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Q1：Uncle, who taught you how to make this batter?
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A1：We figured it out ourselves through trial and error. However, we later received guidance from "Master Ding," a mochi maker. Although Master Ding isn't a professional "Jian Dui," he understands the principle and taught us how to thoroughly cook the batter so it has a chewy texture like mochi.
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Q2：How do I get the batter ratio right? What if it's too dry or too wet?
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A2：The proportions require experience; you have to adjust them as needed while making it. If the batter is too dry or too thick, add water. If it's too wet, add a little flour. Keep adjusting until you achieve the perfect consistency.
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Q3：Approximately how much flour will be used per day for the event?
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A3：We use about 10 bags of flour a day, each bag weighing 22 kilograms. So we make about 220 kilograms of batter per day. The Dragon Boat Festival used to last three days, but this year it's only one. Every batch of batter needs to be thoroughly mixed to ensure a fine Mouthfeel.
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Q4：I heard there's seasoning in the batter, what's the approximate ratio?
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A4：Although it's a batter, it still needs seasoning to have flavor. Salt is for enhancing the flavor; add about 1 to 2 tablespoons. If making sweet "Jian Dui," add about 3 tablespoons of sugar. The amount of sugar is slightly more than the amount of salt.
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Q5：Today's ingredients include dried shrimp, chives, and bean sprouts. What flavor of filling is this?
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A5：This is the preparation material for making the savory "Jian Dui".
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Q6：How did you feel about helping with this?
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A6：This is serving the gods (treating them as a feast). As long as everyone is happy and full, we feel a sense of accomplishment. Although it's hard work, it's very joyful.
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Q7：Besides water and flour, does the master add any secret ingredients?
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A7：The recipe is actually very simple, just the traditional flavor. Besides water and flour, I also added two packets of sugar and a tablespoon of salt. The salt brings out the sweetness of the sugar, making the flavor more layered and not too cloying.
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Q8：Why use this drill-like machine for mixing? Can't you mix by hand?
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A8： Because the flour paste is a large quantity and needs to be sticky (gluten-rich), it's difficult to mix by hand, resulting in lumps of flour. This machine has enough power to produce a smooth and bouncy batter.
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Q9： Are there any special techniques to pay attention to when churning?
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A9： When churning, you need to move the dough up and down, not just in one spot. Make sure all the flour at the bottom is lifted. Add water while churning; this will ensure the batter is even and doesn't clump.
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