Sugar and oil Baba is a traditional local food in Changsha, Hunan Province. Sugar oil Baba is cheap, and the main raw materials are glutinous rice flour and sugar, but the production technology is exquisite and there are special production processes. Although it can't be elegant and can't compete with delicacies, shark's fin and bear's paw, it is precisely because of its inexpensive status that it can enter and leave ordinary people's homes, be deeply loved by the people and become a snack that people can never tire of eating.

All the basin friends who are familiar with Changsha know that, no matter whether it is the Fire Palace that foreign basin friends like very much, or the decades-old store in Hutong, without exception, sugar and oil Baba is soft and elastic, and the entrance is elastic and dark red, right?

Lao Chang sha Tang you ba ba

condiments

200g glutinous rice flour

20 grams of tabletted sugar

Brown sugar 10- 15g

Proper amount of oil

Proper amount of water

Production steps of Laochangsha soup oil Baba

1. Grind glutinous rice flour, add appropriate amount of water and knead it into dough until it doesn't stick to the bowl. (Actually, it doesn't stick to the bowl, but it will still stick. After all, it is made of glutinous rice flour, especially when you crush it with your palm after waking up, so be careful and slow when you tear it off your hand. )

2. Wet the cloth and cover it on the bowl and wake up for 30 minutes (I was watching variety when I woke up, but I didn't expect to see Mango Taiwan die).

3. Put oil in the pot and turn on a small fire. Add about 20g of sliced sugar and about10g of brown sugar. Turn the fire to medium heat and reduce it to saccharification, and add some water, 20-30ml.

4. Take a small dough, knead it into balls and press it into cakes, with a diameter of about 8- 10 cm and a thickness of about 5-8 mm. After the water in the pot is boiled, you can go to the pot. Turn it over from time to time. Because there is less and less water, once you find that the oil in the pot can't cover Baba, add15-20ml of water. Once you find a big bubble on the surface of Baba, poke it with a shovel.

5. When flanging slowly, Baba will become softer and softer. When you are soft, you can drain the oil from the pot (it takes about four to five minutes from pot to pot).

The above content was written by Keila_Choo, a high-quality user of bean and fruit food.

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Raw materials: glutinous rice flour, sugar, flour and water.

Kitchenware: non-stick pan

Exercise:

1, glutinous rice flour and flour are mixed together, and flour is added to make it more elastic. If you want to taste softer, you can add cold water bit by bit without flour until it can be kneaded into a dough without sticking to your hands, up to 40 ml, so as to maintain the hardness of the dough.

2. Trim the round ball into a square, cut it into eight pieces evenly, and then knead each piece into a ball.

3. Brush a thin layer of vegetable oil on the bottom of the flat to wait for it to stick to Baba.

4. Pinch the ball into a half-centimeter-thick pendulum and place it in the palm of your hand at intervals to prevent the balls from sticking together.

After the water is boiled, it can be steamed for ten minutes.

6. put 40 grams of sugar in the pot and heat it on low heat.

7. When the big bubbles turn into small bubbles, add a small bowl of water when the sugar color is relatively strong.

8. Add the steamed Baba, cook it a little, let the sugar oil soak Baba and color it.

skill

Too much brown sugar will make the color too dark, so when mixing sugar juice, we should pay attention to adding appropriate amount of white sugar to adjust the color and sweetness. Adding honey or caramel can make the sugar juice more viscous and shiny and taste better.

From the network

1. Prepare glutinous rice flour and proper drinking water.

2. A little water, drop a little while adding glutinous rice flour, and knead it into a ball like glutinous rice balls.

3. Knead into strips and then cut into granules.

4. jiaozi was made into a round and flat shape and put on a clean wet cloth.

5. Put a proper amount of oil in the pot to cover the bottom and medium heat.

6. Drain the dumplings and fry them on low heat. Shake the pan and turn it over with a spoon or chopsticks. Don't fry for too long to avoid swelling and bursting. Fry until both sides are slightly burnt. (Pour out excess oil)

7. Add a little water to the appropriate amount of coconut sugar and heat it to dissolve.

8. Pour the sugar water into the pot and turn it over with a spoon, so that each Baba is stained with sugar juice.

9. Cook until the sugar water is slightly dry.

10. Simple and delicious sugar and oil Baba

Raw materials: glutinous rice flour, sugar, flour and water.

