Tianjin style snack - GABA cuisine(tian jin feng wei xiao chi ga ba cai )

Tianjin style snack - GABA cuisine

Introduction:

"Now we don't have to go to school to teach students too many lessons. Most of the time we can stay at home and make a food. Except Thursday, I can sleep until I wake up naturally every day. I can do what I want to eat. I don't have the concept of time. I want to do what I want. Today is the first day of rest. It's so cold that I don't plan to go out of the house to look for food. I look at what I have at home. Well, let's make GABA dishes. Every step is recorded by mobile phone, but the pixels of mobile phone are a little poor, and the background in the room is poor, but I think it's OK, it's edible. It's been almost five hours since I finished eating, and there's no adverse reaction... It should be no poison. "

Production steps:

Step 1: there is no specific ratio between mung bean and rice, basically 3 parts of mung bean and 1 part of rice, or 3 parts of mung bean and 1 part of millet. Smash it into powder with a grinder. It's more pure. It's the same with mung bean noodles. My life has always been more "luxurious". In fact, I have nothing to do when I'm idle.... Coriander leaves with the last to eat, coriander root and stem with brine

Step 2: stir the powdered mung bean and rice flour into a paste with water, which is slightly thinner than the egg cake paste.

Step 3: preheat the pan, apply a thin layer of oil, add two spoonfuls of mung bean paste, turn the pan and spread into skin, let cool. This kind of food is called GABA in Tianjin dialect.

Step 4: put a little oil in the pot, add onion, ginger, soy sauce, Chinese prickly ash, cinnamon, coriander root, dry pepper, stir fry until fragrant, add soup or water, bring to a boil, add soy sauce, the color is lighter, use the old color,

Step 5: add salt, sugar, chicken essence, taste not too salty. Bring to a boil and mix in the water. Until thick.

Step 6: while burning the brine, slice the cool GABA with a knife.

Step 7: blanch the GABA in the hot brine, quickly put it into a bowl, and pour it with sesame paste, soy bean curd, chili oil and coriander. It's not good, but it's delicious

Materials required:

Mung bean: 3 servings

Rice: 1 portion

Zanthoxylum bungeanum: 5-10 capsules

Large material: 2 pieces

Cinnamon: 2 petals

Coriander: 1

Dried pepper: 1

Onion: 1 Section

Ginger: 3-5 pieces

Salt: 1 teaspoon

Sugar: 0.5 TSP

Soup: 1L

Soy sauce: 2 tbsp

Old style: moderate

Chicken essence: 1 teaspoon

Soy bean curd: right amount

Sesame paste: right amount

Chili oil: right amount

Oil: right amount

Note: 1. When spreading GABA, it should be diluted as much as possible, one is easy to dry, the other is good taste. 2. The brine should not be too salty. Finally, we have to put soy bean curd, which is relatively salty. If the brine is too salty, we have to take a cake. The inner sample is too expensive, hehe

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Tian Jin Feng Wei Xiao Chi Ga Ba Cai