Hello, I want to open a quick-frozen dumpling shop. I hope we can communicate.
Hello, if you open quick-frozen dumplings. There are two types:
First: process the dumplings yourself
Second: purchase finished dumplings
First: rent a storefront, usually about 60 square meters. The transfer fee is about 30,000-40,000 yuan, and the monthly lease fee is 3,000 yuan/month. Renovation facilities cost 5,000-8,000 yuan. Add in the monthly utility bills, and there’s not much else.
Secondly: personnel structure: one dumpling cook, one waiter, one cashier, at least three people, the boss can handle the cashier.
The salary for cooking dumplings is 1,200-1,500 yuan/month, and that for waiters is 800 yuan/month.
The last step is purchasing. The cost of quick-frozen dumplings is about 3-5 yuan/bag. If you want to process them yourself, you need to hire a dumpling maker. If you are unclear about the specific situation, you can leave me a message! I want to write a stand for opening a dumpling shop.
Eat dumplings for free, limited to the first 20 people every day. Hello, I want to open a takeout sushi restaurant. Can you help me?
If you open it for the first time, it is best not to invest too much. It is best to find a place to eat in a supermarket for the location. The price should not be too high. , suitable for the general public;
If you open it alone, it must have a unique style. There should be many kinds of sushi. It must be very innovative in terms of price and restaurant layout, because generally young people go there. That kind of place... let's wait and see how many days it is open for business.
1. Selection of sushi ingredients
There are many types of sushi, and the selection of raw materials is also very wide. The main raw material commonly used for sushi is sushi rice, Japanese japonica rice, which is characterized by white color and rounded grains. The rice cooked with it is not only elastic and chewy, but also has greater stickiness.
Commonly used raw materials for wrapping sushi are high-quality seaweed, seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc.
The fillings of sushi are rich and colorful, and they best reflect the characteristics of sushi. The raw materials used for fillings include sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce, etc.
2. The ratio of sushi
The ratio of sushi refers to the ratio of rice and water when cooking sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of The ratio of vinegar to rice in sushi rice.
1? The ratio of rice to water
Wash the sushi rice, drain the water, put it into a rice cooker, and add water according to the ratio of rice to water 1:1 , cooked into sushi rice. Note that if you cook more than 5 servings of sushi rice at one time, you should appropriately reduce the amount of water used. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.
2? The ratio of salt, sugar and vinegar
Sushi vinegar is the basic seasoning of sushi. It is prepared with salt, sugar and vinegar in a ratio of 1:5:10 It's done. When making the preparation, mix the salt, sugar, and vinegar, put it in a pot, heat it, and let it cool before use. Be careful not to let 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 evenly. Note that sushi rice needs to be kept at a temperature of about 40°C. It is best to use a wooden spoon and wooden utensils when stirring, and use a wooden spoon to "chop" the sushi rice with vinegar to mix it evenly.
3. Sushi condiments
Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy, and salty. Therefore, when eating sushi, you should match the condiments according to the type of sushi. For example, when eating sushi rolls, because the fillings include sashimi, shrimp, etc., you need to dip them in thick soy sauce and apply an appropriate amount of green mustard; when eating nigiri sushi, it is best not to dip them in soy sauce, so that you can eat it properly. Its original flavor.
In addition to strong soy sauce and green mustard, sushi also has a more important condiment-vinegar ginger. When eating sushi with a piece of vinegar ginger, it not only helps to add flavor, but also makes the sushi fresher and more delicious.
4. The making of sushi
There are many types of sushi. Let’s take rolled sushi as an example to talk about the making of sushi.
Ingredients: Seaweed, 1 sheet of seaweed, about 20 cm long and 15 cm wide, 200 grams of japonica rice, 1 thin ham sausage, half a medium-sized cucumber, 1 egg peel, horseradish sauce 15 grams of lettuce leaves, 1 piece of refined salt, 1.5 grams of white sugar, 5 grams of white vinegar, 10 grams of strong soy sauce, 1 dish each of vinegar and ginger
Preparation method:
1. Dry the japonica rice until The temperature is about 40°C; blanch the crab fillet in a pot of boiling water, remove and cut into fine pieces along with ham and cucumber; cut the egg skin into 15cm long and 1cm wide strips; season with refined salt, white sugar and white vinegar. Make sushi vinegar and mix it with japonica rice.
