It is impossible for the profit of steamed buns to reach 90%-100%. As for the cost, the materials cannot be stolen, haha. The profit is between 40%-60%. It depends on how you operate it. Clean, hygienic and tastes good. These are all prerequisites for attracting customers. Generally, steamed bun shops are opened in hospitals, schools, bus terminals, industrial areas and other areas with dense crowds. When opening a steamed stuffed bun shop, it is best to sell free porridge and pickles as supplementary foods. This is a necessary means of attracting customers. 1. Making noodles. There are two methods of making noodles: 1. Use flour fertilizer to make dough (usually called alkaline dough). Soak the dough fertilizer in water first, then pour the flour in and mix well. Let it rest for 8 hours until the dough rises to double its original size. Then, when exposed to the alkali, there will be no sour taste, but a little bit of alkali. Wait for another half hour to wake up. When steaming, put some vinegar in the pot to prevent the steamed bun skin from being stained. Be sure to put the buns in cold water and then turn on the electricity. 2. Use yeast to make dough (usually a quick method). Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams to 300 grams) according to the amount of flour, 20 grams of sugar . Method: (1) Pour the flour on the chopping board, add dry yeast, baking powder, and sugar, mix evenly, and make a pit. (2) Add warm water to the pit, add soybean oil, mix and knead to form a dough, and let it wake up. Approximately About 1 hour. (3) After the noodles wake up, make the buns, steamed buns, and flower rolls you want. (4) Place the prepared dough into a drawer. Put cold water in the pot. Then plug in the electric steamer 13 Minutes are enough. (If you steam the steamed buns, it will take about 30 minutes - 40 minutes, if you steam the flower rolls, it will take 17 minutes.) 2. Make the bun fillings 1. For meat bun filling, buy a pound of pork filling (mutton, beef), one green onion, and a piece of ginger. Cut the onion and ginger into mince and put them together with the meat filling. Add soy sauce, sesame oil, vegetable oil, salt, and MSG (chicken essence) and stir. Mix well and it will become stuffing for steamed stuffed buns 2. Ingredients for three-fresh steamed bun filling: 70 grams of flour (two small bowls), 30 grams of pork (half a bowl), 5-6 fresh shrimps (chopped into puree), half an egg, fried and chopped, appropriate amount of cabbage hearts (2 taels), One shiitake mushroom (chopped), onion, ginger, salt and sesame oil. Prepare the self-rising noodles one hour before and set aside. A small amount of cooking wine. Method: add onions, ginger, shiitake mushrooms and one-third cup of water), mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop the cabbage hearts and mix them together evenly without adding soy sauce. Make bun fillings. Steam the buns over warm fire for 15-20 minutes. Soup dumplings 1: Soup dumplings do not use yeast or baking powder, which are generally called dead buns. Directly add water and mix the noodles evenly until they are three-glow (hand light, basin light, surface light). In fact, it is almost the same as dumpling noodles, only the noodles are used differently. 2: The noodles should be smashed until they are firm (those who have eaten ramen should know this, but it does not need to be too strong, it should be moderate) 3: Everyone knows how to roll out the dough. Needless to say, once the noodles are mixed together, the filling will be ready. The ingredients for the filling of soup dumplings are certain, and they are weighed with a scale (I don’t want to say too much about the secret recipe, please forgive me). It is usually calculated by ten pounds, and then the soup stock is added into the filling (one pound of filling is four ounces of soup) proportion). 4: Let’s talk about the packaging method. The bread will not necessarily die if it rises, but if the bread dies, it will definitely rise. We all have a basket of ten noodles and stuffing, which usually costs about two taels. It is characterized by being like a lantern when lifted. Let go like a chrysanthemum. The skin is thin and deep, the soup is oily, tender and fragrant. Three-spice buns Ingredients: 250 grams of refined flour, appropriate amount of flour fertilizer and alkali, 100 grams each of fresh meat filling, bean paste filling, and white sugar filling. Production method: Add refined flour, flour fertilizer and warm water and knead well. After fermentation, add alkali and knead well and set aside. Wash the adzuki beans, boil them and knead them into puree, add sugar and oil to stir-fry them into a sand-washing filling. Chop the pork into minced meat, add salt, MSG, pepper, chopped green onion and sesame oil and mix well to form a meat filling. Roll the kneaded dough into thick strips and add 12 pieces, each weighing about 20 grams of three-spice buns. Flatten and pack in meat filling, bean paste filling, white sugar, knead into 18-fold wrinkles, and tie at the end. Use chopsticks to add 4 points of red water, put it in a basket and steam it until cooked through. Flavor characteristics: beautiful appearance, sweet and salty, fresh and refreshing. Technical essentials: The appropriate amount of alkali must be added to the dough to make it into a "big yeast dough". Pork Ribs Baozi Baozi is a favorite traditional convenience food among Chinese people. In the north, pork and green onion fillings are the most