What kind of flour is used to make the winnowing basket? How to make the winnowing basket elastic?

Bojichui is a very famous snack in Guangdong. It is very similar to jelly, but tastes better than jelly. It is made of rice milk and has a chewy texture like more than ten layers of rice rolls stacked together. If you want to know how to make Bojichui elastic, you can read the introduction provided on this website.

What kind of flour is used to make the dustpan cooker?

You need to use new rice instead of old rice. The former has a fresh rice fragrance and the steamed rice has a sticky and chewy texture!

Soak it overnight to absorb enough water, then grind it into rice slurry with a stone mill early the next morning. The proportion of water is the key. If it is too little, the rice will be too hard when steamed, and if it is too much, it will be too watery and not have a shape.

When preparing rice milk, you also need to add a little salt to give it a base flavor, so that it will be chewy and crispy after steaming! Then add an appropriate amount of peanut oil to enhance the flavor, and another benefit is that the finished product is delicious and not sticky!

How to make the dustpan cooker elastic

Prepare rice paste: You don't need to grind rice into rice paste, you can use rice flour and cornstarch to make it. The ratio of the two is 5:1, that is, if there are 500 grams of rice flour, you need to add 100 grams of starch, then add water, twice the amount of flour, and finally add salt and peanut oil to make rice paste.

Reminder: If you want to make a plate, the total amount of the two powders is 250 grams.

Prepare the sauce: mince the garlic, fry it with an equal amount of peanut oil until golden and crispy, pour it into a bowl along with the oil, add fried white sesame seeds, light soy sauce, oyster sauce and sesame oil and mix well.

Steaming rice slurry: No need to use a dustpan as a container, use a large iron plate greased with oil to prevent sticking, pour the rice slurry in three times, with the same amount each time. After the water boils, pour the first rice slurry into the iron plate and steam it over high heat for 2 to 3 minutes. When the time is up, pour the second rice slurry and steam it, and so on.

If you are not afraid of trouble, you can steam the rice milk for more than 5 times, and the taste will be very good.

Pour the sauce: Let the steamed dumplings cool down, cut them into pieces with a knife, and pour the prepared sauce on them.

Where is the specialty of the dustpan cooking?

Winnowing basket cuisine is a very special snack in western Guangdong. I believe that many people have eaten this kind of winnowing basket cuisine, because its taste can be said to be very good.

More than 1/3 of Guangdong has this traditional delicacy, Boqi Cui. It's just that the names are different in different dialects. I remember that some call it Gaoluo, some call it salty cake, or white cake. These are the names I know now, and I have forgotten the others.