Taishun Food---Rice-flour Layer

 

 

Taishun local people call this special Rice-flour Layer Moxigan (莫西干) or Mashigan (麻石干). The white rice should be submerged in fresh water for at least three hours, this is to make the rice to be soft enough that will make the milling process much easier. The moist rice will be put in a stone milling apparatus, which is a traditional kitchen tool in ancient China. The ingredient should be fed slowly into the tiny hole of the milling apparatus, at the same time to move the grinding plate round and round. The rice soup will be flowing into the bucket. After finishing the milling job, the rice soup is put into a bamboo-made dish, in which fresh water is to be boiled with strong and stable fire. Then put the rice soup spoon by spoon into the boiling water. The rice substance should evenly distribute at the bottom of the bamboo dish. Cover the dish for a short while. Use chopsticks to scratch the rice substance and put it on a clean cloth which is placed flat on a table. Flatten the rice substance and wrap carefully anything of your favorite on it and eat.