common, followed by mutton, leeks, bean paste, shiitake mushrooms, and Chinese cabbage. The most famous one is Tianjin Goubuli. The more distinctive southern steamed buns include crab meat and crab roe buns. As for Kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk dumplings, Nanxiang steamed buns, Chengdu steamed buns, etc., they all have their own characteristics and are numerous in variety. The steamed bun introduced below may be little known, but it is ingenious and has a unique flavor, allowing us to find new feelings among the many steamed buns. The delicious pork ribs steamed stuffed buns are roughly as follows: wash the fresh pork ribs to remove the moisture, and then chop them into small pieces. Marinate with soy sauce, salt, cooking wine, green onions, ginger and MSG for three to four hours. Use warm water and self-raising dough for the dough, and knead the dough evenly. Wait until the dough rises and foams before use. In addition, prepare lentils (or other vegetables), remove the old tendons and wash them, steam them whole in a basket on the ground, and after cooling, chop the lentils into puree. Everything is ready. Spare ribs buns, each bun contains a small piece of pork ribs and a little lentil filling. After the steamed buns are wrapped, steam them over low heat for a few minutes, then steam over high heat for twenty-five minutes. After steaming, don't rush to open the lid of the pot and let it simmer for a while. When the lid is opened, a scent hits the nostrils, which immediately makes people salivate and increase appetite. The delicious pork ribs buns are fat but not greasy, and you won’t get tired of eating them.

China is a country of gourmet food. Food that is originally very common, after careful exploration and cultivation, will be refreshing, and a delicious dish will be added to our dining table. If you are interested, you may wish to try it out according to this introduction. If you are willing to open a delicious pork ribs and steamed buns shop, it is unknown whether it will be as famous as Nanxiang Xiaolong. Ingredients for Goubuli steamed buns: 750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of water, 625 grams of clean green onions, 60 grams of sesame oil, a little MSG, and an appropriate amount of alkali. Method: 1. Match the fat and leanness of the pork in a ratio of 3:7. Clean and chop the cartilage and residue of the meat into dices of different sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to adjust the saltiness, and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little bit at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It would be better if you can put it in the refrigerator for a while, and then add the water. The water should also be added a little bit at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly. (Spread the minced green onion with sesame oil in advance). 2. After making the dough, divide it into 20g portions. 3. Roll the mixture evenly with the dough and roll it into a round dough of uniform thickness and appropriate size. 4． Hold the skin with your left hand, add the filling with your right hand, and make 18-22 pleats. When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it properly and there should be no lumps on the mouth of the bun. 5． Steam the buns in a drawer for 4 to 5 minutes and serve. Sauce Pork Steamed Buns Sauce Pork Filling Ingredients: 1. Fresh minced meat (you can also slightly cook the lean meat and cut into fine cubes) 2. Dice 3 green onions, 4 sweet sauce, appropriate amounts of chicken essence, sugar, and salt. Method: 1. Add oil in a pot. When the oil is 70% hot, add minced meat and stir-fry until loose. Then add sweet sauce, white sugar, Stir-fry a little salt and a little chicken essence for a while, then add the yellow onions, stir-fry a little and set aside; 2. Take out the fermented dough and let out the air (for detailed dough making process, see Hanamaki Making), knead it into Divide the dough into small pieces of dough; 3. Roll the dough into a dough, wrap it in the filling, seal it and put it into a steamer. Steam over high heat over cold water until the water boils, then turn to medium heat and steam for 10 minutes before serving. Posu Baozi This is Yunnan’s specialty pastry. It is called Posu because the finished product has layers and openings on the outside, making it look like puff pastry. The main thing is that the dough rising process is a little different, and the filling can be made sweet or salty. Ingredients: Crust part: flour (generally used for making dumplings and steamed buns), sweet fermented rice (with rice and soup), lard (large oil). Fillings: fat and lean ham meat, mushrooms, green onions, soy sauce, sugar, salt. Method: Crust: Mainly made from leavened dough, without yeast, and made with sweet fermented rice wine, so that the finished crust has a natural and sweet taste; you don’t need to mix enough flour at once. You can ferment a small part of the dough first and make it later. When fermented pasta is needed, you can make "old noodles" with 1. Take 2 tablespoons of flour and boil a small pot of water until the noodles are evenly mixed. After the water boils, let it sit until it is not too hot. Pour 1/3 of the water into the sweet fermented rice and mix well. Then add the sweet fermented rice into the flour and mix well. 2. If the water is not enough, you can add it slowly. This is just for cooking. In the first step of making the dough, you can make a little less first, and