Snacks are a must-have in the menus of hot pot restaurants, Chinese restaurants, and food stalls, and are loved by ladies and children. This kind of dish makes more use of home-cooked ingredients and a little creativity and ingenuity, and can be transformed into a double value, which is not only simple and fast, but also has a low cost and high gross profit, and key guests also find it very affordable. Today, Xiaowei will share 6 high-margin snacks for you, come and take a look! Title picture: Xuanhe Yiwei.
PotatoProduction: Liu Lili.
This snack is home-cooked, the gross profit is super high, only take-out, take-out can sell more than 100 copies every day, and there are two secrets to its hot sales: first, the potatoes are boiled three times in oil, which can achieve a dry and fragrant surface and fluffy taste inside, so that many young people can't stop eating it; Second, the chili noodles used in the seasoning are the dry dishes in the store, the aroma is strong, the food is spicy but not dry, salty and fragrant, and the peanuts and soybeans need to be fried with salt when making, compared with the oil fried, the raw materials are heated more evenly, and the finished product is refreshing and not greasy.
Batch prefabrication:1.Peel the small yellow-skinned potatoes, change them into chestnut-sized hob pieces, boil them in boiling water until they are half-cooked, and then let them cool and set aside. 2.Heat the pan with wide oil until it is 40% hot, fry the potato cubes for about 8 minutes, remove and drain the oil. 3.Mix Barilla crispy fried powder with water in a ratio of 1 to 1, pour the potato pieces into it and wrap it evenly, fry it in 140 hot oil for 8 minutes, remove and drain the oil and let it cool, put it into a fresh-keeping bag for every 250 grams, and send it to the refrigerator for freezing. Cooking process:Take a bag of frozen potato pieces, pour it into an electric fryer with an oil temperature of 170 and fry it for about 2 minutes, drain it and put it into the yard bucket, add 20 grams of red oil, 10 grams of dried chili noodles, 3 grams of chopped chives, mix well, and put it on a plate. Making Dried Chili Noodles:1.1500 grams of peanuts, 300 grams of salt, 3 star anise, 2 bay leaves into a hot pot, stir-fry over low heat for 20 minutes until the peanuts crackle, pick out the spices, sieve out the peanuts with a colander spoon, peel them and put them into a stone cup and mash them; Pour 1500 grams of soybeans and 500 grams of salt into a hot pot, stir-fry over medium heat for 20 minutes, then sieve out the soybeans with a colander, peel them and put them in a stone cup and pound them into powder. 2.1500 grams of chili noodles (Sichuan Erjingtiao, Henan New Generation, Yunnan millet spicy according to the ratio of 2 2 1 mixed evenly and fried to make fragrant, put into a stone cup and mash it) into a pot, add 500 grams of crushed peanuts, 500 grams of soybean flour, 80 grams of salt, 20 grams of cumin powder, 20 grams of monosodium glutamate powder, 20 grams of white sugar powder. Technical Key:1.Do not choose potatoes with too high starch content as the main ingredient, so as not to deflour them during frying due to the sandy texture after cooking, which will affect the appearance. 2.Stir frequently when frying to prevent the potatoes from clumping. 
Hell cheese meatballsProduction: Zhang Chengxin.
Japanese-style octopus balls are very popular among female diners, and the cost of each serving is only three or four yuan, but the price can reach nearly 20 yuan, and the gross profit is super high. However, the disadvantage is that it requires the use of special cooking tools, and the heating time is long, which requires one person to make it, which is not conducive to the operation of the restaurant. Zhang Chengxin combines Chinese-style potato balls with them, filling the potatoes with filling, wrapping them in batter, and frying them for 1 minute to serve the dish, pouring two sauces, adding cheese and a touch of spicy flavor, which can still satisfy the guests. Batch prefabrication:1.Mix the batter: beat 4 eggs, add 800 grams of purified water and stir constantly, add 400 grams of low-gluten flour, 30 grams of Erguotou liquor, and 5 grams of baking powder and stir well. 2.5000 grams of potatoes are washed, steamed and peeled, crushed into a puree, add 60 grams of salt and 500 grams of butter and mix well; The octopus must be washed and drained, put into a pot of boiling water, add a little cooking wine, green onion and ginger and cook for 2 minutes, remove and drain, cut into slices with an oblique knife for later use; Cabbage wash and cut into cubes. Cooking process:1.120 grams of mashed potatoes are evenly divided into four parts, kneaded into a cake shape, put 1 slice of octopus whiskers, 5 grams of diced cabbage, then wrap a layer of batter, fry in 60% hot oil until golden and ripe, remove and drain the oil. 2.Squeeze 30 grams of spicy salad dressing into the bottom of the long plate, put 4 freshly fried meatballs, cover each with a slice of cheese, send it to the teriyaki oven to bake until the cheese melts, take out 10 grams of sauce, squeeze in 15 grams of spicy salad dressing, sprinkle 5 grams of wooden fish flowers on each meatball, and then go. Making the sauce:200 grams of soy sauce, 200 grams of sugar, 80 grams of oyster sauce and 50 grams of water into the pot and boil for 3 minutes, pour in 30 grams of water starch until thick, turn off the heat and serve. Make spicy salad dressing:600 grams of Kewpie salad dressing, 120 grams of Thousand Island sauce, 100 grams of Kraft wonderful sauce, Shichimi powder (a Japanese seasoning, with chili noodles and salt as the main ingredients, mixed with golden garlic, sand ginger powder, Sichuan pepper noodles, star anise powder, white sesame seeds, a total of seven colors, seven flavors) 60 grams, 30 grams of condensed milk, 20 grams of white vinegar, 20 grams of lemon juice, and 2 egg yolks are put into the food processor together, and they are ready to be mixed at high speed. 
