At first, sugar and oil Baba was only 3 cents, but now there are 6 in 5 yuan. Under the brilliant price wave, the price is relatively close to the people.
The quality control of oil, sugar and glutinous rice flour is the key to make delicious and authentic sugar and oil Baba.
1, oil quality
Authentic sugar and oil Baba generally uses edible vegetable oils such as rapeseed oil and peanut oil. The oil must be clear, without any added pure vegetable oil, and the oil extraction time should not exceed one year. No matter what oil is stored for a long time, it will breed a large number of bacteria, oxidize and deteriorate, and produce an unpleasant "spicy taste". Naturally, this fried sugar oil Baba will not be delicious.
2. Choice of sugar
To make sugar-oil Baba, some use white sugar to adjust the sweetness, and some use diluted honey to pour into the fried Baba. Sugar oil Baba made from these two kinds of sugar is far from authentic. Authentic sugar oil Baba is made of brown sugar or brown sugar, the latter generally accounts for the majority.
3. Preparation of glutinous rice flour
There are two kinds of flour for making sugar and oil Baba, one is pure glutinous rice flour, and the other is mixed flour of glutinous rice flour and sticky rice flour. The sugar cake made of pure glutinous rice flour is soft, delicate and very smooth, which is deeply loved by the public. However, because its production cost and difficulty are higher than that of mixed flour, some people choose to use glutinous rice and mixed flour of glutinous rice.
—— Authentic Changsha Sugar Oil Baba Production—
Ingredients glutinous rice1000g
Ingredients: 500g of pure rapeseed oil and 50g of brown sugar.
Production steps
(1) Select the glutinous rice of the current year and wash it twice, then soak it in clear water for 8 hours, then rinse it with an electric stone mill, put the soaked glutinous rice into the stone mill together with this part of soaking water, and put a container at the outlet of the stone mill to receive the ground glutinous rice thick slurry;
(2) Drain the sticky glutinous rice slurry to obtain wet glutinous rice flour, knead the wet glutinous rice flour evenly, then knead it into a ball the size of a ping-pong ball, press it into a cake shape by hand, and put it into clean gauze to tidy it up;
(3) Pour vegetable oil into the hot pot, and add brown sugar when the oil is 60% hot. In order to prevent brown sugar from coking, stir with stainless steel colander until the brown sugar is completely melted and burst into sugar color;
(4) Put the glutinous rice cakes into the pot one by one along the edge of the pot, put them gently to prevent oil splashing, and stir them with a colander while frying, so that the glutinous rice cakes are heated evenly and will not be burnt;
⑤ When the glutinous rice cake is fried until both sides are golden and shiny, the golden sugar and fried out of the pan, crisp outside and tender inside, sweet and waxy and smooth, fragrant but not greasy. At this time, it is not appropriate to eat immediately, and it needs to be cooled a little before eating, otherwise it will easily burn your mouth and you will not be able to eat hot tofu in a hurry.
There is a stall owner in Gong Li Temple, Changsha, who will sprinkle a handful of sweet-scented osmanthus on the freshly fried sweet-scented osmanthus. The sweet-scented osmanthus has a unique flavor. If you are interested, you can try it and have a different experience.