How to make steamed buns with water?

Nowadays, traditional ethnic snacks are constantly challenged by a new generation of food. Goubangzi water steamed stuffed bun, which has a long history, is still enduring and has become the favorite of ordinary people's daily food. Dumplings are not only thin and delicious, but also exquisite in workmanship. Just the process of making them has amazed many diners.

There is nothing strange about dumplings from the outside, but the making process is quite complicated. Yang, Ma and Pang are famous for making Goubangzi dumplings. They have gone through decades of ups and downs, and their disciples have worked hard for more than three to five years, so it is difficult to understand the essence of the production process. How to make a drawer of delicious steamed buns with water? The bosses of the three stores will introduce this: "Steamed buns should be made according to the ratio of lean meat to fat meat, and cooked with seasoning one day in advance for at least 8 hours to form a preliminary dry stuffing. Wait until the next day, dilute the stuffing with chicken soup at a suitable temperature, let it cool, then add a proper amount of chopped green onion and sesame oil and stir well; Noodles are divided into three types: water surface, alkaline surface and old surface. The water surface is a harmonious surface, and the temperature of mixed water and surface should be appropriate. Alkaline noodles are noodles fermented for two days in summer and more than four days in winter. The workers who make dough must work for at least two years, which depends entirely on practical experience. Even naturally fermented dough takes at least two days in summer and at least four days in winter. The three kinds of noodles are kneaded according to a certain proportion, but how to mix the noodles depends on the weather and wind direction. Summer is different from winter, so is the sky in the south and the sky in the north. Special attention should be paid to the proper water temperature and quantity of noodles. When it comes to rolling dough, we should pay attention to the thin side and thick bottom, and the thickness is appropriate. Because the stuffing is thin and there are old ingredients in the noodles, special attention should be paid to rolling the dough, so that the stuffing will not leak easily and the taste will be good. When steaming steamed bread, you need two pots, one for steaming steamed bread and the other for boiling water. Steamed buns must be cooked, not cold water. The effect of cold water steamed bread is not good, the steamed bread is shiny and the entrance feels greasy. "

These three dumpling shops are full of customers almost every day, but no matter how many people come, at most three drawers are served at a time, even if there is only one more drawer, the hot air can't get up, and the steamed buns out of the pot taste wrong. From stuffing, skin rolling to hot steamed bread, this is a dazzling and complicated process, a family craft passed down from generation to generation, and a historical inheritance of the profound traditional food culture in Goubangzi Town.