"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 125g water 422ml clean onion 62.5g sesame oil 60g.

Production method 1. Pork is fat and thin with 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, the sauce meat does not need to stop, and then water can be added. 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.

How to make meat buns?

Buy a catty of pork stuffing (mutton. An onion and a ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to make steamed stuffed bun.

Buy a packet of self-raising flour (the simplest method) synthetic dough, wake it up for a while, knead the dough into small pieces, then roll it into dough pieces, then put it on the dough pieces and knead it into buns (or wrap it into big jiaozi), and put it in a steamer. Boil for 20 minutes and then take out.

Dissolve 5g of dry yeast with 250g of warm water at about 30℃, gradually pour the dissolved and frothed yeast liquid into the prepared flour, stir it evenly, knead it repeatedly by hand into dough with smooth and non-sticky surface, add 20g of white sugar, dissolve and stir it evenly, (moderately difficult) synthesize dough, knead it into small pieces, then roll it into dough pieces, then put it on the dough pieces and knead it into steamed buns (or wrap the steamed buns into jiaozi), and steam it. Boil for 20 minutes and then take out.

Cover the dough directly, put it in a hot place and wait for natural fermentation until it smells sour, then dissolve the edible alkali in water and add it into the dough bit by bit until there is no sour taste in the dough.

It's basically the same as a hair head. Soak the flour fat in water first, and master the flour quantity by yourself. The flour fertilizer is only better than the one fermented without flour fertilizer, and the subsequent steps are the same as above.

The question of proportion cannot be explained. It's all based on experience Try a few more times. If you want to put sugar in the dough, put it when you are not stirring. In other words, sugar and flour are mixed with water to form dough (the most difficult method). After waking up, knead the dough into small pieces and roll them into dough sheets. Put it on the dough, knead it into steamed buns (or jiaozi), and put it in a steamer. Boil for 20 minutes and then take out.

Sam sun steamed bun

Ingredients: 70g flour (two small bowls), 30g pork (half bowl), and fresh shrimp.

5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.

A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.

If used, a small amount of cooking wine.

Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,

Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.

Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun

15-20 minutes.

Features: steamed bread is soft, tastes like soup, delicious and nutritious, suitable for.

Dinner, if accompanied by corn porridge, eight-treasure porridge, sweet potato porridge, oatmeal, vegetable porridge,

Red bean porridge is better.

Children around 2-5 years old usually prefer to eat with stuffing in their hands.

Things. Children's interest in food is more focused on the shape of food than on the food itself.

Too concerned about the content of food. This can make some nutritious children

Some foods that you don't like, such as mushrooms and vegetables, are put in the stuffing and gradually change their taste.

Children's picky eating habits.

Chicken and winter bamboo shoots stuffing

Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.

Fish and leek stuffing

Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.

How to bring out tender and smooth meat stuffing;

Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.

The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.

Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.

Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.

There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.

Coriander dumpling stuffing

Ingredients: 250g coriander, pork stuffing150g.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Exercise:

1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.

2. Put the pork stuffing into the pot, add all the seasonings and stir well.

3. Finally, add coriander powder and mix well.

Tip:

1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.

2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.

Watermelon skin dumpling stuffing

The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.

My watermelon skin is not shredded, but chopped. The previous practice was to mix coarse salt with meat stuffing (no different from normal dumpling stuffing), and the jiaozi made was particularly refreshing.

Pork stuffing

Ingredients: 500g pork belly, lotus white1000g Jiang Mo15g chopped green onion, 30g refined salt15g pepper, 5g cooking wine, 25g monosodium glutamate15g sesame oil, 25g refined oil.

Method:

1? Peel and wash pork, and cut into fine particles; Wash lotus root, cut into fine powder, and mix well with refined oil.

2? Mix pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.

note:

1? The ratio of fat meat to lean meat in pork is 4∶6.

2? Lotus white can't be added directly to pork, it must be mixed with oil before adding it.

3? If the ingredients are Chinese cabbage, you must first marinate the Chinese cabbage, and then squeeze out some water before adding it.

Mutton stuffing

Ingredients: clean mutton 500g leek 250g Jiang Mo 50g chopped green onion 50g pepper 5g eggs 2 refined salt 5g pepper 3g cooking wine15g soy sauce 20g sesame oil 25g peanut oil 25g.

