簸箕炊 is a very famous snack in Guangdong, it is very much like the cold noodles, but the taste is better than the cold noodles, through the rice milk positive number, there is a kind of more than a dozen layers of intestinal noodles stacked together the chewy feeling, if you want to know how to do dustbin cook to have elasticity, you can take a look at this site to provide the introduction.

What kind of flour is used to make dustpan cooking

You need to use new rice, not old rice, the former with rice rice fragrance, steamed texture sticky chewy!

First soak a night to absorb the water, early the next morning, with a stone mill to push grinding into the rice paste, in which the proportion of water is the key, less is steamed out of the hard, more is thin and not molded.

The modulation of rice syrup also need to add a little salt, so that it has a bottom flavor, steaming out of the toughness and crispness of the full! Then add the right amount of peanut cooked oil to increase the flavor, incidentally another advantage, the finished product is delicious and not sticky teeth!

How to make 簸箕炊elastic

調米浆：不需要大米磨米浆，用粘米粉和生粉就能制作。 The ratio of the two is 5:1, that is to say, if the sticky rice flour is 500 grams, you need to add 100 grams of starch to mix, and then add water, the amount is double the amount of powder, and finally add salt, peanut oil into the rice paste.

Reminder: If you want to make a plate of the amount of two kinds of powder a **** for 250 grams can be.

Mixing sauce: you need to mince the garlic, put an equal amount of peanut oil frying golden crispy, together with the oil into a bowl, add fried white sesame seeds, pour soy sauce, oyster sauce, sesame oil and mix well.

Steamed rice paste: do not need a dustpan as a container, with a large iron plate smeared with oil to prevent sticking, divided into three times to pour rice paste, each time the amount of the same. After the water boils, the iron plate into the first rice paste, high heat steam 2 ~ 3 minutes, time is up, pour into the second rice paste open steam, and so on.

If you are not afraid of trouble, divided into more than 5 times to steam rice milk, the taste is not generally good.

Drizzle the sauce: After steaming, let it cool down, divide it into pieces with a knife, and drizzle it with the sauce.

Where is dustpan cooking a specialty

Dustpan cooking is a very special snack in the western region of Guangdong, I believe that many places have eaten such dustpan cooking, because its flavor can be said to be very good.

In more than 1/3 of the regions in Guangdong, there is such a traditional food as dusty flag cooker. It's just that the dialects are called differently, I remember some call it cake, some call it savory cake, or white cake, and I know there are a few ways to call it, but I've forgotten the rest.