Baba with scallion oil in Changsha is a traditional snack in Hunan, but it also belongs to Hunan cuisine. Then its taste is particularly crisp, with the unique softness of Bazin, and it smells like onions after frying, so many people especially like it. Moreover, it has a certain historical background. It is said that many years ago, a man sold scallion Baba at the gate of Changsha, and the taste was particularly fragrant, which attracted many Changsha people. Since then, this kind of scallion oil Baba has taken root and sprouted in Changsha. Then it became a signature snack.

The production process of scallion oil Baba is not complicated. If you want to make scallion oil Baba, you must prepare certain materials, then mainly use rice paste, and then add some shallots. In fact, shallots can be added according to personal taste. There will be many shallots in the scallion oil Baba in Changsha, because Changsha people also like to eat it, but in addition, we should add some other seasonings, such as monosodium glutamate, salt, star anise and fennel. Only in this case can the scallion oil be fried more crisply and chewily.

The specific process of production begins with the preparation of various raw materials. First, pour the rice paste into the model, then pull it out with chopsticks and put it in the oil pan. The oil temperature must be hot enough because in this case, it will fry faster and absorb less oil. When fried to golden brown, drain the oil and take it out directly for eating. Some people like to eat tender, so they can fry for a short time. If they like something older, they can squeeze it for a while, usually while it's hot. The smell of oil and onion is memorable.

In fact, we can find that many people in Changsha use their leftovers to make scallion oil Baba, mainly by adding some water to the leftovers and then putting them into a cooking machine to make a fine paste.