Speaking of the breakfast shop, everyone's first reaction must be the pain of getting up in the middle of the night: the cool air-conditioned room in summer, the warm quilt in winter, and you are sleeping. You are awakened by the alarm clock at 3 a.m. and drag your heavy body to start the day's work. Many young people can't stand this pain. Although you earn money for such a long time, it has dragged down their body.

难道鱼和熊掌不能兼得吗？答案是可以兼得的。传统的包子是要现和面、发酵、现包、现蒸，这一套工作做下来决定了你只能半夜起床。用工难也是一个普遍让老板头疼的问题，大多人是不愿意找份半夜起床的工作的。而现在的速冻生坯包子技术却可以完美解决包子店早起和用工的问题。它可以实现在闲的时候加工包子，然后将生包子进行速冻，第二天起床就可以从冰箱里面拿出来现蒸现卖，完全不影响口感，和现做现蒸的一样可口美观。可以节约人工，场地，管理费，可迅速的实现市场扩张和集中加工产业化，很多大型的早餐连锁企业都是采用速冻生坯包子技术。

Can't you have both fish and bear's paw? The answer is to have both. The traditional steamed stuffed bun is to mix noodles, ferment, wrap and steam. This set of work determines that you can only get up in the middle of the night. Difficult employment is also a common headache for bosses. Most people are unwilling to find a job to get up in the middle of the night. However, the current technology of quick-frozen green steamed stuffed bun can perfectly solve the problems of getting up early and employment in steamed stuffed bun shops. It can process steamed stuffed buns at leisure, and then quickly freeze the raw steamed stuffed buns. When you get up the next day, you can take them out of the refrigerator for instant steaming and selling. It does not affect the taste at all. It is as delicious and beautiful as instant steaming. It can save labor, site and management fees, and quickly realize market expansion and centralized processing industrialization. Many large breakfast chain enterprises use quick-frozen green steamed stuffed bun technology.