Method for make Japanese sushi rice
1. Wash rice repeatedly with three pinch of water until the water becomes clear.
2. Wash the rice with tap water for 3-4 minutes, and then drain.
3. Leave the rice for 30 minutes to make it completely dry.
4. Then steam for 45 minutes with the ratio of rice to water of 1: 1.
5. Season and mix well according to the ratio of rice 3: sushi vinegar 0.5: sugar 0.2: salt 0. 1.
6. Finally, let it dry for 30 minutes to make the rice slightly warm, and then break it up.
Method for make Japanese thin roll sushi
1, first wet your hands a little, take a proper amount of rice by hand, code it into a nearly cylindrical shape, and flatten it.
2. Then align the laver skin with the lower end of the bamboo curtain, hold the rice ball in one hand, and press the rice evenly on the laver skin with the other hand, and it is advisable to cover 2/3 of the laver skin with rice.
Then slightly compact the middle of the rice so that a groove appears in the middle.
3. Put the prepared stuffing into the groove, press the upper end of laver skin with the middle finger of both hands, press the stuffing with the index finger of both hands, roll up the subcutaneous end of laver with the thumb of both hands until the stuffing is completely wrapped around the rice, fix the sushi rolls at the upper and lower ends with the middle finger of both hands respectively, put the index finger of both hands on the sushi, forcibly move left and right, forcibly press the sushi rolls, forcibly press them to make them form a right angle, then roll the sushi, and repeat the above actions of forcibly pressing.
Experience: The above are the basic methods of authentic sushi. It is economical to use some ham, cucumber and crab roe as raw materials. If you can afford a can of tuna soaked in oil, filter the oil and mix it with salad sauce as raw material, which is very good.
The necessary material for sushi is rice. Authentic Japanese sushi is made in pearl rice, which is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc. It is used to make sushi after cooling.
Maki-zushi: spread a layer of seaweed (laver) on the small bamboo curtain, then spread a layer of rice with ingredients in the middle, roll it into long rolls and cut it into small pieces.
Futo-maki is a kind of sushi with a long diameter and usually has several ingredients.
Hoso-maki, as its name implies, is relatively thin and usually contains only one component.
Te-maki is to roll sushi into a cone (similar to ice cream cone), which is difficult to hold with chopsticks, so it is usually eaten by hand.
Ura-maki, in turn, wraps the most central ingredients with seaweed and then wraps the rice. Sprinkle sesame seeds, fish seeds and crab seeds on the outermost layer.
Gunkan-maki, rice is wrapped in seaweed into an oval shape with ingredients on it.
Oshi-zushi, also known as making wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, with long wooden boxes (boxes) as the auxiliary production. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then press the lid hard. Sushi will become square and finally cut into pieces.
Nigiri-zushi (rising in the Edo period in Japan), the producer holds the rice into pieces by hand, spreads it with a layer of wasabi (Japanese mustard), and finally spreads the ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to combine the two. In Japan, the word "sushi" mostly refers to holding sushi without explanation.
Inari, the founder, has rice and ingredients in it. Common ingredients are fried tofu skin, fried eggs, cabbage (broccoli) and so on.
Chirashi-zushi is slightly different from the sushi described earlier.
Chirashi-zushi before Edo, which is common in kanto region, scatters ingredients on rice in a bowl.
Gomoku chirashi-zushi is a common food in Kansai region, which is mixed with the ingredients in rice in a bowl.
Sashimi: salmon (salmon), tuna (tuna, tuna), anchovies (yellow-tailed fish), snapper, bonito and mackerel.
All kinds of seafood: cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin, shellfish and other shellfish.
Fruits and vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber) and fried tofu.
Red meat: beef, horse meat and ham.
Others: Fried eggs (optional), raw quail eggs.
Sushi soy sauce
mustard
Purple ginger
perilla leaf
Milin (boiled rice wine)
Sushi vinegar (the material is not easy to buy, you can make it yourself. Method: Put a proper amount of white vinegar into the bowl, add one third of white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot and stew slowly, bubbles will appear. Note that you need to keep stirring when cooking, and you can't cook. Use after cooling.
1, the rice used for the outer roll is more, which is about 1 and 1/3 for the inner roll.
2. Arrange the rice on the top of the laver from left to right as shown in the figure.
3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.
4. Roll up the purple cabbage as shown.
5, wrapped!
6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice too tightly.
7. all right! Tear off the plastic packaging.
8. Sprinkle your favorite seasoning and do a little embellishment.
9, like cutting the inner volume, a knife falls and keeps the incision flat.
10, finished product.
[edit this paragraph] to legal
1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Do not cook rice yet.
Let the rice stew for 10 to 15 minutes, enthusiastically put the rice you need in the basin, and pour in the appropriate amount of sushi vinegar and beef powder.
