Niangpi is more complicted food in the festival, I don’t quite
understand it. It is said that it looks like the flour. But more
hard. need some more “limestone”, it makes the difference for
the quality, after steamed it, it can be eaten. The key is
making the niangpi. First mix the flour and then take by the
plate.
Waiting for its get dust, maybe one layer of the fabric
is needed. After the dust, it will become a layer of plant.
Spilling the water, steam the layer. There is also trick in the
steaming. We should adjust fire, no over or missing. We can get
the best quality, after that the layer and fabric separate
naturally. Owing to over limestone, maybe it looks a little bit
green in the black color. Without the beautiful sense, but taste
good.
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The spices of Rangpi |
