Braised pork and stew, how much can you earn a year?

Today, I recommend a snack item suitable for setting up a stall and opening a shop, which has low cost and quick effect, and that is braised dishes.

As we all know, the cost of setting up a braised food stall is actually very low. Prepare a cart for thousands of dollars, learn from the master, and basically sell it. The profit of marinated vegetables is basically above 60%. If you run well, taste good, and the location is good, the annual income should be considerable.

First, the preparations for selling pot-stewed vegetables by setting up stalls

1, gas-fired energy-saving stove or honey coal stove, whichever, the general price is around 200-300 yuan.

2, three or four stainless steel barrels, it is recommended to buy a bigger one, so that you can hold more things. The price of this equipment is about 200 yuan.

3, trolley, convenient to set up stalls. It is recommended to buy a second-hand cart of this kind, 1000 RMB.

4. Raw materials, all kinds of marinades, edible blended oil, chicken, duck, meat, beef, pig ears, hooves, meat dishes, vegetarian dishes, seasonings and gas.

How much can you earn by selling pot-stewed vegetables on the second street for a month?

As I said above, Hailar's gross profit is above 60%. Excluding some daily consumption, the estimated net profit should be around 50%. That is to say, if our daily turnover can reach 600 to 1000 yuan, we can earn 300 yuan to 500 yuan, and we can earn at least 8000 to 15000 yuan a month if we spend 26 days normally.

This is very good for most people. Now, you know, the person who screws in the factory is only four or five thousand yuan a month.

Let's take braised pig heads as an example.

100 kg pig head 700 yuan, logistics fee 70 yuan, gas 30 yuan (three cans a day per can of 90 yuan), aniseed 10 yuan (it is not necessary to marinate aniseed in the later stage, just add some other ingredients to the old soup to continue marinating), booth fee 10 yuan, and miscellaneous oil fee 50 yuan. That's 870 yuan.

Calculated profit: 100 kg brine 75 kg. The total turnover is 1.650 yuan based on the calculation of the first 50 kg 23 yuan/kg and the last 25 kg 20 yuan/kg. Profit equals turnover minus cost, which is 780 yuan. Then, you usually bring some beef and ears when you sell this. There is no need to pickle this. After all, the amount of beef and ears is not very large. If you buy something ready-made, you can sell it for four or five hundred a day. The daily profit is about 200. Even if the daily net profit is 1 1,000 yuan, it will be 30,000 yuan in one month and 1 in half a year, 800 yuan.

Third, site selection suggestions

It's delicious and a good product. To sell well, it depends on the crowd.

You can only sell well in places with large traffic and many people, but most of the good lots will be occupied by others, so this will test our site selection ability. I suggest choosing those places next to the school, such as vegetable market, residential area, business district and factory, which are all very good places.

Sometimes the urban management may come to take care of it, so we usually choose the urban management to set up a stall after work and come out at six or seven o'clock. If the urban management does come, then push the cart, which is why I said I wanted to get a cart when preparing the materials.

Fourth, the seasoning formula

Halogen pot: This pot can halogen all materials.

material

Main components; Chicken gizzard 150g, 7 chicken feet and 6 eggs.

Seasoning; Proper amount of salt water

The practice of halogen pot

1. Wash chicken feet and gizzards.

2. blanch with hot water, remove after discoloration.

3. Rinse and drain.

4. After the eggs are washed, they are cooked and shelled.

5. Put the processed chicken gizzards, chicken feet and eggs into the brine, boil them with strong fire, and then simmer them with low fire.

6. Adjust the salty taste with salt until the chicken gizzards can be easily penetrated with chopsticks, and then turn off the fire.

7. Soak the marinated ingredients in salt water for half a day, which will be more tasty.

Braised trotters

material

Main components; Two fast horses

Seasoning; 50 ml of soy sauce, 8 g of ginger, 3 star anise, 3 g of pepper, dried pepper 10, cooking wine 10 ml, 5 g of sugar, 2 shallots, 2 tsaoko and 4 slices of fragrant leaves.

working methods

1. Wash the trotters in half and blanch them in a pot.

2. Put the blanched pig's trotters into the stew pot and add more than half of the pot water.

3. Add a proper amount of cooking wine, soy sauce, onion ginger, pepper, pepper, aniseed, fragrant leaves and tsaoko, boil over high fire and simmer for 2 hours.

After stewing for 2 hours, you can prepare to cook. If you like the soup with gelatinous texture, you can add some sugar or rock sugar appropriately, and cook for a few minutes on high fire, and the soup will become thick and bright. Sprinkle with chopped green onion for decoration.

Salted pig ears

material

Main components; Pig ears 1

Accessories; 3 slices of fragrant leaves, 5 dried red peppers, pepper 1 teaspoon, soy sauce 1 spoon, sugar 1 spoon, yellow wine 1 spoon, ginger 1 slice, cinnamon 1 slice, star anise 6 slices, and dried tangerine peel.

