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#REDIRECT [[Scorched rice#China]] |
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[[Image:Guoba2.jpg|thumb|right|200px|A dish of homemade ''guoba'']] |
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'''Guoba''' ([[wikt:鍋|鍋]][[wikt:耙|耙]], [[wikt:鍋|鍋]][[wikt:巴|巴]], [[wikt:锅|锅]][[wikt:巴|巴]], lit. "pan adherents"), sometimes known as ''mi guoba'' ([[wikt:米|米]][[wikt:鍋|鍋]][[wikt:耙|耙]], lit. rice guoba) is a Chinese food ingredient consisting of scorched [[rice]]. Traditionally ''guoba'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the [[wok]] or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack. |
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[[Image:Guoba.jpg|thumb|left|215px|Shanghai-style [[Sweet and sour sauce|sweet and sour]] shrimp served over commercially produced ''guoba'']] |
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''Guoba'' is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces. ''Guoba'' is also served in soups and stews and prominently featured in [[Szechuan cuisine|Szechuan cuisine]]. Since demand for ''guoba'' outstrips traditional production and modern ways of cooking rice (in electric [[Rice cooker|rice cookers]]) do not produce it, ''guoba'' has been commercially manufactured since the late 20th century. |
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In [[Vietnamese cuisine]], a similar food is called ''[[cơm khô]]'' or ''[[cơm cháy]]''. |
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==See also== |
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*[[Nurungji]], a very similar food in Korean cuisine |
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==References== |
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*[http://baike.baidu.com/view/52196.htm] |
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[[Category: Chinese cuisine]] |
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[[Category: Rice dishes]] |
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Latest revision as of 09:37, 12 October 2017
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