The authentic way to cook with a dustpan

Dustpan Cuisine

Dustpan Cuisine is a traditional snack in the western Guangdong region of Guangdong Province. It can be found in Dianbai, Gaozhou, Xinyi, Huazhou in the Maoming region, and Zhanjiang in the Zhanjiang region. It is very popular in various districts, such as Suixi County, Lianjiang City, Wuchuan City, Leizhou City and Xuwen County. It is famous for its dustpan made of bamboo strips as a container. Huazhou is also called "Gezhen" or "Dustpan Zhen". Gangmen Town, Beipo Town, Caotan Town, Yanggan Town, etc. along the west coast of Suixi are called "Bai Zhen", while Zhanjiang City and Lianjiang City call it "Wind Pan Cook". Lianjiang dustpan cooking is the most famous.

The preparation method is to put the ground rice flour into a slurry in a dustpan and cook it in a pot. After one layer is cooked, gradually add it. There are usually more than three layers. After the rice noodles are fully cooked, use a knife to cut them into grid shapes, and put sesame oil, sesame seeds and garlic paste (i.e. garlic chicken fat) on the surface. In some areas, olives are added for seasoning. The mouth is delicate and elastic, soft and not sticky. Coupled with the secret sauce, it is fragrant but not greasy. The taste is absolutely unforgettable. [1]

Chinese name

Dustpan Cooking

Classification

Cantonese cuisine

Taste

Savory and refreshing

Main ingredients

Rice noodles, sesame, garlic, sesame oil

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Preparation method

Materials

Ingredients: rice, cornstarch, water, cooked sesame seeds, peanut oil, soy sauce, chili sauce, garlic, chives Oil[2]

Preparation method

1) Soak the rice overnight. A dustpan cooker requires 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 to make a dustpan to remove the top wrinkles.

3) After the water in the steamer is boiled, pour the rice flour slurry into a tray or small dustpan in three batches and steam until cooked. Each layer needs to be cooked thoroughly before filling. Otherwise, it will be the blasting surface.

4) The last step is to make wrinkled face. This is the most difficult and laborious task. First, take out the dustpan when the temperature is the highest, pour in a thin layer of rice milk, and shake it back and forth with your hands to make it wrinkle.

5) After steaming over high heat for 5 to 7 minutes, open the steamer and let the steam from the top of the steamer escape. Close it again and cease fire. Otherwise, the side wrinkles are reversed.

6) After 5 to 10 minutes. Take out the dustpan cooker and let it cool. It must be cooled before the dustpan cooker is complete.

7) How to make sesame oil: Each family’s method of cooking sesame oil is different, which is also the key to whether dustpan cooking is delicious.