Changsha onion oil Baba material:

Rice: 25g, glutinous rice: 8g, dried soybean: 35g, overnight rice: 1g, water: 24g, oil: moderate amount, salt: moderate amount, chives: 4 strips, ginger: 1 small piece.

Changsha onion oil Baba method:

1. Weigh 25g of rice, 8g of glutinous rice and 35g of dried soybeans.

2. Soak rice, glutinous rice and soybeans for more than 8 hours.

3. Prepare 1g of overnight rice.

4, soaked rice, glutinous rice and soybeans, according to the drained water, add an appropriate amount of water, pay attention to this amount of water must not be too much, and it will be very sticky rice slurry.

5. Add salt to the prepared rice slurry and naturally ferment for half an hour. Add chopped green onion and Jiang Mo, mix and stir until paste, and then fry.

6. Burn the oil in the pan. When the oil temperature is 6% hot, add a long spoon to dry fry and raise the temperature.

7. Dip the rice slurry into the spoon soaked in hot oil.

8. To maintain the firepower of medium-high fire, first immerse the spoon with rice slurry in the oil and fry it.

9. this is the state of being fried to shape.

1. Gently separate the shaped Baba from the spoon with chopsticks.

11. Get rid of the spoon and continue frying for a while. Deep-fried until both sides are brown, and the pot is ready.

12. Oil-absorbing paper absorbs excess oil and is ready to eat.

12. Finished product drawing of scallion oil Baba.