Generally, people will choose amaranth, fresh shrimp and eggs to make meat stuffing. Although it is delicious, it is not the best. Have you learned how to make leek dumplings in yesterday's article? I told you about the other special foods of "Goubuli Steamed Bun" in Tianjin today, including the method of making these three fresh buns, so I will share with you the whole process of meat stuffing of "Goubuli Steamed Bun" in the hope of making us satisfied.

In the book, it is introduced in detail that the stuffing of "Goubuli Steamed Bun" consists of eggs, fresh shrimp (if there is no fresh shrimp, other raw materials can be used instead, such as crab paste) and black fungus. Meat stuffing is not included. 1. Feeding specification: 511 grams of smooth fresh shrimp, 511 grams of fried eggs, and 9 yuan of black fungus. First, wrap the fresh shrimp with a little egg liquid and dough powder for desizing, then change the salt to adjust the salinity, and then reserve it with damp and hot smoothness.

First, stir the egg whites and yolks evenly, adjust the salinity with salt, and then fry them with cooking oil. After frying, they should be made into pieces with the same size. Open Auricularia auricula with warm water, clean it and chop it into pieces with the same size as eggs.

Put the above-mentioned raw materials into a catty of meat stuffing and mix them evenly to make a three-fresh package. The method of making "Goubuli Steamed Bun" in Tianjin pays attention to the natural delicacy of the materials, and it is impossible to add unnecessary seasoning. I think that too much seasoning will affect the delicious flavor of the food itself, so I just use salt seasoning, which is called "finding a mouth" in the book. This shows the word "fresh" of Sanxian Bao very well. Sanxian Bao doesn't have to taste a word "fragrant" like a meat bag, so it uses a variety of condiments to mix the flavor.

Let's talk about the dough making method of "Goubuli Steamed Bun" in Tianjin. The dough making method of "Goubuli Steamed Bun" uses old fertilizer and edible soda ash, and the ratio between summer and winter is different. Because the temperature is different, and the water demand is different when using boiled water in winter and cold water in summer, it is usually 511 grams of water for one catty of dough, but it should be based on the environmental temperature and well-known brands of dough (even if it is the same brand)