Generally, quick-frozen steamed buns can be steamed for 8- 15 minutes after they are boiled over high fire. Steam vegetables for 8 minutes, and the meat is longer. Let's look at the steaming steps.

Quick frozen steamed buns

1. Prepare a proper amount of frozen steamed buns, water and a steamer.

2. First pour a proper amount of water into the pot, and then put it on the steamer or steamer rack. There should not be too much water, and it is advisable not to exceed the steaming rack, so as to avoid water overflowing, causing steamed dumplings to become dumplings, and the skin to become wet and sticky, but not too little, otherwise the pots and buns will become dry and hard after steaming.

3. Brush a thin layer of oil on the bottom of the steamer, or spread a layer of edible silicone paper to prevent the steamed buns from sticking to the bottom.

4, put the frozen steamed stuffed bun neatly, at regular intervals, to prevent adhesion and broken skin.

5. Then cover the pot, bring to a boil, and continue steaming on low heat for 10- 15 minutes.

6. Finally, take out jiaozi, mix it with soy sauce, white vinegar, garlic, pepper and other sauces, and dip it in. Some steamed dumplings are properly seasoned and can be eaten directly without dipping.

If the quick-frozen steamed buns are thawed and then steamed, the steamed buns will produce excess water after thawing, which will lead to the mutual adhesion between steamed buns and the phenomenon of broken skin and dew. However, if they are steamed directly under freezing, each steamed bun will be separated because the water freezes. When steaming, only a little distance is needed, or some cooking oil can be coated on the surface to help separate and maintain the appearance and taste of steamed buns.