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

Gaba food introduction:

Gaba cuisine evolved from Shandong pancakes with a history of 100 years. Shandong people who made a living in Tianjin in their early years often cut mung bean pancakes (known as gaba in Tianjin) into thin strips, mixed them with prepared marinades and sold them with small ingredients. They gradually spread all over Tianjin and became very popular, becoming a special flavor snack in Tianjin. Later, a shop specializing in Gaba cuisine appeared, which was opened during the Guangxu period of the Qing Dynasty, and Dafu Laiba Cuisine Store was the most famous.

Characteristics of Gaba cuisine:

Multi-flavor mixture, plain and smooth, gaba is tender, and the marinade is bright and not sticky.

Teach you how to cook Gaba food and how to cook Gaba food.

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

2. Heat peanut oil in a pot, add chopped green onion, Jiang Mo and coriander, stir-fry, add star anise powder and flour paste, pour soy sauce to boil, add salt water, spiced powder and alkaline noodles to boil, and thicken with wet starch to make a marinade.

3. 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 stew them slightly.

4. Add gaba to the bowl, pour in the marinade and mix well, then add fermented milk, Chili oil and dried fragrant fruit.

Sliced, sesame sauce and coriander powder are served.

The main points of making Gaba food:

1. Pancakes must be made of rice and mung beans, otherwise they will become soft and weak after being soaked in marinade;

2. The marinade should be thin and thick, clear and non-sticky;

3. Pour the marinade when eating, and don't leave it for too long.