猪肉大葱包子是一道经典的中式面点，鲜香多汁的馅料搭配松软的面皮，一口咬下去，香气四溢，令人回味无穷。无论是当作早餐，还是作为正餐主食，都深受大众喜爱。下面就为你详细介绍这道美味包子的制作方法，让你在家也能轻松复刻这一传统美食。

　　Pork and scallion buns are a classic Chinese pastry dish, with a fresh and juicy filling paired with soft dough. When you bite into them, the aroma fills the air and leaves an endless aftertaste. Whether as breakfast or as a staple meal, it is deeply loved by the public. Below is a detailed introduction to the method of making this delicious steamed bun, allowing you to easily replicate this traditional delicacy even at home.

　　一、食材准备

　　1、 Food preparation

　　（一）面皮材料

　　（1） Noodle material

　　中筋面粉：中筋面粉蛋白质含量适中，能使面团具有良好的延展性和弹性，做出的包子皮松软且有嚼劲。

　　Medium gluten flour: Medium gluten flour has a moderate protein content, which can give the dough good extensibility and elasticity, resulting in soft and chewy buns.

　　干酵母：酵母是面团发酵的关键，能分解面粉中的糖分产生二氧化碳，让面团膨胀发酵。

　　Dry yeast: Yeast is the key to dough fermentation, which can break down the sugar in flour to produce carbon dioxide, allowing the dough to expand and ferment.

　　白糖：白糖可以为酵母发酵提供养分，加快发酵速度，同时还能提升包子皮的甜味。

　　White sugar: White sugar can provide nutrients for yeast fermentation, accelerate fermentation speed, and also enhance the sweetness of baozi skin.

　　温水：水温控制在 35℃左右为宜，接近人体体温，这个温度有利于酵母的活性发挥。水温过高会烫死酵母，过低则会导致发酵缓慢。

　　Warm water: It is advisable to control the water temperature at around 35 ℃, which is close to human body temperature. This temperature is conducive to the activity of yeast. Excessive water temperature can scald the yeast, while insufficient water temperature can cause slow fermentation.

　　（二）馅料材料

　　（2） Filling materials

　　猪肉：建议选择肥瘦比例为 3:7 的猪肉，这样的比例既能保证馅料的鲜嫩多汁，又不会过于油腻。

　　Pork: It is recommended to choose pork with a fat to lean ratio of 3:7, which can ensure the freshness, tenderness, and juiciness of the filling without being too greasy.

　　大葱根：大葱要选择葱白部分较多且新鲜的，葱香味浓郁，能为馅料增添独特风味。

　　Scallion roots: Scallions should be chosen with more white and fresh parts, which have a rich aroma and can add a unique flavor to the filling.

　　生姜：生姜具有去腥增香的作用，可提升馅料的口感。

　　Ginger: Ginger has the effect of removing fishy smell and enhancing aroma, which can improve the taste of fillings.

　　生抽：生抽能增加馅料的咸鲜味和色泽。

　　Soy sauce: Soy sauce can enhance the saltiness, freshness, and color of the filling.

　　老抽：老抽主要用于上色，让馅料看起来更有食欲。

　　Laoju: Laoju is mainly used for coloring to make the filling look more appetizing.

　　蚝油：蚝油能提升馅料的鲜味，使味道更加醇厚。

　　Oyster sauce: Oyster sauce can enhance the freshness of fillings and make the taste more mellow.

　　料酒：料酒可以去腥，让馅料的味道更加纯正。

　　Cooking wine: Cooking wine can remove fishy smell and make the taste of the filling more pure.

　　盐适量：根据个人口味调节馅料的咸淡。

　　Moderate salt: Adjust the saltiness of the filling according to personal taste.

　　胡椒粉适量：增添馅料的香味，去除肉腥味。

　　Moderate amount of pepper powder: adds fragrance to the filling and removes the fishy smell.

　　香油：香油能锁住馅料中的水分，使馅料更加滑嫩，同时增加香气。

　　Sesame oil: Sesame oil can lock in the moisture in the filling, making it smoother and more tender, while increasing the aroma.

　　食用油适量：在搅拌馅料时加入食用油，可防止馅料出水，使馅料更加滋润。

　　Appropriate amount of cooking oil: Adding cooking oil when stirring the filling can prevent the filling from leaking water and make it more moist.

　　二、制作步骤

　　2、 Production steps

　　（一）面团制作

　　（1） Dough making

　　先将干酵母和白糖放入温水中，搅拌均匀，静置 5 - 10 分钟，让酵母充分活化，直到水面出现丰富的泡沫。

　　First, put dry yeast and white sugar into warm water, stir evenly, and let stand for 5-10 minutes to fully activate yeast until there is rich foam on the water surface.

　　在中筋面粉中缓缓倒入酵母水，边倒边用筷子搅拌，直到面粉呈絮状。

　　Slowly pour yeast water into the medium gluten flour and stir with chopsticks while pouring until the flour becomes fluffy.

