shanghai-style sweet , sour shrimp served on commercially produced guoba guōbā (锅巴; 鍋巴) eaten snack, used ingredient in dishes thick sauces, or served in soups , stews. guoba (鍋耙, 鍋巴, 锅巴, lit. pan adherents ), known mi guoba (米鍋耙, lit. rice guoba) chinese food ingredient consisting of scorched rice. traditionally guoba forms during boiling of rice on direct heat flame. results in formation of crust of scorched rice on bottom of wok or cooking vessel. scorched rice has firm , crunchy texture slight toasted flavour, , eaten snack. guoba used ingredient in many chinese dishes thick sauces, since bland taste of scorched rice takes on flavour of sauces. guoba served in soups , stews , prominently featured in szechuan cuisine. since demand guoba outstrips traditional production , modern ways of cooking rice (in electric rice cookers) not produce it, guoba has been commercially manufactured since late 20th century.
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