Because hot rice can only be tasted if it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.
2. Wash cucumber, remove head and tail, cut into long strips and wash with salt.
3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use.
4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with meat floss, put cucumber strips and egg strips, and then roll it into sushi rolls.
Conjugate method
1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Do not cook rice yet.
Let the rice stew for 10 to 15 minutes, enthusiastically put the rice you need in the basin, and pour in the appropriate amount of sushi vinegar and beef powder.
Because hot rice can only be tasted if it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.
2. Wash cucumber, remove head and tail, cut into long strips and wash with salt.
3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use.
4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with meat floss, put cucumber strips and egg strips, and then roll them into sushi rolls.
The skill of steaming rice
(1) First, wash the rice, put the rice into the basin, pour the water, stir it quickly and gently while pouring the water, then immediately pour out the washed rice soup, and repeat this twice.
(2) Then pour some water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Don't rub rice for too long, otherwise it will destroy the vitamins and cellulose in rice.
(3) Then put the rice in a basket to drain the water and let it stand for 30 minutes-1 hour.
(4) After these things are finished, they start steaming. The ratio of rice to water is 1: 1 (this can also be adjusted according to personal preference). Don't cook the steamed rice immediately, let the rice stew for 10- 15 minutes to give full play to the taste of the rice.
Formula stage chart
Rice: Rice should not be eaten with horse meat, honey and xanthium sibiricum.
Eggs: Don't boil eggs with sugar; Eating with saccharin and brown sugar will be toxic; Eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Pork (lean meat): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption.
Carrots: wine and carrots should not be eaten together, which will make a lot of carotene enter the human body with alcohol and produce toxins in the liver, leading to liver disease;
In addition, diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together.
Porphyra (dry): Porphyra should not be eaten with persimmon; It is not suitable to eat with sour fruit, which may cause gastrointestinal discomfort.
Can quick-frozen jiaozi make steamed dumplings? Yes
After thawing completely, apply a little cooking oil evenly on the steaming plate to prevent jiaozi from sticking to the bottom of the plate after steaming. Lay jiaozi flat on a steaming tray. Don't stick between jiaozi and jiaozi. There should be a little separation Drain the water (lower than the steaming rack), put down the rack, put on the steaming tray and cover it. Start timing after boiling water and take it out after 20 minutes.
Can quick-frozen jiaozi make fried dumplings? Frozen jiaozi can be used to make fried dumplings. Making method of quick-frozen jiaozi:
1, pour a little oil into the hot pot.
2. Turn the heat down, put in jiaozi and pour in 3/4 bowl of water. According to the size of the pot, the water volume is about 1/4 of that of jiaozi.
3, cover the lid, turn to a small fire, need a fire near the stove, can be evenly heated, no open flame! Will cause the water to dry, and jiaozi will be immature.
4, from the pot-1 0 minutes or so to smell the burnt fragrance, if you want to eat a little burnt, you can put1minute or so.
5. You can fry the perfect fried dumplings without flour and water!
6. After frying, you can enjoy it and see if it looks particularly good.
Manufacturing technology of quick-frozen jiaozi;
1. If it is quick-frozen dumplings, it is recommended to separate them one by one before cooking, so that after cooking, they will not all stick together and cause skin breakage!
2. The amount of water should not be too much or too little. Too little will lead to the uncooked fried dumplings, and too much will lead to the crispy fried dumplings that cannot be cooked for too long. This still needs to be controlled by yourself.
Hello, I want to make home textiles. Can you talk about it? There are many ways to make home textiles, high input and low input, which can be made into bulk or brand. This series of processes need to be based on their own conditions. Less bulk investment can get quick results, while brand building will produce high profits and high expenses. Brand building is the future trend. You should also pay attention to many aspects when you are a brand.
The problem of making quick-frozen jiaozi is generally dumpling skin, 50-60 yuan per catty.
Can quick-frozen jiaozi be steamed? Frozen jiaozi can be steamed.
Please pay special attention to the temperature.
It tastes just as good.
Which is better, quick-frozen dumpling machine or quick-frozen dumpling machine? Fortunately, the quick-frozen dumpling machine is easy to use and the price of the machine is not expensive.
Can quick-frozen jiaozi be fried? Put a little oil in the pot first, and put jiaozi in one by one. Don't connect them all together. After 2 to 3 minutes, pour a bowl of water (with a little flour in it) into the pot. Anyone who doesn't have more than half of jiaozi will be on fire and full of explosions. Remember to cover the pot. When the moisture is reduced, there will be a thin crust on the bottom of jiaozi, and then turn the jiaozi over and fry it slightly. It will be more fragrant to put less white sesame seeds when frying.
I hope I can help you and adopt it ~ ~ ~