Method for making dustpan stir-fried dishes

1) Soak rice for one night, with a dustpan of 3.8 meters.

2) Grind the soaked rice into pulp (the rice pulp should not be too thick), then pour out a small amount of the top layer and wrinkle the top with a dustpan.

3) After the boiler is boiled, the rice flour slurry is generally poured into a tray or a small dustpan three times for steaming, and each layer needs to be cooked thoroughly before pouring. None of them will be blasting surfaces.

4) Finally, make wrinkled skin, which is the hardest and hardest work. First, take out the dustpan for cooking with the highest temperature, pour in a thin layer of rice slurry, and shake your hands back and forth to wrinkle them.

5) After steaming for 5 to 7 minutes, open it and let the steam at the top of the steamer escape. Close again and cease fire. No, the wrinkled surface is upside down.

6) After 5 to 10 minutes. Take out the dustpan and let it cool. You must let it cool before you can finish the dustpan.

7) The practice of sesame oil: Every family has different methods of making sesame oil, which is also the key to doing it well.

First of all, sesame oil must be simmered, so that there will be no shortage of oil.

Add herbs to the pot. What kind of herb is it (trade secret)? Please understand that the famous foods in Lingnan and Western Guangdong are actually (Xiangxitou, Onion and Angelica dahurica). Usually stew for an hour until the peanut oil boils and the oil boils. Add soy sauce, bit by bit. Stir while adding, and let the soy sauce dissolve into the peanut oil.

8) garlic practice: add a certain amount of raw powder to cold water to completely dissolve the raw powder in cold water. Then, after heating to boiling, add old-fashioned and uncooked soy sauce for quantification. Add minced garlic after the ceasefire. Stir well.

9) The practice of leek oil: It is said that the leek is fried in the pot. When the leek turns black, the leek is picked up and the fragrant leek oil comes out. This is a unique practice in Dianbai area. White, soft and smooth, refreshing and salty.