Brief introduction of food

Baba meat is a unique traditional food in Fushun County, Zigong City, Sichuan Province, which has been circulating in the local area since ancient times. Every new year, every household will take Baba meat as the main course of the holiday table.

eating habits

1. Raw materials

The lean meat stuffing and sweet potato powder are mixed into water starch for later use, and several leaves of eggs, Jiang Mo and lotus white (Chinese cabbage) are taken.

2. Practice

Chop pork stuffing, the finer the better. At least thinner than dumpling stuffing. According to the ratio of 1 kg meat and sweet potato powder, add the prepared water starch. Three eggs, take the egg white and add it to the meat stuffing, and keep the yolk for later use. Jiang Mo added. Stir well with chopsticks. Must be very uniform. It's best to foam the meat.

Spread lotus leaves in the steamer to ensure that the meat can be wrapped in leaves after pouring into the steamer. Pay attention to the side stuck with sticks and other things, leaving room to ensure that steam can go up. Pour it into the lotus leaf like minced meat and pat it flat with your hands. You can steam it in a pot. Steam on high fire for about 30 minutes, and evenly spread the remaining egg yolk on the surface of the meat stuffing. Continue steaming for 10 minute, and then take out the pan and naturally cool.

Take a soup basin with you when you eat. According to personal hobbies, you can put taro, day lily, vegetable head, fungus, water peas, crispy meat and so on at the bottom of the soup basin. Cut the steamed meat into thin slices with the thickness of your little finger and put them on the mat in circles. Add stock to the soup basin until the meat slices are out of sight. Steam on a big fire. Sprinkle chopped green onion on the surface when cooking.