raw material formula: 751g of flour, 511g of clean pork, 5g of ginger, 125g of soy sauce, 422ml of water, 625g of clean onion, 61g of sesame oil, a little monosodium glutamate and a proper amount of alkali.
production method: match the pork according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. In the process of stirring the meat, add a proper amount of ginger water, and then add soy sauce. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly mastered. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. Wait for a while after serving soy sauce. If it can be put in the refrigerator for a while, it is better to add water immediately. Water should also be added a little at several times, otherwise the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well.
Goubuli steamed stuffed bun
English name: Go Believe
Goubuli steamed stuffed bun is a famous flavor in Tianjin. At present, there is an English name: "Go Believe". It is white and soft, the size is the same, and the bottom side is the same thickness. It is oily when bitten, but it is not greasy and tastes very delicious.
Goubuli was founded in 1858. During the Xianfeng period of Qing Dynasty, there was a young man named Guiyouyou in Yangcun, Wuqing County, Hebei Province. Because his father had a son at the age of forty, he took the nickname "Dog Son" in order to raise his son safely, expecting him to be as good as a puppy (according to the northern custom, this name is full of simple and loving affection).
Gou Zi came to Tianjin to study art at the age of fourteen, and worked as a waiter in the Liu family steaming and eating shop near the South Canal in Tianjin. He was ingenious and inquisitive, and with the careful guidance of the masters, Gui Zi's skill in making steamed buns continued to grow, and he soon became famous.
After three years as a teacher, Guiyouyou has mastered all kinds of skills in making steamed buns, so he became independent and started a snack shop specializing in steamed buns-"Dejuhao". He used the ratio of fat and thin fresh pork 3: 7 to add appropriate amount of water, supplemented with ribs soup or belly soup, and added ground sesame oil, special soy sauce, Jiang Mo, chopped green onion, monosodium glutamate, etc., and carefully mixed them into a stuffed bun. Half-hair flour for steamed stuffed bun skin is rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness after rubbing strips and putting agent. Wrap the stuffing, knead it carefully with your fingers, and twist the pleats hard at the same time. Each steamed bun has a fixed number of 15 pleats, and the pleats are uniform in density, such as white chrysanthemums. Finally, it is steamed in the furnace with hard gas.
Because Guiguiyou is good at cooking, takes things seriously, and never adulterates them, the steamed buns made by Guiguiyou are soft in taste, fresh and fragrant, not greasy, shaped like chrysanthemums, and unique in color, smell and shape, which attracts people from miles away to eat steamed buns, and their business is very prosperous and their reputation soon rises. As more and more people come to eat his steamed buns, Guiyou is too busy to talk to customers. As a result, people who eat steamed buns call him "a dog sells steamed buns and ignores people". Over time, people called him "Goubuli" and called the steamed stuffed bun he operated "Goubuli Steamed Bun", but the original shop name was gradually forgotten.
It is said that when Yuan Shikai was the governor of Zhili and trained a new army in Tianjin, he once presented the "Goubuli" steamed stuffed bun as a tribute to Empress Dowager Cixi in Beijing. Empress dowager cixi was delighted after tasting it, saying, "Wild animals in the mountains and geese in the clouds, cattle and sheep on land and fresh on the sea floor are not as good as dogs ignoring fragrance, and they can eat for a long time." Since then, Goubuli steamed stuffed bun has gained great fame and gradually opened semicolons in many places.
Later, Guiyou suddenly used his quick wits and came up with a new idea for business: even if there were a few baskets of clean chopsticks on the table in the store, customers wanted to buy steamed buns. He asked to put the change in the bowl first, and then he gave the steamed buns according to the amount of money in the bowl. Customers eat steamed stuffed buns, put down their bowls and chopsticks and leave the store, while noble friends are too busy to say a word from beginning to end. So the neighbors made fun of him and said, "paparazzi sell steamed buns and ignore them." Later, the good neighbors named his steamed bun shop "Goubuli" and the steamed buns he made "Goubuli Steamed Bun", but the noble friends did not object. Once the name of this store spread, it became famous far and wide, and it has been spread to this day. It can be said that it has been prosperous for a long time!