Practice of marinating pig ears

1. bought pig ears; Need cleaning, especially ears and eyes, there will be a lot of hair. Scrape the pig's ear with a knife. Prepare marinade: ginger 1, fragrant leaves 3, cinnamon 1, dried red pepper 5, star anise 6, pepper 1, dried tangerine peel 1.

2. Wash the pig's ears with clear water, then wipe them with salt, boil them with clear water in the pot, and blanch them; Boil until the water boils, and the pot cover does not need to be covered, which can remove the pigsty gas; Pick up the pig's ear, wash it with warm water, and clean the hair pliers on the pig's ear with tweezers.

3. Pour something fresh.

4. Pour in marinades such as dried peppers and ginger, and add soy sauce to color.

5. Add soy sauce; Add a little thirteen fragrant powder.

6. A little taste is extremely fresh.

7. 1 tablespoon cooking wine. That's necessary.

8. Add 1 tablespoon sugar.

9. Add 1 tbsp of refined salt. The amount of water put into the stew pot is parallel to the pig's ears, and a proper amount of old brine can be added. After opening the lid and boiling, cover the lid and stew for 40 minutes, then turn off the fire and stew for more than 3 hours.

Home-cooked braised beef

material

Main components; Beef tendon 1000g

Accessories; Onion 1, ginger 6g, fragrant leaves 2g, star anise 3g, cinnamon 1, clove 3g, tsaoko 1, fennel 8g, garlic 5g, vinegar 2g, sesame oil 3g, light soy sauce 8g and light soy sauce 3g.

working methods

1. Prepare ingredients: onion, ginger, fragrant leaves, star anise, cinnamon, clove, tsaoko and fennel.

2. Except onion and ginger, put other seasonings into the bag.

3. put water in the pot, add beef and cook for a while to get rid of blood.

4. Take out and wash away the floating foam on the surface.

5. Prepare another pot, add water and beef.

Add ginger slices

7. add onions.

8. Add spices.

9. Add the right amount of soy sauce.

10. Add appropriate amount of soy sauce for coloring.

1 1. Bring to a boil with high fire, turn to low heat 1 hour, add salt, season, and continue to cook until the beef is cooked.

Braised tofu with meat sauce

material

Main components; Soymilk 1000g, pork 50g, cucumber 40g, red pepper 5g, yellow pepper 5g, and proper amount of water.

Accessories; Appropriate amount of oil, cooking wine 1/8 tablespoons, onion 15g, soy sauce 1/8 tablespoons, chicken essence, sugar, starch 1/8 tablespoons, water starch and coagulant 2g.

Method for making braised pork tofu

1. Pour the soybean milk into a boiling pot, boil it, skim off the floating foam, and cook for 1 min.

Pour the coagulant into a large bowl and immediately pour in the cooked soybean milk.

2. Cover and stew for about 10 minutes until the soybean milk solidifies into tofu.

Dice the pork.

3. Add a little salt, cooking wine, soy sauce, sugar, starch and oil, and marinate for 10 minute.

Cut the cucumber into small pieces, and then dice it.

4. Cut the onion into chopped green onion.

Pour oil into the wok, add diced meat after the oil temperature rises, and fry until cooked.

5. Add cucumber, red pepper and yellow pepper, stir well, pour in appropriate amount of boiling water, cover the lid and simmer until the water boils.

Add appropriate amount of salt, soy sauce, soy sauce, chicken essence and white sugar, stir well, pour water starch in several times, stir well, and turn off the heat after the marinade is slightly thick.

6. Put a proper amount of bean curd into a bowl and drain.

Serve with gravy.

Pickled pig tongue

material

Main components; Pig tongue 1

Seasoning; Salt, soy sauce, chicken essence, ginger, star anise, pepper, sugar, clove and butter.

Practice of marinating pig tongue

1. Wash the pig's tongue, cut the back by about one third, and cook in a boiling water pot for about 10 minutes.

2. Take it out, scrape off the white skin (that is, tongue coating) on the tongue with a knife, and then rinse it with water.

3. Boil water, soy sauce, sugar, ginger slices, star anise, pepper, clove, chicken essence and yellow wine in a casserole.

4. Put the pork tongue and ginger slices into the pot, and simmer for 2 hours after the fire is boiled.

5. Marinate the pig tongue until it is soft and tender, and take it out to cool. Slice and plate, pour marinade and chopped green onion, and serve.

braised pork ribs

material

Main components; Pork chop 500 grams

Seasoning; 200 ml of salt water and 400 ml of water.

