Tianjin Steamed Bun (Goubuli Steamed Bun) Goubuli Steamed Bun is famous in Tianjin and has a history of 100 years. According to legend, the steamed stuffed bun was named after the nickname Goubuli, the owner of Tianjin Deju steamed stuffed bun shop. Goubuli steamed stuffed bun is made of good pork, ginger, soy sauce, soup, sesame oil, monosodium glutamate and sparerib soup, 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 flavor 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, the production technology has been continuously improved, which has become a unique skill in Tianjin and its reputation has spread far and wide overseas. Raw material formula flour 750g clean pork 500g ginger 5g soy sauce 1 25g water 422ml clean onion 62.5g sesame oil 60g production method1. Remove the cartilage and bone residue from the meat, and crush or chop them with a big-eye strainer 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 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 be completely mixed 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, the meat with soy sauce does not need to stop, and then the water can be 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 kg of flour, 20 kg of old fertilizer in winter, 0/90 g of alkali flour, 0/0 kg of old fertilizer and 0/35 g of alkali flour in spring and autumn. In summer, the old fertilizer is about 7.5 kg, and the alkali surface 130 g. Knead the dough evenly after kneading to avoid the phenomenon of flower alkali. 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 a 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 pieces. 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 ~ 5 minutes to use boiler hard gas; It takes 5 minutes to steam the stove with bituminous coal; Use household briquettes to light a fire. When the drawer is loaded, the fire is flourishing and the water is boiling. It takes 6 minutes to steam. If it is overheated, it is full and oily, which is not good-looking and delicious. Without fire, it is sticky and cannot be eaten. This pastry is filled with water and half-baked. The noodles are tender and delicious.