Kitchenware: non-stick pan

Exercise:

1, glutinous rice flour and flour are mixed together, and flour is added to make it more elastic. If you want to taste softer, you can add cold water bit by bit without flour until it can be kneaded into a dough without sticking to your hands, up to 40 ml, so as to maintain the hardness of the dough.

2. Trim the round ball into a square, cut it into eight pieces evenly, and then knead each piece into a ball.

3. Brush a thin layer of vegetable oil on the bottom of the flat to wait for it to stick to Baba.

4. Pinch the ball into a half-centimeter-thick pendulum and place it in the palm of your hand at intervals to prevent the balls from sticking together.

After the water is boiled, it can be steamed for ten minutes.

6. put 40 grams of sugar in the pot and heat it on low heat.

7. When the big bubbles turn into small bubbles, add a small bowl of water when the sugar color is relatively strong.

8. Add the steamed Baba, cook it a little, let the sugar oil soak Baba and color it.

skill

Too much brown sugar will make the color too dark, so when mixing sugar juice, we should pay attention to adding appropriate amount of white sugar to adjust the color and sweetness. Adding honey or caramel can make the sugar juice more viscous and shiny and taste better.

Sugar and oil Baba is a traditional China food in Changsha, Hunan. Sugar oil Baba is cheap, and the main raw materials are glutinous rice flour and sugar, but the production technology is exquisite and there are special production processes. Although it can't be elegant and can't compete with delicacies, shark's fin and bear's paw, it is precisely because of its inexpensive status that it can enter and leave ordinary people's homes, be deeply loved by the people and become a snack that people can never tire of eating. In Changsha, people who love life and know how to enjoy food have a wonderful feeling of eating sugar and oil, regardless of their beauty, ugliness, status, men, women and children, and have a special feeling for sugar and oil. Eating three cakes of sugar and oil in the morning can make you full of energy all day, and eating three cakes of sugar and oil in the afternoon will make you feel refreshed and full of energy. The taste and function of sugar and oil are wonderful in Changsha people's eyes.

Don't worry about eating sugar and oil. Fresh sugar and oil Baba is golden in color, crisp outside and tender inside, sweet but not greasy, oily but not greasy, soft and soft, full of color and fragrance, which makes people appetite.

Eating three cakes of sugar and oil in the morning can make you full of energy all day, and eating three cakes of sugar and oil in the afternoon will make you feel refreshed and full of energy. The taste and function of sugar and oil are wonderful in Changsha people's eyes.

The main ingredient is glutinous rice flour.

The auxiliary materials are sugar and oil. Is it an ultra-simple material?

1. Prepare glutinous rice flour and proper drinking water.

2. A little water, drop a little while adding glutinous rice flour, and knead it into a ball like glutinous rice balls.

3. Knead into strips and then cut into granules.

4. jiaozi was made into a round and flat shape and put on a clean wet cloth.

5. Put a proper amount of oil in the pot to cover the bottom and medium heat.

6. Drain the dumplings and fry them on low heat. Shake the pan and turn it over with a spoon or chopsticks. Don't fry for too long to avoid swelling and bursting. Fry until both sides are slightly burnt. (Pour out excess oil)

7. Add a little water to the appropriate amount of coconut sugar and heat it to dissolve.

8. Pour the sugar water into the pot and turn it over with a spoon, so that each Baba is stained with sugar juice.

9. Cook until the sugar water is slightly dry.

Ingredients: glutinous rice flour, sugar, flour and water.

Kitchenware: non-stick pan

Exercise:

1, glutinous rice flour and flour are mixed together, and flour is added to make it more elastic. If you want a softer taste, you can add flour-free and cold water bit by bit until you can knead it into a ball without sticking your hands. Add up to 40 ml to keep the hardness of the ball.

2. Trim the round ball into a square, cut it into eight pieces evenly, and then knead each piece into a ball.

3. Brush a thin layer of vegetable oil on the bottom of the flat to wait for it to stick to Baba.

4. Pinch the ball into a half-centimeter-thick pendulum and place it in the palm of your hand at intervals to prevent the balls from sticking together.

After the water is boiled, it can be steamed for ten minutes.

6. put 40 grams of sugar in the pot and heat it on low heat.

7. When the big bubbles turn into small bubbles and the sugar color is relatively strong, participate in a small bowl of water.

8. Add the steamed Baba, cook it a little, let the sugar oil soak Baba and color it.

skill

If you add more brown sugar, the color will be too dark, so when mixing sugar juice, you should pay attention to adding appropriate white sugar to adjust the color and sweetness. Maybe adding caramel can make the sugar juice more viscous and shiny, and it tastes very good.

