Is the scallion oil Baba delicious?

Baba with scallion oil is a special snack in Hunan, which belongs to Hunan cuisine among the eight major cuisines. The onion is fragrant and the taste is crisp. It has a very long history in Changsha. It was originally a food sold by a small vendor next to the "Four-faced Buddha" temple in the old city of Xiangtan. Until 1685, when Guangzhou opened its port, Xiangtan, known as the Sino-foreign trade channel, became prosperous as long as the distribution center, floating population and vendors increased greatly.

In order to meet the needs of the public, all kinds of special foods have sprung up, and scallion Baba is one of them. According to legend, when a vendor in Beijing and Hong Kong put on a costume to stir-fry onion oil Baba, the wafting fragrance spread in the street, which immediately attracted Changsha people to taste it, and everyone was full of praise.

The practice of scallion oil Baba

Prepare 300 grams of rice, clean it, soak it overnight in advance, and the next day, control the moisture, add 100 grams of leftovers and 300 ml of clean water, and put it into a cooking machine to make rice slurry. Pour the prepared rice slurry into a large bowl, add 2g yeast, stir well, cover with plastic wrap, and ferment at room temperature for 40 minutes. Rice slurry belongs to half-baked flour and cannot be fermented too much.

After the rice slurry is cooked, add salt to taste, then add 2-3g baking soda and a small amount of chicken essence to refresh, add chopped green onion and stir well, then pour 20ml cooking oil to stir the rice slurry, oil the mold, pour a spoonful of rice slurry along the edge, and fry it in the pot. When the bubbles float, turn over and fry until the skin is brown, and then take out the pot.