When my dad was growing up in rural China, my grandmother had a trick for bulking up simple vegetable soups. She would sprinkle water into a small bowl of flour and stir it with chopsticks until the flour formed dry, uneven pebbles. The clumps are called “geda,” which means “lumps” or “bumps.” During leaner times, making geda was a simple way of stretching a pot of soup, turning something light into a more satiating meal.
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