Shepherd's purse Baba(qi cai ba ba )

Shepherd's purse Baba

Introduction:

"The season of spring is coming, and the fields are full of tender shepherd's purse. When you see people greedy, how can you not want to collect it? So I collected a lot of blue dumplings, some dumplings and wonton, some pancakes, some hot pot, and some salad. Well, there are still some. It's better to have a creative idea to make shepherd's purse Baba. The taste of spring is so beautiful

Production steps:

Step 1: wash shepherd's purse and remove the root.

Step 2: chop the shepherd's purse with water.

Step 3: mix in pure glutinous rice flour and sugar. If you like salty, you can put some salt instead.

Step 4: knead the dough. The strength of kneading dough directly affects the taste of Baba, so if you want to make Baba soft and glutinous, knead the dough hard, don't be lazy!

Step 5: knead the juice of shepherd's purse until it is completely mixed with glutinous rice flour, and the dough is kneaded.

Step 6: divide the dough into small lumps and rub it into green Baba. Put it on the steamer and steam it in cold water for about 35 minutes (try to make your own cooking utensils at this time). Use chopsticks to insert Baba, and steam without sticking chopsticks.

Step 7: look, the fresh Baba is still steaming hot! The smell is delicious!

Step 8: cool a little, Baba's color is green again, and it won't be as sticky as it was when it just came out of the pot.

Step 9: pack and eat! Taste the spring!

Materials required:

Shepherd's purse: right amount

Right amount: glutinous rice flour

Sugar: appropriate amount (salt)

Note: Capsella does not need blanching water. This can better maintain the unique fragrance of shepherd's purse, at the same time, the color of Baba is more green.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Qi Cai Ba Ba