Sugar and oil Baba is a traditional snack in Changsha, Shaoyang and other places in Hunan. And my favorite Shaoyang sister. Its main raw materials are glutinous rice flour and brown sugar. Although the cost is low, its manufacturing process is exquisite and has a special manufacturing process. The amount of calories and sugar should also be accurately grasped, otherwise it will affect the taste. Let me introduce you:

Step 1: Prepare ingredients, glutinous rice flour and brown sugar.

Step 2: Add warm water to glutinous rice flour and knead it into dough.

The third step is to divide the dough into several parts.

Step 4, flatten the dough with your palm.

Step 5, add a little hot water to the brown sugar to melt it.

Step six, pour a little oil into the pot and add bread.

Step 7, fry both sides until they are light golden yellow.

Step 8: Pour in the prepared brown sugar water.

Step 9: Sugar and oil gradually soften, hang each piece evenly with a sugar paddle, and you can enjoy the juice.

Don't worry about eating sugar and oil. Fresh sugar and oil Baba is golden in color, crisp outside and tender inside, sweet but not thick, oily but not greasy, soft and soft, full of color, fragrance and taste, which makes people swallow it in one gulp. But the Baba that just came out of the pot is steaming. If you are not careful, you will burn your tongue and hurt your mouth. Therefore, when eating sugar and oil, you must not gobble it up and sweep it away, but enjoy it slowly.

Traditional methods:

500g of glutinous rice, 0/25g of indica rice/kloc-,0/25g of brown sugar, 3g of soda and 0/500g of vegetable oil/kloc-(for frying).

The process of making:

1, making hanging pulp powder: glutinous rice and indica rice are washed and soaked and ground into hanging pulp powder.

2. Molding: add soda and proper amount of water to the pulp powder and knead it evenly, then knead it into a dosage of about 25 grams, press a "concave" nest in the middle of the dosage with your thumb, and then close it. The inside is hollow.

3. Frying: burn the vegetable oil to about 150 degrees, break the brown sugar (note that it is local brown sugar, which may not be easy to find in other places) and boil it. When the oil and sugar are mixed, slide the green embryo into the pot from the side of the pot. At this point, pay attention to constantly turning with a spatula to make them complementary and adhesive. Fry the pastry until brown, and then take it out. Sprinkle cooked sesame seeds while it is hot and roll well.

Give you another proportion of my personal research:

200 glutinous rice flour, 2 baking powder, 20 sugar, 170 water, 25 brown sugar and 25 fried white sesame seeds.

It depends on everyone.

The moon Baba sat in Dad's belly, Dad came out to buy food and sat in Grandma's belly. Grandma came out to embroider, and Baba fell into the well and became a toad. ...

In a week, Zhou Jun went to Changsha countless times, tasted countless local delicacies, and ate sugar and oil every time. He also learned to say this common ballad. Sugar and oil Baba are of course fried with glutinous rice, sugar and oil.

It's windy and cool recently. Do you know what you want to eat when it is cold? Of course, it is spicy, sweet and slippery. The only thing that can meet these four requirements is sugar and oil Baba.

You should know that sugar and oil Baba is an authentic street snack. You only need a coal stove and an iron pot to start a business. It's hard to say how difficult it is, and it's not to build a satellite, but why do many friends feel that this sugar and oil Baba is getting worse and worse? Yes, some die-hard foodies disdain street stalls and call themselves sugar and oil Baba stalls. They say, well, you deserve this product, too. !

If glutinous rice is not a valuable food, it is the land of plenty of glutinous rice in Changsha. To make glutinous rice with sugar and oil, we all chose "local glutinous rice flour". Because this is the key to sugar and oily glutinous rice, the viscosity of local glutinous rice flour is extremely high. Some people say that a lump of glutinous rice is sticky or not, just listen to the sound when kneading dough. When mixing flour, glutinous rice with high viscosity will beep, which is a unique sticky sound.

Besides, sugar is not rare, and death is sweet enough. Tea seed oil or rapeseed oil can be used. But the difficulty is that a huge pot is needed to mix the sugar and oil to ensure that the sugar and oil will not paste the pot.