2. Spread the seaweed vertically on a cooking cutting board, leaving 3 cm on the upper edge for an interface. Spread japonica rice on the remaining part of the seaweed, and then place it horizontally on the japonica rice with your palms standing upright. Press out 4 "grooves" evenly spaced, and then place diced crab sticks, ham sausage dices, cucumber dices and egg strips in each of the 4 "grooves" as fillings, and finally put the lettuce leaves with horseradish sauce on them. on rice.
3. Gently wrap the seaweed with rice, fillings and lettuce into a roll from bottom to top. Apply a little rice on the upper interface to seal it, and then fold the rice roll horizontally. Cut into 7 small rolls and serve with thick soy sauce and vinegar ginger dishes.
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Rice ball style:
Fish preparation: This is the simplest. Cut the fish into slices 2.5 cm wide and 5-6 cm long. Slice them diagonally. Then make a 2*2*4.5 rectangular rice ball, dot a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate, and shape it.
The preparation of vegetables, crabs, eggs and rice balls is the same. The only difference is that a strip of seaweed should be tied on top, which will make it stronger and more delicious.
Rolls: You can usually buy special seaweed sheets for making sushi in stores. Personally, it is difficult to buy good Japanese seaweed. In fact, many Korean seaweeds are very good and cheaper.
Generally, 10 pieces per generation can make 20 rolls, and each roll can be cut into 6 pieces. This means that a bag of seaweed can make 20 different kinds of sushi and 120 small pieces per piece.
Rolled seaweed can be divided into two types, one is outer roll, and the other is inner roll (rice is inside, seaweed is outside)
How to make outer roll: < /p>
Fold a piece of seaweed into two pieces. Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. Amount of rice: Hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed. , from the inside out, from the middle to both sides. If your hands feel sticky, you can moisten them with some water.
After the whole sheet of 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, then put what you like on it, and now start rolling it. Pick up the long lower edge and roll it toward the middle, then roll it again.
Inner roll:
Unlike the outer roll, you need to use a bamboo curtain. If not, it is fine, but the shape of the sushi is not very good and it falls apart easily.
Place half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly Push the rice outward, but this time do not cover the entire seaweed with rice, leaving 2 centimeters on the top and 1 centimeter on the bottom. Then apply mustard and put whatever you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's done!
Ingredients for sushi:
Fish:
It’s good to have fresh raw fish, but what if you don’t have it? When in restaurants, sometimes fish cannot be eaten raw, but can also be eaten cooked. I prefer cooked fish because it has a stronger taste. For example, salmon can be fried with some salt and garlic, then cut into small strips and placed in sushi rolls, or cooked directly, added with salad dressing, and placed in sushi.
There is also crab ***. This stuff is made of fish meat, not real crab meat. It tastes very good and is cooked. You can eat it after wrapping it.
There are also shrimps cooked and wrapped with salad dressing, which are also delicious
Vegetables:
Cucumbers, avocados, and eggs,
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Mushrooms, shiitake mushrooms, shiitake mushrooms, we make delicious ones there, I like them, the method is:
Soak the shiitake mushrooms in water until soft, then boil the shiitake mushrooms in the water used to soak the shiitake mushrooms, add soy sauce, sugar, Season it with wine and cook it until it is cooked. It tastes a little sweet, because it needs to be dipped in soy sauce when eating.
Ingredients when eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (Chinese soy sauce taste
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How to make Japanese sushi rice
1. Rinse the rice with water three times until the water becomes clear.
2. Rinse the rice with running water for 3-4 minutes, then drain the water.
3. Leave the rice for 30 minutes to dry completely
4. Then steam for 45 minutes in a ratio of 1:1 rice to water
5. Press rice 3: sushi vinegar. Season with a ratio of 0.5: sugar 0.2: salt 0.1 and mix well.
6. Finally, let it dry for 30 minutes to make the rice slightly warm, and then break up the rice into thin rolls. How to make sushi
1. First, wet your hands slightly, take an appropriate amount of rice and shape it into an approximately cylindrical shape, and press it firmly.
