Verses praising Goubuli's steamed buns:
The skin is thin but the filling is fresh and fat. After trying it this time, I look forward to the next time.
If you eat half a meal a day, you will not want to go home after three years of wandering.
Qilu · Goubuli Steamed Buns
Jinmen snacks claim to be the king, how lucky are you to try them now.
The pleated clothes are as solid as chrysanthemums, and the body is as solid as frost.
The filling is fresh and tastes real, and the juice is smooth and delicious.
It is a pity that the great master has a great reputation and his inheritance is expected to last forever.
Goubuli steamed buns are a snack made of flour, pork and other materials. It was founded in 1858 AD (the Xianfeng period of the Qing Dynasty). It is the first of the "Three Wonders of Tianjin" and one of the time-honored brands in China. .
Goubuli steamed buns are mainly fresh meat buns, as well as three fresh buns, seafood buns and other varieties. The noodles and fillings are carefully selected, the production process is strict, and the appearance is beautiful, especially the pleats of the buns are well-proportioned. , each bun has no less than 15 pleats.
Related content:
1. The ratio of fat to lean pork is 3:7. First, remove the cartilage and bone residue, then mince or mince it with a large-eye grate to make diced meat. While the meat is being stirred, add an appropriate amount of ginger water and then add soy sauce. Add MSG, sesame oil and chopped green onion and stir evenly.
2. The ratio of noodles to water is 2:1. When kneading the dough, knead it evenly to avoid the phenomenon of alkalinity.
3. Roll the dough evenly and round, press the rolling pin with both hands and push it flatly, push it to the beginning and pull it to the end, use even force, and roll it into a uniform thickness, appropriate size, and a diameter of 8.5 Centimeter round leather.
4. Hold the skin with your left hand, put in the filling with your right hand, and make 15-16 pleats. When pinching the buns, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the buns, press them tightly without opening or pushing them. There should be no lumps on the mouth of the buns.
5. Steam the buns in a drawer. It usually takes 4-5 minutes to use boiler hard gas; 5 minutes to use bituminous coal to steam the stove; to use household briquette fire, the fire is strong and the water is boiling when the drawer is put on, and it takes 6 minutes to fully steam. If it is over-steamed, it will be full, deflated, leaking oil, and will not work properly. It looks good but doesn’t taste good; if it’s not heated enough, it will become sticky and cannot be eaten.