Dustpan cooking (籺), known for its use of bamboo gimlets made of dustpan as a utensil, and then put the rice flour ground into paddles in the dustpan, to be a layer of cooked, and then gradually add, generally have more than three layers. When the rice flour is fully cooked, cut it into a grid with a knife to make it easier for diners to eat, and finally put sesame seeds, sesame oil, and garlic paste (i.e., garlic chicken oil) on the surface of the rice flour and then dip it into the food, which is delicate and elastic in the mouth, but because of the aftertaste of the garlic paste, there are some people who are not good at it, and so they can simply put the sesame oil made of peanut oil, and the flavor will remain the same.
To rice, flour, water, cooked sesame seeds, peanut oil, soy sauce, chili sauce, garlic as raw materials. Method: Wash the rice, dip it in water for 3 hours, pick it up, put it into the stone mill with water while grinding into rice paste, add the right amount of flour and mix it well, over the fine eye rodeo, become the rice flour paste; to be the steamer water on the gas, the rice flour paste into the tray or a small dustpan steaming into place. Eating method: summer and fall seasons, the dustpan cook cut into small squares, sprinkled with small sesame seeds or with garlic, soy sauce, peanut oil; winter and spring seasons, the dustpan cook cut into small squares and fried hot with chili sauce. Characteristics: white, soft, smooth, refreshing, salty. Functions: tonifying the middle and benefiting the qi, quenching annoyance and quenching thirst.
There are generally two ways to use it: one is to cut the rice cake into small cubes and cook it in sugar water, and the other is to cut it into thin slices, fry it, and then dip it in sugar. Personally, I prefer the latter, the entrance has toughness, frying the aroma accompanied by sugar, the flavor is very unique. However, the elderly will favor the sugar water approach, relatively soft, easy to swallow.