Chengfen is actually extracted by removing gluten from flour. The so-called Chengfen (Chengmian), also known as wheat Chengmian, is a kind of powder that is processed with flour to remove gluten, and then the gluten-washed gouache is precipitated, filtered and dried, and then ground into fine powder. Features: white color, smooth surface, translucent, crisp and cool pastry, smooth entrance of steamed products and crisp fried products. They are usually sold in supermarkets, or in food stores and flour shops. Currently limited to Guangdong. This powder is soft, with small extensibility and great plasticity. Dim sum chefs use its characteristics to make a variety of exquisite dim sum, such as Dragon Ball Dumplings, Waterfront Dumplings and Baihua Dumplings, with diverse and novel styles.

Guang dong Xia jiao

In the 1920s, it was created by a small family-style teahouse in Wufeng Township, Wucun Village, Henan District, Guangzhou. After continuous development, it has become a brand-name dim sum in Guangdong for a long time, and it is available in large and small restaurants and teahouses. This product is made of cooked noodles (also known as chengfen) as skin, fresh shrimp meat, pork paste and tender bamboo shoots as stuffing, wrapped into dumplings and steamed. It is shaped like a curved comb, so it is also called a curved comb dumpling. The skin of shrimp dumplings is soft, white, crystal clear, soft, tough and cool, and the stuffing in the dumplings is faintly visible; The stuffing is delicious, the shape is exquisite and exquisite, and the taste is fresh and mellow, which is called three musts by colleagues from other provinces.

This product was first created by a teahouse by the river in Wucun, a suburb of Guangzhou in 1930s. At first, the materials and shapes were rough. However, because it uses fresh shrimp just caught from the river as stuffing, it is delicious and unusual, and it is loved by diners in the morning tea market. Later, it was introduced to major tea houses and restaurants in Guangzhou, and gradually transformed into exquisite snacks by famous teachers, which were widely circulated and enduring.

Raw materials:

450g of dried powder, 50g of starch, 0/25g of shrimp meat/kloc-0, 20g of dried bamboo shoots125g, 90g of lard, and appropriate amounts of salt monosodium glutamate, sugar, sesame oil and pepper.

Practice:

(1) Mix the powdered starch and starch with salt, stir with boiling water, cover and stew for 5 minutes, take it out and rub it thoroughly, then add lard and knead it into a ball for later use;

(2) Wash the raw shrimp, absorb water, chop it into fine pieces with the back of a knife, and put it into a basin; Cut the cooked shrimp into small pieces; Pig fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Dried shredded bamboo shoots, rinse with water, add some lard and pepper and mix well; Add some salt to the shrimp paste, stir vigorously, add cooked shrimp meat, fat meat, shredded onion, monosodium glutamate, sugar, sesame oil, etc., mix well, and freeze in the refrigerator; Peel the dough, peel it, wrap it in shrimp, knead it into dumplings, steam it in a wok or fry it in an oil pan.