How to cover the hairpin (water hairpin)? And a rice bag.

Cooking with a dustpan, also called Gaizan, is one of Maoming's unique snacks. Without Maoming, people in many places don't know anything about cooking with dustpans. Cooking with a dustpan is actually very simple, that is, selecting fine and excellent rice and grinding it into very fine rice flour (in ancient times, it was ground with a stone mill, but now it is mostly ground with a machine, but the rice flour ground with a stone mill tastes better, so many towns and villages still use a stone mill), and then adding water while grinding it to make it flow out as fine as rice and water. Then cook, the method is a bit like cooking rice rolls, but the process is different. Cook in a large pot first, put a small round dustpan (also called "cover") on it, pour a layer of rice washing water, cover it and cook again, then open it, pour another layer, cover it and cook again, and repeat it several times until the dustpan is full. Cooking with a dustpan is ready, because it is a layer of rice soup, so cooking with a dustpan is also a layer-by-layer structure, and it tastes excellent with a bite. A well-made dustpan is like a big white cake (Maoming calls this cake "Guo" pronunciation @). Because it is cooked with a dustpan, it is also called dustpan or dustpan cover. After cooking with a dustpan, you can eat it like this. Cut the grain with a small curved blade like a sickle, divide the dustpan into dozens of small squares, then sprinkle sesame seeds, pour sesame oil, add a little garlic and stir well to eat! Another feature of cooking with a dustpan is that when you are eating, you can ask the boss to pour sesame oil for you constantly, and the boss will never pour sesame seeds and garlic for you generously. The price of each dustpan is around 4 yuan. You can buy a whole book, you can buy a regular book, or you can just buy a quarter. This way of eating cooked with a dustpan is similar to that of boiled chicken, but there is another way to eat it. The dustpan can't be cooked, but the sesame oil is cold and it doesn't taste good. You can pour the cooking dustpan into the pot for frying, which is another taste. There are dustpans in Huazhou, Gaozhou and Maoming, but I think the rice and water cooked by Maoming are not very good, the taste is rough, and the sesame oil is not authentic and too little. Gaozhou dustpan cooking tastes good, but it is not as delicious as Huazhou dustpan cooking. The "Whistling Tooth Woman" in Xu Sheng, south of Huazhou, tastes the worst and the best.