Cooking with a dustpan is a snack to celebrate the harvest of early rice, which is called "eating new" by locals. Takes rice, raw dustpan fried powder, clear water, cooked sesame seeds, peanut oil, soy sauce, Chili sauce and garlic as raw materials. Method: Wash the rice, soak it in clear water for 3 hours, pick it up, put it in a stone mill and grind it into rice slurry while adding clear water, add a proper amount of raw flour and mix well, and make it into rice flour slurry after fine particle struggle; After the water in the steamer is turned on, pour the rice flour slurry into a tray or a small dustpan several times for steaming. How to eat: in summer and autumn, cut the dustpan into small squares and sprinkle with sesame or garlic, soy sauce and peanut oil; In winter and spring, cut the dustpan into small squares and fry it with Chili sauce. Features: white, soft, smooth, cool and salty. Function: tonify middle energizer, replenish qi, relieve vexation and quench thirst. This kind of snack, especially from Anpu and Hengshan, is delicious. Because it used to be cooked on a bamboo dustpan, it is called "dustpan cooking", and now "dustpan cooking" is basically steamed with metal. Now you can eat "dustpan cooking" in Maoming, Huazhou, Zhanjiang and Guangxi Hakka snacks.