As the weather becomes hotter and hotter, more and more friends like to eat cold noodles, today I will teach you a commercial version of the cold noodles production, a 8 yuan cold noodles 2 yuan cost, 6 yuan is a net earned, profits are very considerable, not much to say I give you a special commercial formula.
This article designs knowledge points:
1. Cool fabric water spice formula
2, secret recipe for chili oil
3, cold noodle perfume formula
4. Secret tahini recipe
5. Precautions
Material water is the soul of cold noodles, playing the role of the main taste, a good material water is a good premise for cool noodles to sell.
Fragrance distribution:
Da Hong Pao 2g, Green Peppercorn 1g, Fragrant Leaves 2g, Star Anise 2g, Grass Fruit 2g, White Cocoon 2g, Mao Peach 0.5g, Licorice Root 1g, Cumin Powder 4g.
method:
1, first remove the seeds of the grass and fruits, add a small amount of highly white wine to the rest of the spices, and soak in boiling water for 10 minutes. Remove and dry.
2, from the pot to burn oil, a small amount of salad oil, oil temperature 50% hot when the brewed spices, low heat stir-fry out of the aroma and then add water 800g.
3, season with water, add 20g of MONOS, 15g of chicken powder, 5g of sugar, simmer over low heat for 30 minutes, turn off heat.
4, when the material water comes out of the pot, it is necessary to filter out the residue, and the remaining residue will always volatilize the taste in the material water, affecting the aroma of the material water.
In the production of material water, it should be noted that the seeds of grass fruits must be removed, otherwise the material water contains a bitter taste, this time with the remaining spices do not rush to throw away, a batch of ingredients can make about 1600g of material water, that is, you can also use it again.
Chili oil plays a role in seasoning cold noodles, and it is also a place where cold noodles are more colorful
I tried a lot of recipes, the best use is still knife edge chili oil and it is more matched, crisp with a small amount of chili oil taste, a bite can not stop the kind, is definitely the finishing touch to the cold noodles.
Many people have ignored this step, perfume in the cold noodles play a role in freshening, good perfume can make diners appetite greatly increased, after eating a bowl, and then a bowl. This step is very critical!
ingredient:
Salt 10g, chicken powder 5g, beef powder 10g (beef powder has a special brand, want to know friends private message me, here I do not introduce too much brand)
The production process is very simple, the above seasoning stirring evenly with 300g of boiling water stirring melting can be, this ratio is debugged, do not change, if 300g is not enough to sell, the increase in water volume should be the same as the proportion of spices.
The making of garlic water
The ratio of garlic to water is 1:2, try to crush the user's blender, so that the taste of the ground garlic water is more uniform, and the taste of the minced or mashed garlic water is also easy to layer.
Why is Tahini secretly made? Many careless merchants use it directly with tahini to use, a lot of bad flavor, all the tahini are mixed, there are also many netizens who say that tahini is not fragrant, is it bought fake, in fact, because of the addition of peanut butter in the middle, peanut butter in the mixing of "sweet" rich taste.
Peanut butter and tahini ratio of 3:7, water to slightly dilute after adding sesame oil, keep stirring until slightly hanging spoon can be, too thick or too thin is not OK, get it, noodles are easy to stick, eat it is also very sticky, too thin to lose the taste, add how much flavor is not strong.
1, the noodles of the cold noodles must be made of alkali noodles, that is, the yellowed noodles we often see, when we buy, we can try to choose the brand of Hubei, which is more secure.
2, the water for boiling noodles must be wide, so that the cooked noodles are not easy to stick.
3, the water can be fished out for a minute, taste the soft and hard, after fishing out with cool water over cold, the noodles should be hard, generally 8 mature can be.
4, After cold and cool the noodles are drizzled into the cooked oil, stir well to prevent sticking. This step must be done, otherwise even if the freshly cooked noodles start to mix, it will be easy to stick into a pot.
A portion of cold noodles about 5 or so, this quality of cold noodles is basically suitable for diners of all classes, must be able to eat, yard flavor of the small dishes are generally with blanched mung bean sprouts, carrot shreds, cucumber shreds plus a little squeezed vegetables on it, when mixing noodles to first add side dishes, and then pour in the sauce, commonly used small soup spoon (6 cm diameter), 1 spoon of cooking water, half a spoon of perfume, garlic water if diners do not require it is basically a spoonful of the amount, half a spoon of aged vinegar, a large spoon of good sesame sauce.
Stir in a bowl of noodles in a bowl that is poured into the diners' bowl, or let the diners stir themselves.
The above is the basic cold noodles production process, this recipe can also be derived from many versions, chicken noodles, beef noodles, three noodles and other suitable for their own local tastes, such a basic cold noodles small place generally sell 8 yuan, in the store is generally about 12 yuan, a cost is basically controlled at about 3 yuan.
Thank you for your support, you need what formula you need to leave a message below
I will do my best to provide you with free recipe materials
Early articles contain a variety of physical store catering recipes, welcome to check out