Steamed buns are usually cooked in about 2 minutes.

if the secondary fermentation is not in place, the big steamed buns need to be put into the pot in cold water, let stand for 15 minutes to ferment first, and then steam over high fire for 2 minutes. Because the steamed buns need to be white and big, if they are not steamed in place, they will die, so the steamed buns can't be steamed. It is necessary to put them in the pot with cold water without firing, so that the steamed buns can fully contact with the water vapor in the pot, and then steam them on strong fire for 2 minutes to be white and big.

if the secondary fermentation is in place, the steamed stuffed bun can be put into the pot with hot water, steamed directly on strong fire for 15 minutes, and then braised for 3 minutes. Because the steamed buns have been allowed to stand and ferment in place, they can be steamed in hot water directly, and the steamed buns can be steamed more quickly, but the steamed buns can't be cooked immediately. It will be more fragrant and soft to stew for 3 minutes after turning off the fire.

Precautions for steaming steamed buns

The final state of steamed buns is also related to the steaming temperature. If it is steamed on a small fire, the steamed buns will be in a state of fermentation all the time, and the steamed buns that are overdone will be deformed and sour, which will affect the face value and taste of the steamed buns. If the whole process is steamed by fire, the steam will lift the lid, and the steam on the lid will drop on the surface of the steamed stuffed bun, so that the skin of the steamed stuffed bun will be scalded to death. This is also the main reason why occasionally there are a few steamed stuffed buns in the same pot, which are as hard as boiled water and have no hair at all.

especially in winter when the indoor temperature is low, this situation is more likely to happen. The correct way is to boil the water with high fire, start from the boiling time, and continue to steam for 5 minutes with high fire, so that the steamed buns can be shaped quickly. Then change to medium heat and steam for 1~2 minutes. The specific time is related to the size of steamed buns and stuffing. Generally, the meat stuffing should be steamed for a while. In addition, in the steaming process, a heavy object can be pressed on the pot cover to prevent the pot cover from being pushed up by water vapor, so that a large amount of water vapor drops due to the temperature difference in the pot.