A poem about Baba, a clear dish.

1. Tomb-Sweeping Day is coming, and the folk tradition is to eat that green dish Baba. Express condolences to our ancestors.

The first step: pinch the cabbage. Make it small and sharp, with only a few leaves at the top. Many people pinched it by mistake, and it was a big Qing disc. That won't do. One is that it is not fragrant, and the other is that it is old and pigs don't like it very much.

Step 2: Wash the cabbage, cut it into small pieces, blanch it in boiling water and turn off the heat. Add glutinous rice flour and water (appropriate amount, not too much) to this dish and knead it into dough.

Step 3: Crush old pickles, old bacon (cooked) and wild onions (not domestic onions, somewhat similar, with small bulbs), stir-fry them with lard, pick them up and put them on a plate for stuffing. Step 4: Wrap the stuffing into dumplings, make buns, big or small, and steam them in a steamer. It will be fine in a few minutes after the air is full.

Taste: delicious and refreshing, full of rural flavor. There is a rhyme of farmhouse music.

2. Why do you want to eat Chinese food? Baba Chinese food is also called foer grass. Not only can it be made into delicious Baba, but it can also be used as medicine. The green vegetables are light green. Each green dish has six to eight leaves, and the leaves are slightly thicker. Each leaf is oval, with many thin white hairs like spider silk on it. This kind of hair adds a lovely flavor to the green vegetables.

The practice of Baba in Qing cuisine

condiments

glutinous rice flour

300 grams

rice meal

200 grams

Affine rat grass

300 grams

condiments

oil

Proper amount

salt

Proper amount

leaf mustard

100g

shepherd's purse

100g

dried bean curd

130g

bacon

100g

chicken essence

Proper amount

sesame oil

Proper amount

step

1. Put glutinous rice flour, rice flour and cabbage powder into the basin.

2. Heat the water and make dough for later use.

3. Prepare the stuffing ingredients and blanch the shepherd's purse in advance for later use.

4. Chop the dried bean curd and shepherd's purse into the pot respectively, and then add the sauerkraut.

5. Dice the bacon and fry it in the oil pan.

6. Pour the diced bacon into a stuffing bowl.

7. Add salt, chicken essence and sesame oil and mix well.

8. Divide the mixed dough into small dough of about 55g.

9. Take one and put it in the stuffing.

10. Close the mouth, round and tight, and gently knead it into a circle.

1 1. The steamer should be covered with lotus leaves or reeds and put in Qingming Baba.

12. Boil water and steam for 25 minutes.

13. Steam, take out and brush some cooking oil.