The prepared fish noodles can be eaten hot or cold, and in addition to being made into oil noodles, they can also be made into fried noodles or soups, and the taste is very delicious. When operating, we should pay attention to two points, first, the selection of ingredients must be fresh, the fish bones must be cleaned; second, the fish must be whisked hard, so that the squeezed fish noodles have a texture similar to noodles.
<h1 class="pgc-h-arrow-right" > red oil spicy fish noodles</h1>
Spicy fish noodles in red oil
Production Process:
1. Slaughter the grass carp one by one, cut off the head and tail, open into two pieces along the spine, and scrape off the net fish meat in the same direction with the tip of the knife; the pork fat meat is 300 grams and cut into rice grains.
2. Put the scraped fish meat and fatty meat particles together on the board, chop it with a knife as fine as a paste, add 15 grams of egg whites, 10 grams of green onion and ginger water, 5 grams of starch and 5 grams of salt after the basin, and whisk in the same direction.
3. Put the strong fish into a flat-mouth mounting bag, squeeze it into cold water, cut it into sections according to the length needed, and then slowly cook the fish noodles on low heat after all the squeezing.
The minced fish is squeezed into the water to make a wide noodle
4. Preparation sauce: put 200 grams of pure water in the net pot, wrap 1 spice package (3 grams of star anise, 2 grams of fragrant leaves, 50 grams of green onion, 20 grams of ginger, 30 grams of dried shallots) and simmer for 2 minutes, add 5 grams of balsamic vinegar, 3 grams of white pepper powder, 5 grams of extremely fresh flavor, 5 grams of chef's four-pomp hemp fresh, 5 grams of red millet pepper rings and simmer for about 2 minutes, fish out the ingredients and then out of the pot, sprinkle a little cooked sesame seeds.
Stir-fry the sauce
5. Put the cooked fish noodles into a bowl, slightly arrange the shape, sprinkle a little dried chili noodles on the top, pour the sauce along the edge of the bowl, drizzle with 50 grams of red oil spicy seeds that are 70% hot, sprinkle with chives and garnish the leaves.
Fillets are cooked and placed in a bowl
Topping sauce, sprinkle chili noodles, stir in hot oil
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