Chinese Food
Goubuli bun
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Goubuli bun is not only Tianjin, but also a famous traditional snack in China. Speaking of its origin, it can be traced back to the Tongzhi period of the Qing Dynasty more than 100 years ago. A 14-year-old boy named noble came to Tianjin from his hometown of Yangcun in Wuqing County and became a boy in the steamed food shop of the Liu family. This shop specializes in assorted steamed food and meat buns. Most of its customers are boatman, trackers and small traders going to and from the canal wharf. Nobility specializes in making steamed buns in the shop. Because of his strong personality in childhood, his parents gave him the nickname dog ignore. The steamed buns made by others are delicious and sell very fast. They are praised by people. When he was 16 or 7 years old, he used his money to open a bun shop nearby. People were used to calling his nickname Goubuli. As time went on, he called the bun he managed Goubuli. Nobility has a good skill in making steamed buns. He was the first one in Tianjin to put bone soup as stuffing. He was the first one to use rice noodle as bun
Cooking ingredients
Cooking Steps
Step1:Pour the flour into the bread bucke
Step2:Add sal
Step3:Yeast is boiled with warm wate
Step4:Pour yeast water into flou
Step5:Stir with chopsticks into floccule
Step6:Knead into a smooth dough and start to fermen
Step7:Cut pork into piece
Step8:Add ginger powder, soy sauce, refined salt and cooking wine and mix wel
Step9:Chopped scallio
Step10:Add sesame oil and mix well to make onion in oi
Step11:Mix the chopped green onion into the meat stuffin
Step12:Pour the meat bone soup into the meat filling in several time
Step13:Stir in the same direction as you pour. Stir into a sticky filling
Step14:When the dough is in the half hair state, you can add a proper amount of alkali. Knead it evenly and thoroughl
Step15:Divide into evenly sized facial preparation
Step16:Round each dos
Step17:Then press fla
Step18:Round ski
Step19:Put the filling in the middle of the round ski
Step20:Close the edges and tighten them. Make more than 16 pleats. That is to say, the raw bun (ignore the pleats I made
Step21:Keep fermenting for 20 minutes. Then steam for 20 minutes
Cooking tips:1. It only needs half a hair to make Goubuli bun dough. It doesn't need complete fermentation. 2. The onion needs to be mixed with sesame oil and then added with meat filling. It's the so-called oil wrapped onion. It will be crispy and tender when eating. There are skills in making delicious dishes.
