1 If the meat buns are not fermented for the second time, they need to be boiled in cold water without fire 15 minutes, and then steamed on high fire for 25 minutes. Because meat buns are different from vegetable buns, the meat itself is difficult to cook. If the fermentation is not in place, it will be cooked directly. Whether steamed in cold water or hot water, steamed buns are easy to be small and hard, and the meat stuffing inside will be difficult to steam because of the hard skin, so cook them in cold water first, and then steam them with strong fire.
If the meat buns are fermented in situ for the second time, they can be boiled and steamed for 20 minutes, and then stewed for 5 minutes. Because steamed bread has been fermented in place, there are relatively many pores. At this time, steaming with hot water can bring steam into the buns and steam out the meat stuffing, so the steaming time can be relatively less than 5 minutes. However, in order to ensure that the steamed buns are fully cooked, it is recommended to stew for 5 minutes before eating.
Steamed meat buns are better in cold water, and hot water steaming is not recommended. The reason for this is the following：
1 cold water steamed bread is easy to cook. Because the heating temperature of cold water rises slowly, the outer layer of the meat package will not be steamed immediately, and the pores are soft, so the meat stuffing can absorb the hot air well in the steaming process, so that the meat package can be steamed more thoroughly and can be eaten safely, while the hot water steaming can be cooked, but the stuffing inside is unstable, so there may be incomplete cooking;
Cold water steamed bread is whiter and more fragrant. Because both steamed bread and steamed bread need secondary fermentation before steaming, steamed bread in cold water can be put into the pot for secondary fermentation, which will not be exposed to air dust and bacteria, and the capping temperature is higher, so that yeast can make steamed bread bigger, while hot water steaming needs to expose steamed bread to air for secondary fermentation, which is easy to stick to dust and bacteria, unstable at room temperature, poor yeast fermentation activity and easy to blacken steamed bread.
How to steam steamed buns is fragrant, juicy and delicious, and just do the following two things at the same time: 1 meat stuffing draws water. This is the key. If the meat steamed stuffed bun has delicious juice, it is essential to fetch water for the meat stuffing. Generally, a catty of meat is half a catty of onion and Jiang Shui. It is best to add salt to destroy the fiber first, and then pull water several times. Finally, add seasoning such as oyster sauce, soy sauce, sugar, etc. to taste, and use cooked oil seal water to refrigerate the delicious and juicy meat stuffing for 10 minute.
After the second cold water, steam it with strong fire. This is also the key point mentioned above. Boiling in cold water can steam meat buns better, fermenting in cold water is whiter and more stable, and buns can be made bigger and whiter. To sum up, it is better to cook meat buns in cold water if they want to be juicy and fragrant, and it is not easy to make mistakes.
Cooking skills of steamed meat buns;
To make meat buns, it is recommended to use medium gluten flour, that is, ordinary flour. This kind of flour is moderate in gluten and easy to turn white, so it is the first choice for cakes such as steamed stuffed bun.
To make meat buns, it is best to use pork belly or mixed meat stuffing with three fats and seven thinness, so that the steamed meat stuffing is juicy and refreshing, and it is not easy to dry wood.
3 If vegetables need to be added to meat stuffed buns, it is suggested that the vegetables should be marinated with salt, mixed with baking soda, and then wrapped in cooked oil and mixed into the meat stuffing, so that the steamed meat stuffing is not easy to disperse and the vegetables are green in color.
4 To make meat buns, it is recommended to stew for 3-5 minutes before eating, so that the buns will not shrink because of the instant cooling, and even if they are not finished, they will not dry hard.