1. Electric heating and constant temperature insulation: put steamed bread into a steamer and heat the insulation furnace at the bottom with 90-degree hot water. But we must pay attention to this method, because if we sell steamed buns, there will always be customers, so when we open the steamer, we will encounter cold air, produce water droplets, and will not produce moisture, which will make the taste of steamed buns worse.

2. Foam box insulation: After preparing a clean foam box, first lay a thin quilt on the inner wall of the foam box, so that the insulation effect will be better, and then lay a layer of white cage cloth on the thin quilt.

3. Customized incubator and heat preservation display cabinet: Customizing incubator is a relatively high-cost method, but it is effective, convenient, time-saving and labor-saving, and does not require too much labor, but it requires fixed booths and storefronts.

4. Short-term warm water insulation: put a large hot water insulation basin at the bottom and a steamer on it, but remember not to put it too high. If it is too high, the upper steamed stuffed bun may not achieve the effect of heat preservation.

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Dietary health: gender psychology of men, women and children in traditional Chinese medicine

Method and steps of making steamed stuffed bun

General price level (purchasing power unit)

2020-03-2 1 09:45: 12

Caibaozi, one of the traditional foods in China, is cheap and cost-effective. Steamed bread is usually made of flour and stuffed with vegetables, meat or sugar. Those without stuffing are called steamed buns, and some areas become steamed buns. In some areas in the south of the Yangtze River, steamed buns and steamed bread are indistinguishable. They call stuffed buns meat buns. Steamed buns are generally made by dough fermentation, and the size varies according to the size of the stuffing. At least it can be called soup dumplings, and the others are medium steamed buns and hard steamed buns. Let's learn and train delicious dishes together!

Process 1 Qingjiang vegetables are soaked clean; Soak Pleurotus ostreatus in hot water, and remove pedicels; Tofu skin is also soaked in cold water and cleaned; Prepare ginger and onion in advance and cut into powder for later use.

Process 2: Pour all the ingredients of the batter into a basin, knead it into a smooth batter, and make it twice as big at room temperature.

Process 3: shred Qingjiang vegetables, add a little salt and mix well to squeeze out the water slightly; Shred Pleurotus ostreatus and bean curd skin, add ginger foam, chopped green onion, sesame oil, salt, pepper noodles, salad oil, Chili oil and monosodium glutamate, and mix and stir to make stuffing.

Process 4: After the flour is fermented, take it down and knead it into strips, and cut it into buns of your own size with a knife.

Process 5: Take a small piece of steamed stuffed bun skin and roll it into a round piece with a rolling pin, with stuffing in the middle.

Step 6: After the actual operation, put each small steamed bun skin into the oil pan, cover it and let it stand for 20 minutes.

Process 7: After standing, put a proper amount of cold water into the pot, put the steamed bread into the pot after the fire boils, cover it, steam it again for 15 minutes, and simmer it for 3 minutes.