2. Then align the seaweed skin with the lower end of the bamboo curtain, hold the rice ball with one hand and press the rice evenly on the seaweed skin with one hand, so that the rice should cover 2/3 of the seaweed skin.
Then press the middle of the rice slightly to make a groove appear in the middle.
3. Put the prepared trap material into the groove, press the upper end of the seaweed skin with the middle fingers of both hands, press the trap material firmly with the index fingers of both hands, and roll up the lower end of the seaweed skin with the thumbs of both hands until the rice is cooked. Wrap the trap material completely and tightly, fix the sushi roll at the upper and lower ends with the middle fingers and thumbs of both hands, place the index fingers of both hands on the top of the sushi, move it left and right, press the sushi roll firmly, press it firmly so that it appears at a right angle, and then roll the sushi , repeat the above pressing action until it appears with 4 right angles, and finally becomes a square cylinder.
Thoughts: The above is a summary of the authentic basic sushi recipes. It is more economical and practical to use some ham, cucumber, and crab sticks as raw materials. If you can afford it, buy a small can of tuna soaked in oil, filter out the oil, and mix it into salad dressing as an ingredient. It would be great.
The essential ingredient for sushi is rice. Authentic Japanese sushi uses Japanese pearl rice, which is fat and slightly sweet. After the rice is cooked, add appropriate amounts of sushi vinegar, sugar, salt and other seasonings, and wait until it cools down before using it to make sushi.
Rolled sushi (maki-zushi): Spread a layer of seaweed (seaweed) on a small bamboo curtain, then a layer of rice, put ingredients in the middle, roll it up into a long roll, and then cut it into small sections.
Futo-maki is a sushi roll with a relatively long diameter and usually has several toppings.
Hoso-maki, as the name suggests, is relatively thin and usually contains only one ingredient.
Hand-rolled (te-maki), sushi is rolled into a cone shape (similar to an ice cream cone). It is difficult to hold with chopsticks, so it is usually eaten with hands.
For ura-maki, the center ingredient is wrapped in seaweed and then wrapped in rice. Sprinkle a layer of sesame seeds, fish roe, crab roe, etc. on the outside.
Gunkan-maki, the rice is wrapped in seaweed into an oval shape, and the ingredients are placed on top.
Oshi-zushi, also known as wooden sushi or overnight sushi, is mainly popular in Kansai, Japan. It uses a long small wooden box (oshi-box) to assist in making sushi. The maker first spreads the ingredients on the bottom layer of the box, then puts rice on it, and then presses the lid of the box down hard. The finished sushi will be shaped into a square shape and finally cut into bite-size pieces.
Nigiri-zushi (rised in Japan's Edo period), the maker holds the rice into bite-size pieces with his hands, coats it with a layer of wasabi (Japanese mustard), and finally puts on the toppings. Depending on the type of ingredients, sometimes a piece of seaweed is used to tie the two together. In Japan, the word "sushi" mostly refers to nigiri sushi unless otherwise stated.
Inari-zushi, rice filled with toppings. Common ingredients are fried tofu skin, fried eggs, cabbage (broccoli), etc.
Chirashi-zushi is slightly different from the sushi described previously.
Edomae chirashi-zushi, common in the Kanto region, is made with ingredients sprinkled on top of rice in a bowl.
Gomoku chirashi-zushi, common in the Kansai region, is a dish of ingredients mixed into rice in a bowl.
