What equipment do you need to open a spicy pot? Who can't eat spicy balsamic pot?

People like spicy balsamic pot more and more, especially in autumn and winter, and it is this trend that leads some people to want to open spicy balsamic pot shops. So, what equipment do you need to open a spicy incense pot? Who can't eat spicy balsamic pot?

What equipment do you need to open mala Tang?

Tableware, cookers, cleaning tools and kitchen equipment in malatang restaurant.

Gas stove, double frying and double heating, 1600-4000 yuan, mostly around 2300 yuan, this kind is more durable, don't buy too cheap, just four-door freezer around 2500-3000 yuan.

/kloc-star freezer around 0/900

Samsung Pool buys finished products around 700 yuan.

The refrigeration workbench is about 1900.

In buy buy, there are only 10,000 kitchen utensils, at least 5,000 yuan, so buy a few less, such as two-eye frying stoves, four-door freezers, pools, operating tables, fire extinguishers, fresh ingredients, leaflets, price lists, coupons, drinks and beer.

The most important thing is to choose the right business location.

Generally, a small-scale mala Tang restaurant is 854.38+10,000 yuan, 600-800 square meters, and a hot pot restaurant with 60-80 tables needs to prepare 600,000 yuan, including at least 7 months' rent (including half a year's rent and a deposit equivalent to one month's rent), decoration, facilities and equipment purchase, employee recruitment and training, pre-advertising and other expenses, and at the same time, 60,000 yuan should be prepared.

If you choose a good geographical location, the success rate of opening a fragrant pot shop will exceed 50%. It takes a lot of time and energy to locate the site, because the mature location has been occupied, and the new location is relatively immature, which takes time to raise.

Generally speaking, a good location has the following characteristics: there are many permanent residents and floating population, dense catering and enough parking spaces. Usually, a 600-800 square meter mala Tang restaurant has at least 40 parking spaces. If it is not ideal, we must resolutely give up the image of advertising space and doors. The internal structure of the house is reasonable, and there should not be too many columns, otherwise it will hinder the decoration and layout, and the floor height affecting the effective business area should not be too low. The distribution, income and consumption habits of tourists should be within 2 kilometers of shops over 2.8 meters.

Who can't eat spicy balsamic pot?

1, patients with chronic gastritis, esophagitis and gastric ulcer should not eat Chili.

Capsaicin has strong irritation, which will make mucous membrane congestion, edema and erosion, aggravate gastrointestinal peristalsis, easily lead to abdominal pain and diarrhea, and also hinder the digestive function of human body.

2. Patients with cardiovascular and cerebrovascular diseases, hypertension, cor pulmonale, chronic tracheitis and tuberculosis should not eat capsaicin. Capsaicin will promote blood circulation and make the heart beat faster. Excessive or frequent consumption at one time may lead to symptoms such as acute heart failure and sudden cardiac death. Optimistic results will also affect the rehabilitation of cardiovascular and cerebrovascular diseases and lung diseases.

3. Patients with chronic cholecystitis, gallstones and pancreatitis should not eat spicy food.

Capsaicin can stimulate the stomach to secrete a lot of gastric acid, which will lead to gallbladder contraction, sphincter spasm of biliary tract mouth, hinder the smooth discharge of bile and aggravate the patient's condition.

People with hemorrhoids can't eat Chili.

Capsaicin can stimulate venous congestion and edema of hemorrhoids, aggravate hemorrhoids and even lead to anal abscess. In addition, pepper can also cause constipation, which is not good for patients with hemorrhoids.

How to make spicy balsamic pot

1. Ingredients: (You can increase or decrease the types of raw materials according to your hobbies) Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Second, seasoning:

250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 20g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.

Third, the production process:

1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Four, easy problems and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.