How to set up Northeast cauldron dishes in the open food stalls of Northeast cuisine

1. Cold dish-"Impact" 30 cm with skeleton. Entering the fishing village, the first thing that attracts people's attention is clusters of colorful semi-finished cold salads, such as Gracilaria lemaneiformis, kelp, Antarctic ice algae, shredded white radish, shredded lettuce and radish buds. The pile is 30 cm high, with strong visual impact and attractive appetite. The pile of filamentous raw materials is so high, why not collapse? Curious, the reporter carefully observed the chef's stall process and found that there are two methods: one is to cut off one end of the cucumber, put it vertically, insert a toothpick at a 40 angle (like a hedgehog), and then hang the raw materials such as Gracilaria lemaneiformis, Antarctic ice algae and kelp silk on the "thorny" cucumber. Such semi-finished raw materials are used as ingredients for cold salad. Secondly, take a round radish block with a thickness of 1 cm, vertically insert 1-3 bamboo sticks (as a support) on it, and then pile shredded radish and lettuce into a "pagoda shape" several times. This semi-finished raw material is used to mix cold rice noodles to make a "northeast big face lift".

2. Menu-Disk helps it show its personality. The traditional menu is divided into plug-in and hanging, which is placed around the dishes and plays the role of "ID card". The menu in Lianhua Fishing Village is mushy, neat, fresh and bright, and does not take up much space. It is made of plexiglass, with magnets on it, and two pieces are stuck together, and a printed laminated plate can be used in the middle. It is easy to paste, replace, clean and place when placed.

3. Aquatic products-grading and grading, supermarket management. Lianhua Fishing Village mainly deals in river fish from Nenjiang River, Wusuli River and Songhua River, supplemented by some seafood. There are more than 50 kinds of aquatic products listed in this supermarket, such as heavy-lipped fish, green-rooted fish, and hucho, which are clearly priced according to weight. Big fish take meat in grades, and small fish are sold as a whole; Everything is cold and alive. Surprisingly, bighead carp weighing 150kg was also put on the booth, and the meat, nose, lips, tendons, liver, belly and intestines were all priced according to quality. In addition, the temperature in Harbin is relatively low, and the fresh hairy crabs are covered with "quilts" made of white towels, which shows the good intentions of the staff.

4. stew pot-open sales are more atmospheric. Braised fish in iron pot, stewed mushrooms with diced chicken, stewed blood sausage with pork and sauerkraut, etc. They are all made by every household in Northeast China, but they are stewed in a cast iron pot with a diameter of about 1 m, and are rarely sold publicly. Business is not hot enough, let alone overnight sales. The cauldron shows great style. I'm afraid so. The food is fresher!

5. Seasonal vegetables-play cool with a glass. The traditional way to set up a stall is to put the washed vegetables flat in a bamboo basket, or wrap them in a plate with plastic wrap after cutting. The seasonal vegetables such as water bamboo, cucumber and oil wheat in Lianhua fishing village are packed in a glass with a thickness of about 0.5 cm and a height of about 25 cm, giving people the feeling of being clean and pure, which is simply a "bunch of flowers" in a bottle.

6. Fruit gift equipment. Colorful fruits such as watermelon, orange and kiwi fruit are matched with bamboo baskets and anchovies to make a gift-style fruit basket, which looks rich in variety and fresh in texture, making people feel warm. Put some prepared fruit platters next to the fruit basket, and a vibrant scene will be created! In addition, the fruit will be squeezed into juice on the spot according to the needs of the guests, which is fresh and visible.

7. Barbecue-Brush oil to keep it bright. After the barbecue products are cooked, they should be cooled first. When setting up a stall, a thin layer of salad oil is brushed on the surface of the cooked products, which is even more dazzling in the spotlight. After the guests order, they can be sterilized by heating in the microwave for a few seconds, and the fragrance is overflowing.

8. Mushroom soup-glass measuring cup. Mushrooms are mostly pickled and usually packed in plastic boxes and buckets. In this stall, salt mushrooms such as Pleurotus ostreatus, Boletus, and Mantianxing use large glass cups with a diameter of 20 cm to hold water, which can be seen at a glance and soak some salt.

9. Barbecue-freezing and curing. Barbecue is an iron oven. There are not many varieties, but it is very personal. For example, grilled prawns are filled with ice cubes in a thick glass cup, and then four kilograms of chilled prawns are placed on the ice cubes, which is very appetizing. Other varieties are mostly pickled, such as baked yellow croaker and baked Mata fish.

10. Tableware-special and unique. The utensils in the stall are different from the tableware actually used for serving, but the number of dishes is the same as that in the stall. In order to prevent damage, all the utensils used in Ming stalls are about three times thicker than the tableware actually used for serving. Take the hot food stall as an example. All the hot dishes are placed in a rectangular white porcelain dish with a size of 40×25×0.5 cm, which is not only uniform, but also saves space. Finished cold dishes, such as drunken fish, shredded mustard tuber, peanuts, spicy radish, etc., look small and elegant in a "moon boat" shaped glassware.

1 1. Save-spray water to prevent wilting. Plant raw materials or semi-finished products should be filled with clean mineral water every 1 hour to prevent raw materials from wilting and keep the visual feeling of hibiscus and pear with rain.

12. Measuring ruler-Make sure the plates and dishes are clean and tidy. The reporter noticed that when the stall was set up, the chef actually held an aluminum alloy 2 meters long and 5 centimeters wide in his hand. What are you doing with this? This so-called ruler has no scale, and it is used by chefs to adjust the distance between plates and menus, and between menus and desktops, so as to ensure that it is placed neatly.

13. substitution-"fried ice cream" is a model made of flour. I'm afraid the ice cream will melt before the guests order. What do we do? It is made of flour and baked in the oven. It looks like fried ice cream balls with golden surface. It can be placed many times, which reduces the cost of raw materials and prevents waste.

14. deformation-vegetable balls made of sauced dishes are better to sell. Vegetable dipping sauce is usually cut into pieces and put on the plate, while the vegetable dipping sauce in Lianhua fishing village is to blanch the cut vegetables, cool them, control the water and knead them into balls and put them on the plate. When eating, dip vegetables in the sauce and mix well in the plate. This method puts the plate on the table and looks more chic.

15. Clothing customized in imitation of European style. Cleaning files, hygiene is the key. Therefore, chefs must wear disposable gloves and masks. In addition, the image of the chef can not be ignored. It is said that the clothes of the chef in Lianhua Fishing Village are designed according to the style brought back by Mr. Zhou Yiyong, the chairman of the hotel, when he visited Europe. They are streamlined, well-made, sweat-absorbent and breathable, and easy to wear and generous.