Under normal circumstances, when I steam steamed buns, I always use cold water to cook, because steamed vegetable bags use fermented flour. If boiled with cold water, give the flour a continuous fermentation process, so that steamed buns will be soft and delicious. But from another point of view, leek is very easy to cook, generally it can be cooked in about eight minutes, so if it is cooked in cold water, eight minutes is not enough to steam, so it is necessary to steam it for a long time, so leek will be steamed and steamed, so it will be very tangled. Is it better to cook in cold water or hot water?

Next, I will analyze the following points. If you can do it, you can use hot water to cook the pot. If you can't do the following points, it is better to use cold water to cook the pot. Let's talk about the making steps and precautions of hot water pot. Firstly, prepare the following ingredients:

flour, yeast, warm water, leek, pork, soy sauce, salt, chicken essence, oyster sauce and vegetable oil. Manufacturing steps:

1. First of all, put the yeast into warm water and stir it, let it fully melt, pour it into flour and stir it evenly.

2.? Then add warm water to the flour, stir it into a flocculent shape while pouring, knead it into a smooth dough, cover it with a lid or plastic wrap, and wake it up in a warm place to twice its size.

3.? Cut the pork into pieces, then add soy sauce, oyster sauce, salt and chicken essence, stir well, marinate for 3 minutes, and fully taste.

4.? The leek should be cleaned, then the water should be controlled to dry and cut into small pieces. The finer the cut, the better.

5.? Take out the woken noodles, put them on the chopping board and continue to knead them evenly. Pay attention to the time to wake up the noodles for about two hours, and see the degree of fermentation. If there are many pores in them after tearing, it means that they have been fermented, so you can take them out and knead them. If they are not fermented well, you can add a little yeast and let them continue to ferment after kneading. When there are beehives in them, you can take them out, so you must keep looking at them, otherwise it will be easy to find them.

6.? After kneading the dough evenly, cut it into evenly-sized pills. The size of the pills determines the size of the buns, so it must be the same size.

7.? Roll it into a dough with a thick middle and thin sides. The dough must have some thickness, so as to avoid water from the leek stuffing. After soaking the noodles, the bottom will collapse.

8.? Roll the skin well, then pour the vegetable oil into the leek, stir it evenly, and then put it into the meat stuffing to stir it fully. The purpose of this is to prevent the leek from pickling easily after it directly touches the seasoning, so that the water in the stuffing is very large and it is not easy to wrap it.

9.? Put the stuffing into the dough, tighten the mouth, pinch out the shape of a steamed bun, and put it on the chopping board for 2 minutes. This process is also very important. After proofing, the size of the steamed bun will become 1.5 times larger, so it must be covered well before it can be awakened at a certain temperature. If this process is fermented, it can be steamed in hot water. If it is not fermented well, it is recommended to put it in a cold water pot for steaming, because cold water is heating.

1.? Steamed buns cooked in hot water should always be kept on fire, and kept in a state of boiling steam. They can be taken out after steaming for eight minutes, and can be eaten after airing the steam on the surface.

The steamed stuffed bun looks smooth and soft, tastes delicious, and the leek is fresh, so it won't be very stale. Let's talk about the process of steaming steamed buns with cold water.

the previous steps are the same as steaming steamed buns with hot water, except that it is not easy to wake up in the second proofing if the proofing time is short or the temperature is not high enough, for example, in the northern winter, unless it is put on the radiator to wake up a little faster, but it is very inconvenient to put the radiator after steaming steamed buns, so it is put in the pot and put in cold water. The heating process is also the process of secondary fermentation of steamed buns, so steaming.

Therefore, whether it is cooked in cold water or hot water, it depends on the situation at that time and the experience of making at ordinary times, as long as the leek can be steamed, not too much.