Speaking of breakfast, there may not be a few people who have not eaten Xiaolong buns, it may be the protagonist of most breakfast restaurants, and it is also a very important staple food for the people who go to work in the wind and dust.
The legendary breakfast shop really works very hard, gets up very early, and when people are still asleep, the small owners of the breakfast shop are already working in the back kitchen.
The picture comes from the Internet, invaded and deleted
A harvest of hard work, but not you worked hard, in the end you will definitely get the results you deserve, some breakfast shops are hard work, rain or shine, but because the small steamed buns made are not tasteful enough, they finally have to close and start over.
Therefore, in the business content of the current chain stores, there is a marketing place. Many people hear the word marketing and think that making a snack breakfast may not be so, in fact, this is a big misunderstanding.
Our breakfast industry is thriving, except for some people who especially rely on this fast food with Chinese characteristics, but also have to spare no effort to promote the breakfast shop. One of the reasons for this analysis is that the small steamed buns are actually not so complicated, and they can also make delicious finished products at home.
The most common small steamed bun is a small steamed bun stuffed with eggs and leeks. Leeks have a special flavor, but it is easy to change the taste in a high temperature environment, so it is very important to control its aroma unchanged.
Today, Wenyang Cuisine will not introduce the whole process of steaming Xiaolong buns in detail, but only talk about how to keep the leek filling umami and color.
Its trick is that in each filling, you must add a spoonful of lard, through the super high boiling point of lard, and the temperature of the water vapor has a degree of difference, and let the leek filling wrapped in it retain moisture and do not fade. This is the same reason as high-temperature frying to lock in the color and taste of some ingredients.
Knowing this trick, the small steamed bun stuffed with leeks and eggs is the taste of the breakfast restaurant. Don't you want to give it a try?