How long does it take to steam meat buns?

肉包子一般需蒸25分鐘左右即熟。具體需根據包子發酵程度區分：

Meat buns usually need to be steamed for about 25 minutes. It should be distinguished according to the fermentation degree of steamed stuffed bun:

1、如肉包子未二次發酵，需冷水下鍋不開火發酵15分鐘，再開大火蒸25分鐘即熟。因為肉包子不同于菜包子，本身肉餡是生肉是很難熟的，如果沒有發酵到位就直接下鍋，不管冷水熱水蒸，包子都易又小又硬，里面的肉餡也會因為外皮發硬而難以蒸熟，所以需冷水下鍋先發酵后猛火蒸；

1. If the steamed stuffed bun is not fermented twice, it needs to be fermented in cold water without firing for 15 minutes, and then steamed for 25 minutes. Because meat buns are different from vegetable buns, the meat filling itself is raw meat, which is difficult to be cooked. If it is not fermented in place, it can be directly put into the pot. Regardless of cold and hot water steaming, the buns are easy to be small and hard, and the meat filling inside will be difficult to be steamed because the skin is hard. Therefore, it is necessary to put it into the pot in cold water, ferment first and then steam fiercely;

2、如肉包子二次發酵到位，可以水開下鍋猛火蒸20分鐘，關火燜5分鐘即熟。因為包子已經發酵到位，所以氣孔相對較多，此時熱水下鍋猛火蒸，可以很好的將蒸汽帶入包子內部，也能蒸熟肉餡，所以蒸的時間相對可以少5分鐘，但是為了保證包子全熟，建議多燜5分鐘再吃為佳。

2. If the secondary fermentation of meat steamed stuffed bun is in place, it can be boiled in water, steamed over high heat for 20 minutes, and simmered for 5 minutes. Because the steamed stuffed bun has been fermented in place, there are relatively many pores. At this time, steaming in hot water can bring the steam into the steamed stuffed bun and steam the meat stuffing. Therefore, the steaming time can be reduced by 5 minutes. However, in order to ensure that the steamed stuffed bun is fully cooked, it is recommended to stew for 5 minutes before eating.

蒸肉包子用冷水和熱水哪個更好？

Which is better for steamed pork buns, cold water or hot water?

蒸肉包子用冷水下鍋更好，不建議熱水蒸。理由如下：

Steamed pork buns can be cooked in cold water. Hot water steaming is not recommended. The reasons are as follows.

1、冷水蒸包子易熟透。因為冷水加熱溫度是緩慢升高的，所以肉包子的外層不會馬上蒸定型，氣孔比較柔軟所以肉餡在蒸制過程中可以很好的吸收熱氣，從而內餡蒸的更透，肉包子可以保證全熟吃著放心，而熱水蒸雖然也能蒸熟但是內餡受熱相對不穩定，所以可能會出現不全熟的情況；

1. Steamed buns in cold water are easy to ripen. Because the heating temperature of cold water rises slowly, the outer layer of meat buns will not be steamed and shaped immediately, and the pores are relatively soft. Therefore, the meat stuffing can absorb the hot gas well during the steaming process, so that the inner stuffing can be steamed more thoroughly. The meat buns can be fully cooked and eat at ease. Although hot water steaming can also be steamed, the inner stuffing can be heated relatively unstable, so incomplete cooking may occur;

2、冷水蒸包子更白更香。因為不管蒸包子還是饅頭，都需要二次發酵到位才能蒸，而冷水下鍋包子可以放在鍋內二次發酵，不會接觸空氣灰塵和細菌，且加蓋溫度更高，酵母可以更好的將包子發大，而熱水蒸需要將包子暴露在空氣中二發，易粘灰塵細菌且室溫不穩定，酵母發酵活躍程度差且包子也易發黑。

2. Steamed buns in cold water are whiter and more fragrant. Because both steamed buns and steamed buns need secondary fermentation in place before they can be steamed, while steamed buns in cold water can be put in the pot for secondary fermentation without contacting air dust and bacteria, and the capping temperature is higher, yeast can better expand the steamed buns, while hot water steaming needs to expose the steamed buns to the air for secondary fermentation, which is easy to stick to dust bacteria and the room temperature is unstable, the activity of yeast fermentation is poor, and the steamed buns are easy to blacken.

那么怎么蒸包子才香濃多汁又好吃呢？

So how can steamed buns be fragrant, juicy and delicious?

了解了以上特點后，蒸包子要想好吃只需要同時做到以下2點即可：

After understanding the above characteristics, if steamed buns want to be delicious, they only need to do the following two things at the same time:

1、肉餡打水。這個是關鍵中的關鍵，要想肉包子多汁可口，給肉餡打水是必不可少，一般一斤肉打半斤蔥姜水，需先加鹽破壞纖維再分次打水效果更好，然后調入蠔油醬油白糖等調料調味，用熟油封住水分，放冰箱冷藏10分鐘美味多汁的肉餡即成；

1. Draw water with meat stuffing. Meat stuffing is a meat stuffing base note. This is the key to the key. If you want meat and steamed stuffed buns to be juicy and tasty, it is essential to water the meat. Generally, a pound of meat is half a catty of ginger and ginger water. First, salt is added to destroy the fiber and then the water is broken down again. The effect is better. Then, seasoning with oyster sauce, sugar and other seasoning is added, and the oil is sealed with mature oil, and then refrigerated for 10 minutes.

2、冷水二發后猛火蒸。這個也是上面講過的關鍵，冷水下鍋能更好的蒸透肉包子，且冷水下鍋發酵更白更穩定，包子可以發的更大更白，綜上3個優點，肉包子要想多汁香濃，需冷水下鍋更佳也不易出錯。

2. Steam with high fire after two rounds of cold water. This is also the key mentioned above. The meat buns can be better steamed through the pot in cold water, and the fermentation in cold water pot is whiter and more stable, and the buns can be bigger and whiter. To sum up, the meat buns need to be cooked in cold water if they want to be juicy and fragrant.