Origin of Tianjin steamed stuffed bun

Tianjin steamed stuffed bun (Goubuli steamed stuffed bun) Goubuli steamed stuffed bun is very famous in Tianjin, with a history of 100 years. According to legend, the steamed stuffed bun was named after Goubuli, the owner of Tianjin Deju Steamed Bun Shop. Goubuli steamed buns are made of good pork, ginger, soy sauce, soup, sesame oil, monosodium glutamate and sparerib soup, wrapped 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. They are all chrysanthemum-shaped. Its flavor is characterized by excellent selection of materials, thin skin and big stuffing, mellow taste, palatable fragrance, 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 must 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. Pork is fat and thin at 3: 7. Remove cartilage and bone residue from the meat, and crush or chop it with a large-eye filter to make the meat into diced meat of different sizes. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to find a mouth (adjust the salinity), and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated 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, soy sauce meat doesn't have to stop, and then add water. Add a little water at a time, or the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well. 2. When mixing powder, the ratio of powder 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 alkaline flour, 0/0 kg of old fertilizer in spring and autumn, and 0/35 g of alkaline flour. In summer, about 7.5 kilograms of old fertilizer and 0/30 grams of alkaline noodles were used. After kneading the dough, knead the dough evenly to avoid the phenomenon of flower alkali. Rub the smooth surface when releasing the medicine, and 40 doses of medicine will be released from the surface of 750g, with the weight of18.75g. 3. Roll the powder evenly, round it, push and pull it flat with both hands according to the rolling pin, push it to the end, and roll it evenly into a round skin with uniform thickness, suitable size and 8.5cm in diameter. 4. Left-handed skin support, right-handed 15g stuffing, and 15 ~ 16 pieces. When pinching the bag, the thumb is forward, and the thumb and forefinger are folded at the same time. When closing the bag, press it well, don't open your mouth, don't top it, and the steamed stuffed bun can't have pimples on its mouth. 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; Make a fire with domestic briquettes. The drawer is full, the fire is booming and the water is boiling. It takes 6 minutes to steam. If it is overheated, it will be full and oily, not good-looking and delicious. No fire, sticky, can't eat. This kind of cake is made of water, and it is half-baked. Noodles are tender and delicious.