The dough of white rice flour was kneaded, pressed and rolled in the sugar oil, covered with thick sugar oil juice, and changed from a snow-white fairy to a golden goblin with attractive luster. These goblins sizzled in the oil pan, then floated reluctantly, and were fished out by their owners and put into the iron net to drain oil. At this time, the thick soup slowly slipped down, and there were equal customers standing next to it. However, Zhou Jun wants to tell you that you can't be impatient when eating sugar and oil, or you will burn your tongue. In addition, although sugar and oil Baba are delicious, the content of oil and sugar is high. Just eat two, and save the rest of the greedy bugs for next time.

Sugar and oil Baba is one of the must-eat snacks when you go to Changsha, Hunan, especially for friends who like sweets. It is soft, sweet and glutinous, sweet but not greasy. The main ingredient of sugar and oil Baba is glutinous rice flour, and the other two are sugar and oil as the name implies, and the materials used are very simple. It is precisely because of this that low cost can be deeply rooted in people's hearts, spread far and wide, and never tire of eating. The traditional sugar and oil Baba is soft, waxy and sweet, which is a sweet memory of many Hunan people when they were young.

Let me briefly introduce how to make it at home. I'm curious, but I can't go to Hunan to eat a real foreign friend for the time being. You can try it yourself. Simple and quick.

1, about 300 grams of glutinous rice flour, add water and knead it into dough, and try to knead it into a dough that is not too sticky. Cover with a damp cloth, plastic wrap or something similar, and put the noodles aside.

2. Heat the pan and add some oil. Then, tear the glutinous rice balls into small balls of similar size, press them like playing chess, and fry them with low fire until they are golden on both sides, and the oil temperature should not be too high.

3. Add brown sugar and white sugar into hot water to make sugar juice, pour it into the pot, and hang sugar on both sides of the sugar oil in the pot. Turn it over from time to time, the water in the sugar juice will evaporate and thicken, and you can go out of the pot.

In fact, the authentic sugar and oil Baba does not do this. Instead, stir-fry sugar in oil, boil the sugar oil juice, and then cook it with glutinous rice. But it doesn't seem appropriate to make only a few at home. Doing this at home is convenient and fast, and it can also reduce the intake of oil and sugar, which is relatively healthy. If you want to eat authentic food, you can go to Hunan to play soon after May Day.

As far as I know, there seem to be two ways to make sugar and oil Baba. One is that the sugar fried in the street is crispy outside and soft inside; There is also sugar oil Baba cooked with sugar and oil. The whole Baba is soft and sweet. These two kinds have their own advantages. Friends, which flavor do you like?

Required materials: 500g of milled glutinous rice flour, 400g of oil, 60g of brown sugar, 30g of soft sugar, 20g of honey and10g of warm water.

Manufacturing steps: 1. Take a larger basin, pour the ground glutinous rice flour into it, add water, stir while stirring, knead it into smooth dough, and let it stand for 10 minute.

2. Knead the dough into strips, then cut into similar-sized doses, and round and flatten each dose.

3. Pour some oil into the pot and heat it on low heat. As long as you put chopsticks in oil, it will bubble. Add a small dose, fry until one side becomes hard and some changes color, then turn over and turn over more.

4. Prepare a small bowl, add brown sugar, white sugar and a proper amount of warm water, stir and melt, pour the stirred syrup into the bowl, pick up the pan and shake it a few times to make the syrup and Baba mix evenly, then turn over the oil, and turn off the fire immediately when you see the soup thicken.

Authentic! Production steps of Laochangsha soup oil Baba

1. Grind glutinous rice flour, add appropriate amount of water and knead it into dough until it doesn't stick to the bowl. (Actually, it doesn't stick to the bowl, but it will still stick. After all, it is made of glutinous rice flour, especially when you crush it with your palm after waking up, so be careful and slow when you tear it off your hand. )

2. Wet the cloth and cover it on the bowl and wake up for 30 minutes (I was watching variety when I woke up, but I didn't expect to see Mango Taiwan die).

3. Put oil in the pot and turn on a small fire. Add about 20g of sliced sugar and about10g of brown sugar. Turn the fire to medium heat and reduce it to saccharification, and add some water, 20-30ml.

4. Take a small dough, knead it into balls and press it into cakes, with a diameter of about 8- 10 cm and a thickness of about 5-8 mm. After the water in the pot is boiled, you can go to the pot. Turn it over from time to time. Because there is less and less water, once you find that the oil in the pot can't cover Baba, add15-20ml of water. Once you find a big bubble on the surface of Baba, poke it with a shovel.

5. When flanging slowly, Baba will become softer and softer. Soft as a lazy bone, it can drain the oil from the pot. It takes about four to five minutes from cooking to cooking. )