Tianjin snacks~Gaba cuisine

Overview

Now there is no need to go to school to teach students too many lessons, and most of the time I can stay at home and be a foodie. Except for Thursday, you can sleep until you wake up naturally every day, and you can eat and do whatever you want. There is no concept of time and you can do whatever you want. Today is the first day of rest. God is not kind to me, it’s very cold, so I don’t plan to go out to look for food. I looked at what I have at home and thought, um... well, let’s make gaba dishes. I recorded every step with my mobile phone, but the pixels of the mobile phone are a bit poor and the background in the room is poor, but I think it’s okay and edible. It’s been almost 5 hours since I ate it, and there are still no adverse reactions.... It should not be poisonous

Tags

• staple food
• home cooking
• aniseed
• chicken essence
• chili oil
• cinnamon
• coriander
• dried chili pepper
• light soy sauce
• mung beans
• oil
• old soy sauce
• onions
• rice
• sauce tofu
• sesame paste
• stock
• sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 There is no specific ratio between mung beans and rice. Basically, it is 3 parts mung beans to 1 part rice. You can also use 3 parts mung beans to 1 part millet. Use a grinder to grind it into powder, which is relatively pure. It's the same as using mung bean noodles. My life has always been relatively "luxurious". In fact, I just have nothing to do. . . . Eat the coriander leaves as a final companion, and marinate the coriander roots and stems

   

2. 2 Beat mung bean and rice flour into a paste with water, which is slightly thinner than the paste for egg pancakes.

   

3. 3 Preheat the pan, apply a thin layer of oil, add two tablespoons of mung bean paste, turn the pan to spread out and let cool. This kind of food is called Gaba in Tianjin dialect.

   

4. 4 Put a little oil in the pot, add onions, ginger, aniseed, Sichuan peppercorns, cinnamon, coriander root, dried chili and stir-fry until fragrant, add stock or water and bring to a boil over high heat, add light soy sauce, the color is lighter, use dark soy sauce to adjust the color,

   

5. 5 Add salt, sugar, and chicken essence. The taste should not be too salty. Bring to a boil again and add water starch. until thick.

   

6. 6 While the marinade is cooking, cut the cooled gaba into slices diagonally with a knife.

   

7. 7 Blanch the gaba in the hot stew, quickly put it into a bowl, and top it with sesame sauce, soy tofu, chili oil, and coriander. The photo doesn’t look good, but it’s delicious