Send Zao Ba Ba

Name: Send Zao Ba Ba
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 1096g Rice noodles; 470g Glutinous rice flour; More than a pound pork; 2.5 yuan Xianggan; Some seasoning

by Chi Chi Diner

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

3

Sendzao Baba is a traditional snack and folk festival offering in several counties and cities south of Hefei, Anhui, such as Lujiang County, Chaohu City, Wuwei County, Wuhu City, Ma'anshan City, Xuancheng City and other places. The 23rd day of the twelfth lunar month of the lunar calendar is the Festival of Stoves. In the evening, residents use rice noodles to make cakes, and use dried tofu, meat, vegetables or pickles as fillings, and they are fried with vegetables for family food to welcome the new year and the upcoming ones. new Year.
Legend has it that when he was young, Lord Stove would go to the heaven to report matters to each family. People hope that the stove prince can speak more beautifully about his own affairs and make a kind of food to worship the stove prince, called sending the stove baba.
The side of the Shouzao Ba Ba Tie Pan is golden in color, crisp but not burnt, crisp and delicious; it does not stick to the pan surface, smooth and oily, soft but not sticky; the filling is juicy, fresh and salty, and fragrant and delicious. The fillings for Zhaobaba are varied. In addition to the radish meat, there are often "pickled meat filling", "celery sprouts fried pork filling", "osmanthus sugar filling", "sesame sugar filling" and "spicy filling" And other flavor varieties.
1096 grams of rice flour, 470 grams of glutinous rice flour

70 grams each, this ratio can make 33

Ingredients

1096g Rice Noodles
470g Glutinous Rice Flour
More than a pound Pork
2.5 yuan Xianggan
Some Seasoning

Send Zao Ba Ba

1. Use a meat grinder to grind the pork, add appropriate amount of light soy sauce and cooking wine, stir well, and marinate for a while.
Cut fragrant dried into fine dices, mince ginger, and chop green onions

2. Heat oil in a pot, pour ginger and sauté

3. Pour the pork and stir fry until the color changes and it comes out

4. Heat the oil again in the pot, pour in the fragrant dried and stir fry, then pour in some light soy sauce, dark soy sauce, salt, sugar, vinegar, and white pepper to taste.

5. Pour in the minced meat and stir fry, add some hot water, if the middle taste is not enough, you can adjust it accordingly.

6. After sautéing, add the chives and sauté a little.

7. Rice flour: Stir glutinous rice flour at a ratio of 7:3 (if you like to eat softer, you can adjust the ratio, glutinous rice flour is slightly more). Pour in an appropriate amount of boiling water and knead it into a softer dough.

8. Divide the dough into 70 grams each, my flour ratio can make 33, 70 grams big and small girls can eat two to three.

9. Knead the small agent in the palm of your hand and squeeze it into a thick dough on both sides. Dig two and a half spoons of stuffing. Hold the dough in your left hand and make a half grip with your right hand. Push the dough up counterclockwise until it is round. Turn the dough clockwise and do the same. The shaping is more uniform, so that the baba is not easy to break when steaming.

10. Wet and spread the steamer cloth, put the finished baba in the steamer, and sprinkle water on the surface of the baba.

11. Put water in the pot. After the water is boiled, place the steamer in the pot and steam for about 10 minutes, turn off the heat, and simmer for a few minutes before turning it on to cool.

12. Take a non-stick pan, heat oil, add baba in the pan, and fry on medium-low heat until golden on both sides. If you want to eat at that time, you should fry it for a while, and it will be crispy.

13. If you can’t finish eating, take a bag and put it in the refrigerator. You don’t have to worry about sticking together because it’s been fried. You can use dumpling boxes to fill the baba.

14. Take it out the next time you eat it and thaw it for a while. Pour a small amount of oil into the pan (really only a little bit of oil, I use a non-stick pan, frying two or three papa only puts one-third of the cooking oil.) Put in the papa, cover it (must be covered , Otherwise, how can people compromise so easily if they stay in the freezer for so long), and keep frying on a low fire. You can shake the pan during the frying process to make the baba heat evenly. I like to eat a bit more crispy, in the middle