The first is to pay attention to practice. Goubuli steamed stuffed bun is stuffed with good pork and mixed with secret seasoning. The method of making steamed stuffed bun skin is very particular. One surface is made with ordinary cold water and a little salt, and the other surface is made with hot salt water. Finally, the two surfaces can be kneaded together.
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..
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, with even force, and roll it into a round skin with a uniform thickness and appropriate size and a diameter of 8.5 cm.
Secondly, the selection of materials is superior. Pork fat and thin are matched by 3: 7. Remove the cartilage and bone residue from the meat, and crush or chop them with a large-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 mix the ingredients mysteriously.
Add the ingredients a little at a time to make them completely mixed into the meat, and then stop for a while, such as putting them in the refrigerator for a while. If there is a stuffing mixer to stir the stuffing, the meat with the ingredients does not have to stop. It is said that adding the mysterious soup filling bag formula is still an intangible cultural heritage. People have used it for 150 years and have been using it all the time.
There is also exquisite practice. Every Goubuli steamed stuffed bun has clear specifications and standards in kneading dough, pulling agent, rolling skin, stuffing, pinching, putting on a drawer, and putting on a stove. The pinched steamed stuffed bun has symmetrical pleats, requiring 18 pleats, and its appearance looks very attractive. Just out of the drawer, the steamed stuffed bun looks like autumn chrysanthemum in bud in the mist, which is refreshing and comfortable. Take a bite, oily and watery, fragrant but not greasy. 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.
Goubuli steamed stuffed bun is famous all over the country and at home and abroad for its delicious taste and unique style. That's why it got such a nickname!