How to beat the pot and vegetable stew to produce the fragrance, the more detailed the better

Guoba cuisine is a unique flavor snack, which Tianjin people generally like to eat. The main ingredient of the pot is the pot rice, which is ground into a pulp with high-quality mung beans and high-quality millet water, spread into thin pancakes, and cut into willow leaf pieces. It is marinated with sesame oil, minced ginger, chopped green onion, noodle sauce, soy sauce, soy sauce, soy sauce, etc.

Then, put the pot into the marinade, mix gently, until the pot is completely covered with the marinade, and then serve it in a bowl, and then sprinkle chili oil, sesame oil, sesame sauce, fermented bean curd juice, coriander, etc.

The pot dishes are crispy and fragrant, smooth and delicious, and with sesame baked cakes, the flavor is abnormal.

Ingredients: 150g pancakes, 20g dried fragrant, 10g coriander, 350ml stock, 2 tablespoons (30ml) of fermented bean curd juice, 2 tablespoons (30ml) of sesame paste, 1 teaspoon of salt and sugar, 1 teaspoon of light soy sauce, 2 tablespoons of water starch, 2 teaspoons of sesame oil and chili oil, 3 pieces of seasoning, 8 cloves, 5g of green onion and minced ginger, 20ml of oil.

Method: 1. Cut the dried incense into wide dices;

2. Add sesame oil and 80ml of cold boiled water to the sesame paste, then add fermented bean curd, white sugar, light soy sauce (2ml), dried fragrant sauce and chili oil to make sesame sauce; Wash the parsley and cut into small pieces and set aside;

3. Put oil in the pot, when the oil temperature is heated to 60% hot, add the ingredients and cloves to fry until fragrant, then add minced green onion and ginger to stir-fry until fragrant, pour in the remaining light soy sauce (3ml), stock and salt, turn to low heat and heat for 3 minutes, remove the dry matter in the soup, leave only the soup, and then thicken with water starch;

4. Put the cut pancakes into the boiling soup, immediately turn off the heat, put them in a bowl, then pour the sesame sauce, sprinkle with coriander, and mix well when eating.

Method. 1. Cut the smoked tofu into centimeter cubes. Add sesame oil and 80ml of cold boiled water to the sesame paste, then add fermented bean curd, sugar, light soy sauce (2ml), diced smoked bean curd and chili oil to make sesame sauce. Wash the parsley and cut into 1 cm pieces and set aside.

2. Put oil in the pot, when the oil temperature is heated to 60% hot, add the ingredients and cloves to fry the fragrance, then add the minced green onion and ginger to stir-fry until fragrant, pour in the remaining light soy sauce (3 ml), stock and salt, turn to low heat and heat for 3 minutes, remove the dry matter in the soup, leave only the soup, and then thicken with water starch.

3. Put the pot into the boiling soup, immediately turn off the heat, put it in a bowl, then pour the sesame sauce, sprinkle with coriander, and mix well when eating.

Guoba cuisine generally refers to Gaba cuisine.

Opened in the Guangxu period of the Qing Dynasty, the "Da Fu Lai" Gaba vegetable shop with its high-quality raw materials, multi-flavor mixed production, in the competition to take the lead, unique. Feeding, production, and quality excellence, Gaba cuisine, a snack variety with unique Tianjin characteristics, is loved by more and more diners. Pu Songling, the author of "Strange Tales from Liao Zhai", described this practice in "Pancake Fu", and praised it as "frosty and frozen, sipping in the Ling Dynasty, with a mouthful of juice, winning the lamb of the Golden Horde."

Procedure material. 500 grams of rice, 500 grams of mung beans, chopped green onion, minced ginger, coriander, peanut oil, sesame oil, flour, noodle sauce, soy sauce, five-spice powder, alkaline noodles, wet starch, dried slices, sesame paste, fermented bean curd, chili oil, etc.

Preparation method (1) grind the mung beans, sieve them, soak them in water, and then knead them by hand, remove the bean skin and impurities, control the remaining water, mix them with the soaked rice, and grind them into porridge.

2) Put the solder on a low heat, scoop the batter, spread out into a round pancake as thin as paper, and cut it into a willow leaf shape with a knife.

3) When making marinade, first heat the sesame oil, put in chopped green onion, minced ginger and coriander root, until it is golden brown, add large flour and noodle sauce, pour in soy sauce, and pour it into the basin after boiling. Then bring the water to a boil, add the salt and the prepared sauce. After the pot is boiled, pour in the soy sauce, add the large cooking powder, five-spice powder, minced ginger, alkaline noodles, and after the braised soup is boiled, thicken it with water dough powder, and pour it into the container.

4) Rinse the bean curd with some clean brine water, then stir it with other brine and mix it with monosodium glutamate. In addition, fry the spicy noodles in hot oil until they are apricot yellow, and separate the oil and paste.

5) Take another dried incense and cut it into small elephant eye slices, fry it in hot sesame oil until the skin is crispy, pour it into boiling water and boil. After boiling, pour in soy sauce and monosodium glutamate, and after boiling the pot again, remove the fragrant dry, and finally, dilute the sesame paste with sesame oil.

