Tianjin Goubuli steamed stuffed bun is really delicious, but it is also a bit troublesome to make. Here, I will introduce you to the authentic Tianjin Goubuli method, and take it away if you like! The production technology of Tianjin Goubuli steamed stuffed bun has a history of 100 years. Its excellent ingredients, thin skin and big stuffing, mellow taste, fresh and palatable, fat but not greasy, have become a must in Tianjin. The main ingredients used are (made 100): wheat flour 1750g, flour yeast 500g, pork (fat three and thin seven) 800g, and the auxiliary materials used are: chopped green onion 100g, Jiang Mo 25g, soy sauce 150g and sesame oil. When making, the pork is washed, bone residue and cartilage are removed, twisted or chopped into minced meat, put into a stuffing pot, add Jiang Mo and mix well, and stir while pouring soy sauce; Leave it for a while, then slowly add the broth, continue to beat until it is sticky and moderate in hardness, add chopped green onion, monosodium glutamate and sesame oil, and stir well to form a filling. Mix flour with flour leaven and water, cover with a wet cloth and ferment. When flour flours are arched and the fermentation is moderate, add a proper amount of alkali and knead them evenly. Stop for a moment and then knead them into long strips. Pull up four flour flours according to 50g of flour, about *** 100. After that, roll the dough, wrap the stuffing, each package is 15g of meat stuffing, fold it about15-16, and steam it (the time depends on the size of steamed buns and the size of fire, usually 30-40 minutes).

You must choose a good chicken for the soup, it is the foundation. If you use an old hen weighing more than 4 kg, of course, you want local chicken-you may not choose it. Please make a good relationship with the chicken dealer, cut the chicken into large pieces and fry it in an iron pan until it is dry. Boil the chicken in a cauldron-that is, a high, bulging casserole-and skim the floating powder. Prepare half a catty of Xuanwei ham or Jinhua ham, cut it into 1CM thick slices, and cut the spring bamboo shoots 1 catty into thin slices. Put two pig cheese bones together in chicken soup, boil over high fire and skim the floating powder again. Stew over low heat for 5 hours. It's time to pick up all the solid things.

Filter the soup twice with gauze-gauze can be removed with a mask instead-add a small glass of yellow wine and a small piece of ginger, and never put salt. Boil again for 10 minute and switch to medium heat. Cut half a catty of prepared lean meat into small pieces, put it in the soup and stir it (please stir it slowly) for 5 minutes, then filter it again, and your soup will be ready.

The making process of broth:

Put old chicken, ham, lean pork, chicken feet, etc. into a boiling water soup bucket and simmer for 8 hours.

This soup can't be used up at one time, because it is too fresh and beautiful. Put it in the refrigerator and take as much as you want.