Why is it called “Goulizai”? Because its shape is similar to the dog’s tongue, so it got its name. It is a traditional folk food in Yangjiang, Guangdong Province. It has the effects of clearing away heat and dampness and removing liver fire. It is also a snack that Yangjiang people often eat in summer. Its main material is Chinese fevervine herb, white hemp leaves and other plant leaves and glutinous rice flour. After washing and drying, the leaves can be mashed or ground into flour. The dough can be made into strips for flattening and steaming. Sugar can be added according to the taste.
How To Make The Gopulizai of Yangjiang City
First of all, go to the field to pick some of the leaves of Chinese fevervine herb.
And then pick some Acanthus.
Add some white hemp leaves for clearing away heat and detoxification.
Then sift out the three kinds of leaves, wash them and dry them (pick out the bad ones, and keep the good ones), and then mix them and mash them together.
Prepare several bags of glutinous rice flour and pour into the plate.
Prepare a bottle of alkali water.
Then put the mashed leaves and alkali water into the pot and boil.
After the mashed leaves and alkali water are boiled, slowly pour them into the plate filled with glutinous rice flour for “two in one”. Pour them gently while stirring them with chopsticks.
This is what it looks like when it’s almost mixed. At this time, add a little sugar and continue to stir it evenly for a while.
The next step is to use hands to make a dough (as for how to mix with dough, we must all know it well, then I won’t explain the details here). The dough is green after being combined, which looks beautiful and has a little bit of exotic temperament.
Then the large pieces of dough are separated into several pieces, and then they are shaped by hand.
The method is very simple, mainly knead a small piece of dough into strips, and then gently flatten the dough by hand from the beginning to the end. It can also be replaced by a dough stick, but it should not be too thin in the process of flattening. (although this method is simple, it also needs to be paid more attention to. It is necessary to maintain proper strength. It is not the same as that under the control of the Buddha, and there is no slag left.)
When all the dough has been used up and all the “dogs” are ready, they are placed on the plate or steamer in an orderly way to “steam day by day, cook in disguise”.
The cooked dog is not the same look, turned into dark green, this Gopulizai of Yangjiang can also be opened to eat.