Tianjin Wei Gaba Cuisine (Crispy Rice Bowl Cuisine)
Overview
Our Tianjin Wei Guoba dish is very popular for breakfast. We old Tianjin people call it Gaba Cai. Crispy rice dish and pancake fruit are closely related. Both are mung bean noodles with pancakes. In crispy rice dish, the mung bean pancakes must be dried to make crispy rice. Use cauliflower and fungus to make a vegetable stew. Put the stew in a bowl and put the crispy rice on top. The small ingredients are the essence. Must-have tofu sauce, sesame paste, coriander, and chili oil. Just eat it with hot sesame cakes and tea eggs, or eat it with freshly cooked stick fruits, it's so delicious! As an old Tianjin guard, I always feel that Tianjin’s food is the most delicious no matter where I go.
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Ingredients
Steps
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Main raw materials
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Add eggs to the mung bean noodles and an appropriate amount of water to make a paste (the eggs should not be added, I use a pancake pan and only add eggs for convenience)
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The prepared batter is placed in a special container for the pancake pan.
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Spread into pancakes and set aside.
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Let the pancakes dry and set aside.
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Cut the dried mung bean pancake into diamond-shaped pieces.
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Stew ginger slices and aniseed in a pot.
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Bring out the aroma, add soy sauce, salt, add water and add cauliflower and fungus.
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Boil the pot, add MSG, and thicken with water starch,
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Drizzle with sesame oil (sesame oil is essential)
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Four ingredients: add water to make sauce of soybean curd and sesame paste, chop coriander, and make your own chili oil (just pour hot oil on top of chopped chili peppers and black and white sesame seeds, be careful not to make the oil too hot). These four ingredients are the essence of crispy rice dumplings and are indispensable.
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Put the marinade into a bowl.
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Place the cut rice cakes on the floating head and add the four seasonings.
