Baba (bā bā) is a dialect, which refers to cake-like food. It is one of the most famous snacks in Guangxi, Guizhou, Anhui, Jiangxi and Kunming, and it is also one of the common traditional foods in Dali and Pingxiang. It has many ways of making, different tastes and is very delicious.

Mandarin dictionary

Food made of glutinous rice or common edible rice. The method is to soak rice in water until it is soft, then grind it, drain the ground rice juice, cook it, make it into a flat circle, and fry it with oil or charcoal. Can be eaten with personal favorite seasonings. Also known as Baba.

Anhui characteristics

The special snacks in Xuancheng, Anhui Province are made by wrapping cowpeas, pickles, meat, eggs and bamboo shoots with flour and cooking them in an oil pan. Baba is cake-shaped, delicious, crisp outside and tender inside. Generally used for breakfast and supper, the market price is about ten yuan.

First of all, make crispy rice.

Ingredients: first-class pea powder 1 kg. 50g Chili powder, 50g fennel powder, refined salt 10g, cooked rapeseed oil 10g.

Making:

Put pea powder into the pot, add water (1000g) and mix well, then drain water (600g), add fennel powder, Chili powder and salt and mix well. Put a small fire on the wok, wipe the wok with a brush dipped in oil, scoop in the soybean milk paste, spread it evenly with a wooden spoon, scrape the edge of the wok until it is yellow with a bamboo knife, and take it out and put it in a cool place. A total of 30 pieces were made.

Second, do Baba.

Raw materials: 6 kg polished rice, rapeseed oil 100 g.

Making:

Soak rice in clear water for 2-3 hours, then cook it into rice, put it into a refiner and grind it into blanks, divide it into small round blocks, steam it in a cage for 12 minutes, take it out and grind it again 1 time.

Grease the chopping board, put the blank on it, knead it into a round shape, roll it into a 6 mm thick slice, and then cut it into a flat quadrilateral with a length of 15 cm and a width of 8 cm.

Third, make thin bean powder.

Ingredients: pea powder 130g, fennel powder 2g, refined salt 5g, Chili powder 5g.

Making:

Put the pea noodles in a pot, add fennel, salt, pepper and water to make a paste. After the pot is on fire, add boiling water (600g), slowly pour in the bean paste, constantly stir the bottom of the pot, and put it into a bowl after cooking.

Key points of making Fengqing Baba roll;

1. Burning: ignite chestnut charcoal fire in a brazier, put an iron grill on the charcoal fire, bake Baba until it is cooked, sandwich two pieces of Baba between a pot, and spread a layer of thin bean powder, oil pepper, garlic oil and peach kernel on the surface of Baba. Salty, sweet and spicy, suitable for breakfast and supper.

2. Fried rice crust: Divide the rice crust into four parts, put it on medium fire, add cooked rapeseed oil, heat it to 50%, put it in the rice crust, fry it until it is red and yellow, and take it out. Shaped like a butterfly, crisp and fragrant, it is suitable for wine.

3. crispy rice rolls: stir-fry peach kernels and peanuts and cut into fine particles. Steamed glutinous rice into rice. When the pot is hot, add lard. When the pot is 30% to 40% hot, add ham, old souffle, mushrooms, glutinous rice, fennel and chicken fir, then add peach kernels and peanuts and stir well to make the eight-treasure stuffing.

Take a piece of rice crust, wrap it with eight-treasure stuffing, about 3 cm thick, and roll it into a roll. Heat the pan, put oil in it, heat it to 50% to 60%, roll eight treasures, fry it until it is red and yellow, and take it out and cut it into 2 cm long slices to eat. Crispy skin and tender stuffing are suitable for light meals and banquets.