The practice of braised pork ribs

Material drawing:

1. Clean the ribs.

2. Wash the washed ribs in boiling water, rinse with clear water and drain.

3. Pour 400 ml of water and Lee Kum Kee brine juice into the pot.

4. Put the blanched ribs into the pot.

5. Bring the fire to a boil, and then turn to low heat for about 60 minutes.

6. Turn off the fire after the marinade is slightly dry, and cover it for about 20 minutes.

Braised quail eggs

Main components; 50 quail eggs

Accessories; 3 pieces of fragrant leaves, star anise 1 piece, 20 pieces of pepper, 40 pieces of fennel, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce and 3 grams of salt.

Practice of stewing quail eggs

1. Fresh quail eggs

2. Put a paper towel in the rice cooker, wet the paper towel with a little water, add quail eggs, press the cooking button 10 minute, and stew for 5 minutes.

Soak in cold water

Peel the eggshell

Prepare seasoning

6. Add all seasonings to the water in the pot and bring to a boil.

7. Add quail eggs, cook for three minutes, turn off the fire and stew for three hours, and fully taste.

Braised small intestine

material

Main components; 2500 grams of pork intestines

Accessories; 600g of pork, 600g of pork belly, 600g of pig lung, 700g of pig heart and 250g of tofu.

Seasoning; 30g of salt, soy sauce100g, vinegar10g, 50g of onion, 50g of ginger, 50g of garlic, proper amount of star anise, proper amount of cinnamon, cooking wine10g, proper amount of pepper powder, proper amount of fennel, proper amount of clove, proper amount of cardamom and proper amount of lobster sauce.

Stewing small intestine

1. Turn the fat sausage and pork belly over separately, and clean the intestines, grease and sundries. Pig lungs aim the trachea at the faucet and rinse until the lungs swell and turn white, remove lung foam and then rinse with water. Wash the pork clean. Cut the tofu into large pieces and fry it in the oil pan until golden brown. Pig hearts are washed with blood.

2. Peel and wash garlic to make garlic juice. Douchi is lightly fed with sesame oil Stir the tofu with soy sauce until it becomes paste.

3. Boil pig intestines, pig bellies, pig hearts and pig lungs with boiling water until they are half cooked, remove fishy smell and wash them.

4. Add water to the pot, which is based on raw materials. After boiling, add Bao, onion, ginger, lobster sauce, soy sauce, bean paste, refined salt and cooking wine, simmer for a while, first cook the pork, then add other raw materials to stew until cooked, then take out the knife and put it in the pot. When eating, put it in a bowl and serve it with vinegar, garlic and Chili oil.

Stewed chicken feet

material

Main components; 500 grams of chicken feet and 8 eggs.

Seasoning; Onion, ginger, garlic, salt water and vegetable oil are appropriate.

Braised chicken feet in brown sauce

1. Add onion, ginger and garlic to a hot pot and stir-fry until fragrant.

2. Pour in the marinade and stir fry.

3. Pour in the cooked marinade.

4. Add salt and stir well.

5. Wash chicken feet for later use.

6. After the fragrance floats out of the pot, put it in the chicken feet and marinate it on low heat.

7. Carve the desired pattern on the boiled white water egg with a knife.

8. After the chicken feet are slightly boiled, add the egg marinade until the chicken feet become fragrant and soft.

Jiachuan special braised beef

material

Main components; Beef tendon 1500g, and appropriate amount of water.

Accessories; Ginger 10g, star anise 2, pepper 40, fennel 50, cinnamon 4g, angelica dahurica 2g, kaempferia kaempferia 1g, clove 4, soy sauce 30ml, salt 3 spoons.

The ancestral secret recipe of braised beef

1. Bought beef tendon and cut it into several large pieces. I weigh three Jin, basically one Jin. I can't cut it any more. Meat shrinks when cooked. If it is too small, it will easily break into pieces.

Soak in cold water for about half an hour, soak in blood, and pour out the water.

2. Put cold water in the pot, bring it to a boil, then cook for 15 minutes, and fully cook the bleeding water.

3. Rinse it with cold water after taking it out and soak it in cold water for 10 minute to make the meat firm and not loose after cooking.

Prepare seasoning

5. Put the spices in the bag and pat the ginger.

6. Put the water without beef in the pot, boil it, and add the beef tendon.

Add soy sauce

8. Add ginger and seasoning packets, and add old bittern (commonly known as soup stock, don't put anything, the amount of soy sauce and salt will increase).

9. Add salt, boil over high fire and stew over low fire. Cook until the meat can be penetrated with chopsticks. Turn off the fire and let it stand for two or three hours. If possible, it is best to spend the night. To be quick, I put it in the pressure cooker for 30 minutes. If I'm not in a hurry, I'd better put it in an ordinary pot.

10. Collect the juice until there is a small bowl of soup, take out the bag and ginger, and keep the marinade in the refrigerator for old soup. When it is used again, it will be added directly to the pot, and the taste of beef sauce will be stronger.

It's best to take the meat out and put it in the refrigerator to cool overnight before slicing it.

1 1. Slice the plate.

12. You can also eat it with dipping sauce.

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