Put enough water in the pot so that it won't evaporate quickly. Wait until the water boils before steaming the steamed bread.

The quick-frozen steamed bread is not thawed, and it is directly steamed in a steamer.

When steaming steamed bread, there should be a certain gap between them to ensure that the steamed bread is not easy to stick after it becomes bigger.

Quick-freeze steamed bread for 3-5 hours, then take it out and put it in a fresh-keeping bag, which can be preserved for a longer time. Steam steamed bread after boiling.

According to the size and heat of steamed buns, steaming takes about 5- 15 minutes.

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Steamed buns are an ancient traditional pasta, usually wrapped in bread and stuffed with flour and stuffing. It originated in Sichuan. The legend was invented by Zhuge Liang during the Three Kingdoms period (more than 800 years ago/kloc-0).

The use of the name "steamed stuffed bun" began in the Song Dynasty's Record of Yan Yi: "Give me a steamed stuffed bun for Renzong's birthday." Behind the steamed stuffed bun, the note says "another name for steamed bread". Northerners call steamed stuffed buns stuffed (meaning steamed stuffed buns have no stuffing, but they have stuffing). Steamed buns are usually made of flour, and the size varies according to the size of the stuffing. The smallest one can be called steamed buns, followed by medium steamed buns and big steamed buns. Commonly used fillings are pork, mutton, beef, vermicelli, mushrooms, bean paste, celery, cabbage, leek, tofu, fungus, dried vegetable meat, egg yolk, sesame and so on.

Nutrition and health: Steamed buns are fermented foods, and eating more fermented foods is very beneficial to human health. Traditional fermented food has a wide range of raw materials and a wide variety of microorganisms used in fermentation. The main forms of fermentation are liquid or solid fermentation and natural or pure fermentation. Traditional fermented food has rich nutritional value and powerful health care function.