Do you make money by selling cold dishes?

Selling cold dishes at stalls can make money. Cold dishes are made of vegetables that can be eaten directly raw, cooled cooked meat or cooked meat dishes. The production process is simple and fast, the ingredients are fresh and original, and the integrity of food nutrients is protected, which is deeply loved by vegetarians and dieters.

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 equipment of cold dish stalls, such as carts, pots, chopsticks, disposable tableware and so on. And the overall investment cost can be less than 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 not bad, and it is easier to make money!

What is the profit of the cold stand?

The profit from selling cold salad is considerable. Don't underestimate this business! Generally speaking, people set up stalls to sell cold dishes, like those stalls with good business, their gross income can be around 700- 1000 yuan per day, and their profits should be at least around 400-500 yuan, which is quite rich! However, it should be noted that before setting up a stall to sell cold salad, 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 dish. Without these two things, the cold salad business will not last long and it is not feasible!

12 kinds of home-cooked cold dishes

First, mix cabbage.

Method:

Peel off the skin of the cabbage and wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Boil 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, shrimp skin, dried fragrant pepper and shredded green and red pepper can be added, and vinegar can also be added to make sweet and sour cabbage.

Features: sweet, salty and crisp, with wine and side dishes.

Step two, mix the mung bean sprouts.

Method:

Remove impurities from mung bean sprouts, wash them, cook them in a boiling water pot (be careful not to over-blanch), remove them and control the water; Wash the cucumber, slice it with a straight knife, then shred it, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked dried bean sprouts and vermicelli to make three-silk mixed mung bean sprouts.

Features: fresh and delicious, rich in nutrition.

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; Clean the green garlic sprouts and green leafy vegetables, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the cold shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves on the bottom, then put the shrimp slices in a pattern (optional), put the cucumber slices and green garlic seedlings on the top, sprinkle the fungus with water, and pour in soy sauce, sesame oil and mature vinegar.

Features: bright and beautiful, fragrant and delicious.

Four, chives mixed with dried silk

prepare

Wash leek, blanch it in boiling water pot, quickly turn it over, blanch it for about three seconds, put it in a bamboo basket, drain the water, cut it into one-inch long pieces, put it on a plate, and add refined salt and monosodium glutamate while it is hot. In addition, cut the dried coriander into shreds, sprinkle it on the chives, and pour in sesame oil and mix well.

Features: Chinese chives are quickly scalded by boiling water, with slightly crisp texture and rich flavor; Sweet, dry, elastic and refreshing.

Five, sesame sauce mixed with beans

Method:

Clamp 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 mixing tray. 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:

Pork is washed first, cut into pieces and then cut into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, boil 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 put it on the vermicelli until the meat color changes. Pour in the juice made of vinegar, sesame oil, mustard, salt water and monosodium glutamate, preferably sesame paste.

Features: Delicious and refreshing, accompanied by fine wine and delicacies.

Seven, kelp mixed with vermicelli

Method:

Washing kelp and sand, cutting into filaments with a straight knife, soaking in boiling water and taking out; Gouache strips are pushed into five-inch sections, the green leaves are washed and cut into filaments with a straight knife. Mix three kinds of 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 serve on a plate.

Features: the silk is long and fragrant, and the color is gratifying.

Eight, mix leeks

Practice: Wash the leek, cut it into inches with a straight knife, mix with salt and pepper, put it in the pot, cover it, and marinate it for two or three days.

Features: Economical and practical, it is most suitable to accompany meals.

Nine, mixed 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 turn to low fire for stewing. At this time, add seasonings such as salt, soy sauce and yellow wine. , and cover the lid tightly until the bean skin swells. When the soup turns into thick juice, take off 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: Delicious and crispy, with wine and side dishes.

Ten, spicy fans

Method:

First, soak the vermicelli in boiling water until it becomes soft, cut it into two-inch pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into the 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。 Mixed 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 in soup and drop sesame oil.

Features: cool and delicious, good in midsummer.

Twelve, mix celery

Method:

Pick celery leaves, wash them, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour in 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.