Method 1

Making materials

Ingredients: 6g of wheat flour, 5g of pork (fat and thin)

Seasoning: 15g of green onion, 3g of monosodium glutamate, 6g of cooking wine, 25g of soy sauce, 1g of alkali, 25g of sesame oil, 3g of salt and 15g of yeast [3]. Wash pork and chop it into minced meat for later use.

Goubuli steamed stuffed bun

2. Put the pork into a pot, add soy sauce, refined salt, cooking wine, chopped green onion, monosodium glutamate and sesame oil, and then slowly pour in the meat and bone soup, stirring it in the same direction while pouring, and stirring it into a sticky filling.

3. Mix flour and yeast together, mix with warm water, and knead evenly. When the dough starts, add a proper amount of edible alkali, knead thoroughly, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, pinch them tightly, and knead them into more than 16 pleats, that is, the buns are green.

4. Put the raw steamed stuffed bun into a drawer and steam it with boiling water over high fire, and you can eat it.

Method 2

Production materials

75g of flour, 5g of clean pork, 5g of ginger, 125g of soy sauce, 422ml of water, 625g of clean onion, 6g of sesame oil, a little monosodium glutamate and a proper amount of alkali.

production process

1. match the pork according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. In the process of stirring the meat, add a proper amount of ginger water, and then add soy sauce. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly mastered. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. Wait for a while after serving soy sauce. If it can be put in the refrigerator for a while, it is better to add water immediately. Water should also be added a little at several times, otherwise the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well. (The chopped green onion is smeared with sesame oil in advance).

2. after the dough is made, it is divided into 2g dosage forms.

3. Roll the medicine evenly and roll it into a round skin with uniform thickness and proper size.

4. Hold the skin with your left hand, insert the stuffing with your right hand, and tuck 18-22 pieces. When pinching the bag, the thumb should move forward, and the thumb and forefinger should twist the pleats at the same time. When closing the bag, press it well, and there should be no pimples on the mouth of the steamed stuffed bun.

5. steam the steamed buns for 4-5 minutes.