#春食野菜香#马兰头粑粑
1.
Japonica rice flour
2.
The Malan head picked from the field is cleaned and ready for use
3.
Heat the water in the pot to a boil, pour the malan head into the pot, add appropriate amount of salt, ginger and crushed pepper.
4.
Add flour little by little to the pot and cook on low heat. This process depends on the process of making the dough soft or hard.
5.
Use the spatula a few more times before out of the pan
6.
If it is too soft, add some flour, if it is too hard, add some water.
7.
Serve with big pots
8.
Wrap a clean towel around your hands and press the dough evenly to make the dough more sticky.
9.
The dough is sticky
10.
To prevent the dough from sticking to your hands, dip your hands in half a bowl of clean water and roll them into a ping-pong ball-sized shape.
11.
Use a piece of cotton cloth to pad the bottom, it will stick to the bottom if you use a plate directly
12.
Generally, everything is done, and it should be cooled for 1-2 hours before frying or frying.
13.
Pour a little oil in the pan and fry the baba in the pan over a low fire.
14.
Turn it over when it's golden brown on one side
15.
Both sides are fried until golden brown and ready to be out of the pan.
16.
Delicious and tempting Malan Tou Ba Ba
17.
Finished picture
18.
Finished picture
Tips:
1 The most important thing to make the noodles is to wrap your fist with a wet towel and press the noodles firmly. When the dishes and noodles are melted together, rub them into a ping-pong ball size by hand, and then squeeze the flat with your palms together. Wait until it has cooled down. It can be fried or deep-fried.
2 Another method is to take an appropriate amount of the japonica rice flour that you bought and fry it in a pot over a low fire, add boiling water and stir the vegetables to form a dough, and then make a dough. This method saves trouble, no matter which method you use, you need to use the cooked one. The noodles are delicious only when they are made into baba.
