Several common semi-finished dishes in hotels. Have you seen these dishes?

Several common semi-finished dishes in hotels. Have you seen these dishes? Nowadays, many people don't want to go to restaurants. The main reason is that the quality of food in some high-end restaurants is getting worse every day. Sometimes customers come home and try their best to order a large table of special dishes and various dishes, but most of them taste unsatisfactory and spend a lot of money. Many people are puzzled and feel that they have spent a lot of money and can't eat delicious food. In fact, many times, it is not that the chef is not good, but that many special dishes in the restaurant are "semi-finished". This is a bit interesting, which instantly aroused everyone's enthusiasm! The most expensive cost of restaurants now is not food. Because the price of the dishes is there, a dish costs 70 to 80 yuan, or even 100 yuan.

The most expensive cost in hotel management is actually "manpower". A chef with two skills must earn at least seven or eight thousand yuan, mostly tens of thousands. Save the cost of such a chef, and you can get a net income of hundreds of thousands a year. Secondly, the fast-paced lifestyle stipulates that restaurants must serve food quickly, not as soon as the food is served. Inspired by the two main factors, "semi-finished products processing", a special food, came into being and gained a lot of love and favor in the catering industry. No matter how complicated a classic dish is, it is just like eating instant noodles. Open the outer packaging and heat it back to the pot, and it will be served in a few minutes. This is the special food of "semi-finished products processing". Next, let's take stock of 10 kinds of "semi-finished" special foods commonly used in restaurants, serve them while they are hot, and then don't order them:

1. Braised pork with dried plum.

Dried plum meat is a Hakka food with Cantonese cuisine characteristics. Pork belly with skin and dried plums are used as main raw materials, and through slow steaming for at least 2 hours, dried plums and dried plums can digest and absorb each other's essence, bringing out the best in each other. Moreover, the solution, production and processing of the ingredients in the early stage of this dish are very complicated, and there is no time when you can't eat dried plum meat for three to five hours. Semi-finished dried prunes are like instant noodles, a disposable round concave dish, which can be eaten directly by tearing off the outer packaging box and buckling it in the dish. And the finished product is very beautiful, with a piece of meat of the same size and a well-proportioned proportion. At first glance, it is frozen meat cut by equipment, which is delicious.

Second, braise in soy sauce elbow

Braised pork elbow is a classic traditional dish, Huizhou cuisine, and it is the soup of previous wedding banquets and key banquets. This braised pork elbow is also extremely cooked. Prepare a little bittern soup, put it into the pig's elbow, which has undergone complicated processing procedures in the early stage, and stew for 2 hours on low heat until the skin is small and crisp. At present, the braised pork elbows in restaurants, especially the dishes at wedding banquets, are basically finished products purchased directly, a big bag of marinade. When it's ripe, you can serve it. Just decorate it around the plate. It's the same sentence: "Everyone's restaurant doesn't cook, just a porter who eats."

Third, dry fry the tenderloin.

Dry-fried tenderloin is a traditional classic dish especially loved by many female friends and children, and it is also a dish that many people must order in restaurants. In that tragedy, the dry-fried tenderloin eaten by friends may have been processed from semi-finished products purchased from the whole packaging bag. Just stir-fry it a little undercooked, and you can serve it when it's done. This dry fried tenderloin tastes particularly hard and astringent, and the meat inside is very raw, which is not delicious at all; In fact, this dish should be renamed now, and it is more appropriate to call it "dry fried tenderloin"

Fourth, braised pork ribs.

Braised pork ribs are a favorite dish for many women who love beauty. They are fragrant, mellow, sweet and pleasant. Every major cuisine has it, but the design and cooking skills are exactly the same. Now this "distress" has disappeared, because most braised pork ribs have unified the version number; I don't believe it. I suggest you take a few more trips. The braised pork ribs in the restaurant are basically the same, with the same size and cooking method. Even if you can measure it with a ruler, the size of each piece of meat is basically the same, with a difference of several millimeters. This kind of braised pork ribs is undoubtedly a factory product. A plate and a small bag were served as soon as they were heated in the pot.

Five, the Buddha jumps over the wall

Buddha jumps over the wall, which is a tradition of Fujian cuisine and one of the top ten traditional dishes in China. The requirements for maturity are extremely demanding. You can't make a big pot in less than ten hours, and it doesn't include the preliminary solution of ingredients. Now, there is no such trouble. Buy the Buddha jumping wall with pottery immediately, so that people can taste this special food in 5 minutes.

Six, all kinds of pot-stewed dishes

Many old drinkers especially like to eat pot-stewed dishes, among which eight pot-stewed dishes are famous, namely eight sauced pig's trotters and braised pig's belly; There are also braised chicken, red roast goose, braised duck head, air-dried chicken and other products. This kind of finished product is basically purchased. In many restaurants, they don't go into the kitchen. They are immediately handed over to the waiter and can be served directly after tearing.

Seven, boiled fish

Boiled fish is a classic Sichuan dish, and both of them are "former soldiers" of Sichuan cuisine. As the saying goes, "people are afraid of being famous and pigs are afraid of being strong". With the popularity of boiled fish, some "unseemly" restaurants began to play with Sichuan cuisine. What if Sichuan food is not authentic? Buy ready-made boiled fish, packaged fish, shredded sauerkraut and seasoning packets. In a restaurant, you just need to mix the three in order, pour them in and boil them.

Eight, boiled vegetables

Like boiled fish, there are also some boiled vegetables, such as boiled meat slices, boiled meat slices, boiled fish slices and so on. The trick is basically the same as boiled fish. Therefore, if you want to eat authentic Sichuan food, you have to go to a private restaurant. At least someone else will cook it for you, not cook it again.

Nine, eight-treasure rice

Babao rice is a classic traditional dish. In previous wedding banquets, as a benchmark for dessert dishes, it appeared in traditional banquets. In the past, the eight-treasure rice cooked by the chef was very particular about its quality. Fried shredded chicken is fragrant, soft and sweet, and is deeply loved by everyone. At present, the eight-treasure rice at some large and medium-sized wedding banquets is more convenient than eating instant noodles. Just take the outer packaging box and steam it thoroughly, tear off the outer packaging box and pour the sugar juice.

Ten, the white ball

In terms of putting the white ball at the end, it is because the white ball is "guilty", and the popularity of the finished dish happens to be the head and team worn by the white ball. As the classic dishes in the past, the four wedding balls and Huaiyang cuisine, such as lion's head and white balls, are now basically reduced to a situation where people can take a look at them when serving. This dish is not for people to eat, but to make it complete. Yes, there is another effect. As soon as a large bowl of white balls comes up, it means that the dishes are all ready. The customer gave this white meatball a particularly gentle and unique name: "Get out of meatball soup".