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Lijiang Baba

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Lijiang Baba is a Naxi special flavor food with a long history. In the west of Yunnan, there are Lijiang Baba Heqing wine. Jianchuan carpenters are everywhere. It's a folk saying. It is said that as early as the Ming Dynasty, it was recorded in Xu Xiake's travels. Now, Lijiang Baba has become a food label of Lijiang ancient city. It is said that the original Lijiang Baba was only made of snow mountain spring water and noodles with lard. Now, it's upgraded to salty and sweet. Here is a demonstration of the salty Baba method. If you like to eat sweet, you can omit ham when making. Then you can change the filling into rose sugar. Lijiang Baba is crispy and golden. It's oily but not greasy. And it's very easy to keep. It won't change for a week or two. Before you eat it again, just fry or steam it again, or bake it on a charcoal fire. It's still delicious. Once upon a time, the horse drivers stopped in Lijiang. They put piles of Lijiang Baba in the horse pack as dry food. They can eat in South Asia and Southeast Asia. And Lijiang Baba

Cooking ingredients

Cooking Steps

Step1:Put the flour in a bowl. Dissolve the baking soda in a little warm water and pour it into the flour.

Step2:Add water and make a soft dough. Cover with damp cloth. Wake up for about half an hour.

Step3:Well done sesame seeds, well done walnut kernels are crushed and mixed into stuffing.

Step4:Cut the ham.

Step5:Put the dough on the marble slab. Divide it into four small potions. Then roll out the long strips, spread lard on them, and sprinkle with minced ham.

Step6:First, form a cylinder along the long side of the surface. Roll the cylinder up from one end to the other.

Step7:Flatten it by hand. Wrap the stuffing mixed in step 3. Close up and squeeze tightly.

Step8:With the mouth closed down, use the dough stick to roll the finished Baba Shengping into a big rolling circle. Fry it in pig oil until golden.