in the fireworks corner of the city, Lao Li runs a breakfast restaurant called "main steamed stuffed bun". In the early hours of every morning, when the whole city is still sleeping, Lao Li has started a busy day in the dim light, kneading, filling and wrapping, and he has devoted countless painstaking efforts to every step. Getting up early in the morning and getting up late in the night for a long time, in exchange for only meagre profits, the business has always been lukewarm, the pressure of life is like a shadow, making him exhausted.

once, Lao Li went to visit an old friend of his colleagues. As soon as he entered the shop, he was surprised by the sight. The shop was full of customers, but the old friend was not in a hurry. He only saw a machine running methodically, with dough and stuffing put in. After a while, the full and delicate steamed buns were processed one by one, and the speed was very fast. In the process of processing, the steamed buns were uniform in size, fine folds, and the meal speed was very fast. After some inquiries, it turned out that this was the famous three good steamed buns machine . Looking at the relaxed and comfortable appearance of his old friend, and thinking about his daily hardships, Lao Li made waves in his heart, and he decided to try one, too.

not long ago Sanhao steamed stuffed bun machine was moved into Lao Li's breakfast shop. To Lao Li's surprise, as soon as the machine arrived, the professional service team of Sanhao steamed stuffed bun machine followed. The technical staff in the team not only brought detailed tutorials on the production of frozen raw steamed buns with old noodles and yeast noodles, but also intimately prepared a variety of filling formulations for Lao Li, from classic pork onions to innovative shrimp corn, and then to refreshing vegetarian fresh meat. Each formula has been carefully prepared and can be used as a reference for Lao Li.

immediately, the technicians began all-round training. First, they patiently taught Lao Li how to operate the machine, from start to finish. Among them, the buns are changed to the details of making steamed buns and the formula of stuffing is stored, and every detail is stored. The machine simulates the strength and rhythm of kneading dough by hand, so that the dough fully absorbs moisture, becomes smooth and tenacious, and the rolling link can accurately control the thickness and size of the dough, spread evenly, quantify the filling accurately, wrap it quickly, and finish it in one go. Lao Li studied carefully and soon mastered the main points of operation.

subsequently, technicians explained how to make quick-frozen raw steamed buns. They told Lao Li that the temperature of quick-freezing steamed buns should be controlled at minus 45 degrees Celsius. At this temperature, steamed buns can be frozen quickly, perfectly locking the original taste of moisture and stuffing. To ensure the taste and quality, after the quick freezing, put the steamed buns into the ordinary household freezer, set to negative 18 degrees, it can be stored for a long time, the operation is simple and convenient.

throughout the training process, Lao Li knew nothing about frozen raw steamed buns at first. But under the patient guidance of Sanhao steamed stuffed bun machine service team, he gradually mastered the whole process from machine operation to steamed buns production, storage and transportation. Now that Lao Li's breakfast restaurant has taken on a new look and business is booming, he no longer has to be busy in the dark in the early hours of the morning and has more time to spend with his family.

Sanhao steamed stuffed bun machine not only helps him solve the problems of production and management, but also takes his career to a new level and opens a new door to wealth. if you are struggling in the steamed stuffed bun business like Lao Li, try Sanhao steamed stuffed bun machine. Maybe he is your right-hand man on the road to success.