Cheng flour, as the name suggests, is definitely related to flour. Cheng flour, also known as wheat flour, is made from flour that has been processed to wash away the gluten, and then the washed gluten gouache is precipitated, the water is filtered, and then the precipitated flour is dried.

Powder that is ground into fine pieces after drying.

It is also sold in general supermarkets, food stores, and flour stores.

It is a raw material for Guangdong specialty food.

Main uses: Cheng flour is soft, has little extensibility, and has great plasticity. Pastry chefs take advantage of its properties to make a variety of exquisite pastries such as dragon ball dumplings, phoenix eye dumplings, and flower dumplings. The styles are diverse and novel.

Representative delicacies: 1. Guangdong shrimp dumplings were created in the 1920s by a small family-style teahouse in Wufeng Township, Wucun Village, Henan District, Guangzhou City. After continuous development, it has become a long-lasting famous snack in Guangdong, with large and small restaurants,

Available in teahouses.

This product is made of cooked starch noodles (also known as Chengfen) as the skin, fresh shrimp meat, minced pork, and tender bamboo shoot meat as the fillings, wrapped into dumpling shapes, and steamed.

Its shape is like a curved comb, so it is also called curved comb dumpling.

The shrimp dumplings have soft skin, white color, crystal clear, soft, tough and refreshing, and the fillings are vaguely visible; the fillings are delicious, the shape is exquisite, and the taste is fresh and mellow. It is called the three best by colleagues from other provinces.

This product was first created in the 1930s by a teahouse by the river in Wucun, a suburb of Guangzhou.

At first, the materials and shapes were rough.

However, because it uses fresh shrimps freshly caught from the river as filling, it is extremely delicious and is loved by diners in the morning tea market.

Later, it was introduced to major teahouses and restaurants in Guangzhou. It was gradually transformed by famous teachers and became exquisite dim sum, which has been widely circulated and lasted for a long time.

Ingredients: 450 grams of starch, 50 grams of starch, 125 grams of shrimp meat, 125 grams of shredded dried bamboo shoots, 90 grams of lard, appropriate amounts of salt, monosodium glutamate, sugar, sesame oil, and pepper.

Method: ① Mix the starch powder, starch and salt evenly, stir with boiling water, cover and simmer for 5 minutes, take out and rub it evenly, add lard and knead it into a ball, set aside; ② Wash the raw shrimp meat and suck it dry

To remove water, use the back of a knife to chop into fine pieces and put it into a basin; cut cooked shrimp into small pieces; scald pork fat slightly with boiling water, soak in cold water and cut into small pieces; dry bamboo shoots until shredded, rinse with water, and add some lard and pepper

powder and mix well; add some salt to the shrimp paste, stir vigorously, add cooked shrimp meat cubes, fat meat cubes, green onions, MSG, sugar, sesame oil, etc., mix well, put it in the refrigerator to freeze; remove the embryos from the dough and make the skin.

, wrap in shrimps, shape into dumplings, steam in a cage over high heat or pan-fry in oil.

2. Sweet and Sour Pork Ribs Ingredients: 500 grams of pork ribs, 2 teaspoons of tomato sauce, appropriate amounts of starch powder, white sugar, white rice vinegar, garlic, and cooking oil.

Method: 1. Add water to the pot and heat until the bottom of the pot begins to bubble but the water has not yet boiled.

2. Add the pork ribs, keep the water on low heat until it is very hot but not boiling, and blanch for about 3 minutes.

3. Take out the ribs, drain the water, and mix the ribs and Chengfen (dry powder) evenly.

4. Heat 60% hot oil in a pan over medium-low heat and fry slowly until the surface of the ribs is golden and crispy.

5. Remove the fried ribs and drain the oil.

At the same time, chop the garlic into garlic and mix the starch with water to make water starch and set aside.

6. Leave a little oil in the pot and sauté the garlic rice over low heat.

7. Fry the garlic until golden brown and then add tomato paste.

8. Add white sugar and white rice vinegar to taste, quickly stir-fry the pork ribs evenly, pour in a little water starch and stir evenly.

3. Cured Carrot Cake Friends who often visit Hong Kong-style tea restaurants must have eaten carrot cake. This is usually the signature Cantonese tea there, and it is also a home-cooked snack that people in Guangdong and Fujian usually make during the Chinese New Year.

The traditional radish cake recipes in various regions are slightly different, but the indispensable ingredients are radish and rice flour.

It is usually made by adding shredded radish, sausage, dried shrimp and other ingredients to the rice flour slurry, and then steaming it in a steamer.

The color is white, the texture is soft, and the taste is delicious.