"Goubuli" steamed stuffed bun is famous in Tianjin with a history of more than 100 years. According to legend, the steamed stuffed bun was named after the nickname "Goubuli" of Guiyouyou, the owner of Tianjin Deju steamed stuffed bun shop. "Goubuli" steamed stuffed bun is made of ground pork, ginger, soy sauce, soup, sesame oil, monosodium glutamate, sparerib soup, etc., wrapped in skin 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, all of which are chrysanthemum-shaped. Its characteristics are excellent selection of materials, thin skin and big stuffing, mellow taste, fresh and palatable, fat but not greasy. 1956 spring, named Tianjin steamed stuffed bun. In the process of long-term circulation, its production technology has been continuously improved, and it has become a unique skill in Tianjin, and its reputation has spread far and wide overseas.

Ingredients: 750g of flour, 500g of clean pork, 5g of ginger, 0/25g of soy sauce/kloc, 422ml of water, 62.5g of onion and 60g of sesame oil.

Production method

1. Pork fat and thin are matched at 3: 7. Remove the cartilage and bone residue from the meat, and crush or chop it with a large-eye sieve to make the meat into diced meat of different sizes. Add a proper amount of ginger water in the process of stirring meat, and then add soy sauce. The purpose of serving soy sauce is to find a mouth (adjust the saltiness), and the dosage of soy sauce should be flexible. When serving soy sauce, add it a little at a time so that the soy sauce can completely penetrate into the meat. Stop for a while after serving soy sauce, such as putting it in the refrigerator for a while. If the stuffing is stirred by a stuffing mixer, the soy sauce is served and then the water is added. Water should also be added a little at a time, otherwise the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well.

2. When mixing flour, the ratio of flour to water is 2∶ 1, which is directly proportional to the ratio of old fertilizer to alkali. Generally speaking, 25 kilograms of flour, 20 kilograms of old fertilizer in winter, and alkali noodles 190 grams; Old fertilizer 1 kg and alkaline flour135g were used in spring and autumn. In summer, use about 7.5 kilograms of old fertilizer and 0/30 grams of alkali flour/kloc-,and knead the flour evenly after kneading to avoid the phenomenon of alkali flower. Rub the smooth surface when releasing the agent, and 40 agents will be released from 750g water surface, each agent weighs18.75g..

3. Roll the powder evenly and roundly, press the rolling pin with both hands to push and pull it flat, push it to the head and pull it to the end, and roll it evenly into a round skin with uniform thickness and appropriate size and a diameter of 8.5 cm.

4. Support the skin with the left hand, insert stuffing 15g with the right hand, and tuck15 ~16. When pinching the bag, the thumb moves forward, and the thumb and forefinger twist the pleats at the same time. When closing the bag, press it well, don't open your mouth, don't hold the top, and there is no pimple on the mouth of the steamed stuffed bun.

5. Steamed steamed buns. It usually takes 4 minutes to 5 minutes to steam in a boiler; It takes 5 minutes to steam the stove with bituminous coal; Fire with household briquettes, it takes 6 minutes for the drawer to be full of fire, water and steam; If the steam is too hot, the fullness is flat, and the oil is flowing, it is not good-looking and delicious; Without fire, it will be sticky and cannot be eaten.

This pastry is filled with water and half-baked. The noodles are tender and delicious.