Unusual tofuProduction: Zhang Hong.
Production process:1.A box of lactone tofu was changed to 1For 5 cm square pieces, add a little salt and marinate for 5 minutes to decant the oozing water, add salt and marinate for another 5 minutes, and decant again. 2.350 grams of flour, 100 grams of corn starch, 50 grams of eagle millet flour, 12 grams of baking powder, and 50 grams of fried black sesame seeds are mixed into crispy fried powder. 3.Put the marinated tofu into the crispy fried powder and wrap it well, fry it in 70% hot oil until golden brown, remove the drained oil and put it on a plate, and take a plate of tomato sauce to go away. 
Mashed potato saladProduction: Tong Fengchao.
Mashed potatoes are sold at every house, but this one designed by Tong Fengchao has good sales in the stores of three brands, and there are two secrets: first, when the potatoes are first processed, they are first cooked in a pot, and then put into the oven to remove the water, and the taste is more sandy than steamed potatoes; Secondly, the mashed potatoes are filled with yogurt, ice cream, and vegetable cubes, and the salad dressing made from pickled cucumber juice is covered with crispy potato chips and sprinkled with sweet corn.
Batch prefabrication:
1.Wash 5000 grams of yellow heart potatoes, put them in a pressure cooker, add water to immerse them, cover them with steam and press them for 6 minutes, remove and drain the water, put them in a tray with tin foil, and bake them in the oven with 120 minutes.
2.Put the potatoes in a food processor, add 1000 grams of vanilla ice cream, 500 grams of yogurt, 150 grams of condensed milk, 50 grams of salt, mix well, pour 300 grams of fresh cucumber slices and 300 grams of diced carrots (boiled in advance) into a basin, mix well, and store in the refrigerator.
Cooking process:
Scoop out three potato balls with an ice cream spoon and place them on a plate lined with lettuce leaves, insert potato chips respectively, pour in 30 grams of salad dressing, and sprinkle 10 grams of sweet and crispy corn kernels.
Salad dressing making:
450 grams of Koro mustard seed paste, 300 grams of honey, 300 grams of yogurt, 150 grams of pickled cucumber juice, 100 grams of lemon juice, 15 grams of salt, 15 grams of chopped black pepper, 10 grams of garlic powder, and stir well.
Caviar with mashed yamsProduction: Feng Hongping.
This is a highly popular dish with high Maori. The yam is steamed, mixed with homemade salad dressing to make a paste, and then put into a small cup and garnished with ice grass and caviar, each serving costs 8 yuan, the cost is less than 2 yuan, and the gross profit is as high as 75%.
Batch prefabrication:
1.Salad dressing: 600 grams of Kewpie salad dressing, 120 grams of Kraft Wonderful Sauce, 100 grams of mayonnaise, 30 grams of condensed milk, 20 grams of white vinegar, 20 grams of lemon juice, and 2 egg yolks Put them in a food processor and mix well at high speed for later use.
2.To make yam paste: wash 2000 grams of yam, put it in a tray and steam it for 25 minutes, remove the skin and put it in a food processor, add 500 grams of salad dressing and whip it into a paste, and refrigerate it.
Cooking process:
Fill 80 grams of yam paste in each small pot, garnish with 10 grams of caviar, and insert 1 tip of ice grass to walk the vegetables.
Handmade ice powderProduction: Zhang Baiming.
Hand-rubbed ice powder with bubbles is the most traditional old taste, and the syrup flavored with brown sugar from Yunnan Yijia leaves is sweet but not greasy, with the fragrance of sugarcane, which is very suitable for soothing the restless tongue after a spicy and stimulating meal. Production process:1.Pour 4 kg of purified water into the basin, take 100 grams of ice powder seeds and wrap them tightly with gauze, put them in the water basin and soak them for 3 minutes, rub them with both hands for 7 8 minutes, take them out after they are no longer sticky, pour 350 grams of clarified lime water and stir in the same direction, and when they show signs of solidification, pour them back and forth 2 3 times with two basins to produce fine bubbles inside, let them stand and refrigerate, and they can be used after they are completely solidified. 2.Boil brown sugar water: Brown sugar cake is broken into small pieces, and pure water is put into the soup bucket in a ratio of 1 1, after boiling on high heat, change to low heat and boil slowly, stir constantly, turn off the fire when the water evaporates 1 4, and let it cool to become a viscous syrup. 3.To make jasmine sauce: 400 grams of Hengxian jasmine are washed, drained, and the receptacle removed. Put 1 kg of purified water into the pot and boil, put 500 grams of rock sugar and heat until it melts, put the processed jasmine, change to low heat and simmer for 40 minutes, turn off the heat after the color is slightly yellow and the soup is viscous, pour in 200 grams of honey and 30 grams of lemon juice when it is about 80, and refrigerate for later use. 4.After receiving the order, take 500 grams of ice powder and put it in a bowl, and add ingredients according to the taste ordered by the diners: scoop in 50 grams of brown sugar water, add 10 grams of rose sauce, crushed hawthorn, glutinous rice balls, red beans, and raisins to become brown sugar rose ice powder; Pour 50 grams of coconut milk, add 10 grams of glutinous rice balls, mash grains, and jasmine sauce to become jasmine ice powder; Add 50 grams of brown sugar water, 10 grams of diced watermelon, blueberries, and mango cubes to form fruit ice powder. Article**: Chef Micro Reading (Copyright belongs to the original author) Hotspot Engine Project