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+86 18322071688
speaking of Steamed Bun Stuffed with Juicy Pork, I believe many old friends are no stranger. No matter in Beijing, Shanghai, Guangzhou or other second and third lines, Xiaolongbao is everywhere, but Steamed Bun Stuffed with Juicy Pork is divided into a variety of packaging methods. In some places, Xiaolongbao is defined as pork and green onions. There are also some places to use pork cabbage or with leeks and other methods. but it is divided into whether to bring soup or not. Some soups are formed naturally. The so-called natural formation means that after vegetables are cooked, the soup will appear, but some soups are not. So, although they are collectively called Xiaolongbao, it is not easy to make Xiaolongbao well.
this question also stems from the opinion of an old man, who is from Shanxi, who has run a breakfast restaurant before, and has a special preference for Xiaolongbao. After coming to Sanhao, the old man asked Sanhao a question. Sanhao steamed stuffed bun machine can make Xiaolongbao with 13 grams of skin and 7 grams of stuffing, with an overall size of no more than 25 grams. This is the requirement of the old iron. After the details have been finalized, the old man does not have too many requirements for stuffing, but for the ratio of noodles to stuffing.
then Sanhao was ready for trial production. At this time, Sanhao conveniently took out a pot of stuffing from the freezer. At this time, the careful old man saw that you still used such a good stuffing for your experiments. Sanhao said at this time that all our experiments were simulated according to customer requirements, and this was the only operation. In order to achieve the actual production effect of customers at home.
in a chat with the old iron, the old iron said, "this is better. I do see three good intentions." as he said, the steamed buns were processed and produced from the Sanhao steamed stuffed bun machine. At this time, the old iron said, it looks OK, not bad. Through Lao Tie's words, we can feel his recognition of this steamed stuffed bun machine.
at this time Sanhao was accustomed to let the old man observe the ratio of stuffing to dough. At this time, the old man suddenly said, "the stuffing mix is good, can you steam it?" of course, there is no problem. At this time, we will wake up and steam according to the needs of the old iron. In the chat, the old man asked him a question. Many old people may not understand how big a steamed bun can be made by this Sanhao steamed stuffed bun machine. Sanhao steamed stuffed bun machine can make not only Xiaolong steamed buns, but also big buns, which can reach 200 grams.
at this time there was a sound from behind, "the steamed buns are out of the pot". Then Sanhao invited Lao tie to the laboratory to taste the steamed buns. when he saw the steamed buns, he was surprised to say, "not bad." At this time, the old man picked up a steamed stuffed bun to taste the taste. With a gentle bite, the soup flowed out along the edge of the mouth. At this time, the old man hurriedly said that there was still soup in the Xiaolongbao. At this time, Sanhao said that he had fetched a little water. The old man continued to taste it.
after tasting, the old man gave an answer, "I didn't expect that Sanhao not only made a good steamed stuffed bun machine, but also tasted very well." then Sanhao said, "you flatter me, and then the old man said, can you give me this recipe?" then Sanhao said, of course, there is no problem. In fact, for the production of Xiaolongbao, Sanhao still has some experience, after all, has been engaged in this industry for many years, whether it is noodle technology or stuffing production method, and how Sanhao steamed buns machine should be able to produce delicious steamed buns.
in this respect, Sanhao has some experience. Here, Sanhao simply share it with the old iron in front of the screen, five or three water of a jin of noodles, and then add bubble soda, yeast and sugar, and the method of making stuffing is also very simple. Take a jin of meat as an example, a jin of meat, 52 taels of water, 20 grams of spring onions, and then add a little auxiliary ingredients to match the taste.
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