企业愿景：争创中国包子百年匠心品牌！

Corporate vision: Strive to create a century old Chinese steamed bun brand with exquisite craftsmanship!

　　企业使命：给老百姓一个好包子

Corporate mission: To provide the people with a good bun

　　经营理念：品质至上·坚定不移·成人达己·继往开来

Business philosophy: Quality first, unwavering determination, personal growth, carrying forward the past and opening up the future

　　价值观：   诚信·务实·创新·感恩

Values: Integrity, Pragmatism, Innovation, Gratitude

　　企业精神：团结·拼搏·敬业·奉献·阳光·快乐

Corporate Spirit: Unity, Struggle, Dedication, Dedication, Sunshine, Happiness

　　企业口号：吃遍天下美味，畅谈包子王，唯我四季天方

Enterprise slogan: Eat delicious food from all over the world, talk about the baozi king, only I have four seasons of fantasy

　　四季天方包子，创建于2007年，经过创始人王章峰先生不懈努力与探索，在继承传统工艺基础之上， 根据现代人美食新理念，大胆革新和实践，形成特殊的制作工艺与风味特色，并形成了一套严格完善 的工艺制作流程，使标准化经营成为现实。四季天方 包子，凭借其独特技术配方和经营管理模式，以物美价廉、卫生方便和优良服务，赢得广大消费者喜欢。

Four Seasons Tianfang Baozi, founded in 2007, was created through the unremitting efforts and exploration of its founder Mr. Wang Zhangfeng. Based on the inheritance of traditional craftsmanship and the new concept of modern cuisine, it boldly innovates and practices, forming a special production process and flavor characteristics. It has also developed a strict and perfect production process, making standardized management a reality. Four Seasons Tianfang Baozi, with its unique technical formula and management model, has won the love of consumers for its high quality, low price, convenient hygiene, and excellent service.

　　猪肉粉条的做法：准备食材

Prepare ingredients

　　面团材料：面粉、酵母、温水、白糖。

Dough materials: flour, yeast, warm water, white sugar.

　　馅料材料：猪肉、粉条、葱、姜、蒜、生抽、老抽、盐、鸡精、蚝油、香油、食用油适量。

Filling materials: pork, vermicelli, scallions, ginger, garlic, light soy sauce, dark soy sauce, salt, chicken essence, oyster sauce, sesame oil, edible oil in moderation.

　　制作面团

Making dough

　　将酵母放入温水中，加入白糖，搅拌均匀，静置 5 分钟，让酵母活化。

Put the yeast into warm water, add white sugar, stir evenly, and let it stand for 5 minutes to activate the yeast.

　　将面粉倒入盆中，把酵母水慢慢倒入面粉中，边倒边用筷子搅拌，直到面粉成絮状。

Pour the flour into a bowl, slowly pour the yeast water into the flour, and stir with chopsticks while pouring until the flour becomes fluffy.

　　用手将面团揉至光滑，盖上保鲜膜，放在温暖的地方发酵至两倍大。一般在 25 - 30℃的环境下，需要 1 - 2 小时。

Rub the dough smooth by hand, cover it with plastic wrap, and let it ferment in a warm place until it doubles in size. Generally, it takes 1-2 hours in an environment of 25-30 ℃.

　　准备馅料

Prepare filling

　　猪肉洗净，剁成肉馅。葱、姜、蒜切成末备用。

Wash the pork and chop it into minced meat. Cut scallions, ginger, and garlic into small pieces and set aside.

　　粉条放入开水中煮至变软，捞出过凉水，沥干水分后，切成小段。

Boil the vermicelli in boiling water until it becomes soft, then remove it and drain the excess water. Cut it into small pieces.

　　锅中倒入适量食用油，油热后放入葱姜蒜末煸炒出香味，加入肉馅翻炒至变色。

Pour an appropriate amount of cooking oil into the pot, heat up the oil, add chopped scallions, ginger, and garlic, and stir fry until fragrant. Add meat filling and stir fry until the color changes.

　　加入生抽、老抽、盐、鸡精、蚝油继续翻炒均匀，让肉馅充分吸收调料的香味。

Add light soy sauce, dark soy sauce, salt, chicken essence, and oyster sauce and stir fry evenly to allow the meat filling to fully absorb the aroma of the seasonings.

　　放入粉条段，翻炒均匀，使粉条裹上肉馅的汤汁，最后淋上香油，搅拌均匀，馅料就准备好了。

Add the vermicelli section, stir fry evenly until the vermicelli is coated with the meat broth, then drizzle with sesame oil and stir well. The filling is ready.

　　包包子

Baobaozi

　　面团发酵好后，取出放在案板上，揉一揉排出里面的空气，然后搓成长条，分成大小均匀的剂子，每个剂子大约 50 克左右。

After the dough is fermented, take it out and place it on a cutting board. Rub it to release the air inside, then roll it into long strips and divide them into evenly sized pieces, each weighing about 50 grams.

　　将剂子擀成中间厚边缘薄的圆形面片，包入适量的馅料，用右手拇指和食指捏出褶子，将包子收口。

Roll the dough into a thick circular shape with thin edges in the middle, wrap it with an appropriate amount of filling, pinch out the folds with your right thumb and index finger, and close the bun.

　　蒸包子

Steamed buns

　　包好的包子放入蒸笼中，注意包子之间要留有一定的间隔，避免粘连。盖上蒸笼盖，醒发 15 - 20 分钟。

Put the packaged buns into the steamer, paying attention to leaving a certain gap between the buns to avoid sticking. Cover the steamer lid and let it rise for 15-20 minutes.

　　醒发好后，开大火蒸 15 - 20 分钟（根据包子的大小调整蒸制时间），蒸好后关火，不要立即开盖，焖 3 - 5 分钟，防止包子回缩。

After waking up, steam on high heat for 15-20 minutes (adjust the steaming time according to the size of the buns). After steaming, turn off the heat and do not immediately open the lid. Let it simmer for 3-5 minutes to prevent the buns from shrinking.

本文由天方包子加盟友情奉献.更多有关的知识请点击:https://www.jnsjtf.com我们将会对您提出的疑问进行详细的解答，欢迎您登录网站留言.

This article is contributed by Tianfang Baozi franchise friendship For more information, please click: https://www.jnsjtf.com We will provide detailed answers to your questions. You are welcome to log in to our website and leave a message