Slowing Cooking Making Food More Delicious (Part Two)
Michelin food soothing the overtime worker
Not only that, the slow cooking Michelin light meals combine with the current popular elements and the eating habits of urban men and women to determine the menu; senior chefs such as state banquet chefs are hired to prepare the dish, allowing diners to enjoy nutritious and healthy fashionable simple meals, and making them dining and enjoying a moment of comfort in the fast-paced life. Pork with Huadiao wine uses the best streaky pork, dozens of spices well prepared by the chef of the state banquet; the smart cooking stick is used to set a constant temperature to 60°C to slow cook the ingredients for 8 hours. Add Jianzhuang and Huadiao wine to make it taste good. The meat is perfect with the wine. Original beef brisket selects high-quality beef brisket, and also uses a smart cooking stick to set a constant temperature of 60°C for 8 hours to slow cook the ingredients. At the same time, it is cooked with sweet white radish, which fully stimulates the original aroma of the beef brisket, and the soup is even tastier. "Boiled Eel" selects deep-sea eel, and it is cooked by the authentic Japanese cooking method. The sauce is authentic. Having this kind of dish not only nourishes the brain, but also lowers blood lipids. Spicy artificial beef caters to the current healthy trend of vegetarianism. The basic ingredient of the dish is non-GMO soybean protein isolate, which is the closest to perfect protein. The amino acid content is as high as more than 20 kinds. At the same time, the natural flavoring agent of beef is added. After the special treatment, both appearance and taste are very close to the authentic Sichuan style spicy beef. "Molecular Kimchi" does not need to be marinated for a long time. It is directly cooked at a low temperature of 60℃ for 2 hours with a smart cooking stick. It combines the taste of fresh vegetables with sour and sweet kimchi, which makes you can't stop eating. "Softened eggs" only use fresh Jinlong Wufu non-antibiotic eggs. When the intelligent cooking stick is used to achieve precise temperature control, the egg yolks are in a state of just solidification, which has rich nutrients and is tender and delicious. Compared with poached eggs, softened eggs make you have a good experience. In terms of staple food supply, Michelin light meal has been recommended by professional nutritionists, and has launched miscellaneous grains containing fragrant rice, black glutinous rice, purple rice, oat rice and other grains. It has rich nutrients, various vitamins and minerals. Not only that, Michelin light meal also creatively provides "one bulb of black garlic" with sterilization and gastrointestinal functions. Exported black garlic is selected and has been fully fermented for 120 days. One bulb of garlic can serve one person, which is sweet, soft, unique and has a light garlic flavor. The garlic can be sealed by a vacuum sealer and kept in the fridge.
Softened eggs Molecular Kimchi Original beef brisket
Small Kitchen
Rent, workers and raw materials are the three well-known problems in traditional catering. Jianjun Zhang, the founder of slow cooking, once calculated a cost. In the cost structure of the traditional catering industry, the cost of rent accounts for 20%, labor cost 15%, and raw material cost 35%. The profit margin is 5% to 10% plus other expenses. Rent as the biggest problem has always been a difficulty for catering operators. There is only one rule for traditional catering to obtain more customers offline, because a restaurant can only choose a good location. The site should be located in a very good prosperous place to ensure there are many customers. However, choosing a prosperous place requires expensive rent. In addition, the restaurant kitchen occupies a large area, and problems such as open fire and exhaust air in the kitchen will undoubtedly increase the rental cost of the restaurant. In today's catering industry, recruitment is not an easy task. Professional chefs require high salaries, work in short term, and are not easy to hire. How to maximize the efficiency of employees is a problem that every catering manager must consider. There are only a few hours a day at the peak of the restaurant, but in the restaurant, a waiter may serve dozens or even hundreds of customers an hour, which is uneconomical considering the labor cost.
In Jianjun Zhang's view, takeout appears as a variable in this era of meager profits, because takeout restructures the entire cost of catering companies. For a takeout restaurant, the owner doesn't need to rent a house in such an expensive area, and can take advantage of several food delivery platforms, and then quickly increase the order volume. In the takeaway mode, the cost of rent and labor has been greatly reduced. The proportion is 3.5% for delivery, 5% for packaging materials, and 35% for ingredients. The profit can reach about 35%, including platform cooperation and other expenses. The cost structure has undergone tremendous changes, and the profit space has been significantly enlarged. The slow cooking team is committed to providing a one-stop meal solution based on Internet-based smart hardware. It is the first to introduce the concept of "small kitchen", and it is also the current meal solution with the lowest threshold. The slow cooking smart cooking stick takes up a very small area and can be stacked on a shelf, which greatly reduces the requirement of the kitchen space. Smart cooking sticks do not require an open flame or exhaust to process ingredients, and only require an ordinary voltage of 220V. Dining places such as cafes, beer houses, and indoor children's playgrounds can combine fully automated and zero-failure cooking with smart cooking sticks to achieve highly automated equipment and intelligent operation. It doesn't require a chef. Employees can complete 40 delicious, safe and healthy standardized meals per hour, help restaurants optimize cost structure, lower the threshold for meal supply space options, and truly achieve the purpose of standardization of catering.
