The practice of fried rice fruit in Ganzhou

Prepare fresh wormwood, rice flour, (pickles, dried tofu, meat) can be flexibly matched in brackets. 5 liters of vegetable oil (non-real consumption, only used for cooking), carefully selected wormwood, boiled in boiling water (some edible alkali can be added appropriately) for about 5 minutes, taken out and cooled slightly, then dried under controlled water, chopped with a knife and infiltrated into rice flour, and kneaded into dough for later use.

Chop pickles, dried bean curd and meat, stir-fry with a little oil for fragrance, package, and stir-fry until the floating surface changes color according to your own preference.

Soak rice in cold water for a day and a night, and then grind it into rice slurry for use. If you like leek flavor, you can add leek and rice to make pulp, and if you like Chili flavor, you can add Chili and rice to make pulp, depending on your taste.

Stir-fried stuffing has various flavors, such as fried green pepper with sauerkraut, fried green pepper with mushrooms and dried radish.

Pour the paddle evenly in the bamboo dustpan. When the paddle is thin enough to cover the dustpan, put it in a pot and steam it over high fire. It will be cooked in about 40 seconds.

Cut it into four small pieces with a small bamboo stick, tear it off from the dustpan, add various seasonings and meat stuffing, roll it into a rectangle, and then apply some sesame oil to each piece.

Delicious and delicious, made the rice fruit Baba with Gannan characteristics.