Goubuli steamed stuffed bun is famous all over the country for its delicious taste, both at home and abroad. Goubuli steamed stuffed bun is very popular. The key lies in its fine materials and exquisite production. It has certain unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially the steamed stuffed bun has a symmetrical pleat, and each steamed stuffed bun has no less than 1.5 pleats. The steamed stuffed bun, which has just come out of the drawer, is neat in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the mist. It is refreshing and comfortable, with a bite, oily and watery, fragrant but not greasy, and has always won the favor of the general public and friends from all over the world.
production technology
raw material formula: 751g of flour, 511g of clean pork, 5g of ginger, 125g of soy sauce, 422ml of water, 625g of clean onion, 61g of sesame oil, a little monosodium glutamate and a proper amount of alkali.
production method: match the pork according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. In the process of stirring the meat, add a proper amount of ginger water, and then add soy sauce. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly mastered. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. Wait for a while after serving soy sauce. If it can be put in the refrigerator for a while, it is better to add water immediately. Water should also be added a little at several times, otherwise the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well.
Tianjin famous restaurant
Tianjin Chinese restaurant is nothing more than Beijing cuisine and Shandong cuisine, and the local area has no special specialty. At the same time, Tianjin is a trading port forced to open under the unequal treaty, with British and French concessions, westernization personnel and foreign ships. There are also several famous restaurants for western cuisine in Tianjin. As for Sichuan and Guangdong cuisine, it was rare before War of Resistance against Japanese Aggression. It was not until 1945 that the Japanese surrendered, the China government was demobilized, there were more mainlanders, and the bureaucratic atmosphere flourished. Restaurants in various places appeared one after another, and the colors of tastes gradually became fashionable.
Anyone who has been to Tianjin or heard of Tianjin will remember or know that the "Goubuli" steamed stuffed bun is famous, and it has been eaten with relish. People in Tianjin often say that "if you haven't eaten Goubuli steamed stuffed bun, it's a waste of time." Although it is an exaggeration, it also shows its great reputation. Therefore, when friends come to Tianjin, or relatives and friends drop in, it is inevitable to invite Goubuli to have a steamed stuffed bun.
Goubuli's steamed stuffed bun has a history of more than 111 years. But it was not the original shopkeeper who made a name for himself, but an apprentice. After learning the basic kung fu, he kept improving and made a reputation. "Goubuli" is the apprentice's nickname. In old China, it was a folk custom that when a baby was born, parents worried about the delicate children. In the so-called troubled old society, when there was a lack of medical care and superstition, they took a crude nickname, such as a dog with a girl (boys sometimes took a girl's name, which was a bad habit of favoring boys over girls), and thought that such monsters would not pay attention, and dogs ignored it, of course, even less. It is this dog-ignoring apprentice (whose real name has been unknown for a long time) who is kind and diligent. After three years of apprenticeship, he learned a good craft and became a master of making steamed buns, earning a lot of money for his master.
Later, when the master died, he started his own business, and the capital was small, so he could not set up a big name. So he opened a small shop at the canal pier to make steamed buns and sold them to some dock boatmen and traders. Most of them were from hometown, and since there was no name sign, his fellow villagers still called him by his nickname, so the dog ignored them and linked them with steamed buns. In addition, he is honest in doing things and has good craftsmanship. The steamed buns made by him are genuine and delicious. In this way, the news spread widely, and the buns that were ignored by the dog became famous products, and the customers gradually developed from working people and ordinary citizens to dignitaries and wealthy businessmen.
It is said that Yuan Shikai (who was then the governor of Zhili in the Qing Dynasty) was training in Tianjin Station. In order to flatter Empress Cide, he bought a special tribute to Beijing, which was appreciated by the Empress Dowager, and the value of the steamed stuffed bun was even higher. Since then, business has been booming and money has been earned, and the "Deju" has been officially opened in Tianjin. However, there are still not many people who know it, and it is generally called "Goubuli". The boss in 1949 was the third generation of Goubuli, and everyone knew that Goubuli's original surname was Gao. Public-private partnership, after being nationalized, was once of low quality. Recently, it was returned to the private sector, and steamed buns are very popular again.
There is no essential difference between Goubuli's steamed stuffed bun and ordinary steamed stuffed bun. Its reputation lies in its genuine materials and careful production. When I was nosy, I visited the shopkeeper. He told us that Goubuli steamed stuffed bun was the most exquisite, and it was made entirely of stewed bone soup. The stuffing was well chosen, and the proportion was different according to the season: more fat in cold weather, less fat in summer, warm in spring and autumn, and fat and thin apart, so that it could not be greasy, soft and tender; Chop the stuffing finely and evenly, mix the thick soup moist and cool, and add onion and ginger to taste; The dough should not be too old, the dough should be thin and strong, the stuffing should not collapse, the oil should not run off, the pleats should be dense, the appearance should be good, and it is necessary to pay attention to a steamed stuffed bun with 12 pleats, three loaves of bread, and the size is the same. These are all distinctive places.