Method:

1? Wash mutton and chop it into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into Chili water.

2? Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add chopped leek and mix well.

note:

1? Mutton has a strong fishy smell, so we need to add pepper water to remove the fishy smell, and at the same time, we should increase the dosage of Jiang Mo.

2? Leek powder should be added last. If there is no leek, you can also use celery and coriander instead.

Beef paste

Ingredients: beef 500g, onion 1000g, egg 50g, ginger juice 1, tender meat powder 50g, refined salt 5g, pepper 10g, cooking wine 5g, soy sauce 15g, monosodium glutamate 25g and sesame oil 15g.

Method:

1? Remove fascia from beef, washing, mincing, mixing with tender meat powder, cooking wine and refined oil, standing for about 40 minutes, adding 250g of ginger juice and clear water, and mixing well; Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze to squeeze out the water; Cut the onion into fine powder.

2? Add radish and onion powder into minced beef and mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg mixture and mix well.

note:

1? There can't be fascia in beef. Beef should be chopped and drunk more water to be tender.

2? Tender meat powder can also be replaced with baking soda powder, but not too much.

3? The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion.

Fish stuffing

Ingredients: grass carp or mullet 1 treaty 1000 g pork fat 100 g leek, 300 g egg white, 2 refined salts 15 g pepper, 5 g cooking wine, 25 g monosodium glutamate 15 g chicken essence 15 g sesame oil, 25 g refined oil, 30

Method:

1? Cleaning grass carp after slaughter, removing head and tail, bone spurs and fish skin, and mincing the cleaned fish into minced meat; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2? Put the fish head and bones in a pot, add clear water, add pepper, cooking wine and chicken essence, cook over high fire until the soup is milky white, and filter off the residue to get fish soup.

3? Add fat paste into minced fish, then add salt, monosodium glutamate and egg white, stir, add cold fish soup while stirring until the stirring is strong, and then mix well with leek.

note:

1? Fish must remove bone spurs to ensure food safety. It is best to choose bigger fish or fish with fewer bone spurs.

2? The minced fish and fat paste should be ground fine, so that you can eat more water and the stuffing will be tender.

3? Leek can only be added last.

Sam sun stuffing

Ingredients: 200g of fresh shrimp, 20g of sea cucumber 1 00g, 50g of winter bamboo shoots150g, 20g of ginger slices, 20g of scallion10g, 20g of Jiang Mo, 20g of chopped green onion, 50g of egg white, 3g of salt1g of pepper, and seasoning.

Method:

1? Wash and chop shrimp into mud, add salt and egg white and mix well; Add ginger slices, scallion, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; After cutting the winter bamboo shoots into fine particles, put them in a boiling water pot and soak them in clear water.

2? Peel the pork before the pig, wash it, grind it into minced meat, add salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water, mix well, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.

note:

1? Shrimp should be fresh; Water-soaked sea cucumbers must be fed in advance to prevent astringency; The ratio of fat meat to lean meat in pig sandwich meat is 6∶4.

2? Three fresh stuffing can also be seafood such as chicken; If there are no winter bamboo shoots, mushrooms can be used instead; If you don't put pork in the stuffing, you should also add pig fat or lard to increase the moisturizing taste of the stuffing.

Plain stuffing

Ingredients: Chinese cabbage 1000g water-soaked mushrooms 150g dried bean curd 100g eggs, 4 chopped green onion 50g refined salt 1g pepper 5g sugar 15g monosodium glutamate 15g sesame oil 50g refined oil 150g.

Method:

1? Cleaning Chinese cabbage, cutting into fine powder, pickling with refined salt, and squeezing out water; Water-soaked mushrooms and dried tofu are cut into fine particles; Beat the eggs into a bowl, add salt and stir well to form egg liquid.

2? Put the wok on fire, heat it with refined oil, pour in the egg liquid, spread it evenly, fry it, take it out, let it cool, chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, mix well, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil and mix well.

note:

1? Chinese cabbage must be pickled first, then squeezed dry before it can be stuffed; If you don't use Chinese cabbage, you can use radish, leek and celery. If you don't use dried tofu, you can use tofu skin, water-soaked yuba and the like.

2? Eggs can also be boiled directly without frying, that is, the egg liquid is directly mixed with the stuffing. In addition, vermicelli can also be added to the stuffing.

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