Do you make money by selling cold dishes?
Generally speaking, the cost of selling cold dishes is still relatively small, and it can be done by several thousand yuan. You can directly buy some cold dish stall equipment, such as carts, pots, chopsticks, disposable tableware and so on. And the overall investment cost can be fixed within 1 10,000 yuan! You know, many people like to buy some cold dishes at roadside stalls now. Therefore, as long as everyone tastes authentic, affordable and cost-effective, the key is hygiene and good service. Then, everyone's business is generally good, and it is easier to make money!
What is the profit of the cold salad stall?
Selling cold salad is profitable, don't underestimate this business! Generally speaking, people set up stalls to sell cold dishes, like those stalls with good business, the gross income can be around 700- 1000 yuan per day, and the profit should be at least around 400-500 yuan, which is quite rich! However, it should be noted that before setting up stalls to sell cold dishes, we should first investigate the prices of similar products in the market, so as to price our own products, that is, first look at how our peers do it. Before doing business, we should think of the difficulties ahead. The popularity of cold salad mainly depends on the quality and taste of the dishes. Without these two things, the cold salad business will not last long and is not feasible!
12 kinds of home-cooked cold dishes
First, mix cabbage.
Method:
Peel off the outside of the cabbage, wash it, and cut it into pieces one inch long and one half inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage.
Features: sweet, salty and crisp, with wine and dishes.
Second, mix mung bean sprouts.
Method:
Remove impurities from mung bean sprouts, wash them, put them in a boiling water pot (be careful not to blanch too much water), remove them and control the water; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
Features: fresh, delicious and nutritious.
Third, cucumber mixed with shrimp slices
Method:
Peel prawns, cook in boiling water pot, take out and cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.
Features: bright and beautiful, fragrant and delicious.
Fourth, leek mixed with dried silk
prepare
Wash leek, blanch it in a boiling pot, quickly turn it over, blanch it for about three seconds, put it in a bamboo basket, remove water, cut it into one-inch pieces, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. In addition, shred the dried coriander, sprinkle it on the chives, and pour in the sesame oil and mix well.
Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.
Five, sesame sauce mixed with beans
Method:
Cramp the beans, break them, wash them, put them in a boiling water pot, soak them in cold water, take them out and put them in a stirring plate. Mix sesame paste with cold boiled water, heat Zanthoxylum bungeanum oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.
Features: green color and delicious taste.
Six, shredded pork mixed with vermicelli
Method:
Wash pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.
Features: Delicious and refreshing, accompanied by fine wine and delicacies.
Seven, kelp mixed vermicelli
Method:
Washing kelp and sand, cutting into filaments with a straight knife, soaking in boiling water and taking out; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate.
Features: the silk is long and fragrant, and the color is gratifying.
Eight, mix leeks
Method: Select and clean leek, cut it into inches with a straight knife, mix well with salt and pepper, put it in a pot, cover it and marinate it for two or three days before eating.
Features: economical and practical, most suitable for accompanying meals.
Nine, mix fragrant soybeans
Method:
Pick and wash the moth-eaten soybeans, pour them into the pot, soak the bean noodles with water, pour in the spiced powder (or Lingyunxiang with a dollar), cook on high fire for about 15 minutes, and then simmer on low heat. At this time, salt, soy sauce, yellow wine and other seasonings are added. And tighten the lid until the bean skin swells. When the soup turns into thick juice, take the pan, cool it and put it on the plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant.
Features: crispy and delicious, with wine and dishes.
Ten, spicy fans
Method:
First, soften the vermicelli with boiling water, cut it into two-inch pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.
Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.
XI。 Stir vermicelli
Method:
Mix flour noodles with clear water to make a thick juice, simmer with slow fire to make a paste, spread it on a wooden board after boiling, cool it, roll it up, cut it into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour soup and drop sesame oil.
Features: cool and delicious, good in midsummer.
Twelve, mix celery
Method:
Pick the celery leaves clean, cut off the roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.
Features: green, fresh and nutritious.