　　然后用手将面团揉至表面光滑，这个过程大约需要 10 - 15 分钟。揉好的面团放入一个大碗中，盖上湿布或保鲜膜，放置在温暖的地方进行发酵。发酵温度保持在 28 - 30℃左右最佳，一般发酵 1 - 1.5 小时，当面团体积膨胀至原来的 2 倍大，且内部呈现蜂窝状时，发酵就完成了。

　　Then knead the dough by hand until the surface is smooth, which takes about 10-15 minutes. Put the kneaded dough into a large bowl, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation. The optimal fermentation temperature is maintained at around 28-30 ℃. Generally, fermentation takes 1-1.5 hours. When the dough volume expands to twice its original size and the interior presents a honeycomb shape, fermentation is complete.

　　（二）馅料调配

　　（2） Filling preparation

　　将猪肉洗净，切成小块，然后用绞肉机绞成肉馅，或者手工剁碎。肉馅不要绞得太细，保留一些颗粒感，口感会更好。

　　Wash the pork, cut it into small pieces, and then use a meat grinder to grind it into meat filling, or chop it by hand. Don't grind the meat filling too finely, keep some graininess, and the taste will be better.

　　大葱切成葱花，生姜切成姜末。切好的葱花先不要放入肉馅中，以免提前出水。

　　Cut scallions into chopped green onions and ginger into minced ginger. Cut scallions should not be put into the meat filling for now to avoid premature release of water.

　　在肉馅中加入生抽、老抽、蚝油、料酒、盐、胡椒粉，顺着一个方向搅拌均匀，使肉馅充分吸收调料的味道。

　　Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, and pepper powder to the meat filling, stir evenly in one direction to fully absorb the flavor of the seasoning.

　　接着分多次加入少量清水，每次加入后都要搅拌至水分被肉馅完全吸收，这个过程称为打水，能让馅料更加鲜嫩多汁。一般 500 克肉馅可加入 100 - 150 毫升清水。

　　Then add a small amount of water in multiple portions, stirring until the water is completely absorbed by the meat filling after each addition. This process is called watering, which can make the filling more tender and juicy. Generally, 500 grams of meat filling can be mixed with 100-150 milliliters of water.

　　最后加入葱花、姜末、香油和食用油，再次搅拌均匀，馅料就调制好了。

　　Finally, add chopped scallions, ginger, sesame oil, and cooking oil, stir well again, and the filling is ready.

　　（三）包制包子

　　（3） Baozhi baozi

　　将发酵好的面团取出，放在撒有干面粉的案板上，揉搓排气，然后搓成长条，分成大小均匀的小剂子，每个剂子大约 50 克左右。

　　Take out the fermented dough and place it on a cutting board sprinkled with dry flour. Rub it to release air, then roll it into long strips and divide them into evenly sized small pieces, each weighing about 50 grams.

　　将小剂子按扁，用擀面杖擀成中间厚边缘薄的圆形面皮，注意边缘要尽量擀得薄一些，这样包出来的包子褶子会更漂亮。

　　Flatten the small dumpling and use a rolling pin to roll it into a circular dough with a thick center and thin edges. Pay attention to rolling the edges as thin as possible, so that the folded buns will be more beautiful.

　　取适量馅料放在面皮中间，用一只手托住面皮，另一只手捏褶，将面皮边缘捏合，逐渐收口，最后捏成圆形包子。捏褶时注意褶子要均匀，一般一个包子捏 12 - 18 个褶为宜。

　　Take an appropriate amount of filling and place it in the middle of the dough. Hold the dough with one hand and pinch the pleats with the other hand. Pinch the edges of the dough, gradually close the mouth, and finally shape it into a circular bun. When kneading pleats, pay attention to the uniformity of the pleats. Generally, it is advisable to knead 12-18 pleats per bun.

　　（四）蒸制包子

　　（4） Steamed buns

　　在蒸锅中加入适量清水，将包好的包子放入蒸笼，包子之间要留出一定的空隙，避免蒸熟后粘连。盖上锅盖，进行二次醒发，醒发时间为 15 - 20 分钟，直到包子体积明显变大。

　　Add an appropriate amount of water to the steamer and place the wrapped buns into the steamer. Leave a certain gap between the buns to avoid sticking after steaming. Cover the pot and let it rise again for 15-20 minutes until the volume of the steamed buns significantly increases.

　　醒发完成后，开大火将水烧开，水开后转中火蒸 15 - 20 分钟。蒸的时间根据包子大小适当调整，蒸好后不要立即开盖，先关火焖 3 - 5 分钟，防止包子突然遇冷收缩，影响口感和外观。

　　After waking up, turn on high heat to bring the water to a boil, then steam over medium heat for 15-20 minutes. The steaming time should be adjusted appropriately according to the size of the buns. After steaming, do not immediately open the lid. First, turn off the heat and let it simmer for 3-5 minutes to prevent the buns from suddenly shrinking due to cold, affecting their taste and appearance.

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