Flour formation refers to gluten-free flour made of wheat, also known as wheat starch, which is white but has a weak luster. Mainly used for making shrimp dumplings and translucent snacks such as ice skin and rice rolls. That is, the wheat flour dough is directly rinsed in water until only gluten is left in the dough, and the precipitated dough is dried into powder.

What kind of powder is Chengfen? Powder is actually a kind of starch, but it is different from ordinary starch, which is not suitable for thickening and easy to precipitate. Mainly used as raw materials for steamed and fried snacks. Steamed food is generally smooth and clear, while fried food is more brittle.

In fact, potatoes and sweet potatoes can also make corresponding starch by the same water rinsing method, but gluten is difficult to form. Generally, when kneading and grinding, stir with boiling water to make the dough gelatinized and more viscous. Cold water will lead to pulverization and precipitation, which cannot be mixed.

What can Chengfen do as a snack? 1. Crystal shrimp dumplings: Chop shrimps and carrots into mud, add salt, cooking wine and sesame oil, then add boiling water to make powder and make dough, roll into dough, wrap shrimp stuffing in skin and steam to get translucent shrimp dumplings.

2. Green ball: City flour can also be used to make green balls. Knead the flour, glutinous rice flour and shepherd's purse juice into a ball, spread lard evenly, then wrap it with mung bean paste, knead it into a ball and steam it in a pot.

3. rice rolls: Mix sticky rice flour, corn starch and salt oil evenly, then add a lot of water to make a batter, pour the batter into a flat container, push it evenly, sprinkle with chopped green onion, shrimp skin and minced meat, cook for 2 minutes, take it out, fold the dough and pour the sauce on it, and serve.