Baba meat Baba meat

Introduction to food

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

gastronomic practices

1. Raw materials

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 cabbage

2. Practice

Chop pork stuffing, the finer the better. At least thinner than dumpling stuffing. Add the prepared water starch according to the ratio of 1 kg of meat to 3 liang of sweet potato powder. Three eggs, take the egg white and add it to the meat stuffing, and keep the yolk for later use. Jiang Mo is added. Stir well with chopsticks. It must be very uniform. It is advisable to foam the meat stuffing.

spread lotus leaves in the steamer to ensure that the meat can be wrapped with leaves after being poured into the steamer. Pay attention to the side with a small stick and other things stuck, leaving room to ensure that steam can go up. Pour it into the lotus leaf like meat stuffing and pat it flat with your hands. You can steam it in the pot. Steam on high fire for about 3 minutes, and evenly spread the remaining egg yolk on the surface of the meat stuffing. Continue steaming for 1 minutes, then take out the pan and cool naturally.

take a soup basin when eating. 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 the little finger, and put them on the top of the mat in circles. Add stock to the soup basin until the meat slices are not seen. Steam on a big fire. Sprinkle chopped green onion on the surface when cooking.