The first is to pay attention to practice. Goubuli steamed stuffed bun is made of good pork with secret seasoning. The method of making steamed stuffed bun skin is very particular. One side is made of ordinary cold water with a little salt, and the other side is made of hot salt water. Finally, the two surfaces can be rubbed together.
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 releasing the medicine, and 40 doses of medicine will be released from the surface of 750g, with the weight of18.75g. ..
Roll the powder evenly and roundly, push and pull it flat with both hands according to the rolling pin, push it to the end, apply force evenly, and roll it into a round skin with a uniform thickness and a suitable size and a diameter of 8.5 cm.
Secondly, the selection of materials is excellent. Pork is fat and thin with 3: 7. Remove cartilage and bone residue from the meat, and crush or chop it with a large-eye filter to make the meat into diced meat of different sizes. In the process of mixing the meat, add a proper amount of Jiang Shui, and then mix the ingredients mysteriously.
Add ingredients a little at a time to make them completely blend into the meat, and then stop for a while, such as putting them in the refrigerator for a while. If there is a stuffing mixer to stir the stuffing, there is no need to stop the meat after the ingredients are served. It is said that adding the mysterious formula of soup packets is still an intangible cultural heritage. This formula has been used for 150 years.
There is also pay attention to practice. Every Goubuli steamed stuffed bun has clear specifications from the aspects of dough mixing, pulling agent, rolling skin, stuffing, kneading, filling and boiling. The steamed stuffed bun is symmetrical and requires 18 pleats, which looks attractive on the outside. Just out of the drawer, steamed buns are like autumn chrysanthemums in bud in the mist, refreshing and comfortable. Take a bite, it is oily as water, fragrant but not greasy. 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.
Goubuli steamed stuffed bun is famous all over the country for its delicious and unique style, and is well-known at home and abroad. That's why I have such a nickname!