Sashimi: salmon (salmon), tuna (tuna, tuna), amberjack (yellowtail), sea bream, bonito, mackerel
Each Seafood: squid, octopus, shrimp, eel, fish roe, sea urchin, scallop and other shellfish
Fruits and vegetables: pickled radish, pickled plum, natto, avocado ( Avocado), cucumber (cucumber), fried tofu
Red meat: beef, horse meat, ham
Others: fried eggs (amalia), raw quail eggs
Sushi soy sauce
Wasabi (wasabi)
Purple ginger (gari)
Perilla leaf (shiso)
Mirin ( mirin, rice wine for cooking)
Sushi vinegar (the materials are not easy to buy, but you can make your own. Method: Put an appropriate amount of white vinegar in a bowl, add one-third of the white vinegar amount of sugar, add an appropriate amount of edible salt, and add a little Stir and pour into the pot, simmer over low heat until small bubbles appear. Note that you need to stir continuously during cooking and do not let it cool before use.
1. Rice for rolling. It's quite a lot, about 1 and 1/3 of the inner roll
2. Arrange the rice on top of the seaweed from left to right as shown in the picture
3. Lay it out from top to bottom. , turn the seaweed over and place the rice side down on the cutting board. Wipe the cutting board with a wet cloth before placing it (to prevent sticking). Place the stuffing in the middle of the seaweed as if rolled inside.
4. Place the filling in the middle of the seaweed as shown in the picture. Roll up the seaweed.
5. Wrap it!
6. Wrap the roll with plastic wrap and use a bamboo curtain to gently shape it. Do not press the rice tightly.
7. Okay! Peel off the plastic wrap.
8. Sprinkle with your favorite seasonings and make a little embellishment.
9. Just like cutting an inner roll, use one cut to keep the cut smooth.
10. Finished product.
[Edit this paragraph] Inner rolling method
1. Put the rice into the rice cooker. The ratio of water volume to rice volume is 1:1. Do not open the pot before cooking the rice.
Let the rice simmer for 10 to 15 minutes. While it is hot, pour the required amount of rice into the basin. Pour the appropriate amount of sushi vinegar and the appropriate amount of Daxida beef powder into the basin.
< p> Because hot rice only tastes good when mixed with vinegar. After the vinegar smell is fully immersed, fan the rice to cool it down and set aside.2. Wash the cucumbers, remove the head and tail, cut into long strips, rub them with salt and set aside.
3. Heat the pan, apply butter, make a thin egg pancake, then cut into strips and set aside.
4. Spread the grilled seaweed on the rolling curtain, leaving 1CM at the front. Spread the rest with a layer of sushi rice, evenly sprinkle with meat floss, place cucumber strips and egg strips, and then roll it into a sushi roll. Can.
Inner-rolling method
1. Put the rice into the rice cooker. The ratio of the amount of water to the amount of rice is 1:1. Do not open the pot before the rice is cooked.
< p> Let the rice simmer for 10 to 15 minutes. While it is hot, pour the required amount of rice into a basin. Pour an appropriate amount of sushi vinegar and an appropriate amount of Daxida beef powder into the basin.Because it is hot The rice only tastes good when mixed with vinegar. After the vinegar smell is fully immersed, fan the rice to cool it down and set aside.
2. Wash the cucumbers, remove the head and tail, cut into long strips, rub them with salt and set aside.
3. Heat the pan, apply butter, make a thin egg pancake, then cut into strips and set aside.
4. Spread the grilled seaweed on the rolling curtain, leaving 1CM at the front. Spread the rest with a layer of sushi rice, evenly sprinkle with meat floss, place cucumber strips and egg strips, and then roll it into a sushi roll. Yes
Tips for steaming rice
(1) First, wash the rice. Place the rice in a basin and pour in water. While pouring the water, stir it quickly and gently with your hands to blur it. After rinsing, Pour away the rice washing water immediately and repeat this process twice.
(2) Then pour a little water, use your left hand to slowly turn the basin in a certain direction, and use your right hand to gently and evenly rub the rice grains. Do not knead the rice for too long, otherwise the vitamins and fiber in the rice will be destroyed.
(3) Then put the rice in the basket to drain the water and let it sit for 30 minutes to 1 hour.
(4) After these are done, steaming begins. The ratio of rice to water is 1:1 (this can also be adjusted according to personal preference). Do not open the pot immediately after steaming the rice and let it simmer. 10-15 minutes, so that the taste of the rice grains can be brought out more.
