What does Tianjin Goubuli do?

Tianjin Goubuli steamed stuffed bun is really delicious, but it is also a bit troublesome to make. Here is an introduction to the authentic Tianjin Goubuli method. Take it away if you like! Production technology of Tianjin Goubuli steamed stuffed bun Tianjin Goubuli steamed stuffed bun has a history of 65,438+000 years. Its excellent ingredients, thin skin and big stuffing, mellow taste, tender and palatable, fat but not greasy, have become a must in Tianjin. The main ingredients used are (100 tablets): wheat flour 1750g, flour yeast 500g, pork (fat three thin seven) 800g, and the auxiliary materials used are: chopped green onion 100g, Jiang Mo 25g, soy sauce 150g and sesame oil/kloc. When making, the pork is washed, bone residue and cartilage are removed, twisted or chopped into minced meat, put into a stuffing pot, add Jiang Mo and mix well, and stir while pouring soy sauce; Let it stand for a while, then slowly add the broth, continue to beat until it is thick and moderate in hardness, add chopped green onion, monosodium glutamate and sesame oil, and stir well to form the filling. Mix flour and flour starter with clear water, cover with wet cloth and ferment. When the flour is arched and fermented moderately, add appropriate amount of alkali and knead well. Stop for a while, knead into long strips, and pull up four flours according to 50g flour, which is about *** 100. After that, roll out the dough, wrap the stuffing, each containing 15g meat stuffing, close the mouth, fold it about 15- 16, and steam it (the time depends on the size of steamed buns and the degree of heat, usually 30-40 minutes).

You must choose a good chicken for soup, which is the foundation. If you use an old hen weighing more than 4 kg, of course you want local chicken-you may not choose it. Please make a good relationship with the chicken dealer, cut the chicken into large pieces and fry it in an iron pan until it is dry. Cook chicken in a large pot-that is, a tall, bulging casserole-and skim off the floating powder. Prepare half a catty of Xuanwei ham or Jinhua ham, and cut it into 1CM thick slices, and 1 catty of bamboo shoots into thin slices. Put two pork cheese bones together in chicken soup, boil over high heat, and skim off the floating powder again. Simmer for 5 hours. It's time to pick up all the solid things.

Filter the soup twice with gauze-gauze can be removed with a mask instead-add a small cup of yellow wine and a small piece of ginger, and never put salt. Cook for 10 minute, and switch to medium heat. Cut half a catty of prepared lean meat into small pieces, stir it in the soup (please stir it slowly) for 5 minutes, then filter it, and your soup is ready.

The process of making broth:

Put old hen, ham, lean pork, chicken feet, etc. Put it in a boiling water soup bucket and simmer for 8 hours.

This soup can't be used all at once, because it's too fresh and beautiful. Put it in the refrigerator and take as much as you want.