The real name of "Gaba Cai" should be "Gaba Cai", which is called "Gaba Cai" in Tianjin dialect. Crispy rice is made from mung beans and millet ground into a paste, spread into evenly thin pancakes (commonly known as crispy rice by Tianjin people), dried and cut into leaf-shaped strips, dipped in vegetarian brine, served in a bowl, topped with sesame sauce and fermented bean curd juice. It is made with six kinds of small ingredients, including spicy oil, spicy paste, dried braised incense slices and coriander foam.

The finished product is colorful, multi-flavored, fragrant, tender and chewy, delicious and nutritious.

This product relies on strict selection of pure natural materials and exquisite fourteen production processes, especially the three unique skills of "big and small brine" technology, to make its flavor unique, famous far and near, and deeply loved by consumers. People like it. Tianjin's crispy rice dish is not only food, soup, but also vegetables, and has become a unique delicacy in Tianjin.

500 grams of rice, 500 grams of mung beans, chopped green onion, minced ginger, coriander segments, peanut oil, sesame oil, aniseed powder, pasta sauce, soy sauce, allspice powder, alkaline noodles, wet starch, dried fragrant slices, sesame paste, tofu Milk, chili oil, etc.

Production process

Wash the mung beans and rice, soak them in water until soft, grind them into a paste, spread them into very thin pancakes with an iron spatula, and cut them into willow leaves. shape.

Heat peanut oil in a pot, add chopped green onion, minced ginger, and coriander segments and saute until fragrant. Add aniseed powder and noodle sauce and stir-fry until cooked. Pour in soy sauce and bring to a boil. Add salt water, five-spice powder, and alkaline noodles and cook. Open, use wet starch to make a marinade.

Shape the dried fragrant slices into small diamond shapes, fry them in hot oil until the outer skin becomes crispy, then add them to the soy sauce water and bring to a simmer.

Put gaba in a bowl, pour marinade over it and mix well, then add fermented bean curd juice, chili oil, dried fragrant slices, sesame paste, and minced coriander to serve.

Making essentials

Pancakes must be made with rice and mung beans, otherwise they will become soft and weak after soaking in marinade;

The marinade should be appropriately thin and thick. Light and not sticky;

Pour the marinade as you eat, and should not be left for too long.