Name: Dustpan
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 19 kg Rice for making dustpan; 1:15 water; Some salt; 500g Peanut oil; 500g garlic; 20g Soy sauce; 5g Tsaoko; 200g Dried onions; 250g Corn flour; 10g Angelica dahurica; 5g star anise; 10g Herbal powder

Dustpan

1. Steaming and dustpan cooking utensils, choose original utensils: bamboo dustpan

2. Choose the original stone mill, the rice milk is more delicate and smooth

3. Wash the dustpan in boiling water, and heat the steamer until the water boils. Pour a spoonful of rice milk evenly into the bamboo dustpan, so that the bottom of the bamboo dustpan is covered with rice milk evenly.

4. The thin first layer on the bamboo dustpan is cooked. Take it out and pour the second layer of rice milk. The second layer of rice milk is thicker than the first layer.

5. The steamer has been kept on high fire. After 10 to 15 minutes the second layer is cooked, pour the third layer of rice milk, and after 10 to 15 minutes, pour the fourth layer of rice milk. The fifth layer is the same thin layer of rice milk as the first layer. It leaves the cage 5 minutes after the fire, and the skin wrinkles naturally after cooling.

7. After the finished product comes out, healthy food is still made with original utensils, original taste, and ancient methods.

8. Use a knife to cut into small squares, dip in sesame oil, soy sauce, and grab it immediately.

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Tips:
Cut the dustpan into small cubes, sprinkle with small sesame seeds or serve with garlic, soy sauce, peanut oil; in winter and spring, cut the dustpan into small cubes and stir-fry with chili sauce. Some people even mix spinach juice into rice milk to make a green dustpan.

Dustpan

Ingredients

Dustpan

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