How long does it take to steam meat buns?

肉包子一般需蒸25分钟左右即熟。具体需根据包子发酵程度区分：

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、如肉包子未二次发酵，需冷水下锅不开火发酵15分钟，再开大火蒸25分钟即熟。因为肉包子不同于菜包子，本身肉馅是生肉是很难熟的，如果没有发酵到位就直接下锅，不管冷水热水蒸，包子都易又小又硬，里面的肉馅也会因为外皮发硬而难以蒸熟，所以需冷水下锅先发酵后猛火蒸；

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、如肉包子二次发酵到位，可以水开下锅猛火蒸20分钟，关火焖5分钟即熟。因为包子已经发酵到位，所以气孔相对较多，此时热水下锅猛火蒸，可以很好的将蒸汽带入包子内部，也能蒸熟肉馅，所以蒸的时间相对可以少5分钟，但是为了保证包子全熟，建议多焖5分钟再吃为佳。

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.

蒸肉包子用冷水和热水哪个更好？

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

蒸肉包子用冷水下锅更好，不建议热水蒸。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。因为冷水加热温度是缓慢升高的，所以肉包子的外层不会马上蒸定型，气孔比较柔软所以肉馅在蒸制过程中可以很好的吸收热气，从而内馅蒸的更透，肉包子可以保证全熟吃着放心，而热水蒸虽然也能蒸熟但是内馅受热相对不稳定，所以可能会出现不全熟的情况；

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。因为不管蒸包子还是馒头，都需要二次发酵到位才能蒸，而冷水下锅包子可以放在锅内二次发酵，不会接触空气灰尘和细菌，且加盖温度更高，酵母可以更好的将包子发大，而热水蒸需要将包子暴露在空气中二发，易粘灰尘细菌且室温不稳定，酵母发酵活跃程度差且包子也易发黑。

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浓多汁又好吃呢？

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

了解了以上特点后，蒸包子要想好吃只需要同时做到以下2点即可：

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、肉馅打水。这个是关键中的关键，要想肉包子多汁可口，给肉馅打水是必不可少，一般一斤肉打半斤葱姜水，需先加盐破坏纤维再分次打水效果更好，然后调入蚝油酱油白糖等调料调味，用熟油封住水分，放冰箱冷藏10分钟美味多汁的肉馅即成；

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、冷水二发后猛火蒸。这个也是上面讲过的关键，冷水下锅能更好的蒸透肉包子，且冷水下锅发酵更白更稳定，包子可以发的更大更白，综上3个优点，肉包子要想多汁香浓，需冷水下锅更佳也不易出错。

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.