What is Guoba?

Guoba is a form of rice that is actually burnt or hard cooked to change its color and texture. Guoba or "burnt rice" is popular in many forms of Chinese cuisine, especially when cooking szechuan. Many names are known in different areas of China and neighboring countries and can even be found around the world in areas where Chinese cuisine is presented and appreciated.

Initially, Guoba was made by burning or strongly cooking rice on the bottom of the wok or pot. When the cook pulled rice, the remaining rice was used in various dishes. Later, the demand for this kind of rice food led to commercial preparation of blocks of this crisis rice.

Any kind of Chinese food can be administered with Guoba. The common forms of this meal with rice food include sweet and sour foods, as well as other international Chinese favorite, such as Lo Mein, Chow Mein or other meals. Usual choice of meat, seafood and vegetable elements such as tofu and bean curd Guoba.

In addition to its use inChina enjoys burned rice in other areas of the world. For example, Vietnam and Persia, modern Iran, have their own versions of Guob, which are called different names. The basic idea of ​​cooking rice for darker coloring and a crispy texture remains the same.

One thing Guoba offers chefs is the chance to include another kind of presentation based on the shape and texture of rice. Chefs can serve guoba, with heavy sauces or other elements, in blocks or crumble rice on a plate. Burned rice will stand in various innovative culinary uses, which makes it popular in many kitchens of restaurants, especially where the innovative aesthetic presentation is part of the culinary strategy.

Another form of food is "sinking rice soup", which has become common in some parts of the world. This is not the usual form of food, so some chefs, even authentically Chinese, may not be aware of the use withburnt rice in this particular soup. General use of burnt rice in thinner soup or broth is another way to serve for a contrasting taste experience.