300g of pork, 30ml of wine, 30ml of vinegar, 0/50g of dough, 45ml of onion Jiang Shui, 30ml of soy sauce, 0/5ml of sesame oil, 0/5ml of lard, 0/50g of preserved jelly/kloc, 5g of salt and shredded ginger/kloc.
1) Add onion, Jiang Shui, soy sauce, salt, sesame oil, lard and wine into pork, stir well, then cut the skin into small pieces, carefully put them in, and freeze them in parallel 1 hour.
2) Mix and knead the water surface and dough, divide into 50 pieces (portions), roll each piece into thin skin, wrap it with a little meat, put it in a small steamer and steam it over high fire. 2. The following formula is said to be a complete formula and process for making "Goubuli" steamed stuffed bun. The main ingredient formula is flour 750g clean pork 500g ginger 5g soy sauce 125g water 422ml clean onion 62.5g sesame oil. 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 stir well. The second step of making Goubuli steamed stuffed bun. The ratio of flour 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 each dose weighing18.75g. The third step of making Goubuli steamed stuffed bun. Roll the dough 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. Step 4 of making "Goubuli" steamed stuffed bun: Pinch the skin with your left hand, put 15g stuffing in your right hand, and roll 15 ~ 16 pieces. When pinching the bag, the thumb is forward, and the thumb and forefinger are folded at the same time. When closing the bag, press it well, don't open your mouth, don't top it, and the steamed stuffed bun can't have pimples on its mouth. The fifth step of making Goubuli steamed stuffed bun. Steam 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. No fire, sticky, can't eat. This kind of cake is made of water, and it is half-baked. Noodles are tender and delicious. Not to mention whether this formula is true or not, because a real formula will never be seen. We assume that one of the two recipes is true, but if we follow the recipe, we can make such delicious buns! Why is this? Insiders said: Have you noticed that the recipe of "Goubuli" steamed stuffed bun only says adding yeast, but omits the step of how to ferment? Do it if you don't believe me, because even if you ask someone else for yeast, there will be alkali trouble from the beginning! Also, the Goubuli steamed stuffed bun in Tianjin is frozen with skin. How much should be added is correct, and the steamed stuffed bun will not be deformed because of freezing! Too much waiting! Add a little to what you usually see, and you will be fooled here, in proportion! There is also stuffing, how to cook pork without that strange smell, and I didn't say it! So you can't learn without teaching, because this is the result of the ratio of know-how and experience! First of all, I want to tell you that online recipes are actually just a superficial method of making steamed buns, and the trick has not been revealed. First of all, you have to know how to ferment and to what extent. You don't know, and you didn't explain how to make your steamed stuffed bun whiter and more delicious! I didn't tell you what I need to add to make your buns taste better, so you know this recipe is useless, just like your computer lacks a CPU, and the accessories are wrong for you, so you can't move! Mislead you into the wrong path of how to make steamed buns well! And the trick of steaming, I didn't say either. Don't think it will catch fire if you put it in a pot. That's not true. This is the trick. If I tell you, you'll take his business! So, do more experiments and taste more! Find a good formula from it! The above is for reference only, try it! If you can make delicious snacks with only one recipe, then the technology is worthless. Therefore, the formula is very important, but what is more important is how we do it. Even if the same teacher teaches, different apprentices have different understandings, and the tastes they make are different, even very different. It all depends on how the individual does it. For new entrepreneurs, if you don't understand at all, I have a suggestion. A simple way to ask a chef. Let's take steamed stuffed bun as an example. We have never made steamed buns before, so we have to learn how to make ordinary meat stuffed buns and sugar stuffed buns first. Many people will teach this because it is relatively simple and there are no technical secrets. When you are satisfied with the ordinary steamed stuffed bun, you start to learn how to make it with the recipe of Tianjin Goubuli steamed stuffed bun, and then experience it yourself, or try to change some recipes (such as adding more jelly), or change the method (such as changing the fermentation time of noodles) and keep exploring. In the end, even if you can't make Tianjin Goubuli steamed stuffed bun, you will make steamed stuffed bun with your unique flavor.