every time I go home, what I look forward to most is my hometown food dustpan.

There are many sources for the saying of dustpan board. Now dustpan board has become the standard for Hakka people in western Fujian to entertain guests from afar or have family dinners on holidays.

To make a dustpan board, the sticky rice should be mashed into slurry first. When I was a child, every family had a stone mill, which was time-consuming. Later, there was a new processing machine in the mill, which saved time and effort, and the dustpan board became a routine on the Hakka table. Not all casual rice can be used as a dustpan, only the dustpan made of sticky rice has a smooth and smooth taste.

The dustpan board is stuffed with stuffing. In summer, Hakkas usually use stuffed cowpea with minced meat, stuffed eggplant with minced meat, and stuffed radish. In winter, when vegetables are not so rich, they sometimes use stuffed cabbage with fragrant flesh and blood, or dried vegetables, such as dried radish or dried cabbage. In order to increase the taste of stuffing, various vegetable markets are supplemented with chopped mushrooms, so that the fried stuffing is rich in taste and fragrant. As for what kind of stuffing to use, it depends on the dietary preferences of each family.

one thing I have to say is the soul dip of dustpan board, scallion oil. Of course, there are many kinds of recipes, including garlic, onion and shallot. The practice is the same. Put a tablespoon of peanut oil in the iron pot, heat the pot and add spices, and then turn off the heat and take out the pot after frying until golden.

After the rice paste, stuffing and dip are ready to live, it's time for housewives to show their skills.

boil water in an iron pan on the stove, pour the rice slurry into a dustpan, smooth it, and then cover the pot. Fill the stove with some firewood, and when the water in the pot boils again, it means that the dustpan is cooked. At this time, when you open the pot, you can see the rice slurry forming. In the boiling cauldron, the board is bubbling. Quickly pick up the dustpan, pull it into pieces, add the fried stuffing while it is hot, and roll it up like a burrito. Finally, put on a layer of soul dip, and that bite is called a satisfaction.

It's easy to get greasy when you eat the dustpan board, but if it's served with hot local green tea, the greasy can be covered by the freshness of the green tea. Take a bite of the board full of stuffing, and then take a sip of green tea. How happy it is!

no matter how far you go, the food in your hometown is homesick.