Bojichui is one of the traditional snacks of the Han nationality in western Guangdong Province. It is very popular in Dianbai, Gaozhou, Huazhou of Maoming and Zhanjiang districts of Zhanjiang, Suixi County, Lianjiang City, Wuchuan City, Leizhou City and Xuwen County. The dustpan made of bamboo strips is famous for its utensils. Huazhou is also known as “Gezhen” or “bojizhen”. Gangmen Town, Beipo Town, caotan town and Yanggan town along the west coast of Suixi are called “Baizhen”, while Zhanjiang City and Lianjiang City call them bojichu

Ingredients

19 Jin rice for dustpan cooking
1: 15 water
Appropriate amount of salt
1: 15 water
500g peanut oil
500g minced garlic
20G soy sauce
20G soy sauce
5g caokuo
200g dried scallion
250 g raw powder
10 g Angelica dahurica
5 g star anise
10g herbal powder

Directions

Step 1
Steam cooking dustpan cooking utensils, choose the original utensils: Bamboo dustpan

Step 2
Choose the original stone mill, the rice pulp is more delicate and tender

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

Step 4
When the thin first layer on the bamboo dustpan is ripe, take it out and pour in the second layer of rice paste, which is thicker than the first layer.

Step 5
The steamer is kept on high fire for 10 to 15 minutes. After the second layer is cooked, pour the third layer of rice pulp. After the high fire for 10 to 15 minutes, pour the fourth layer of rice pulp. The fifth layer is the same as the first layer, which is a thin layer of rice paste. It comes out of the cage 5 minutes after the fire and crumples naturally after the cold.

Step 6
After the finished product comes out, the healthy food is still the original utensil, the original taste, the ancient method.

Step 7
Cut into small squares with a knife, dip them with sesame oil and soy sauce, and grab them immediately.