As a foodie editor, since I'm here to introduce you to these delicious foods, it must be 12 points of spirit. Cantonese dim sum has always been the prototype of dim sum across the country, Cantonese dim sum can be said to be both good-looking and tasty, as the Guangdong people are most concerned about the morning tea , but also must have the perfect match for morning tea.

So, this issue analyzes the four heavenly kings are which four delicious.

Shrimp dumplings:

Shrimp dumplings originated in the late 1920s in Guangzhou, Henan (now the Haizhu District) Wufeng Village, the village of two banks of a Chung, the locals caught on the shore of the shrimp peeled its meat, and then with pork, bamboo shoots, made of stuffing to the powder wrapped in the steam, and the juice does not flow out of the very fresh and delicious, and for a long time, the reputation of the popularity of the popularity in the city and the introduction of the teahouse eateries.

Later, the skin of shrimp dumplings was changed from rice flour to clarified flour (wheat starch), ironed in boiling water, and the ingredients of the filling were also improved, i.e., with a reasonable proportion of fresh shrimp meat, fat head (ironed in hot water to remove the oil and increase the taste), dehydrated fresh bamboo shoots, and lard with flavoring, steamed over high heat to achieve a crystalline and transparent filling of red and white to the extent of the double reflections of the brightness of the degree of the dumplings.

The main ingredients are wheat flour and shrimp. Thin-skinned shrimp dumplings are crystal clear, sweet and savory, with a strong shrimp flavor. Crystal clear, sweet and tasty, shrimp flavor. Skin thin white, translucent, soft and tough and crisp, fresh flavor and mellow, by the provincial counterparts known as the three best. Because of its shape like a curved comb, it is also known as curved comb dumplings. The skin is thin, soft, white, crystal clear, the filling inside the dumpling is vaguely visible; the filling is fresh and beautiful, the form is exquisite.

In the production of shrimp dumplings is more cumbersome, will be clarified flour, flour made of shrimp dumplings skin; fresh shrimp washed and shelled to absorb the water and rot rotted and stirred into the gelatin, fat cut into fine grains, scalded in boiling water to just cooked, and then dipped in water, so that the fat is both cool and not out of the oil; add egg white, fine bamboo shoots, powdered flavor, sesame oil, pepper, and other ingredients, the filling by the micro-frozen shrimp dumplings made of steaming. Shrimp dumplings skin thin and translucent, fresh dumplings inside the skin filling can be seen that is the best work.