"Goubuli" steamed stuffed bun is famous in Tianjin, with 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. Therefore, 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.

Goubuli steamed stuffed bun is synonymous with Tianjin steamed stuffed bun.

750 grams of flour!

Ginger15g

50 grams of onion

Soy sauce125g

Monosodium glutamate 8

Add some alkaline water! By the way, 500 grams of meat! 60 grams of sesame oil

Water 420 liters

Production method: pork fat and thin are matched according to 3: 7. 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. 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 the surface of 750g, each agent weighs about18.0g.

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.

Support the skin with your left hand, insert stuffing 15g with your 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.

Steamed buns on the drawer. 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.

Use water to beat the stuffing and half-hair noodles. The noodles are tender and delicious.

If you don't like it, don't spray it. Personally, the prescription can be changed at will, and the taste is different in different regions.

When this recipe comes to Guangzhou, you need to add sugar and chicken essence, and the final seasoning depends on yourself.