Chinese hamburger is one of the traditional special foods in China. This name means "stuffed bun with meat". Shaanxi Province has Baijimo's "Meat Sandwiched with Bacon Sauce", Baoji Xifu's minced meat (with vinegar added to minced meat) China steamed buns, and Tongguan China steamed buns (different from Baijimo, the appearance is brown, the stripes are distinct, the inside has a layered feeling, the cake body is swollen, the skin is crisp and tender, the heat is good, and the temperature of eating is better. The old China steamed buns of Tongguan meat are hot and hot.
If you simply sell Chinese buns, most of them won't make much money. Generally, meat buns are sold with other things. There are several kinds of meat buns in Shaanxi. Each kind of Chinese hamburger is also different from other foods. But there are exceptions, as long as your Chinese hamburger is delicious to a certain extent! Xi 'an Chinese hamburger is very famous, but there are many people selling it, but there are only a few famous ones. Chinese hamburger must be sold with other rice.
Method for preserve Chinese hamburger broth
1. When making meat with steamed buns, you should take out the seasoning bag, control the moisture, wrap it and put it in the refrigerator for preservation, so that it can be reused.
2. Before closing the store every day, be sure to re-boil the soup stock and put it in a stainless steel bucket, and keep it ventilated, especially don't touch cold water and grease.
3. Pay attention to the position of the barrel for the soup stock. It is generally recommended to make a special shelf to put the soup, and ensure that the bottom of the barrel is ventilated and not stuffy. Besides, don't cover the old soup bucket. Soup stock generates steam when heated. With the lid on, the water droplets formed by steam will fall into the bucket, making it deteriorate and sour.
Whether you open the door or not, you need to cook the soup stock twice a day, usually once in the morning and once in the evening, but in the case of high temperature, it is enough to heat it once a day. If the soup stock is found to be slightly sour, a small amount of edible alkali can be used to adjust the taste. If the soup stock is sour, you need to give it up and cook it again.