How much does a steamed bun steaming room cost, the price of a large steamed bun steaming room, a double-door 72-plate steaming room - AVIC

How much does a steamed bun steaming room cost, the price of a large steamed bun steaming room, how to make Zhonghang soup buns in a double-door tray steaming room. Crystal soup buns: raw materials: gram of fresh pig skin, gram of winter melon, gram of fish grits, 3 grams of ham, 3 grams of cucumber peel , egg skin, gram of ginger, gram of green onion, appropriate amounts of refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh soup, a little each of green onion leaves and red cherries. Preparation method. Wash the pig skin, put it into the pressure cooker, add fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, heat and press until the pig skin turns into juice, wait for it to cool, open the lid, and beat out the ingredients Pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator to form a jelly. Then trim it into balls with a diameter of one centimeter. ． Peel the winter melon and cut it into centimeter-sized chunks. Then slice it into large thin slices. Soak them in salted water for about a minute. Cut the ham, cucumber skin and egg skin into thin slices. Blanch the green onion leaves in a pot of boiling water and tear them. Chop red cherries into thin strips. 3. First roll the skin jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish grits, then evenly dip it in ham shreds, cucumber skin shreds, and egg skin shreds, and wrap it in soaked winter melon slices Then tie it into pomegranate buns with shredded green onion leaves, and garnish them with chopped cherries to make crystal soup buns. Steam them over high heat for about a minute, then take them out and place them on a plate. ． Heat a clean pot, add a little fresh soup and bring to a boil. Add refined salt, pepper, and MSG, thicken the soup with wet starch, pour in sesame oil, and pour it onto the crystal soup dumplings on the plate. Serve. Usage methods and precautions: , the electrical circuit must be checked first before use, the shell must be effectively grounded, and the wiring must be firm. , place the machine flat before use, connect the input steam pipe, and put the rice tray, steamed bun tray, etc. into the box. Add some water, add some water (or steam) for 3 minutes to achieve good disinfection, then add rice, steamed buns and vegetables. 3. When using electric heating, the water tank must be filled with water and the hand wheel must be tightened. Do not tighten it too much. Do not use water shortage to avoid burning out the electrical appliances. , when heating with steam, put the food to be cooked into the box, close the door, and tighten the handwheel. Do not tighten it too much. Slowly open the valve and put in the steam, and note that the pressure gauge pointer is generally placed on the gauge. 3 should not exceed .3. , the steam pressure when steaming rice should be maintained at. After 3 minutes, the rice in the box is already hot. Close the valve and steam for another 3 minutes for better results. , small domestic boilers, due to low pressure and slow air flow, can extend the steaming time. The exhaust pipe is a channel for circulating waste and must not be blocked. It should be connected to the outside with a leather pipe. , this machine is a non-high-pressure sealed container, allowing a small amount of steam to overflow from the door gap. When the steam is input for a few minutes, it is normal for the amount of steam overflow to increase compared with the initial input. , the safety valve has been calibrated before leaving the factory. If the steam pressure exceeds the rated pressure during rice steaming, the safety valve will automatically exhaust. If it needs to be adjusted, please ask a technician to check. , The outer shell of the steamer box should not be close to corrosive substances such as acids and alkalis to prevent corrosion and oxidation. , if it is stopped for a long time, you must find a technician to check the electrical appliances, steam pipes, etc. before using it again. The main parts are not damaged and the performance is good before use. , some parts are subject to change without prior notice, please understand. Maintenance of the rice steamer: The steamer should be placed in a ventilated and corrosion-free place. , the metal surface is not damaged or stained, and the surface remains bright to prevent oxidation over time, and no debris is allowed to be piled up. 3. After steaming, the steamer should be cleaned, and the surface of the electric heating element should be scrubbed regularly (usually twice a week), but no hard metal scraper should be used to scrape the surface, and the water in the water tank should be replaced in time.