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Scallion Oil Baba (dengzhan Baba)
by Eat no end
Favorite
Difficulty
Normal
Time
2h
Serving
2
When I was young, I liked to go to the market with my mother to buy vegetables. Every time I went to my mother, I would buy a scallion oil paba (our home called Dengzhanba) for me to eat. When fried, it is crispy on the outside and tender on the inside, crispy and tender. In retrospect, I would swallow.
My favorite scallion oil paba is a double layer. The fried shallot paba is crispy the first time, and then the fried shallot paba is re-rolled in the batter, and then coated with a layer of batter and fried again. "
My favorite scallion oil paba is a double layer. The fried shallot paba is crispy the first time, and then the fried shallot paba is re-rolled in the batter, and then coated with a layer of batter and fried again. "
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