Chengfen is actually extracted from flour with the gluten removed. The so-called Chengfen (Chengmian), also known as wheat Chengmian, is made by processing flour to wash away the gluten, and then precipitating the gouache that has washed the gluten. Drain the water, dry the precipitated powder and grind it into fine powder. (Characteristics: white color, smooth noodles, translucent pastry, crispy and refreshing, steamed products smooth in the mouth, fried products crispy). It is generally sold in supermarkets, or also in food stores and flour stores. Currently only in Guangdong. This powder 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.

Guangdong Shrimp Dumplings

In the 1920s, it was created by a small family-style teahouse in Wufeng Township, Wucun Village, Henan District, Guangzhou City. After continuous development, it has become a long-lasting dish in Guangdong. Brand-name snacks are available in large and small restaurants and teahouses. This product is made of cooked starch noodles (also known as Chengfen) as the skin, fresh shrimps, minced pork, and tender bamboo shoots as the fillings, wrapped in 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 a teahouse by the river in Wucun, a suburb of Guangzhou, in the 1930s. 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:

450g starch, 50g starch, 125g shrimp meat, 125g dried bamboo shoots, 90g lard, salt, monosodium glutamate, sugar, sesame oil, pepper Appropriate amount of each.

Method:

① Mix the flour, starch and salt evenly, stir it with boiling water, cover and simmer for 5 minutes, take it out and rub it evenly, then add lard and knead it evenly. Form into a ball and set aside;

② Wash the raw shrimp meat and absorb the water, chop it into fine pieces with the back of a knife, and put it in a basin; cut the cooked shrimp meat into small pieces; scald the pork fat slightly with boiling water and cold water Soak and cut into small pieces; dry the shredded bamboo shoots, rinse with water, add some lard and pepper and mix well; add some salt to the minced shrimp, stir vigorously, add cooked shrimp meat cubes, fat meat cubes, green onions and MSG , sugar, sesame oil, etc., mix well and put it in the refrigerator to freeze; remove the dough from the dough, make a skin, wrap it in shrimp fillings, shape it into a dumpling shape, steam it in a hot pot or fry it in an oil pan.