"Da Ba La" is the oldest method of making coarse grain delicacies in old Beijing. Because cornmeal is used during production, and there is no need to knead and roll the dough. You only need to use a spatula or spoon to pick and break the large pieces of cornmeal back and forth in the pot to evenly turn them into small grains, so people Give it the name "Da Ba La". After the cornmeal is stir-fried with vegetables, it can be seasoned with sauce. The sauce can also be divided into fried sauce, garlic sauce or boiled pepper soy sauce. It is very simple. This is the easiest way to use coarse grains without having time to cook, save time and quickly. Because it tastes good, it tastes burnt and fragrant, and it has been widely spread. Now that life is good, fewer people eat coarse grains and it is generally rare. <br />Today's tapila seasoning uses ready-made fried sauce. When frying, it is mixed with some vegetables, so it is called "vegetable fried sauce tapila". The method is as follows;
