Chinese Food
#Make a good dish. Love yourself. (Artemisia seed Baba)
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I remember when I was a child, I used to make Artemisia seed Baba in March every year. I like to pick Artemisia seed on the ridge of the field and beside the vegetable garden with my grandma. I also dig some wild garlic and shepherd's purse by the way. They are all delicious on earth. But I still like to eat Artemisia seed Baba most. Because the smell of fragrant, crispy outside and waxy inside plus bacon is so delicious... Now, time has changed to middle age. I have left Shengsheng Raise my hometown. Grandma has left me. But every year, she will make Artemisia seed Baba to eat and share with friends. This is also a kind of miss for grandma -
Cooking ingredients
Cooking Steps
Step1:Pick fresh Artemisia. The leaves of this kind of Artemisia are thinner, less fluffy and fragrant. It's not that kind of broad lea
Step2:Wash and knead the juice and chop it for later us
Step3:Prepare bacon and ingredient
Step4:Glutinous rice flour. Add some indica rice flou
Step5:Stir fry bacon and ingredients, add water and bring to boi
Step6:It's very important to put the noodles on. You should mix them while you are spreading them. You can't pour them all at once. You can make the consistency of Baba.
Step7:The finished Baba can be fried, fried and steamed. I can eat ten at a tim
Cooking tips:He Mian is a kind of individual work. Because glutinous rice noodles are sticky and more and more thick. Generally speaking, they have skills in making delicious dishes when they are small and cannot be stirred.
