Name: Scallion Oil Baba (dengzhan Baba)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Leftover rice; 100g Sticky rice; 30g Glutinous rice flour; 1 package Soy milk powder; 20g Flour; 5 pieces Chives; 1 egg; 1/2 pot Cooking oil; Some salt; Some Five spice powder

Scallion Oil Baba (dengzhan Baba)

by Eat no end

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

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. "

Scallion Oil Baba (dengzhan Baba)

1. Soak the leftover rice with a proper amount of water for about an hour.

2. Put it in the food processor and make a paste.

3. I like to eat more grainy, so I didn't beat it too delicately.

4. Mix soy flour or soy milk powder with a little warm water.

5. Add sticky rice noodles.

6. Glutinous rice flour and flour, add appropriate amount of salt and five-spice powder.

7. Add chopped green onion.

8. Stir well and let stand for about ten minutes.

9. Add a proper amount of edible oil to the hot pan to 80% heat, put the mold in the pan to heat, then scoop a spoon of batter into the mold of the oil dun, and put the spoon of the oil dun in the oil pan without moving the mold.

10. In about a minute, the batter will be released automatically.

11. When the surface starts to turn yellow, use chopsticks to poke a hole in the middle of the baba, and then turn the chopsticks to make the scallion oil baba go round in the oil pan.

12. Fry until the surface is crispy and golden, remove and drain the oil.

13. Re-fried at medium to large fire is more crispy.

14. There is a raised part in the middle of the spoon for making green onion baba, so there is no need to poke a hole in the middle of the baba.

Tips:
1. I used the mold for making oil piers, there is no nest in the middle, so I need to manually poke the middle with chopsticks. If it is a noodle nest, it is not needed.
2. Add five-spice powder to make it more fragrant.