then add the required amount after the flour is fully fermented. Knead the flour into a ball until there are no flour particles on the surface. Place it in a basin, cover it, and place it in a warm place. If there is a heater at home, you can place it next to the heater at night or place it in the sun, but avoid the flour from being blown directly by the wind. If the temperature is very high, Yunnan's famous snack - Posu buns, usually ferment at night, and the fermentation will be successful at noon the next day. You can also clearly see the honeycomb shape of the dough. This is how the fermented noodles look like. If the temperature at home is very low. , it’s time to extend the time appropriately. If you don't have good control, you can also use baking powder to make it, but there is really no other way. 3. You can take a ball of dough that has risen, add an appropriate amount of water and flour to form a smooth and soft dough, and leave it for about 5 minutes to form the outer skin of the bun. Fillings: 1. Boil the fat and lean hind leg meat in a pot until it is cooked for 8 minutes, take it out and let it cool and set aside; 2. After soaking the dried shiitake mushrooms, drain the water and cut into small cubes, cut the green onion into mince, and add the previous meat. Cut into small dices that are evenly fat and thin; 3. Add a little base oil to the wok, heat it up, and pour the three fillings into the pot together. Add 2-3 spoons of soy sauce, as long as it is colored and fragrant, add 1 hour A spoonful of sugar and an appropriate amount of mushroom water. It is best if there is a little soup at the bottom of the filling. You can add a little salt according to your own taste, because the bun skin has no salt. Just sort out the dough and you can make it. Wrapping: Roll out the dough, roll it out as thin as possible, and then add a layer of lard. This step is indispensable. This is the key to layering. Then slowly roll it into a long strip while rolling it out, so the longer the dough is rolled out, the better. The thinner it is, the more obvious the final layering will be. After rolling it into a long strip, you can use your hands to pinch it into a dough, and slowly shape the dough into a round shape with thin edges and thick middle. You don’t need a rolling pin. It’s done. When it's ready to be wrapped, wrap it with fillings, boil the water and steam it for a few minutes until the noodles are no longer sticky. The steamed bun wrapper contains the filling soup, which is very fragrant and can be eaten with porridge. If you have a heavy taste, you can dip it into the toppings made of soy sauce, vinegar, sugar, and oil and pepper, which is also very refreshing. Note: 1. If the dough is made with yeast, it is recommended to add a little bit of edible alkali when kneading the dough at the end. This can neutralize the yeast and make the finished product taste sweeter. The alkali must have no particles and the amount is smaller than a thumb. Just use as many nail caps as you need, and be sure to knead it very evenly, otherwise you will see yellow spots in the finished product.

The alkali must be added in an appropriate amount. If too much, the dough will be very yellow and numb in the end. The test method is: after adding the alkali, tear a small ball of flour and cook it over a fire until it does not stick to the teeth. 2. Filling, this is a more traditional salty method, and there is also a classic sweet filling. The general method is: cut the ham (preferably cloud ham) into dices, add the same amount of white sugar, and mix well. Yes, but the buns must be wrapped tightly, because the sugar will easily flow out after heating. This is the famous sugar leg buns. Ingredients for pork and fennel buns: 3 cups of all-purpose flour, 1.5 cups of water, 5g of yeast, pork filling, fennel, minced green onions, sesame oil, salt, five-spice powder Method: 1. Mix 3 cups of all-purpose flour, 1.5 cups of water, and 5g of yeast for pork and fennel buns Knead into a soft dough, place it in a container and cover with a cage cloth to ferment for 2 hours (picture 1) 2. Pork stuffing, minced fennel, minced green onion, sesame oil, salt, allspice and mix thoroughly 3. Knead the risen dough evenly and divide into I divided the uniform dough into six and kneaded each dough evenly. 4. Sprinkle a thin layer of flour on the panel, roll it into a dough thick in the middle and thin around the outside, put the filling on it, support the dough with your thumb, and start to spread it evenly with your index finger. Pleat and gather the skin, then press it (the pleats should be as dense and even as possible) 5. Put a semi-dry cage cloth on the cage, and put in the wrapped buns 6. Bring a small pot of water to a boil, put the cage on, and steam over high heat 13 Minutes, don’t open the lid immediately after steaming, wait a few minutes before opening! Edit this paragraph: New way to eat steamed buns: rice steamed buns: 1. Melt the green beans and corn, press with the back of the knife, and cut a few times; cut the cheese into small dices and the red bell pepper into small dices 2. Cook and chop the homemade sausage, then cut some green garlic and ginger, add some Korean chili sauce, add rice buns, add salt, white pepper, and beef powder and mix well 3. Steam the rice and glutinous rice in a ratio of 4:1. Place plastic wrap on the chopping board, put some rice on it, and add the mixed vegetables. 4. Lift the plastic wrap and wrap it into a ball.