Now the steamed buns sold in the stall are still the same, and they are all one yuan each, but the second sister found out that they are steamed buns sold in the stall. The price of steamed buns sold normally has risen to about two or three yuan, while the steamed buns sold in the breakfast shop are about six or seven yuan a drawer. This is not only the labor cost and booth fee, but more importantly, you can eat pork in it, no matter how much pork there is, but you can eat real ingredients. But to put it simply, the skin of steamed buns is thicker, but the stuffing is smaller, so it will save meat compared with steamed buns, so pork is basically used in the store, and steamed buns are also stuffed with pork. Then the steamed buns that are still on the market now sell for one yuan. What kind of meat is used to make meat stuffing?

What kind of meat does the one-yuan steamed stuffed bun use?

1, add vegetables to steamed buns

Second sister thinks that although the average one-yuan steamed stuffed bun doesn't cost much, this labor cost and cost should be put in, plus selling one yuan, it must be thinking of selling more steamed stuffed buns with small profits but quick turnover. If one-yuan steamed stuffed bun wants to make money, it can only save some costs to the maximum extent. Then there is a cost of stuffing, so generally making pork buns will not be made into pure pork buns. Or the second sister thinks it is safe to say that the three-yuan steamed stuffed bun in the store can be made of pure pork, but some vegetables must be added to the one-yuan steamed stuffed bun.

Sometimes the buns sold in the store may be Chinese cabbage pork buns or mushroom pork buns, both of which we often see in the market. Because the cost of cabbage is very low, about one or two yuan a catty, and the weight of a steamed stuffed bun is about 50g, so if half of cabbage is used as stuffing, the cost will be greatly reduced. Moreover, if mushrooms are added, the cost will be slightly higher than that of Chinese cabbage, but the cost is not too high because it is divided into about 20g on average. Therefore, the second sister thinks that adding vegetables is an effective method to reduce costs, and it is also a common method.

The pork used to make steamed buns is very cheap.

Generally, the pork in the steamed stuffed bun shop must also be purchased from the merchants selling pork, and the second sister thinks that this way of purchasing will definitely be. For example, businesses selling pork eat pork every day. It must be that pork prices are different in different places. Maybe there is more fat in the back groove of pork, so this part of pork will be cheaper. Or some of the pork sold by the pork dealer all day is left over, or some of the meat is loose when the guests choose. If this part can't be sold, it will be taken away by the steamed stuffed bun shop, so naturally the cost of this part of pork will be reduced. Although this part of fat is more or less fragmentary, the taste of the finished product will not change. My second sister thinks that a little fat can make steamed buns taste better, so there will be pork in this situation.

abstract

The above is the second sister's answer about one-yuan pork buns. One-yuan pork buns still exist, but second sister thinks we can definitely tell whether they are pork or not when we buy them.