Raw material recipe: 750 grams of flour, 500 grams of net pork, 5 grams of ginger, 125 grams of soy sauce, 422 milliliters of water, 625 grams of net green onions, 60 grams of sesame oil, a little monosodium glutamate, alkali moderate.
Method of production: the pork according to fat and lean 3:7 match. The meat cartilage and slag pick clean, chopped, so that the meat into the size of the diced meat. In the process of stirring meat to add the right amount of ginger water, and then on the soy sauce. The purpose of soy sauce is to adjust the saltiness, the amount of soy sauce should be flexible. On the soy sauce should be added in small increments, so that the soy sauce is completely mixed into the meat, on the soy sauce and wait a little while, such as in the refrigerator for a while is better, immediately after the water can be. Water should also be added in small amounts, otherwise the filling is easy to come out of the soup. Finally, put in monosodium glutamate, sesame oil and minced green onion and mix well.
Go Believe
Go Believe
Go Believe Buns is a famous flavor of Tianjin. It now has an English name: "Go Believe". It is white and soft, the size is consistent, the thickness of the bottom gang is the same, a bite up straight oil, but not feel greasy, the taste is very delicious.
Go Believe was founded in 1858. During the Qing Dynasty, there was a young man named Gao Guiyou in Yang Village, Wuqing County, Hebei Province, because his father had a son in his forties, and in order to raise his son in peace, he was given the nickname "Dogzi", expecting him to be as good as a puppy (in accordance with the northern custom, this name is full of simple and sincere love of family love).
The dog came to Tianjin at the age of fourteen to learn the art, in Tianjin South Canal side of the Liu family steamed food store as a small boy, the dog dexterous and studious, coupled with the masters of the careful guidance, Gao Guiyou buns to do the craft continues to grow, practiced a handful of good work, and soon became a small fame.
Three years after the full division, Gao Guiyou has mastered all kinds of crafts to make buns, and then came out independently, opened a snack store specializing in buns - "Deju No.". He used 3:7 ratio of fat and lean fresh pork with the right amount of water, accompanied by pork rib soup or tripe soup, plus small-ground sesame oil, special soy sauce, ginger, onion, monosodium glutamate, etc., carefully mixed into the bun filling. Baozi skin with half-raised flour, after rolling, put agent, rolled into a diameter of about 8.5 cm, uniform thickness of the round skin. Packed into the filling, carefully pinched and folded with the fingers, while twisting the folds with force, each bun has a fixed 15 folds, the folds are uniformly sparse and dense, such as white chrysanthemum-shaped, and finally on the stove with a hard gas steam and become.
Because Gao Guiyou good craftsmanship, and work very seriously, never adulterated, the production of the buns soft, fresh and fragrant not greasy, shaped like a chrysanthemum, color, smell and shape are unique, attracted ten miles and hundreds of miles of people come to eat the buns, the business is very prosperous, the reputation soon sounded. As more and more people come to eat his buns, Gao Guiyou too busy to talk to customers, so that people eating buns are jokingly referred to as his "dog sells buns, ignoring people". Over time, people shouted smooth mouth, called him "dog indifferent", the buns he operated called "dog indifferent buns", while the original store name is gradually forgotten.
It is said that Yuan Shikai, who was the governor of Zhili in Tianjin when he was practicing the new army, offered the buns as a tribute to Empress Dowager Cixi in Beijing. Empress Dowager Cixi tasted it and said, "The beasts in the mountains, the geese in the clouds, the land, the cattle and sheep at the bottom of the sea is fresh, not as good as the dog buns are fragrant, and the long life of the food is also." From then on, the dog with the buns fame, and gradually in many places to open a branch.
Later, Gao Guiyou suddenly came up with a new idea of business: even if the store table put a few large clean chopsticks, customers want to buy buns, he asked to put the change into the bowl, and then he will be according to the amount of money in the bowl at the price of the buns. Customers finished eating the buns, put down the chopsticks and left the store, and Gao Guiyou was so busy that he did not say a word from the beginning to the end. So the neighbors made fun of him, saying: "Doggie sells buns, ignore everything". Later, the good neighbors named his baozi store "Dog indifferent" and called the baozi he made "Dog indifferent baozi", and Gao Guiyou did not object. Once the name spread, it was known far and wide, and has been passed down to this day, so it can be said to be everlasting!
Dog Li Baozi is famous all over the country for its delicious flavor. Just out of the drawer of the buns, the size of the neat, color white face soft, looks like a mist in the bud chrysanthemum, eye comfort, bite, oil and water, fragrant and not greasy, has always been y popular among the people and friends from all over the world favor.
