Features: Fine raw materials, excellent production, especially symmetrical steamed bread, each steamed bread has 18 pleats.
Practice of Goubuli Steamed Bun in Tianjin
Pork is fat and thin with 3: 7. Remove the cartilage and bone residue from the meat, crush or chop it with a big-eye colander, and make the meat into diced meat of different sizes. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to find a mouth (adjust the salinity), and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, stop for a while, such as putting it in the refrigerator for a while. If there is a stuffing mixer to stir the stuffing, soy sauce meat doesn't have to stop, and then add water. Add a little water at a time, or the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and mix well (add salt according to personal taste)
When mixing powder, the ratio of powder to water is 2∶ 1, which is directly proportional to the ratio of old fertilizer to alkali. Generally speaking, 25 kg of flour, 20 kg of old fertilizer in winter, 0/90 g of alkaline flour, 0/0 kg of old fertilizer in spring and autumn, and 0/35 g of alkaline flour. In summer, about 7.5 kilograms of old fertilizer and 0/30 grams of alkaline noodles were used. After kneading the dough, knead the dough evenly to avoid the phenomenon of flower alkali. Rub the smooth surface when throwing chemicals, and throw 40 doses from 750g water surface, each dose weighs18.75g. ..
Roll the powder evenly and roundly, push and pull it flat with both hands according to the rolling pin, push it from head to tail, and roll it evenly into a round skin with a uniform thickness and appropriate size and a diameter of 8.5 cm.
Left-handed skin support, right-handed 15g stuffing, and 15 ~ 16 pieces. When pinching the bag, the thumb should move forward, and the thumb and forefinger should twist and fold at the same time. When you close it, press it well, don't open your mouth, don't hold it against your head, and don't have bumps in the mouth of the steamed stuffed bun.
Steamed bread 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; Make a fire with domestic briquettes. The drawer is full, the fire is booming and the water is boiling. It takes 6 minutes to steam. If it is overheated, it will be full and oily, not good-looking and delicious. Without fire, it will be sticky and I can't eat it.
Cooking skills:
This kind of cake is made of water, and it is half-baked. Noodles are tender and delicious.
Characteristics of dishes:
"Goubuli" steamed stuffed bun is very famous in Tianjin with a history of 100 years. According to legend, the steamed stuffed bun was named after Goubuli, the owner of Tianjin Deju Steamed Bun Shop. Goubuli steamed buns are made of good pork, ginger, soy sauce, soup, sesame oil, monosodium glutamate and sparerib soup, wrapped and steamed. The steamed buns made are required not to go out of shape, not to fall off the bottom, and not to leak oil. They are all chrysanthemum-shaped. Its flavor is characterized by excellent selection of materials, thin skin and big stuffing, mellow taste, palatable fragrance, fat but not greasy. 1956 spring, named Tianjin steamed stuffed bun. In the process of long-term circulation, the production technology has been continuously improved, which has become a must in Tianjin and its reputation has spread far and wide overseas.