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【In-depth | the development trend and application of seasoning sauces, as well as the new trend of future development of catering, give you new inspiration】Only the higher the degree of standardization, the simpler it is, and the work efficiency is

author:Ideas on the tip of the tongue

【In-depth | the development trend and application of seasoning sauces, as well as the new trend of future development of catering, give you new inspiration】

Catering, only the higher the degree of standardization, the simpler it is, the higher the work efficiency, and the stronger the specialization. The more accurate the standardization of sauce recipes, the more market share there will be. The largest restaurant in the world is McDonald's, but McDonald's is accessible to everyone. Most of the reasons are: service standardization, sauce standardization. The standardization of sauces means that the taste is uniform, seemingly simple, but difficult to replicate. The absolute secret lies in the recipe of the sauce to ensure the stability of the dish.

The catering industry is an industry with a very low threshold, but at the same time, it is also difficult to form a large-scale industry, in other words, it is easy to enter the catering industry, but it is very difficult to become bigger and stronger, the effectiveness of ingredients, shelf life, and taste are urgently needed breakthroughs in catering. For example, McDonald's fries are standard to eat the best taste within seven minutes after they are out of the pot, and then soft beds will appear. With the development of the cold chain of the times, these difficulties have been slowly solved.

Many Chinese restaurants have tasted the sweetness through sauce standardization:

The most intuitive benefit brought by sauce standardization is the reduction of comprehensive costs, the reduction of labor and kitchen costs, and the natural increase of profit margins. Sauce standardization also means getting started faster, removing dependence on specific individuals, people change, but the process remains the same, the taste does not change, and your store brand does not change.

The hot pot base is more refreshing | summer hot pot, and the recipe is accurate to grams

【Detailed recipe】: 200 grams of butter, 20 grams of green peppercorns, 50 grams of green onion, 55 grams of onion, 50 grams of ginger, 50 grams of celery, 100 grams of garlic, 50 grams of dried chili pepper, 10 grams of dried peppercorns, 500 grams of vegetable oil, 20 grams of rock sugar, 200 grams of Pixian bean paste, 25 grams of tempeh, 30 grams of mash, and then with spices: 2 grams of cumin, 3 grams of grass fruit, 2 grams of star anise, 2 grams of geranium leaves, 4 grams of cinnamon, 2 grams of white cardamom, 1 gram of gardenia, 1 gram of cloves, 2 grams of white root.

【Production process】:(1) First, soak the dried chili pepper in boiling water until thorough. Chop the garlic, onion, shallot, celery separately, set aside, and finely chop the ginger. (2) Put all the above spices into a blender and beat into mince, then pour out and sprinkle an appropriate amount of red star two pot heads, stir well. 【Baijiu is added to remove the peculiar smell in the spices, neutralize the aroma in the spices, and also prolong the storage time. (3) Put the soaked chili peppers in a blender and beat until minced. (4) Boil dry water vapor in a pot, pour in oil, stir butter over low heat until melted, add garlic, onion, shallot, celery and stir constantly until the color is browned and the taste is completely released. Scoop out the residue and leave the oil behind.

(5) Continue to add minced ginger into the pot to fry to make a fragrant, pour in Pixian bean paste, stir on low heat until red oil comes out, then add chili minced pepper, continue to stir for ten minutes, each stirring needs to touch the bottom of the pot to avoid sticking to the bottom of the pan. (6) Add green peppercorns and dried peppercorns to the pot and stir well, pour in the crushed spices and continue to stir for a while until the aroma in the spices is completely released, then pour in rock sugar, mash, tempeh low heat and stir constantly, until the sauce in the pot is less and less moisture, and the taste is more and more fragrant. Finally, turn off the heat and let it sit for three hours to allow the flavors between the sauces to blend together. This sauce is mainly suitable for the use of base soups such as hot pot, spicy hot, and pickled vegetables. It can also be used for stir-frying some dishes, such as: home-cooked boiled fish, spicy stir-fried flower clams, spicy stir-fried squid and so on.

Today I will share with you a practical sauce recipe column, a total of 200 dishes, hotel actual recipes, each accurate to the gram, are you still worried about the lack of signature dishes in your restaurant restaurant? Still struggling with inconsistent tastes being complained by guests? Still changing the taste for a change of chef, or even losing stable diners, do not dare to easily fire the chef? Try these sauces, there will always be a few for you, so as to stabilize the taste, grab the diners, let the initiative be in your own hands, come on, caterers!

Let you at least have the following gains:

1: A sauce into a dish, so that novice cooks can also fry a good dish, and there is also face in front of pot friends.

2: The finished dish is stable, the sauce taste is consistent, so that the taste of the dish is consistent.

3: Control costs and reduce unnecessary waste

4: Easy to manage, unified management.

Welcome to click on the card below, click to subscribe to my column "Liu Youqin - Homemade Sauce Recipe (Practical)" I will teach you 200 sauces, the proportion of the recipe is accurate to the gram, to achieve the standardization of dishes, out of the catering dilemma.

【In-depth | the development trend and application of seasoning sauces, as well as the new trend of future development of catering, give you new inspiration】Only the higher the degree of standardization, the simpler it is, and the work efficiency is
【In-depth | the development trend and application of seasoning sauces, as well as the new trend of future development of catering, give you new inspiration】Only the higher the degree of standardization, the simpler it is, and the work efficiency is
【In-depth | the development trend and application of seasoning sauces, as well as the new trend of future development of catering, give you new inspiration】Only the higher the degree of standardization, the simpler it is, and the work efficiency is

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