751g of flour, 511g of clean pork, 5g of ginger, 125g of soy sauce, 422ml of water, 62.5g of clean onion, 61g of sesame oil, a little monosodium glutamate and a proper amount of alkali. [7]

Editing of production steps

Method 1

1. Pork fat and thin are matched at 3:7. First, clean the cartilage and bone residue, and crush or chop them with a big-eye sieve to make diced meat. In the process of stirring the meat, add a proper amount of ginger water, and then add soy sauce. Add monosodium glutamate, sesame oil and chopped green onion and stir well.

2. The ratio of noodles to water is 2:1. When kneading dough, knead it evenly to avoid the phenomenon of soda.

3. Roll the powder evenly and roundly, press the rolling pin with both hands to push and pull it flat, push it to the head and pull it to the end, and roll it evenly into a round skin with a uniform thickness and appropriate size and a diameter of 8.5 cm.

Goubuli steamed stuffed bun making-tucking

Goubuli steamed stuffed bun making-tucking [4]

4. Hold the skin with your left hand, insert the stuffing with your right hand, and tuck 15-17 pieces. When pinching the bag, the thumb moves forward, and the thumb and forefinger twist the pleats at the same time. When closing the bag, press it well, don't open your mouth, don't hold the top, and there is no pimple on the mouth of the steamed stuffed bun.

5. steam steamed buns on the drawer. It usually takes 4-5 minutes to use boiler hard gas; It takes 5 minutes to steam the stove with bituminous coal; Use household briquettes to light a fire. When the drawer is loaded, the fire is flourishing and the water is boiling. It takes 6 minutes to steam. If it is overheated, it is full and oily, which is not good-looking and delicious. Without fire, it is sticky and cannot be eaten. [7]

Method 2

Making ingredients

Main ingredients

Wheat flour 611g, Pork 511g

Accessories

Appropriate amount of sesame oil, salt, monosodium glutamate, cooking wine, soy sauce, yeast powder, shallots and ginger

Step

1.

2. Wash and chop the pork into minced meat, put it in a basin, add soy sauce, salt, cooking wine, minced onion and ginger, monosodium glutamate and sesame oil and stir clockwise.

3. stir vigorously, then pour a small amount of bone soup or cold water, stir clockwise while pouring, and stir until it becomes sticky, and then serve as the filling.

4. Knead the dough evenly and thoroughly, and divide it into dough with even size.

5. Roll the flour dough round to make steamed stuffed bun skin.

6. put the stuffing in the middle of the steamed stuffed bun.

7. Close the edges and pinch tightly, and then the steamed stuffed bun is made.

8. put the raw steamed buns into a steamer, put cold water into the steamer, steam them over high heat and take them out of the oven.

1111g of pork, 151g of sesame oil, 1511g of flour, 15g of yeast, 611g of clear water, 12g of alkaline noodles, 11g of Jiang Mo, 11g of monosodium glutamate and 21g of soy sauce.

2 production steps

1. Grind the pig into minced meat, add Jiang Mo, soy sauce, monosodium glutamate and sesame oil, and stir to make stuffing;

2. Put the flour and yeast into a dish, add water to make dough, ferment it, and then add alkaline flour and knead it evenly;

3. Put the dough on the chopping board and knead it evenly, smooth it, and knead it into a strip with a diameter of about 23 cm, pick it into a dough blank and roll it into a thin round skin with a diameter of about 8 cm;

4. Put the thin dough on the palm of your hand, put stuffing in the middle, and seal it tightly;

5. Put the prepared raw steamed stuffed bun into a cage and cook it with high fire for about 5 minutes.