Take medium-sized wheat flour steamed bread as an example: ① When the water boils, it takes about 25 minutes for a drawer of steamed bread blanks to sit on the pot and start counting. (2) 20 minutes is enough for a drawer of steamed bread to sit on the pot and start steaming from the drawer. (3) If it is a double drawer, add 5 minutes each, and if it is a mixture of wheat flour and corn flour, add 5 minutes. Steaming a small steamed bun with one or two grains is definitely different from steaming a big bag with half a catty of grain.

It is right to say 20 minutes, and it is right to say 35 minutes. Steamed steamed bread is not life but fire, and white noise is the correct answer.