Dimensional Medicine King

Chapter 20 Goubuli Steamed Buns

"Bang! Bang!"

The flour balls were constantly beating on the chopping board in the hands of Lan Si, and the kneading was not declared until the small flour balls sticking together were no longer visible. The dough kneaded by ripples was as smooth as ever, and then it was as smooth as ever. Just wait for the meeting, and the next step is the real key.

"boom!!"

A whole piece of pork ribs is placed on the chopping board, and the pork is shaved off from the ribs to prepare minced meat. This step seems simple, but in fact, it needs to be paid attention to when selecting. The buns made by Lansi belong to One of the more famous Chinese snacks is 'Goubuli Baozi'.

Tianjin's famous "Goubuli steamed stuffed bun" belongs to the intangible cultural heritage, and today's "Goubuli steamed stuffed bun" has six categories and [-] kinds, and the most famous one is the meat bun.

As time goes by, some of its secrets have also been researched. Among them, the fat and thin combination of meat buns is very important. Three points fat and seven points thin are the basics of Goubuli buns.

The ratio of fat to lean meat on pork ribs that Lan Si chooses is basically 3:7. Choosing meat from the same part instead of mixing meat from other places is also a little obsessive-compulsive disorder of Lan Si himself. It seems that the meat that is together is definitely easier to mix together, and it is easier to show the deliciousness of their fusion. Of course, this belongs to idealism.

After deboning and skinning, I saw Lansi wielding a pair of knives in his hands. The kitchen knife was raised and lowered. Mincemeat looks extremely tempting.

When the minced meat is finished, it is stirred, and ginger water needs to be added at this time.

Chinese cuisine, especially meat cuisine, is generally inseparable from onion, garlic and ginger, because they can not only remove the fishy smell and smell of meat itself, but also can be used as green leaves to support the deliciousness of meat, and in order not to affect the meat The taste of the steamed stuffed bun, so I choose to use ginger water to stir, so that not only can the 'ginger' play a role, but also will not affect the mood because of eating ginger grains when eating.

When stirring minced meat and ginger water, you also need to add soy sauce carefully. Generally speaking, add a small amount of dark soy sauce first, which can color the minced meat and increase the saltiness at the same time. The biggest difference from dark soy sauce is that it does not color, but it can increase freshness.

During this period, the minced meat becomes viscous due to constant stirring. Excellent chefs can understand the saltiness of the meat at this time through their sense of smell. Of course, some novices will simply lick it with their tongues. For 'delicious' know the most direct organ.

When you feel that there is a lot of flavor, pour the minced green onion that has been fed with sesame oil in advance into the minced meat and stir. When the minced green onion and sesame oil are all mixed into the minced meat, the filling is considered complete.

At this time, the dough put aside has been basically completed. Tear it into small pieces of dough by hand, and then use a rolling pin to press one side and roll it around in the center of the circle. A bun skin with a thick inside and a thin outside has been completed.

Use a spoon to put the meat stuffing in the middle of the dough, and then close the sides. Pay attention when pinching the folds. Generally speaking, Goubuli buns require uniform folds, and at least 15, because the buns made by Lansi are very large and close to him. The palm-sized buns are basically enough for an adult to eat.

The steamer had already been preheated, and there was a steamed bun on each layer of the small steamer. Lan Si's movements quickly piled up with more than a dozen small steamers, and he picked them up and put them on the steamer.

Turning the fire to the maximum, the steam kept coming out, and Lan Si simply took the opportunity to cook the soy milk.

Although the strange old man didn't order soy milk, as far as Lan Si was concerned, it was a strange thing that there was no soy milk when eating steamed buns. The soy milk used to make soy milk was the soy milk that Lan Si was going to use to make tofu.

Cook for about 5 minutes and pick up the bean curd on top, and soon a cup of 'soy milk' is complete.

At this time, the steamed buns on the other side had already been steamed, Lan Si took out one first.

"hu~hu~"

The freshly steamed meat buns are two cents bigger than the ones made before, which is a sign that the bun skin has been steamed well. The fluffy bun skin is as important to the bun as the meat itself.

The steamed bun was torn apart from the middle, and the steamed meat was also torn in half. Lan Si directly handed it to 'You' who had been curious since the beginning.

Although the other party couldn't speak, the soybean-shaped eyes that narrowed slightly after stuffing the whole bun into its mouth were enough to show that it was in a good mood, and Lan Si took a bite of the remaining half.

"not bad."

The 76% completion of the system and the results of his own tasting all show that this dish is eligible to be served to the guests.

------

When making steamed stuffed buns, it is generally divided into two categories according to the production methods. One is to fry the stuffing in advance and then wrap it in a leather bag for steaming, and the other is to directly steam the raw materials. These two production methods have their own characteristics. Pros and cons.

To put it simply, steaming the stuffing can save time. The buns made in this way, especially the buns with vegetables, will have a more refreshing taste, and it will be easier to control the balance between the skin and the stuffing, and it will be easier to bite off the whole thing. Soupy and won't fall apart before biting into it.

The other kind of direct steaming from raw can make the gravy penetrate into the skin of the bun more easily, but it is precisely because of this that the skin of this kind of bun is generally more fluffy, which is good for the absorption of the soup without oozing out.

It can be said that there is no distinction between the two production methods. It is purely based on the preferences of diners and producers. As for the preference of the blue company?

He is more inclined to choose according to the different diners.

Although Banggu is now the third professional hero in S class, he used to be an ordinary person who studied martial arts. He also met a strong man when he was studying martial arts. When the two left the dojo together, he also He likes to invite him to eat meat buns, as he said, 'People in my hometown like to eat them very much'.

Later, both of them also joined the Heroes Association, but unlike the amazingly talented Banggu, the opponent could not guarantee his combat effectiveness due to his age, and he was only a B-level hero until he retired.

He is always a little busy due to work on weekdays, and today he rarely sits in the shop waiting for the food to be served, and he can't help but think of his memories of his youth and his passion before.

He hopes to teach his boxing skills to more people, and hopes that they can inherit his will, but unfortunately...

Just when Banggu started to think wildly again, a voice suddenly sounded.

"Guest, I kept you waiting!"

The small steamer placed in front of him made Banggu stunned unconsciously.

"I remember I ordered a bun..."

Chapter 21 'Grandpa'

In any case, Lansi's store didn't look like a black shop, and Banggu didn't think anyone would dare to open a black shop on his head, so he simply opened the small steamer in front of him...

"Hoo~!"

A burst of white mist hit the face, and then Banggu finally saw the 'truth' in the steamer, a huge bun was lying quietly in the steamer.

After grabbing it out with his hands, even he unconsciously felt his fingertips were hot, and—————

'You need two hands to grab it? '

For Lan Si, the buns that can barely be picked up with one hand need two hands for ordinary people, and Bangu squeezed them unconsciously. It's very good, unlike some shops that look quite big One of his buns ended up being all skin, and he was able to pinch the filling clearly.

The steamed fluffy bun skin was gently pressed down with both hands, and Banggu bit down without hesitation.

'Pfft~'