Dustpan cooking is quite unfamiliar to many people, and it is a very common snack for small partners in western Guangdong. Some people don't even feel greasy even eating it every day, but they still feel delicious, especially dipped into a special sauce, and the taste is amazing!
What exactly is a dustpan and how is it made?
The first step: bubble, first soak the rice for an evening, the next day according to the ratio of rice: water 1:1.5 into a delicate rice milk, when beating rice milk put some peanut oil (now you can also use sticky rice flour corn flour to adjust the pulp, the ratio is 5:1, the proportion of water and sticky rice flour is the same, how many grams of rice flour on how many grams of water)
The second step: steaming, it is best to use the original steamer: bamboo dustpan, washed and put on the steaming rack, the water is boiled and begins to lay a layer of rice milk, when a layer of rice milk solidifies, then lay a layer of rice milk, and so on, until the entire bamboo dustpan is covered, and the last layer solidifies to get out of the pot.
Step 3: Adjust, adjust the sauce, cook peanut oil under the pot, heat the oil under the appropriate amount of leeks, fry out the leek oil, the leeks are squeezed dry, fish out the leeks, put in the garlic crushed, fried until slightly yellow, you can pour out the spare (some people like to eat raw garlic crushed, raw garlic crushed will not need to be fried, directly and leek oil stirring can be)
Step 4: Cut, cut the steamed dustpan into small pieces, put on the sauce and loosely cooked white sesame seeds, take a bite full of fragrance, I can eat a whole.