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- Guoba abstract "Guoba (鍋耙, 鍋巴, 锅巴, lit. "pan adherents"), sometimes known as mi guoba (米鍋耙, 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. 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. Since demand for guoba outstrips traditional production and modern ways of cooking rice (in electric rice cookers) do not produce it, guoba has been commercially manufactured since the late 20th century.In Vietnamese cuisine, a similar food is called cơm cháy (literally "scorched rice"). It is typically fried in oil until golden brown, then topped with chà bông (pork floss) or tôm khô (dried shrimp), mỡ hành (chopped scallions cooked by pouring boiling oil over them to release their aroma), and chili paste to produce a popular dish called cơm cháy chà bông or cơm cháy tôm khô (although both the pork and shrimp may be used, in which case the dish is called cơm cháy chà bông tôm khô or cơm cháy tôm khô chà bông). Cơm cháy may be made from the crust of rice left over from cooking rice in an iron pot, or, more commonly since the advent of electric rice cookers in the late 20th century, from leftover rice that is fried in oil over high heat to acquire a crispy texture.In Iranian cuisine, the crispy rice that forms at the bottom of the pot during slow cooking is considered a delicacy. It is called Tahdig in Persian. Sometimes, thin slices of vegetables are added at the bottom of the pot to combine with the Tahdig. It is considered the best part of the rice. Long grain Iranian rice is used, which is similar to Basmati in taste and texture.".
- Guoba alias "mi guoba".
- Guoba ingredient Rice.
- Guoba origin China.
- Guoba thumbnail Guoba2.jpg?width=300.
- Guoba wikiPageID "16082361".
- Guoba wikiPageRevisionID "583920307".
- Guoba alternateName "mi guoba".
- Guoba caption "A dish of homemade guoba".
- Guoba country China.
- Guoba course "Snack".
- Guoba hasPhotoCollection Guoba.
- Guoba mainIngredient Rice.
- Guoba name "Guoba".
- Guoba subject Category:Chinese_rice_dishes.
- Guoba subject Category:Sichuan_cuisine.
- Guoba type Article100022903.
- Guoba type Artifact100021939.
- Guoba type Container103094503.
- Guoba type Crockery103133538.
- Guoba type Dish103206908.
- Guoba type Instrumentality103575240.
- Guoba type Object100002684.
- Guoba type PhysicalEntity100001930.
- Guoba type RiceDishes.
- Guoba type Tableware104381994.
- Guoba type Ware104550840.
- Guoba type Whole100003553.
- Guoba type Food.
- Guoba type FunctionalSubstance.
- Guoba comment "Guoba (鍋耙, 鍋巴, 锅巴, lit. "pan adherents"), sometimes known as mi guoba (米鍋耙, 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.".
- Guoba label "Guoba".
- Guoba label "Guoba".
- Guoba label "鍋巴".
- Guoba sameAs Guoba.
- Guoba sameAs m.03qnlt3.
- Guoba sameAs Q5619654.
- Guoba sameAs Q5619654.
- Guoba sameAs Guoba.
- Guoba wasDerivedFrom Guoba?oldid=583920307.
- Guoba depiction Guoba2.jpg.
- Guoba isPrimaryTopicOf Guoba.
- Guoba name "Guoba".
