Goubuli steamed bun

Published Jul 9, 2021 at 23:24pm ET


Goubuli steamed bun

"Goubuli" steamed bun is not only Tianjin, but also a national famous traditional snack. Talking about its origin, it can also be traced back to the Tongzhi period of Qing Dynasty more than a hundred years ago, when a 14-year-old boy named noble Youyou came to Tianjin from his hometown in Yangcun, Wuqing County, and became a boy in Lius steamer shop. This shop specializes in steamed food and meat bags. Most of its customers are boatmen, trackers and vendors who work in and out of the Canal Wharf. Noble in the shop specializing in making steamed buns, because he was very young personality, his parents gave him a nickname "dog ignore". The steamed buns made by other people are delicious and sell very fast, and they are praised by people. When he was sixteen or seven years old, he opened a steamed bun shop nearby with his accumulated money. People used to shout his nickname "Goubuli". Over time, he called his steamed buns "Goubuli". Noble has a good skill in making steamed buns. He was the first person in Tianjin to make stuffing with bone soup and steamed buns with rice hairs. Therefore, he is neat in size, soft in color and white in face. He bites the flowing oil, fat but not greasy, and tastes delicious. When he was in his twenties, he was shy of using nicknames as shop names and changed them to "Deju". But people still like to call him "dog ignores". At that time, Empress Dowager Cixi ate the "Goubuli" steamed bun sent by Yuan Shikai and sent a special person to Tianjin to buy it. Since then, the reputation of "Goubuli" steamed buns has become even greater. "Goubuli" steamed bun shop has a history of more than one hundred years, and the business is more and more prosperous as it expands. They have also received a number of foreign tourists. When Prince Sihanouk arrived in Tianjin, he also invited the cook of the "Goubuli" steamed bun shop to his residence to make "Goubuli" steamed buns for him. He also ate porridge and pickles according to the traditional way of eating in this steamed bun shop. When President Bush was the former director of the Liaison Office in China, he also visited Tianjin to taste "Goubuli" steamed buns. Therefore, the Tianjin proverb says, "If you dont have a taste ofGoubulisteamed buns in Tianjin, youve never been to Tianjin."

Food Material List

  • 1 Wheat flour 300g
  • 2 water 160g
  • 3 yeast 3G
  • 4 Streaky pork 150g

Operational steps

  • 1 Pour the flour into the bread barrel.
    Goubuli steamed bun
  • 2 Add salt
    Goubuli steamed bun
  • 3 Yeast is boiled by warm water
    Goubuli steamed bun
  • 4 Pour yeast water into flour
    Goubuli steamed bun
  • 5 Stir with chopsticks to flocculate
    Goubuli steamed bun
  • 6 Knead into a smooth dough and begin to ferment.
    Goubuli steamed bun
  • 7 Fine cut pork
    Goubuli steamed bun
  • 8 Stir in ginger powder, soy sauce, salt and cooking wine.
    Goubuli steamed bun
  • 9 Cut the minced scallions
    Goubuli steamed bun
  • 10 Mix in the fragrant oil until the onion is in oil.
    Goubuli steamed bun
  • 11 Mix the shallots in the minced meat.
    Goubuli steamed bun
  • 12 Pour the meat and bone soup into the meat filling in full fractions.
    Goubuli steamed bun
  • 13 Stir the side-to-side in the same direction, stirring into a sticky filling.
    Goubuli steamed bun
  • 14 When dough is half-hairy, proper amount of alkali can be added and kneaded thoroughly.
    Goubuli steamed bun
  • 15 Divided into evenly sized flours
    Goubuli steamed bun
  • 16 Round each dose
    Goubuli steamed bun
  • 17 Then press flat
    Goubuli steamed bun
  • 18 Rolling into a round skin
    Goubuli steamed bun
  • 19 Place the filling in the middle of the peel.
    Goubuli steamed bun
  • 20 Close the edge and knead tightly. Knead into more than 16 folds, that is, to make stuffed buns (ignore the folds I kneaded).
    Goubuli steamed bun
  • 21 Continue fermenting for 20 minutes, then steaming for 20 minutes.
    Goubuli steamed bun

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Healthcare food category

Refreshing, Baking, Kindergarten recipes, Salt and pepper


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