Production process
Raw material recipe: 750 grams of flour, 500 grams of net pork, ginger 5 grams, 125 grams of soy sauce, 422 milliliters of water, 625 grams of net onion, 60 grams of sesame oil, a little monosodium glutamate, alkali moderate.
Method of production: the pork according to fat and lean 3:7 match. The meat cartilage and slag pick clean, chopped, so that the meat into the size of the diced meat. In the process of stirring meat to add the right amount of ginger water, and then on the soy sauce. The purpose of soy sauce is to adjust the saltiness, the amount of soy sauce should be flexible. On the soy sauce should be added in small increments, so that the soy sauce is completely mixed into the meat, on the soy sauce and wait a little while, such as in the refrigerator for a while is better, immediately after the water can be. Water should also be added in small amounts, otherwise the filling is easy to come out of the soup. Finally, put in monosodium glutamate, sesame oil and minced green onion and mix well.
Tianjin famous food
Tianjin Chinese restaurant, not outside the Beijing cuisine and Shandong cuisine two road, local and no special expertise, while Tianjin is an unequal treaty under the forced opening of the ports of commerce, there are British and French Concession, there are foreign workers, there are foreign ships, Western cuisine in Tianjin also has a few very famous restaurants, as for the Szechuan-Yang Cantonese cuisine in the anti-Japanese war before, and not often seen. Until the surrender of Japan in 1945, the Chinese government demobilized, more people from foreign provinces, the bureaucratic style prevailed, the various local pavilions, only one after another, the taste of the fancy, only gradually fashionable.
The people who have been to Tianjin or heard of Tianjin, who will remember or know that the "dog indifferent" buns famous, eaten is to talk about the flavor. Tianjin people often say, "I've never eaten a dog's bun, equal to the white life." Of course, it is too much, but it is also enough to see its reputation. Therefore, if you have friends in Tianjin, or friends and relatives, you will be invited to eat a bun.
The buns have a history of more than 100 years. But it was not the original owner of the store who made it famous, but an apprentice who learned the basic skills and made a reputation for excellence. The name "Dog Li" is the baby name of this apprentice. In the old Chinese folk custom, the baby was born, parents in order to worry about the child's delicate, so-called catastrophe in the lack of medical care in the old society, the reverence for superstition, they will take a crude milk name, what the dog suffers from the maiden and so on (boys sometimes take the maiden's name, is a kind of patriarchal vice), that the demons and monsters will not pay attention to, the dog does not care about it, of course. It is the dog's apprentice (long years, the real name has been no one asked), people are generous, hardworking, three years after the teacher, learned a good craft, become a master of the buns, to the master earned a lot of money.
Then the master died, he will be alone in their own business, small capital, can not set up a big name, then in the canal dock to open a small store, to do the buns sold to some dock boatmen, the traders, most of them are hometown people, neither the name of the signboard, the townspeople are still called his name, so the dog will be linked to the buns. In addition, he did things honestly, good craftsmanship, made out of the buns, the real thing, delicious flavor. In this way, the buns became famous, and the customers slowly developed from the laborers and the common people to the rich and powerful people.
It is said that Yuan Shikai, who was practicing in Tianjin (he was the governor of Zhili in the Qing Dynasty at that time), bought a special tribute to the Empress Dowager Cid in order to flatter her and got the Empress Dowager's appreciation, and the price of the buns was even higher. From then on, the business prospered and made more money, and then officially opened "Deju No." in Tianjin, however, not many people knew it, and it was still called "Dogfu" in general, and in 1949, the owner was already the third generation of Dogfu, and people realized that Dogfu's original surname was Gao. The company is a public-private partnership. After the public-private partnership and the return to the state, the quality was once low, but recently returned to the private sector, the buns are very popular again.
There is no essential difference between the baozi and the general baozi, and the reason why it enjoys a good reputation lies in the real material and the seriousness of the production. The first time I saw this, I was so busy that I went to visit the owner of the store, and he told us that the most important thing about the buns is that they are made of very thick bone broth, and that they are made of very good stuffing, and that they are made of very thin and fat stuffing, and that the proportion varies according to the seasons: the fat stuffing is very fat in the cold days, and the fat stuffing is very thin in the summers, and the fat stuffing is very thin and thin stuffing in the springs and autumns; The hair surface can not be too old, rolling the skin to be thin and strong, the package filling son does not rise to the top, do not run oil, folds dense, good appearance, pay attention to a bun 12 folds no more no less, one or two bread 3, no difference in size, which are all distinctive places