Compatible recipes
Rice: Rice should not be eaten with horse meat, honey, and cocklebur.
Eggs: Eggs should not be boiled with sugar; eating them with saccharin and brown sugar will cause poisoning; eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat and persimmons will cause diarrhea; and they should not be eaten with soft-shell turtles, carp, Eat soy milk and tea together.
Pork (lean): Pork should not be eaten with ebony plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shell 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. These two nutrients cannot be absorbed at the same time. The foreign medical community calls it a conflict between phosphorus and calcium. The optimal ratio of calcium to phosphorus is between 1:1 and 1:1.5, which promotes absorption of each other.
Carrots: Alcohol and carrots should not be eaten together, as this will cause a large amount of carotene to enter the body together with alcohol, and produce toxins in the liver, leading to liver disease;
In addition, radish is a major cause of diarrhea and carrots To supplement each other, it is best not to eat the two at the same time.
Seaweed (dry): Seaweed should not be eaten with persimmons; it should not be eaten with sour fruits, as it can easily cause gastrointestinal discomfort. Can quick-frozen dumplings be made into steamed dumplings?
Yes
After thawing completely, apply a little cooking oil evenly on the steaming plate to prevent the dumplings from sticking to the bottom of the plate after being steamed. Place the dumplings flatly on the steamer plate. There should be a little separation between the dumplings. Pour water (below the steaming rack), lower the rack, place the steaming tray, and cover the pot. Start timing after the water boils and it will come out of the oven in 20 minutes. Can quick-frozen dumplings be made into fried dumplings?
Can quick-frozen dumplings be made into fried dumplings? How to make fried dumplings from quick-frozen dumplings:
1. Pour a little oil into a hot pan.
2. Turn to low heat, add the dumplings, and pour in 3/4 bowl of water. According to the size of the pot, the amount of water should cover about 1/4 of the dumplings.
3. Cover the pot and turn to low heat. There needs to be fire on both sides of the stove to heat evenly. Do not turn on high heat! This will cause the water to dry up and the dumplings to be undercooked.
4. Remove from the pan - fry for about 10 minutes and you will be able to smell the burnt aroma. If you want it to be a little burnt, you can leave it for about 1 minute.
5. You can make perfect fried dumplings without flour or water!
6. After frying, you can enjoy it after taking it out of the pan and see if it looks particularly beautiful.
Tips for making fried dumplings from frozen dumplings:
1. If the dumplings are frozen, it is recommended to separate them one by one before putting them in the pot, so that they will not all stick after they are cooked. Together they will cause skin breakage!
2. The amount of water should not be too much or too little. Too little will cause the fried dumplings to be undercooked, and too much water will cause the fried dumplings to be cooked too long and not crispy. You still have to control this yourself.
Hello, I want to make home textiles, can we communicate?
There are many ways to make home textiles, with high investment and low investment. You can make bulk goods or make brands. This series The class process needs to be determined according to its own conditions. Bulk investment is rare and has quick results, but branding is highly profitable and expensive. Branding is the future trend. When making a brand, you also need to pay attention to many aspects. Problems in making quick-frozen dumplings
Generally, dumpling skins are enough, 50-60 pieces per pound.
Can quick-frozen dumplings be steamed?
Can quick-frozen dumplings be steamed?
Pay special attention to the temperature.
The taste is the same. Which one is better, quick-frozen dumpling machine or quick-frozen dumpling machine?
Good Luck’s quick-frozen dumpling machine is easy to use and not expensive. Can quick-frozen dumplings be fried?
First put a little oil in the pot, put the dumplings in one by one, and wait for 2 to 3 minutes. After 2 to 3 minutes, pour a bowl of water (add a little flour in it), and pour it into the pot. The dumplings are probably not covered. Half is enough, then fry it over medium heat. Remember to cover the pot. When the water reduces, there will be a thin layer of rice crust on the bottom of the dumplings. Turn the dumplings over and fry them a little. If you add less white sesame seeds when frying, it will be better. It smells good
I hope it can help you and hope you will adopt it~~~