1) Soak the rice for one night, 3.8 taels of rice for one dustpan cooker.

2) Grind the soaked rice into pulp (the pulp should not be too thick), and then pour out the top layer of a small amount of the top wrinkles of the skip cooker.

3) to wait for the steamer water boiling on the gas, the rice flour paste will generally be 3 times into the tray or small dustpan steamed into, need to be cooked through each layer before filling. No side will be the blasting surface.

4) the last is to do wrinkled noodles, this is the most difficult, the most hard work. First of all, you need to take out the dustpan cooker when the temperature is the highest, pour in a thin layer of rice syrup, and shake your hands back and forth to make it into wrinkles.

5) Steam on high heat for 5 to 7 minutes, then open the steamer to let the steam run out of the top of the steamer. Close it again and cease fire. No side wrinkles face backwards.

6) 5 to 10 minutes. Take the steamer out and let it cool, it must be cool to finish the steamer.

7) How to make the sesame oil: Every family cooks sesame oil differently, and it is the key to how good it is.

First of all, the sesame oil must be boiled slowly, so that there will not be less oil.

Add herbs together with the boil, what herbs it (trade secrets) please understand Lingnan Yuexiu famous food is actually (coriander head, green onion, Angelica dahurica). Generally, you need to slow cook for an hour until the peanut oil boils, the oil boils to add soy sauce to it, little by little. Add the soy sauce, little by little, and mix it with the peanut oil as you add it, so that the soy sauce dissolves into the peanut oil.

8) For the garlic, add cold water and a measured amount of cornstarch and mix, so that all the cornstarch dissolves into the cold water. Then heated to a boil and added to the old sleeve of raw sleeve soy sauce quantitative. Cease fire and add chopped garlic. Stir well.

9) leek oil practice: it is said to be leeks into the pot to fry oil, to leeks become black when the leeks, leeks, fragrant leek oil came out. This is a practice unique to the Dianbai region. It is white, soft and smooth, crisp and salty.