In fact, the dustpan refers to the use of bamboo gimlets prepared by the steamer, similar to the steamer steamed buns steamed dumplings steamer, dustpan cooking is the real main ingredient is the rice milled rice paste, rice needs to choose a good quality of rice, can not choose the old rice, a good rice milled rice paste has a strong flavor of rice, the texture of Q-bouncing, sticky chewy.
People in the past, when doing dustbin cooking, the rice will be soaked in a bowl in advance, so that the rice grains are full of water, and then hand-pushed stone mill grinding into the rice paste, so that the grinding of the rice paste is very delicate, to make the dustbin cooking delicious and smooth.
But with the development of science and technology, people in pursuit of efficiency, stone grinding instead of hand grinding, containers are also changed from the dustpan into aluminum or stainless steel cooking pots, some people in the grinding process, but also add a certain proportion of the clarified powder, so that the taste of dustpan cooking is more refreshing.
To say wheat think dustpan cooking is delicious, the answer is yes, before the university housemates every vacation back, will bring home to do dustpan cooking to taste, now also remember the surprise of the first dustpan cooking, white and smooth, like a very thick intestinal flour superimposed together, tender and smooth, taste a mouthful of soft and smooth, not sticky teeth, coupled with the secret sauce, flavor, and have a sense of hierarchy, the taste! is still unforgettable.
More than one-third of the districts in Guangdong have the traditional delicacy of "Bumpy Flag Cooking". It's just that there are different dialects in different parts of the world. I remember that some people call it cake, some call it savory cake, or white cake, and I know that there are a few ways to call it, but I've forgotten about the others.
Is dustpan cooking good? Personally, I think it is quite delicious! Perhaps through the following introduction, you will also like this traditional specialty snacks.
The dustpan cooker is a bit like the cold noodles in the north, the difference is that the taste is tougher than it. It's also a bit like Guangdong's intestinal noodles, where the ingredients are all steamed in rice milk, but dustpan cooking is thicker, as opposed to a dozen or so layers of intestinal noodles stacked on top of each other.
By the way, Dumpling Cooker is close to the cake and kuey teow in the Chaoshan area, with similar ingredients and production process, but with slightly different cooking tools and eating methods.
The cooking tool used in the former is a bamboo container, similar to the steamer used to steam dumplings, but a few sizes larger and better sealed! Based on this, pour in the prepared rice paste, cook and become, that is to say, steamed, into the dustpan cooking! The name of the dish is derived from this.
-- rice paste of the delicate
need to use new rice, not old rice, the former with rice rice aroma, steamed out of the texture sticky and chewy!
First soak a night to absorb the water, early the next morning, with a stone mill to push grinding into the rice paste, 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 oil to increase the aroma, incidentally another benefit, the finished product is delicious and not sticky teeth!
- - operation of the delicate
The whole process is cumbersome, admire the patience of the craftsmen of the past, the rice paste can not be poured into the dustpan to cook, but a small number of times, each time it is dripping into a thin layer of rice paste to cook, in order to pour the rice paste again, and so the cycle of 7 ~ 9 times!
Why do we have to be so rigid?
Because this is the only way to reflect the ultimate flavor and texture, if you put too much at one time, not only is it difficult to cook, but also the middle of the rice paste is wet and sticky, eating texture sticky teeth. Instead, putting it in several times is to make the texture layered and ensure that every bite is delicious. Perhaps this is the spirit of craftsmanship!
--The condiment sauce is delicate
After steaming, the color is as white as snow, the layers are clear, divided into cubes, sprinkled with cooked white sesame seeds, golden crispy garlic, drizzled with soy sauce to increase black bean aroma, and cooked peanut oil to moisten the color and grease, giving a mellow flavor!
Into the mouth can feel its crisp tough, with a strong rice flavor, and then the sequential presentation of the seasoning to bring the impact of flavor, blooming in the mouth!
The soy sauce used here needs to be brewed, or the kind of soybean paste of yesteryear, the flavor is better. The oil used must be peanut oil, in order to be mellow enough, is not comparable to other cooking oil. And garlic can be finely chopped, raw and evenly mixed sesame oil, you can also add oil fried golden, two kinds of flavor is very different, how to choose, depending on the person, not forcing.
- the current practice is very realistic, can be easily made at home, the flavor is better than the traditional, but still quite tasty.
▲Mixing rice milk: you don't need rice to grind rice milk, you can make it with sticky rice flour and raw flour. The ratio of the two is 5:1, which means that if the sticky rice flour is 500 grams, you need to add 100 grams of starch to mix, then add water, the amount is double the amount of powder, and finally add salt and peanut oil to mix 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 into the rice paste, each time the amount of the same. When the water boils, pour the first rice paste into the iron plate, steam on high heat for 2-3 minutes, and when the time is up, pour the second rice paste and 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.
▲ dripping sauce: After steaming, let it cool down, split it into pieces with a knife, and drizzle it with the sauce.
