The clarified flour is actually the flour to remove the gluten extracted. The so-called clarified flour (clarified noodles), also known as wheat clarified noodles, is processed with flour washed gluten, and then washed gluten water powder and then after precipitation, filtered dry water, and then the precipitation of the powder after drying the fine powder research. (Its characteristics: color white, face fine smooth, make the pastry translucent and crispy, crisp, crisp, steamed products in the mouth smooth, fried products crisp). Generally sold in supermarkets, or food stores, flour stores are also sold. It is currently limited to Guangdong. This powder is soft, small extension, plasticity, dim sum masters use its characteristics, made of dragon pearl dumplings, phoenix eye dumplings, hundreds of flowers dumplings and other exquisite dim sum, style variety and novelty.

Guangdong shrimp dumplings

The dumplings were created in the 1920s by a small family-run teahouse in Wufeng Township, Wucun, Henan District, Guangzhou City, and have since developed into a long-lasting brand-name confectionery in Guangdong, with large and small restaurants and teahouses supplying them. This product is made of cooked starch noodles (also known as clarified flour) as the skin, fresh shrimp, pork puree, tender bamboo shoots as the filling, wrapped into a dumpling shape, steamed and made. The shape resembles a curved comb, so it is also called a curved comb dumpling. Shrimp dumplings skin cool soft, white color, crystal clear, soft and crisp, dumplings within the filling can be seen; filling the heart of the delicious, exquisite form, taste fresh and fragrant, by the provincial counterparts known as the three best.

This product was first created in the 1930s in a teahouse by the Wucun River on the outskirts of Guangzhou. At first, the materials used and modeling are relatively crude. But because it uses fresh shrimp caught from the river as filling, fresh and delicious, for the morning tea city diners love. Later, it was introduced into the major teahouses and restaurants in Guangzhou, and gradually reformed by famous teachers to become a fine snack, which has been widely spread and enduring.

Raw materials:

Clear powder 450 grams, 50 grams of starch, 125 grams of shrimp, 125 grams of dried bamboo shoots, 90 grams of lard, salt and monosodium glutamate, sugar, sesame oil, pepper, each appropriate amount.

Practice:

① cheng powder, starch and salt mix, stir with boiling water, cover and simmer for 5 minutes, take out the rubbing through, and then add lard kneaded into a ball, to be used;

② raw shrimp cleaned and drained of water, chopped with the back of the knife into a fine velvet, put into a pot; cooked shrimp cut into small grains; pork fat slightly scalded in boiling water, soaked with cold water and cut into small grains; dried bamboo shoots hair, bleach clear with water, add some lard, pepper and mix well; in the shrimp puree add some salt, stir vigorously, into the cooked shrimp grains, fat meat grains, shredded green onions, monosodium glutamate, sugar, sesame oil and so on, mix well, put into the refrigerator to freeze; the clarified dough to pick embryo, skin, wrapped into the shrimp traps, pinched into dumpling shape, on the high-flame cage steaming or under the frying pan frying can be.