Where is the snack crispy rice?

The real name of "Gaba cuisine" should be "Guoba cuisine", and Tianjin dialect is called "Gaba cuisine". Crispy rice is made by grinding mung beans and millet into pulp, spreading them into thin and even pancakes (Tianjin people commonly call crispy rice), drying them, cutting them into willow-shaped strips, soaking them in plain salt water, putting them into a bowl, and sprinkling sesame sauce, fermented milk, spicy oil, spicy sauce, dried slices of salt water and coriander foam.

The finished product is colorful, full of flavors, fragrant, crisp, tender, chewy, delicious and nutritious.

This product is famous for its unique flavor, and is deeply loved by consumers because of its strict natural selection, exquisite fourteen-way production technology, especially the "big and small brine" technology. Tianjin's crispy rice is not only food, but also soup and vegetables, which has become a unique feature of Tianjin.

500 grams of rice, 500 grams of mung beans, chopped green onion, Jiang Mo, coriander segments, peanut oil, sesame oil, aniseed powder, flour paste, soy sauce, spiced powder, alkaline noodles, wet starch, dried fragrant slices, sesame paste, fermented milk, Chili oil, etc.

manufacturing process

Wash mung beans and rice, soak them in water until soft, grind them into paste, spread them into pancakes with a spade, and cut them into wickers.

Heat peanut oil in a pot, add chopped green onion, Jiang Mo and coriander, saute until fragrant, add aniseed powder and batter, pour soy sauce to boil, add salt water, spiced powder and alkaline noodles to boil, and wet starch to make marinade.

Cut the dried fragrant slices into small diamonds, fry them in exothermic oil until the skin is crisp, then boil them in soy sauce water and simmer them with low heat.

Fill a bowl with gaba, pour in marinade and mix well, then add fermented milk, Chili oil, dried fragrant slices, sesame sauce and coriander powder.

factor of production

Pancakes must be made of rice and mung beans, otherwise they will be soft and brittle when soaked in marinade;

The marinade should be thin and thick, light but not sticky;

Pour the marinade while eating, don't leave it for too long.