Boiled Eel Pork with wine A bulb of garlic Spicy artificial beef
Not only that, the slow cooking Michelin light meals combine with the current popular elements and the eating habits of urban men and women to determine the menu; senior chefs such as state banquet chefs are hired to prepare the dish, allowing diners to enjoy nutritious and healthy fashionable simple meals, and making them dining and enjoying a moment of comfort in the fast-paced life. Pork with Huadiao wine uses the best streaky pork, dozens of spices well prepared by the chef of the state banquet; the smart cooking stick is used to set a constant temperature to 60°C to slow cook the ingredients for 8 hours. Add Jianzhuang and Huadiao wine to make it taste good. The meat is perfect with the wine. Original beef brisket selects high-quality beef brisket, and also uses a smart cooking stick to set a constant temperature of 60°C for 8 hours to slow cook the ingredients. At the same time, it is cooked with sweet white radish, which fully stimulates the original aroma of the beef brisket, and the soup is even tastier. "Boiled Eel" selects deep-sea eel, and it is cooked by the authentic Japanese cooking method. The sauce is authentic. Having this kind of dish not only nourishes the brain, but also lowers blood lipids. Spicy artificial beef caters to the current healthy trend of vegetarianism. The basic ingredient of the dish is non-GMO soybean protein isolate, which is the closest to perfect protein. The amino acid content is as high as more than 20 kinds. At the same time, the natural flavoring agent of beef is added. After the special treatment, both appearance and taste are very close to the authentic Sichuan style spicy beef. "Molecular Kimchi" does not need to be marinated for a long time. It is directly cooked at a low temperature of 60℃ for 2 hours with a smart cooking stick. It combines the taste of fresh vegetables with sour and sweet kimchi, which makes you can't stop eating. "Softened eggs" only use fresh Jinlong Wufu non-antibiotic eggs. When the intelligent cooking stick is used to achieve precise temperature control, the egg yolks are in a state of just solidification, which has rich nutrients and is tender and delicious. Compared with poached eggs, softened eggs make you have a good experience. In terms of staple food supply, Michelin light meal has been recommended by professional nutritionists, and has launched miscellaneous grains containing fragrant rice, black glutinous rice, purple rice, oat rice and other grains. It has rich nutrients, various vitamins and minerals. Not only that, Michelin light meal also creatively provides "one bulb of black garlic" with sterilization and gastrointestinal functions. Exported black garlic is selected and has been fully fermented for 120 days. One bulb of garlic can serve one person, which is sweet, soft, unique and has a light garlic flavor. The garlic can be sealed by a vacuum sealer and kept in the fridge.
Softened eggs Molecular Kimchi Original beef brisket
Small Kitchen
Rent, workers and raw materials are the three well-known problems in traditional catering. Jianjun Zhang, the founder of slow cooking, once calculated a cost. In the cost structure of the traditional catering industry, the cost of rent accounts for 20%, labor cost 15%, and raw material cost 35%. The profit margin is 5% to 10% plus other expenses. Rent as the biggest problem has always been a difficulty for catering operators. There is only one rule for traditional catering to obtain more customers offline, because a restaurant can only choose a good location. The site should be located in a very good prosperous place to ensure there are many customers. However, choosing a prosperous place requires expensive rent. In addition, the restaurant kitchen occupies a large area, and problems such as open fire and exhaust air in the kitchen will undoubtedly increase the rental cost of the restaurant. In today's catering industry, recruitment is not an easy task. Professional chefs require high salaries, work in short term, and are not easy to hire. How to maximize the efficiency of employees is a problem that every catering manager must consider. There are only a few hours a day at the peak of the restaurant, but in the restaurant, a waiter may serve dozens or even hundreds of customers an hour, which is uneconomical considering the labor cost.
In Jianjun Zhang's view, takeout appears as a variable in this era of meager profits, because takeout restructures the entire cost of catering companies. For a takeout restaurant, the owner doesn't need to rent a house in such an expensive area, and can take advantage of several food delivery platforms, and then quickly increase the order volume. In the takeaway mode, the cost of rent and labor has been greatly reduced. The proportion is 3.5% for delivery, 5% for packaging materials, and 35% for ingredients. The profit can reach about 35%, including platform cooperation and other expenses. The cost structure has undergone tremendous changes, and the profit space has been significantly enlarged. The slow cooking team is committed to providing a one-stop meal solution based on Internet-based smart hardware. It is the first to introduce the concept of "small kitchen", and it is also the current meal solution with the lowest threshold. The slow cooking smart cooking stick takes up a very small area and can be stacked on a shelf, which greatly reduces the requirement of the kitchen space. Smart cooking sticks do not require an open flame or exhaust to process ingredients, and only require an ordinary voltage of 220V. Dining places such as cafes, beer houses, and indoor children's playgrounds can combine fully automated and zero-failure cooking with smart cooking sticks to achieve highly automated equipment and intelligent operation. It doesn't require a chef. Employees can complete 40 delicious, safe and healthy standardized meals per hour, help restaurants optimize cost structure, lower the threshold for meal supply space options, and truly achieve the purpose of standardization of catering.
Boiled Eel Pork with wine A bulb of garlic Spicy artificial beef