Chinese Food
Tongcheng flavor - Artemisia seed Baba
(101313 views)
When I was a child, there were Artemisia everywhere before and after the Qingming Festival. When I came home from school, my friends carried baskets with them. They picked a lot of local materials and went home. They washed and cut the bacon. With the smoke curling up from the kitchen. This is the unique childhood flavor that my mother brought us.
Cooking ingredients
Cooking Steps
Step1:Select the tender leaves of Artemisia annua. Wash them for later us
Step2:Chop and rinse for two or three times. Remove the dark green juice. First, remove the astringency. Second, the color of the finished Artemisia seed cake is good
Step3:Diced bacon, stir fried with oil, stir fried with Artemisia seeds to make fragrance and boil with wate
Step4:Turn the water on and turn it down. Add a little rice noodles and stir it evenly. rice noodles cooked in hot water
Step5:Let the dough cool for ten minutes and then make it into Baba of suitable siz
Step6:Put oil in the pot. Fry the Baba slowly on a low heat. Turn it over to the other side after it is golden on one side
Step7:Pan fry until golden on both sides and serve.
Cooking tips:1. The wild Artemisia seed is pure natural but has floating ash. It is recommended to soak it in salt water for an hour and then soak it in two spoons of flour for an hour. It is good for cleaning. 2. Cut the Artemisia seed into pieces as much as possible. Be sure to rinse it for two or three times to get rid of the black juice. Otherwise, the finished product will be black and astringent. 3. It's better to bring some fat to the bacon. 4. The bacon itself is salty. No salt or a little salt can be put when stir frying. Avoid excessive salt intake to make dishes There are skills in eating.
