How to make baba

I live a monotonous life every day, starting from the moment I open my eyes and continuing in a cycle. Even the food is so monotonous and not appealing at all. So, at this time, it's time for some "fresh blood" to shock you. You can learn to cook some delicious food to stimulate your positive energy. If you are interested, come and learn how to make baba with me.

1. Wash the Artemisia selengensis clean (it is difficult to wash and needs to be washed at least 10 times), boil it in a pressure cooker with a little water for 30 minutes (in my hometown, we use water filtered from burned straw), take it out after it cools down, squeeze out the water and chop it into pieces, the finer the better (this process is done in a stone mortar in my hometown).

2. Mix ordinary rice flour and glutinous rice flour in a 1:1 ratio, add cooked and mashed Gnaphalium wilfordii and keep kneading the dough, similar to making dumpling wrappers. If it feels dry, add an appropriate amount of water used to cook Gnaphalium wilfordii.

3. Keep rubbing.

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6. Look! Plenty of dietary fiber.

7. Let the dough rise while preparing the filling.

8. Filling: bacon, carrot, and steamed preserved vegetables (Picture 9).

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10. Stir-fry the fillings.

11. Method: Roll into balls.

12. Flatten.

13. Pinch it into a thin layer, slightly thicker than dumpling skin.

14. Add more stuffing.

15. Pinch together.

16. Steam it like this.

17. It’s ready to serve.

Many housewives are worried about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned baba on the table!