The weather is cold, and families in the north like to eat it.Steamed bunsHot and deliciousSteamed bunsto eat.However, for beginners, it is still very difficult to make delicious steamed buns.Specifically, how long to steam buns is a question.Today, we will introduce how to steam buns, including how long to steam buns, steaming techniques, etc.

HomemadePumpkinMeat steamed bunsRecipe

First, let's look at how long it takes to steam pumpkin buns and some of the techniques.

Ingredients

800g homemade bun dough, 700g pumpkin, 200g porklean meat50g green onions,soy sauce30g, 5g rice wine, appropriate amount of salt,MSGa little, 50g rice, 10g starch, 50g vegetable oil, appropriate amount of baking soda.

Recipe

1. Peel, clean, and slice the pumpkin into strands, then chop into small pieces, add appropriate amount of salt and mix evenly, and let it sit for 20-30 minutes. Then wrap it in clean gauze and squeeze out the water.

2. Chop green onions, remove the yellow leaves and roots, wash and drain, and chop into small pieces.

3. Wash and drain the lean meat, cut into approximately 0.5cm square pieces, place in a large bowl, add 30g soy sauce, 5g rice wine, 50g chopped green onions, a little MSG, and appropriate amount of salt, and mix thoroughly. Add 50g vegetable oil and mix evenly, marinate for 1-2 hours.

4. Place the pumpkin pieces in the bowl containing the lean meat and mix thoroughly, thus forming the bun filling.

5. Place the bun dough in the desired amount of filling, use the thumb and index finger of the right hand to pinch out about 20 folds, leaving a thumb-sized opening on the top, thus forming the bun.

6. Place the bun on the steamer and steam until cooked.

How long to steam buns

After the bun is wrapped, place it in the steamer.After placing the bun in the steamer, there should be about 2 finger-widths between each bun.Place the steamer in a pot, add appropriate amount of water to the bottom, cover and steam over high heat for about 10-15 minutes.

BeefHow to make steamed buns

In fact, the different fillings of steamed buns are not much different, the main difference is in the filling.

Ingredients

800g homemade bun dough, 350g beef, 100g green onions, 80g soy sauce, 35g sesame oil, 10g fragrant oil, a little MSG, a little rice wine, 10g starch, 50g old flour, appropriate amount of salt.

Recipe

The recipe for beef steamed buns is only different in the filling step compared to the recipe for homemade pumpkin and pork steamed buns. For example, how to make steamed buns and how long to steam buns are all the same, so here we will only introduce the method of making the beef steamed bun filling.

1. Wash and drain the green onions, chop into small pieces.GingerPeel off the outer skin and chop into minced, ready to use.Wash and drain the beef, chop into minced and puree, ready to use.

2. Making the filling: place a large bowl, put the beef minced into the bowl, add 80g soy sauce;10g minced ginger;appropriate amount of salt, MSG, a little rice wine, mix and dissolve the salt, then gradually add 250g of water, while pouring and stirring, when it becomes a viscous slurry, add 10g of starch and mix evenly, then add 100g chopped green onions, 10g fragrant oil, 35g sesame oil, and repeatedly mix evenly, thus forming the filling.

Steaming techniques for buns: how to avoid sticking to the steaming cloth

1. After steaming the buns, don't rush to remove the steamer.First, open the cover of the steamer and steam for 3-5 minutes.After the top layer of buns has quickly become dry, remove the steamer and flip it onto a cutting board, and remove the steaming cloth.In this way, the buns will not stick to the steaming cloth and will not stick to the cutting board.Wait a while and then remove the second layer.

2. Wash the steaming cloth after use and moisten it before use.

3. If you use an aluminum steamer, you don't need a steaming cloth.First, wash and dry the steamer rack, lightly coat with edible oil, place the buns on it, and it's easy to remove after steaming.