She Kitchen (end)
簸箕炊 is one of the traditional snacks of the Han ethnic group in the western region of Guangdong Province, and it is very popular in the areas of Maoming, Dianbai, Gaozhou, Huazhou, Suixi, Lianjiang, Wuchuan, Leizhou, Xuwen, and Zhanjiang. It is famous for its use of bamboo gabions compiled into a dustpan as a utensil, will be put into the rice flour ground into paddles in the dustpan in the pot steaming, to be a layer of cooked and then gradually add, generally have more than three layers. When the rice noodles are fully cooked, a knife is used to cut them into grids, and the surface is covered with sesame oil, sesame seeds, and garlic paste (i.e., garlic chicken oil). It is delicate and elastic in the mouth, soft and smooth without sticking to the teeth, and with the secret sauce, the flavor is thick but not greasy, and the taste is absolutely unforgettable.
Main Ingredients
Rice, cornstarch, sesame seeds, secret sesame oil
1
Sticky rice flour, clarified noodles, salt, mix
2
Add water and stir until there is no dry powder particles, and then add the peanut oil, mix well, cover with plastic wrap and let stand at room temperature for 30 minutes.
3
Add half of the water to the pot, add the steamer rack and a thinly oiled saucer in turn, cover the pot with a lid and bring to a boil over high heat.
4
Turn the heat to medium, open the lid and ladle 1 or 2 tablespoons of rice syrup into the dish from the side, flatten it with the back of the spoon, cover the pot, and steam for 10 seconds or so.
5
After the rice paste is solidified, continue with the above steps, and steam all the rice paste one layer at a time.
6
Pour in the rest of the rice paste, solidify and continue steaming for 5-10 minutes.
7
Remove the lid immediately after steaming and allow to cool completely before cutting diamond-shaped lattice pieces with a knife.
8
Stir-fry white sesame seeds on low heat, stir-fry until slightly browned, smell the sesame flavor off the fire.
9
Make the flavoring sauce: 1 tsp sesame sesame oil, 1 tbsp soy sauce, 1 tbsp peanut oil and mix well.
In fact, 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.
Eat dustbin cook know that its texture is very special, bite in the mouth when it is very chewy, and full of flavor, dustbin cook on top of the sesame oil and sauce can be eaten, a lot of sauce are secret so you will find that the taste will be different wherever you go to eat.
With the sauce to eat the texture is very Q-bouncing, but dustpan cooking you have eaten fried, in fact, is also very delicious, the flavor called a fragrant ah, especially with the chili sauce to eat with the taste is the most awesome, I do not know you prefer that kind of eating.
Don't underestimate the flavor of such a dustbin cooker is very good, fresh and fragrant taste is more than delicious, but also particularly refreshing it, I don't know if you've ever eaten such a delicious dustbin cooker it, you like to eat?
I had the honor of eating a dustpan blowing, or last year to travel to eat, feel pretty good, listening to the locals said dustpan cooking is the Guangdong Maoming area, Kanjiang area, traditional cuisine, they were young, can be described as snacks in the luxury, childhood memories.
Why is called "dustpan cooking"? As the name suggests, it is made with a dustpan as the main tool, so it is called "Dustpan Cooking".
The texture of "katsukuchen" is elastic, smooth, and not too greasy when you bite into it, and the best part of it is the secret sauce that sticks to it.
Relative to the electric mill, the stone grinding of the dustbin cooker is the best
Seeing the word dustbin, the feeling of instantly wanting to cry. When I was a child, my family did dustpan cooking, as grand as New Year's Day
The so-called "dustpan cooking" is that is the rice with a stone mill grinding into a rice paste, the use of bamboo gabions compiled from the dustpan as a utensil steamed into the "籺"，this kind of "It is also known as "Gwaji" or "Dustbin". "Dustpan Cooking" is a favorite rice product of the people of Guangdong and Guangxi, which is delicate and elastic in the mouth, soft and smooth without sticking to the teeth, together with the secret sauce, it is fragrant and thick without being greasy. There is a secret to the production of "Dustpan Cooking", and the main guarantee of its quality is the rice syrup. In the past, the rice paste was mainly ground manually, so that the powder was more delicate. Nowadays, people pursue efficiency by using machines to make rice paste, and those who pursue high quality will use electric stone mills. Smooth rice paddle with a certain percentage of clarified powder will be more refreshing after the finished product, and containers have been changed from dustpan to aluminum or stainless steel cooking pots, and no matter how to change, carrying the good memories of our childhood this gourmet food is still unforgettable to us. Polder see "dustpan cooking", always do not hesitate to come to a plate, mixed with garlic sauce, finger-licking, in the summer, mouth and stomach all at once properly!
Eaten, the flavor of childhood. It is a snack made of rice, sprinkled with white sesame seeds, mixed with peanut oil and soy sauce to eat, like garlic, can also be mixed with garlic. When I was a child at home in the countryside, there is no snacks to eat, there is no pocket money, the happiest time, is to look at the vendors riding bicycles, two baskets loaded with a bamboo tray of dustpan cooking, they sneak into the rice bowl to steal half a catty of rice to change, secretly eaten, but also do not dare to let Grandma know, afraid of her scolding. Later in the city to study, and then to join the work, never eaten, and occasionally quite nostalgic, I hope to have the opportunity to taste it again!
University to read elsewhere, although still in Guangdong Province, but the city does not have this cuisine. Now the summer vacation, and can return to Maoming to eat this, so nostalgic.
Our Maoming snacks, often eaten as a child, and now a long time outside the old miss home flavor [lick screen] [lick screen]