6) When eating, put the "gaba" into the container with the marinade, stir appropriately, put it in a bowl, and add the fermented bean curd, chili paste, dried fragrant slices, sesame paste and chopped coriander according to each person's taste.

Menu features. The color and shape are beautiful, the flavor is mixed, the fragrance is tangy, and the plain is light and refreshing. "Gaba" is fragrant and tender, and the marinade is translucent and fresh. In addition, mung beans are sweet and cool, can clear heat, relieve heat, improve water and detoxify, so they are very popular in summer.

Nutritive value. Pancake fruit and gaba vegetables are hot, and the same is true in summer, they are all based on mung beans and millet, so they can detoxify and clear heat, appetize and strengthen the spleen, dissolve stagnation, treat constipation, be good for health, never get tired of eating, and can relieve hangover after drinking.

Material: Main material.

Mung bean noodles to taste.

Excipients millet. Seasoning to taste.

Salad oil to taste.

Salt to taste. Chicken broth with a little green onion to taste.

Ginger to taste, light soy sauce to taste.

A pinch of sesame oil. A little water starch.

Tahini to taste.

Appropriate amount of bean curd juice.

A pinch of sugar. A pinch of parsley.

Chili oil to taste.

Stock to taste. The practice of pot dishes.

1.Mix the mung beans and millet noodles 2:1, add water to make a paste, and let stand for a while

Rub a small amount of oil in a pan, turn on low heat, after it is slightly hot, turn off the heat, scoop a spoonful of batter, spread it out, make a thin pancake, take it out to dry after frying, and cut it into strips or diamond-shaped pieces after cooling, and so on to make enough pancakes.

3.Add a few drops of sesame oil and an appropriate amount of cold boiled water to two tablespoons of sesame paste and mix thoroughly, then add a spoonful of bean curd juice, an appropriate amount of sugar, light soy sauce and chili oil and mix well to make sesame sauce, wash and cut the coriander into small pieces for later use.

4.Put an appropriate amount of oil in the pot, when the oil temperature is hot, put in the ingredients to fry the fragrance, you can put some chili peppers if you like to eat spicy, then add minced green onions and ginger to stir-fry, pour in an appropriate amount of light soy sauce, stock (no water) and salt, turn to low heat and boil, take out the big ingredients and chili peppers in the soup, only leave the soup, and then thicken with water starch, add chicken powder, pour a few drops of sesame oil to turn off the fire, put the pot into the marinade, put it in a bowl, then pour sesame sauce, sprinkle with coriander, and mix well when eating.

Ingredients: noodles, plum head meat, green beans, dried chilies, cooking wine, light soy sauce, dark soy sauce, rock sugar, green onion, ginger, garlic, Sichuan pepper, salt.

Method 1The fat and lean meat of the plum head are separated, the lean ones are cut into large slices, and the fat ones are cut into small pieces.

2.Cut the green onion into sections, separate the green onion white and green onion leaves, slice the ginger and garlic, two star anise, and dozens of peppercorns. Wash the green beans and cut them into inch pieces.

3.Put the cold oil into the peppercorns, slowly fry the fragrance over low heat, remove the peppercorns, put in the star anise and fatty meat, slowly fry the oil over medium and low heat, put in the green onions, ginger and garlic, fry the fragrance, put in the lean meat, and at the same time put in a small amount of dried chili peppers and stir-fry.

4.Stir-fry until the meat is completely discolored, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce and a small amount of rock sugar, after the meat is colored, add green beans, stir-fry until the color becomes verdant, add water that can not be cooked, add salt and light soy sauce to taste, it is slightly saltier than usual stir-frying.

5.Cover and simmer over medium-low heat for 15 minutes, then open and fill the excess soup, leaving about three-quarters of the soup in the pot.

6.Put in the noodles, simmer over low heat for about 5 minutes, open the lid, use two chopsticks to stir the noodles and the meat and vegetables below, pour half of the soup along the edge of the pot, cover the lid and continue to simmer for about 3 minutes, then open and pour in the remaining soup, simmer for another 2 minutes, then open the lid and mix the noodles evenly.

1. Soak the mung beans for 6 hours, add water to 1000ml, turn on the rice cereal in the food processor, and beat the mung beans into a paste. It is recommended to add some rice when soaking mung beans. Fu Lao.

2. Add 100 grams of flour, a little starch, if it is a little thick, you can add a little water. I put a little salt, cumin powder and five-spice powder in the batter and poured it into a pan to brush the oil, spread the batter flat in the pan and spread it into pancakes.

3. Prepare coriander root, onions, and shiitake mushrooms, soak them in water overnight, and boil them the next morning. Tomato.

4. Heat the oil, put in the ingredients, stir-fry for a while, and put in the onion shreds, mushroom shreds, and fungus shreds in turn. Then add light soy sauce, dark soy sauce, oyster sauce, salt and sugar. Then pour the boiled coriander water into the pot, add 20 grams of cornstarch to thicken after boiling, and turn off the heat when the soup is thick.