Dustpan cooking is a traditional Guangdong specialty snack, very popular in Maoming, Gaozhou, for the people of western Guangdong, its importance and significance, perhaps like dumplings for northerners, indispensable.
This special snack, soft and smooth, fragrant and evocative, have you ever eaten it?
The most delicious dustpan cooks are not necessarily in high-end hotels, but in the burden of those dustpan cookers who walk the streets and alleys. This burden is not an ordinary round burden, but a rectangular one with layers of partitions in the middle. This can not only neatly stack the dustpan cooking, but also avoid the upper and lower dustpan cooking squeezing each other. This kind of shoulder-bearing dustpan cooking is very popular, especially some hungry children, migrant workers, lovers, etc. are looking for food to buy.
Nowadays, there are people selling dustpan cooking in many cities, and I think it is still the kind of dustpan cooker made of stone grinding in the past. Now the production of dustpan cooking is mostly used in calcium carbide grinding, the biggest advantage of this grinding is fast, grinding is also very fine, very convenient and labor-saving. But I think that the dustpan cooker made of rice flour pulp milled from the ancient stone grinding is more brittle and smooth, and the texture is better, perhaps because the weight of the stone grinding is large, coupled with its slow grinding, the slurry squeezed out under heavy pressure is evenly watery and delicate, and the water and rice flour are highly integrated, and the steamed dustpan cooking taste is the most real.
Dustpan cooking is famous for its dustpan made of bamboo grates as a serving tool.
The production of dustpan cooking is not very complicated, that is, rice, corn starch, water, cooked sesame seeds, peanut oil, soy sauce, chili sauce, garlic as raw materials. The specific preparation method is to wash the rice, soak it in water for 3 hours, fish it up and put it into the stone mill, add water on the one hand, grind it into rice milk on the one hand, and then add an appropriate amount of corn starch to mix well with it, over-thin eye luo doudou, become rice flour pulp; after the water of the steamer is boiled, the rice flour pulp is poured into a tray or a small dustpan and steamed.
The good dustpan cooking is like a crystal clear white cake, and the People of Gaozhou call this kind of cake like a cake "籺", because it is cooked with a dustpan, so it is also called "dustpan". Dustpan cooking also distinguishes the seasons and has different ways of eating.
In summer and autumn, the "dustpan" is generally cut into small pieces, sprinkled with some small sesame seeds or garlic, soy sauce, peanut oil; in winter and spring, the "dustpan" is cut into small squares and stir-fried, adding some chili sauce.
No matter which season the practice, the taste of the dustpan cooking is by no means a "delicious" can be described, it also has a unique sense of distance and proximity, light and thick, making people toothless and unforgettable.
Dustpan cooking is white, soft and smooth, refreshing into the fragrance, the entrance is delicate, elastic, directly penetrate into every taste bud, at the same time, there is a tonic, anti-thirst effect!
As a local specialty snack, the taste of dustpan cooking is by no means a "delicious" can be described, it also has a unique sense of near and far, when faint and thick, making people toothless and unforgettable.
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