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高毛利不等于低成本,低成本更不等于低品质。一道菜味道的好坏,绝对不是由价格决定的。只要有好的创意,清水白菜也可以吃出国宴的味道。本期我们特别邀请两位大厨特别设计四道颇富创意的高毛利菜式,看看他们是如何利用厨师的智慧去提高菜品性价比的。主料:老豆腐400克,牛肉50克,豆嘴100克,韭菜50克配料:金宝牛尾汤100克、金宝清鲜鸡汁8克、盐、老抽少许制作步骤:1.老豆腐切厚片汆水备用;2.牛肉切沫,豆嘴汆水备用;3.锅内加入油将牛肉沫和豆嘴炒香,加金宝牛尾汤和金石锅牛肉豆腐
High margin does not mean low cost, low cost more than low quality. A dish taste good or bad, definitely not determined by the price. As long as there is a good idea, water cabbage can also eat the flavor of the state banquet. In this issue, we specially invite two chefs to specially design four creative high-margin dishes to see how they use the chef’s wisdom to improve the cost-effectiveness of the dishes. Ingredients: 400 grams of old tofu, 50 grams of beef, bean sprouts 100 grams, 50 grams of leeks Ingredients: Campbell Oxtail soup 100 grams, 8 grams of fresh Campbell, Salt, soy sauce a little production steps: 1. Old tofu cut thickness Piece of water spare; 2. Beef cut foam, bean sprouts water standby; 3. The pot of oil to add beef foam and bean paste saute, add Campbell Oxtail soup and stone pot beef tofu