Brief introduction of Xizhou crispy Baba

Made of wheat flour. Whether it is sweet or salty, when cooking, you should use two layers of charcoal fire to slowly bake the Baba in the oil kang in the pot until it is crisp. Therefore, Xizhou is crispy, soft and popular, with distinct layers, just like Cangshan with 19 peak 18 hole, which is beautiful.

Baba in Xizhou, Dali, also known as Su Po, is a kind of wheat flour scone with good color, fragrance and taste. It is a kind of flavor snack in Dali urban and rural areas, and it is most famous for the traditional Baba of Xizhou Bai people. The main raw material of Xizhou Baba is wheat flour, and the dough is very particular. Add an appropriate amount of alkali, knead thoroughly, stratify with essential oil, sprinkle with chopped green onion, pepper and salt to taste salty. Add ham, diced meat, oil residue and brown sugar to wrap the heart, which is sweet and greasy. After making round cookies, put six cookies at a time, half salty and half sweet, put them neatly on the round chopping board, brush a layer of sesame oil on the upward side of the cookies with an oil brush, and then put them in an oil pan for baking. About ten minutes later, a pot of Huang Cancan's delicious, crisp "broken" out of the pot. Xizhou Baba is not only delicious, but also cheap and affordable. As a convenient food in daily life, it has always been very popular, and it is also an excellent portable food for work or travel.